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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 lb finely diced gruyere cheese (about 2 cups) |
1/2 lb finely diced emmenthaler cheese (about 2 cups) |
1 1/2 tablespoons cornstarch |
2 cloves garlic, halved |
1 1/3 cups dry white wine |
1 tablespoon fresh lemon juice |
2 -3 tablespoons kirsch |
freshly ground nutmeg, to taste if desired |
3 canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at hispanic markets and some specialty foods shops) |
fried shallots or thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired |
1 1/2 cups thinly sliced shallots (about 8 large) |
4 tablespoons vegetable oil |
assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes |
breadstick |
cubes day-old french bread or italian bread or sourdough bread |
Directions:
1. To make the fondue: In a bowl toss together cheeses and cornstarch.
2. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
3. Bring liquid just to a boil and stir in cheese mixture by handfuls.
4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
5. Transfer fondue to a fondue pot and set over a low flame.
6. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping.
7. (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.
8. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
9. Makes about 2/3 cup.
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