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Chipotle Cheese Fondue

Source of Recipe

Gourmet Magazine


List of Ingredients

2 cups finely diced Gruyere cheese
2 cups 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
1 1/2 tablespoons minced chipotle chiles in adobo sauce


Recipe

Suggested fondue flavorings: Thinly sliced scallion greens, Crumbled cooked bacon

Accompaniments:
Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes; Bread sticks; Cubes of day-old French, Italian, or sourdough bread

To make the fondue: In a bowl toss together cheeses and cornstarch. Rub the 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, chiles, and pepper, to taste. Transfer the 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.