Name: Chipotle Cheese Fondue
Yield: Serves 4
Ingredients: 1/2 pound finely diced Gruyère cheese (about 2 cups); 1/2 pound finely diced Emmenthal cheese (about 2 cups); 1 1/2 tablespoons cornstarch; 2 large garlic cloves, halved; 1 1/3 cups dry white wine; 1 tablespoon fresh lemon juice; 2 to 3 tablespoons kirsch; freshly nut nutmeg to taste if desired; 3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons); fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired; 1 1/2 cups thinly sliced shallots (about 8 large); 4 tablespoons vegetables oil; assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes; bread sticks; cubes of day-old French, Italian, or sourdough bread; *available at Hispanic markets and some specialty foods shops

Recipe information

Yield
Serves 4

Ingredients

1/2 pound finely diced Gruyère cheese (about 2 cups)

1/2 pound finely diced Emmenthal cheese (about 2 cups)

1 1/2 tablespoons cornstarch

2 large garlic cloves, halved

1 1/3 cups dry white wine

1 tablespoon fresh lemon juice

2 to 3 tablespoons kirsch

freshly nut nutmeg to taste if desired

3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons)

fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired

For the fried shallots:

1 1/2 cups thinly sliced shallots (about 8 large)

4 tablespoons vegetables oil

Accompaniments

assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes

bread sticks

cubes of day-old French, Italian, or sourdough bread

*available at Hispanic markets and some specialty foods shops

Preparation

To make the fondue:
Step 1
In a bowl toss together cheeses and cornstarch.
Step 2
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.
Step 3
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:
Step 4
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.

Recipe information

Ingredients

For the fried shallots:

Accompaniments

Preparation

To make the fondue:

Step 1

Step 2

Step 3

To make the fried shallots:

Step 4

Recipe notes