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
- *available at Hispanic markets and some specialty foods shops
Directions
- 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.
- Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)
- 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.
