Three Cheese Fondue With Tomato Onion Chutney
|Emmenthal||1⁄2 Pound, grated|
|Doux de montagne/Havarti / vacherin fribourgeois||1⁄2 Pound, grated|
|Garlic||1 Clove (5 gm), halved|
|Dry white wine||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Tomato onion chutney||1⁄3 Cup (5.33 tbs)|
|Roasted potatoes||1 Cup (16 tbs) (With Garlic)|
|Assorted cooked vegetables||1 Cup (16 tbs) (Such As Broccoli, Cauliflower, Carrots, And Pearl Onions)|
|Cooked tortellini/Tortelloni||1 Cup (16 tbs)|
In a large bowl toss together well the cheeses 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.