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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Gourmet recipe. Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes, bread sticks cubes of day-old French, Italian, or sourdough bread. Ingredients:
1/2 lb finely diced gruyere cheese |
1/2 lb finely diced emmenthaler cheese |
1 1/2 tablespoons cornstarch |
2 large garlic cloves, halved |
1 1/3 cups dry white wine |
1 tablespoon fresh lemon juice |
2 -3 tablespoons kirsch |
freshly grated nutmeg, to taste if desired (optional) |
3 whole chipotle chiles in adobo, minced |
thinly sliced scallion top |
Directions:
1. 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 scallions and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.).
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