Three-cheese fondue with tomato onion chutney

1 servings

Ingredients

Quantity Ingredient
½ pounds Gruyere; grated coarse
; (about 2 1/2 cups)
½ pounds Emmenthal; grated coarse
; (about 2 1/2 cups)
½ pounds Doux de Montagne; Havarti, or
; Vacherin
; Fribourgeois,
; grated coarse
; (about 2 1/2 cups)
2 tablespoons Cornstarch
1 Garlic clove; halved
1 cup Dry white wine
2 teaspoons Fresh lemon juice
2 tablespoons Calvados
⅓ cup Tomato onion chutney
Soft breadsticks with fennel seed
Assorted cooked vegetables such as; cauliflower,
; broccoli, carrots, and pearl
; onions
Cooked tortellini or tortelloni

Directions

ACCOMPANIMENTS

In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, ¾ cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame.

Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.

Serves 6.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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