Cheese Fondue

1 Garlic clove; crushed
3/4 Cup Dry white wine
Juice of one lemon
8 Ounce Gruyere cheese
2 Teaspoon Cornstarch
1 Tablespoon Kirsch
Salt; to taste
Freshly-ground black pepper; to taste
Grated nutmeg; to taste

GARNISHES FOR CHEESE FONDUE
1/2 Pound New potatoes; quartered
1 Bunch Baby carrots; peeled
1 Onion; quartered
6 Tablespoon Olive oil
8 Ounce Lamb loin
4 Quail
4 Cod fillets -; (3 Ounce ea)
1/2 Cup Sugar
4 Potato crusted scallops
2 Small French bread loaves; cut into cubes
Wooden skewers

Rub the inside of a your sauce pan with the garlic clove. Add the wine and
lemon juice. Heat for 1 minute. Cut the cheese into small cubes and add to
the sauce pan. Cook the mixture for about 2 to 3 minutes, stirring
constantly, until the cheese completely melts. In a small bowl, whisk the
cornstarch and Kirsch together for a slurry. Stir the slurry into the cheese
mixture and continue to cook for 3 minutes. Season the fondue with salt,
pepper and nutmeg. Serve the fondue in a flameproof dish over a small candle
with the platter of garnishes. Preheat the oven to 400 degrees. Preheat the
grill. For the Garnishes: In a mixing bowl, toss the vegetables with 2
tablespoons olive oil. Season the vegetables with salt and pepper. Place the
vegetables on a baking sheet and place in the oven. Roast the vegetables for
about 20 to 25 minutes or until the vegetables are golden-brown. Slice the
lamb loin into thin slices. Make two slits in the lamb slices and thread the
meat through wooden skewers. Season the lamb skewers and quail with olive
oil, salt and pepper. Place the quail on the grill and cook for 4 to 5
minutes on each side. Season the cod with salt and pepper. In a saute pan,
heat 1 tablespoon olive oil. Dredge the cod in the sugar, coating each side
completely. Lay the fish in the hot oil and cook the fish for 3 to 4 minutes
on each side, or until the fish is medium-rare and caramelized. In another
saute pan, heat 2 tablespoons olive oil. When the oil is hot, lay the potato
crusted scallops in the oil. Saute the scallops for 3 to 4 minutes on each
side, or until golden-brown. Remove from the pan and drain on a paper-lined
plate. Place the lamb on the grill and cook for 2 to 3 minutes on each side.
Arrange the roasted vegetables, grilled quail, caramelized cod, potato
crusted scallops, grilled lamb skewers and French bread on a platter and
serve with the cheese fondue. This recipe yields 6 to 8 servings.