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Рецепт Three Cheese Fondue With Tomato Onion Chutney

by Global Cookbook

Ингредиенты

1/2 lb Gruyere grated coarse (about 2 1/2 c.) 1/2 lb Emmenthal grated coarse (about 2 1/2 c.) 1/2 lb Doux de Montagne Havarti, or possibly Vacherin Fribourgeois, grated coarse (about 2 1/2 c.) 2 Tbsp. cornstarch 1 x garlic clove halved 1 c. dry white wine

2 tsp fresh lemon juice 2 Tbsp. Calvados 1/3 c. tomato onion chutney     soft breadsticks with fennel seed     assorted cooked vegetables such as cauliflower, broccoli - carrots, and pearl onions     cooked tortellini or possibly tortelloni

Инструкции

1. In a large bowl toss together well the cheese and the cornstarch. Rub the
2. inside of a heavy saucepan with the garlic, leaving it in the pan, add in the
3. wine, 3/4 c. water, and the lemon juice, and boil the mix for 1 minute. Stir in the cheese mix gradually and bring the mix to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mix, stirring, for 2 min. 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.
4. Serves 6.

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