A Pile of Pieces of Different Cheeses
A Pile of Pieces...
Tim Thiel
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Three-Cheese Fondue with
Tomato Onion Chutney




“How can you be expected to govern a country
that has 246 kinds of cheese?”

~ Charles de Gaulle

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Le Jardin des tomates
Le Jardin des tomates
Elizabeth Espin
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Cheese Stall Outside Cheese Shop on Via Pessina, Lugano, Ticino, Switzerland
Cheese Stall Outside Cheese Shop, Via Pessina, Lugano, Ticino, Switzerland
Stephen Saks
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La Belle Cuisine


Three-Cheese Fondue with
Tomato Onion Chutney

Gourmet February 1990

1/2 pound Gruyère, grated coarse
(about 2 1/2 cups)
1/2 pound Emmenthal, grated coarse
(about 2 1/2 cups)
1/2 pound Doux de Montagne, Havarti, or
Vacherin Fribourgeois, grated coarse,
(about 2 1/2 cups)
2 tablespoons cornstarch
1 garlic clove, halved
1 cup dry white wine
2 teaspoons fresh lemon juice
2 tablespoons Calvados
1/3 cup Tomato Onion Chutney
(recipe follows)

Soft breadsticks
Roasted Potatoes with Garlic
(recipe follows)
Assorted cooked vegetables
Cooked tortellini or tortelloni

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 mixture to a fondue pot [earthenware], swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, potatoes, vegetables, and tortellini for dipping into the fondue. Stir the fondue often to keep it combined. Serves 6.

Tomato Onion Chutney

2 1/2 cups chopped onion
1 teaspoon mustard seeds
3 1/2 tablespoons unsalted butter
A 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

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, vinegar, sugar, and 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.

Roasted Potatoes with Garlic

2 pounds small red potatoes, quartered
2 large cloves garlic, sliced thin
1 1/2 tablespoons olive oil
Salt and pepper to taste

In a jelly-roll or large baking pan toss potatoes with garlic, olive oil, and
salt and pepper to taste, and roast them in the middle of a preheated
500-degreeF. oven, stirring once, for 30 minutes. Serves 6.

Featured Archive Recipes:
Fabulous Fondue Three Ways


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