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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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. 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.
3. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)
4. To make the fried shallots: 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.
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