Three-Cheese Fondue with Tomato Onion Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 pound gruyère, grated coarse (about 2 1/2 cups) |
1/2 pound emmenthal, grated coarse (about 2 1/2 cups) |
1/2 pound 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 |
1/3 cup tomato onion chutney |
accompaniments: soft breadsticks with fennel seed |
assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions |
cooked tortellini or tortelloni |
Directions:
1. 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, 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.
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