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Chipotle Fondue

Source of Recipe

unknown


List of Ingredients

1/2 pound finely diced Gruyre cheese
1/2 pound finely diced Emmenthal cheese
1 1/2 tablespoons cornstarch
2 large clov garlic, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
3 tablespoons kirsch
fresh ground nutmeg to taste
1 1/2 tablespoons minced canned chipotle chiles
crumbled cooked bacon


Recipe

Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, potatoes, bread sticks, and cubes of day-old French, Italian, or sourdough bread. In a bowl toss together cheeses and cornstarch. 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.