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. |
This recipe for Chipotle Cheese Fondue is from