Misc- Cafe Vecchio Mondo Swiss Fondue
Source of Recipe
Milwaukee Journal Sentinel 2/24/02
List of Ingredients
1 clove garlic, split
1 cup dry white wine
1 tablespoon cornstarch
6 ounces Gruyere cheese, cut into cubes
4 ounces Emmenthaler cheese, cut into cubes
1 to 2 teaspoons kirschwasser (cherry brandy) or to taste
Pinch of cayenne pepper
Pinch of garlic salt
1/2 loaf day-old French bread, cubed
2 green apples, cored and sliced
Recipe
Rub fondue pot with cut sides of garlic, then discard garlic.
In fondue pot (or, if you don't have a fondue pot, in saucepan on stove), heat wine until it bubbles. Do not let it boil.
In separate bowl, combine cornstarch and cheeses and mix until cubes of cheese are covered. Over medium heat in saucepan, or on cheese setting on fondue pot, slowly add cheese to hot wine, stirring in a figure 8. When all cheese has been added and is melted, add cherry brandy, cayenne and garlic salt. Continue stirring. Fondue should be thin enough to easily coat bread and apples. It should not be thick like taffy. If too thick, heat additional wine and add slowly, stirring in a figure 8. Do not add cold wine to mixture.
To serve: With heat still on, spear bread cubes and apple slices and dip into fondue, covering completely. Makes 2 servings.
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