Three-cheese Fondue With Tomato Onion Chutney

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	T	Cornstarch
1		Garlic clove, halved
1	c	Dry white wine
2	t	Fresh lemon juice
2	T	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

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2638 Calories From Fat: 911 Total Fat: 102.5g Cholesterol: 597.4mg Sodium: 2752.4mg Potassium: 552.7mg Carbohydrates: 237.6g Fiber: 13.9g Sugar: 8.6g Protein: 144.7g