Dips: Fondue 59 by Recipe Cottage

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	Fondue 59

		CHIPOTLE CHEESE FONDUE Serves 4. 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 nut nutmeg to taste if desired 3 canned chipotle chilies in adobo, or to taste, minced (1 1/2 tablespoons) fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon 1 1/2 cups thinly sliced shallots (about 8 large) 4 tablespoons vegetables oil assorted cooked vegetables (broccoli, carrots, pearl onions, and potatoes) bread sticks cubes of day-old French, Italian, or sourdough bread 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.