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Gourmet
January 1995

Chipotle Cheese Fondue

Recipe information

  • Yield

    Serves 4

Ingredients

1

/2 pound finely diced Gruyère 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 nut nutmeg to taste if desired

3

canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons)

fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired

For the fried shallots:

1

1/2 cups thinly sliced shallots (about 8 large)

4

tablespoons vegetables oil

Accompaniments

assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes

bread sticks

cubes of day-old French, Italian, or sourdough bread

*available at Hispanic markets and some specialty foods shops

Need to make a substitution?

Preparation

  1. To make the fondue:

    Step 1

    In a bowl toss together cheeses and cornstarch.

    Step 2

    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.

    Step 3

    Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)

  2. To make the fried shallots:

    Step 4

    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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