Three Cheese Fondue

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.


Real Cooking


Did You Know?
Swiss communal fondue arose many centuries ago as a result of food preservation methods. The Swiss food staples bread and raclette-like cheese made in summer and fall were meant to last throughout the winter months. The bread aged, dried out and became so tough it was sometimes chopped with an axe. The stored cheese also became very hard, but when mixed with wine and heated it softened into a thick sauce. During Switzerland's long, cold winters some families and extended groups would gather about a large pot of cheese set over the fire and dip wood-hard bits of bread which quickly became edible.

Modern fondue originated during the 18th century in the canton of Neuchâtel. As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients.

You should never
fill more than 1/3 of the fondue pot with melted cheese, oil or chocolate because it may bubble up when raw food is added.

For cheese and chocolate fondue always use shallow, heavy bottomed cast-iron or porcelain fondue pot. Do not use a porcelain fondue pot for meat because they will not withstand the high temperature required for oil.

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