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Receta Three Cheese Fondue With Tomato Onion Chutney
by Global Cookbook

Three Cheese Fondue With Tomato Onion Chutney
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Ingredientes

  • 1/2 lb Gruyere grated coarse (about 2 1/2 c.)
  • 1/2 lb Emmenthal grated coarse (about 2 1/2 c.)
  • 1/2 lb Doux de Montagne Havarti, or possibly Vacherin Fribourgeois, grated coarse (about 2 1/2 c.)
  • 2 Tbsp. cornstarch
  • 1 x garlic clove halved
  • 1 c. dry white wine
  • 2 tsp fresh lemon juice
  • 2 Tbsp. 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 possibly tortelloni

Direcciones

  1. In a large bowl toss together well the cheese and the cornstarch. Rub the
  2. inside of a heavy saucepan with the garlic, leaving it in the pan, add in the
  3. wine, 3/4 c. water, and the lemon juice, and boil the mix for 1 minute. Stir in the cheese mix gradually and bring the mix to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mix, stirring, for 2 min. 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.
  4. Serves 6.