Chipotle Cheese Fondue

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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 to 3 tablespoons kirsch
  • Freshly ground nutmeg, if desired
  • 3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2 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
  • For the fried shallots:
  • 1 1/2 cups thinly sliced shallots (about 8 large)
  • 3 tablespoons flour
  • 4 tablespoons vegetables oil
  • Salt
Directions
Accompaniments:

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.


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