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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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| 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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