Ingredients: |
Ingredients: ½ lb finely diced Gruyere cheese (about 2 cups) ½ lb finely diced Emmenthal cheese (about 2 cups) 1 ½ Tbsp cornstarch 2 large garlic cloves, halved 1 ⅓ cups dry white wine 1 Tbsp fresh lemon juice 2-3 Tbsp kirsch 3 canned Chipotle Chiles in adobo, minced (about 1 1/2 Tbsp) freshly ground black pepper
Suggested fondue flavorings: Fried shallots (recipe follows) thinly sliced scallion greens crumbled cooked bacon
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Directions: |
Directions:In a bowl toss together cheeses and cornstarch. Rub the inside of a heavy 3 to 4 quart saucepan with garlic halves, leaving garlic in the 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 kirch, nutmeg, chiles, and pepper, to taste. Transfer 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.
Fondue Accompaniments: Assorted cooked vegetables suck as broccoli, small carrots, pearl onions, and potatoes bread sticks, cubes of day-old french, Italian or sourdough bread |
Directions: |
Directions:Coat shallots in flour and shake out in a strainer to remove excess flour. In a heavy 10-12 inch skillet, cook shallots in oil on moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. |