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Three
Cheese Fondue
Ingredients:
1/2
lb Havarti (grated)
1/2 lb
Gruyère (grated)
1/2 lb Emmenthal
(grated)
1-1/2 tablespoons
cornstarch
2 garlic cloves,
halved
1 cup dry white
wine
1/2 cup water
2 teaspoons fresh
lemon juice
3 tablespoons
Calvados
1/4 cup tomato
onion chutney
6 cups cooked
tortellini
6 cups assorted
cooked vegetables
(carrots, broccoli, cauliflower, green beans, potatoes etc.)
6 cups fresh bread
cubes
Preparation:
- Toss together cheese and the
cornstarch in a large bowl,
set aside.
- Rub the fondue pot with
garlic, leave garlic in the pot and
add wine, water and lemon juice. Bring to boil. Reduce heat to medium.
- Stir in cheese mixture 1
handful at a time, stirring constantly
until cheese is melted.
- Add Calvados and tomato onion
chutney and simmer about 2
to 3 minutes, stirring constantly.
- Set the fondue pot on fondue
stand over low heat.
- Serve with prepared cooked
vegetables, cooked tortellini
and fresh bread cubes.
- Stir fondue from time to time
to keep it combined.
Makes 6 servings.
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