Chipotle Cheese Fondue
Ingredients
- 1/2 pound finely diced Gruyere cheese (about 2 cups)
- 1/2 pound finely diced Emmenthal cheese (about 2 cups)
- 1 1/2 tablespoon cornstarch
- 2 large garlic cloves, halved
- 1 1/3 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 to 3 tablespoons kirsch
- freshly nut nutmeg to taste if desired
- 3 canned chipotle chilies in adobo, or to taste, minced (1 1/2 tablespoons)
- fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon
- 1 1/2 cup thinly sliced shallots (about 8 large)
- 4 tablespoon vegetables oil
- assorted cooked vegetables (broccoli, carrots, pearl onions, and potatoes)
- bread sticks
- cubes of day-old French, Italian, or sourdough bread
Instructions
Serves 4.. In a bowl toss together cheeses and cornstarch. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.) To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup.