Chipotle Cheese Fondue
By á-174942
Ingredients
- SUGGESTED FONDUE FLAVORINGS:
- 1/2 pound finely-diced Gruyere cheese - (abt 2 cups)
- 1/2 pound finely-diced Emmenthal cheese - (abt 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 - (to 3)
- Freshly-ground nutmeg if desired
- 3 canned whole chipotle chiles in adobo minced (abt 1 1/2 tbspns, or to taste)
- Freshly-ground black pepper to taste
- Fried shallots (listed below)
- Thinly-sliced scallion greens
- Crumbled cooked bacon
- FRIED SHALLOTS:
- 1 1/2 cups thinly-sliced shallots - (abt 8 large)
- 3 tablespoons flour
- 4 tablespoons 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
Details
Servings 4
Preparation
Step 1
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.
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