Chipotle Cheese Fondue
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 226.79 g finely diced gruyere cheese (about 2 cups)
- 226.79 g finely diced emmenthaler cheese (about 2 cups)
- 22.18 ml cornstarch
- 2 clove garlic, halved
- 314.66 ml dry white wine
- 14.79 ml fresh lemon juice
- 29.58-44.37 ml 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)
- thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired
-
For the fried shallots
- 354.88 ml thinly sliced shallots (about 8 large)
- 59.16 ml vegetable oil
-
Accompaniments
- assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes
- breadstick
- Italian bread or sourdough bread
directions
- 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.
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Reviews
-
Ok this was a hot one!! My can of chilies were hotter then normal!Check my putting a little at a time.I followed it exactly!1-1/2 tablespoons I wish I tasted it before putting in the whole amount. I made a turkey loin to dip into the fondue with a bunch of vegies. You definitely need bread to help cool your mouth down!
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I was first served this at one of Mimi's many parties. That night I was introduced to several variations of fondue including this one. It was fantastic. Last weekend, I attempted to duplicate this fabulous recipe. I will admit, it is a great deal of work, but the final out come is worth it and is sure to impress you and your guests. I did have a difficult time trying to locate the chipotle chiles in adobo, which I eventually found. (GOYA Section of food store) I will make this again.
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.