Chipotle Cheese Fondue

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 shallot or thinly sliced scallion top 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 vegetable oil

Accompaniments

• assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes
• breadsticks
• cubes day-old French bread or Italian bread or sourdough bread

Directions

1. 1

   To make the fondue: In a bowl toss together cheeses and cornstarch.

2. 2

   Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.

3. 3

   Bring liquid just to a boil and stir in cheese mixture by handfuls.

4. 4

   Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.

5. 5

   Transfer fondue to a fondue pot and set over a low flame.

6. 6

   Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping.

7. 7

   (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.

8. 8

   Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

9. 9

   Makes about 2/3 cup.