All the virtues which appeared in Christ shone brightest in the close of His life, under the trials He then met. Eminent virtue always shows brightest in the fire. Pure gold shows its purity chiefly in the furnace. It was chiefly under those trials which Christ endured in the close of His life that His love to God, His honor of God's majesty, His regard to the honor of His law, His spirit of obedience, His humility, contempt of the world, His patience, meekness, and spirit of forgiveness towards men, appeared. Indeed, everything that Christ did to work out redemption for us appears mainly in the close of His life. Here mainly is His satisfaction for sin, and here chiefly is His merit of eternal life for sinners, and here chiefly appears the brightness of His example which He has set us for imitation.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Vegetables	French	January 199	1	servings

INGREDIENTS

1/2	lb	Finely diced Gruyere cheese; (about 2 cups)
1/2	lb	Finely diced Emmenthal cheese; (about 2 cups)
1 1/2	tb	Cornstarch
2	lg	Garlic cloves; halved
1 1/3	c	Dry white wine
1	tb	Fresh lemon juice
2	tb	Kirsch; up to 3
		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
1 1/2	c	Thinly sliced shallots; (about 8 large)
4	tb	Vegetables oil
		Accompaniments
		Assorted cooked vegetables such as; carrots, pearl
		; broccoli, onions, and
		; potatoes
		Bread sticks
1		Cubes day-old French; Italian, or
		; sourdough bread

INSTRUCTIONS

FOR THE FRIED SHALLOTS
*available at Hispanic markets and some specialty foods shops
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.
Serves 4.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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