Swiss Cheese Fondue

10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser
1 clove Garlic
3 tsp. Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread

Cut bread into 1/2 - 3/4 inch cubes. Rub dish with garlic.

Mix cornstarch and Kirschwasser together.

Heat wine until it starts to boil. Then add the grated cheeses, stirring constantly until the cheese has melted. Do not boil.

Add the cornstarch - Kirschwasser mixture to the melted cheese, stirring until it is a creamy consistency.

Add nutmeg and pepper.

Serve at once in a fondue pot.

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SEA BASS WITH CORN RAGOUT

6 ears corn, shucked
4 tablespoons butter
1 bunch leeks, washed, diced
4 shallots, minced
1 tablespoon minced ginger
1 bunch basil, cut in thin strips
1 cup clam broth
Juice of 1 lemon
Salt and pepper to taste
12 ounces shiitake mushrooms
6 fillets Chilean sea bass

Cut corn off cob. Melt butter in skillet. Saute corn, leeks, shallots and ginger 20 minutes. Remove half of corn ragout; add basil, reserve. Add clam broth to ragout in pan. Bring to a simmer; puree. Add lemon juice, salt and pepper. Slice mushroom caps thin; lay atop fish fillets. Saute, mushroom side down, until opaque. Set on warm plates with sauce and reserved corn ragout.

Makes six servings.

Nutritional data per serving: Calories, 357; protein, 37 grams; carbohydrates, 26 grams; fat, 13 grams; cholesterol, 92 milligrams; sodium, 348 milligrams.

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