Chipotle Cheese Fondue

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb finely diced gruyere cheese (about 2 cups)
  • 12
    lb finely diced emmenthaler cheese (about 2 cups)
  • 1 12
    tablespoons cornstarch
  • 2
    cloves garlic, halved
  • 1 13
  • 1
    tablespoon fresh lemon juice
  • 2 -3
    tablespoons kirsch
  • freshly ground nutmeg, to taste if desired
  • 3
    canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at Hispanic markets and some specialty foods shops)
  • thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired
  • For the fried shallots
  • 1 12
    cups thinly sliced shallots (about 8 large)
  • 4
    tablespoons vegetable oil
  • Accompaniments
  • assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes
  • breadstick
  • Italian bread or sourdough bread
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DIRECTIONS

  • To make the fondue: 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.) To make the fried shallots: 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.
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