| 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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