Cafe Vecchio Mondo Swiss Fondue Recipe

Cafe Vecchio Mondo Swiss Fondue Recipe

Fixings:

1 clove garlic, split

1 cup dry white wine

1 tablespoon cornstarch

6 ounces Gruyere cheddar, cut into blocks

4 ounces Emmenthaler cheddar, cut into blocks

1 teaspoon kirschwasser (cherry liquor) or to taste

1 squeeze cayenne pepper

1 squeeze garlic salt

1/2 portion day-old French bread, cubed

2 green apples, cored and cut

Headings:

Rub fondue pot with cut sides of garlic, then dispose of garlic.

In fondue pot (or then again, in the event that you don't have a fondue pot, in pan on oven), heat wine until it bubbles. Try not to allow it to bubble.

In independent bowl, consolidate cornstarch and cheeses and blend until shapes of cheddar are covered. Over medium hotness in pot, or on cheddar setting on fondue pot, gradually add cheddar to hot wine, blending in a figure 8. Whenever all cheddar has been added and is dissolved, add cherry liquor, cayenne and garlic salt. Mix.

Fondue ought to be adequately slender to cover bread and apples without any problem. It ought not be thick similar to taffy. On the off chance that excessively thick, heat extra wine and add gradually, mixing in a figure 8. Try not to add cold wine to combination.

To serve: With heat still on, stick bread blocks and apple cuts and dunk into fondue, covering totally. Appreciate !

Cafe Vecchio Mondo Swiss Fondue Recipe VIDEO