Name: Three-Cheese Fondue with Tomato Onion Chutney
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

Wrath, unlike love, is not one of the intrinsic perfections of God. Rather, it is a function of God's holiness against sin. Where there is no sin, there is no wrath-but there will always be love in God. Where God in His holiness confronts His image-bearers in their rebellion, there must be wrath, or God is not the jealous God He claims to be, and His holiness is impugned. The price of diluting God's wrath is diminishing God's holiness.

D.A. Carson

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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