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April 11, 2010 / Sarah

National Cheese Fondue Day


It is kind of hard to make cheese fondue when you forget to get cheese at the grocery store.  Seems like a no-brainer, but I guess it just attests to the fact that I can’t read recipes…  This is the recipe I was going to make – it sounded ABSOLUTELY delicious.

Chipotle Cheese Fondue
From Gourmet

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

To make the fondue:

  1. In a bowl toss together cheeses and cornstarch.
  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.
  3. 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:

  1. 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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