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Cheese: Chipotle Cheese Fondue

Source of Recipe

Rich Byrnes


List of Ingredients

/2 pound finely diced Gruyere 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 11/2 tablespoons)
fried shallots (recipe follows), thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, potatoes, bread sticks, and cubes of day-old French, Italian, or sourdough bread

*available at Hispanic markets and some specialty foods shops




Recipe


In a bowl toss together cheeses and cornstarch. Rub inside of a heavy3- 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.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)

Fried Shallots: Can be prepared in 45 minutes or less.

1 1/2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetables oil

In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slottedspoon to paper towels to drain and season with salt. Makes about 2/3 cup.

Serves 4