|
Ingredients
1/2 lb finely-diced Gruyere cheese - (abt 2 cups)
1/2 lb finely-diced Emmenthal cheese - (abt 2 cups)
1 1/2 tbl cornstarch
2 lrg garlic cloves halved
1 1/3 cup dry white wine
1 tbl fresh lemon juice
2 tbl kirsch - (to 3)
Freshly-ground nutmeg if desired
3 x canned whole chipotle chiles in adobo minced
(abt 1 1/2 tbspns, or to taste)
Freshly-ground black pepper to taste
SUGGESTED FONDUE FLAVORINGS
Fried shallots (listed below)
Thinly-sliced scallion greens
Crumbled cooked bacon
FRIED SHALLOTS
1 1/2 cup thinly-sliced shallots - (abt 8 large)
3 tbl flour
4 tbl vegetables oil
Salt to taste
ACCOMPANIMENTS
Assorted cooked vegetables
(such as broccoli, small carrots, pearl onions, and potatoes)
Bread sticks
Day-old French, Italian, or
sourdough bread cubes
Method
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.
For the Fried Shallots: Coat the shallots in the flour and shake out in a strainer to remove the excess flour.
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.
This recipe yields 4 servings.
Recipe submitted from Lucas Chili Cookoff
|