Three Cheese Fondue With Tomato Onion Chutney
Steps
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 t.
Ingredients
onions, mustard seeds, unsalted butter, tomatoes, red wine vinegar, sugar, ground allspice, fresh parsley leaves, gruyere, emmenthaler cheese, cheese, cornstarch, garlic, dry white wine, fresh lemon juice, calvados, breadstick, vegetables, tortellini