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1/2 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 tablespoons kirsch -- (2 to 3)
Freshly ground nutmeg, if desired
3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2
1 tablespoons )
Freshly ground black pepper
Suggested fondue flavorings: Fried shallots, recipe follows 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.
For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large) 3 tablespoons flour 4 tablespoons vegetables oil Salt
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.
Yield: 4 servings
Recipe submitted from TexMex Recipes
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