Three Cheese Fondue With Tomato Onion Chutney Recipe
Ingredients
| 1/2 pound Gray ere, grated coarse | ||
| 1/2 pound Emmenthal, grated coarse | ||
| 1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse | ||
| Cornstarch | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), halved | |
| Dry white wine | 1 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Calvados | 2 Tablespoon | |
| 1/3 cup tomato onion chutney | ||
| Accompaniments | ||
| Soft breadsticks with fennel seeds | ||
| Roasted potatoes with garlic | ||
| Assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions | ||
| Cooked tortellini or tortelloni | ||
Directions
In a large bowl toss together well the cheeses and the cornstarch.
Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 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.
Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 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.
Chef
