Three-cheese Fondue with Tomato Onion Chutney
- Ready In:
- 72hrs 20mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
TOMATO ONION CHUTNEY
- 2 1⁄2 cups chopped onions
- 1 teaspoon mustard seeds
- 3 1⁄2 tablespoons unsalted butter
- 1 (14 ounce) can tomatoes, drained well in a colander
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1⁄8 teaspoon ground allspice
- 2 tablespoons minced fresh parsley leaves
-
THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY
- 1⁄2 lb gruyere, grated coarse (about 2 1/2 cups)
- 1⁄2 lb emmenthaler cheese, grated coarse (about 2 1/2 cups)
- 1⁄2 1/2 lb havarti cheese or 1/2 lb vacherin fribourgeois cheese, grated coarse (about 2 1/2 cups)
- 2 tablespoons cornstarch
- 1 clove garlic, halved
- 1 cup dry white wine
- 2 teaspoons fresh lemon juice
- 2 tablespoons calvados
-
Accompaniments
- soft breadstick, with fennel seed
- assorted cooked vegetables, such as broccoli,cauliflower,carrots,and pearl onions
- cooked tortellini
directions
- TOMATO ONION CHUTNEY: In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden.
- Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste.
- The chutney may be made 3 days in advance and kept covered and chilled.
- Makes about 2 cups THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY: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.
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Reviews
-
Vinegar (=chutney) with cheese? Oh boy. -
This recipe was great! It was the first fondue I've ever made (I didn't make the chutney) and the instructions were so easy to follow. I used a little more wine than the recipe called for and it turned out great. We dipped little cubes of day-old French bread and it tasted terrific. Quick, easy, and most of all delicious!! -
This was very good!RICH!!! I didn`t have time to sit with the family around the fondue pot.So I put it together and tossed it with cooked ziti and baked it!! So every one helped themselves to it when they were home to eat!!It was yummy!
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
