| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Gruyere; grated coarse |
|
|
; (about 2 1/2 cups) |
| 1/2 |
lb |
Emmenthal; grated coarse |
|
|
; (about 2 1/2 cups) |
| 1/2 |
lb |
Doux de Montagne; Havarti, or |
|
|
; Vacherin |
|
|
; Fribourgeois, |
|
|
; grated coarse |
|
|
; (about 2 1/2 cups) |
| 2 |
tb |
Cornstarch |
| 1 |
|
Garlic clove; halved |
| 1 |
c |
Dry white wine |
| 2 |
ts |
Fresh lemon juice |
| 2 |
tb |
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 tortelloni |
INSTRUCTIONS
ACCOMPANIMENTS
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.
Serves 6.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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