"jmcquown" wrote .... .Lovely recipes saved and snipped.
Here's another to consider (yes, I've made it and enjoyed it)---
CHIPOTLE CHEESE FONDUE (Gourmet, January 1995 - Epicurious)
1-2 pound finely diced Gruyre 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 (recipe follows), thinly sliced scallion greens, and-or crumbled cooked bacon for stirring into fondue is desired
Accompaniments: buttorted cooked vegetables such as broccoli, carrots, pearl onions, potatoes, bread sticks, and cubes of day-old French, Italian, or sourdough bread.
*available at Hispanic markets and some specialty foods shops
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.)
Fried Shallots
Can be prepared in 45 minutes or less.
1 1-2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetables oil
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
