-
1
Rub the inside of a saucepan with the garlic clove.
-
2
Add the wine and lemon juice.
-
3
Heat for 1 minute.
-
4
Cut the cheese into small cubes and add to the saucepan.
-
5
Cook the mixture for about 2 to 3 minutes, stirring constantly, until the cheese completely melts.
-
6
In a small bowl, whisk the cornstarch and Kirsch together for a slurry.
-
7
Stir the slurry into the cheese mixture and continue to cook for 3 minutes.
-
8
Season the fondue with salt, pepper and nutmeg.
-
9
Serve the fondue in a flameproof dish over a small candle with the platter of garnishes.
-
10
Preheat the oven to 400 degrees F. Preheat the grill.
-
11
In a mixing bowl, toss the vegetables with 2 tablespoons olive oil.
-
12
Season the vegetables with salt and pepper.
-
13
Place the vegetables on a baking sheet and place in the oven.
-
14
Roast the vegetables for about 20 to 25 minutes or until the vegetables are golden brown.
-
15
Slice the lamb loin into thin slices.
-
16
Make two slits in the lamb slices and thread the meat through wooden skewers.
-
17
Season the lamb skewers and quail with olive oil, salt and pepper.
-
18
Place the quail on the grill and cook for 4 to 5 minutes on each side.
-
19
Season the cod with salt and pepper.
-
20
In a saute pan, heat 1 tablespoon olive oil.
-
21
Dredge the cod in the sugar, coating each side completely.
-
22
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.
-
23
In another saute pan, heat 2 tablespoons olive oil.
-
24
When the oil is hot, lay the potato crusted scallops in the oil.
-
25
Saute the scallops for 3 to 4 minutes on each side, or until golden brown.
-
26
Remove from the pan and drain on a paper-lined plate.
-
27
Place the lamb on the grill and cook for 2 to 3 minutes on each side.
-
28
Arrange the roasted vegetables, grilled quail, caramelized cod, potato crusted scallops, grilled lamb skewers and French bread on platter and serve with the cheese fondue
