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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
- Â Â soft breadsticks with fennel seed
- Â Â assorted cooked vegetables such as cauliflower, broccoli - carrots, and pearl onions
- Â Â cooked tortellini or possibly tortelloni
Direcciones
- 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 in the
- 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.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1398g | |
| Calories 1781 | |
| Calories from Fat 687 | 39% |
| Total Fat 78.09g | 98% |
| Saturated Fat 43.8g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 1202mg | 50% |
| Potassium 2364mg | 68% |
| Total Carbs 145.69g | 39% |
| Dietary Fiber 36.5g | 122% |
| Sugars 2.95g | 2% |
| Protein 98.23g | 157% |
