Ingredients:
1/2 lb finely diced gruyere cheese ( about 2 cups)
1/2 lb finely diced emmenthaler cheese ( about 2 cups)
1 1/2 tablespoons cornstarch
2 cloves garlic, halved
1 1/3 cups dry white wine
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)
fried shallots or thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired
1 1/2 cups thinly sliced shallots ( about 8 large)
4 tablespoons vegetable oil
assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes
breadsticks
cubes day-old French bread or Italian bread or sourdough bread
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.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.