- 2 teaspoons [10 g] butter
- 2 pinches freshly ground black pepper
- 2 cloves garlic, minced
- 2 green onions, minced
- 8 ounces [250 mL] white wine
- 1 ounce [28 mL] Calvabec liqueur
- 7 ounces [200 g] medium Cheddar cheese, grated
- 7 ounces [200 g] Gruyere cheese, grated
- 3 teaspoons [15 mL] cornstarch
- Water
- 1 1/2 cups [375 mL] bread cubes per serving
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- Butter a ceramic fondue pot.
- Add a little freshly ground black pepper, minced garlic and green onions.
- Pour in white wine and liqueur; bring to a boil.
- Immediately mix in grated cheeses, stirring using a wooden spatula, until completely melted and well combined.
- Dilute cornstarch into a little water; stir into cheese mixture.
- Serve really hot, along with bread cubes.
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