Chipotle Cheese Fondue Recipe - Cooking Index
Chipotle Cheese Fondue Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Finely-diced Gruyere cheese - (abt 2 cups) |
| 1/2 lb | 227g / 8oz | Finely-diced Emmenthal cheese - - (abt 2 cups) |
| 1 1/2 tablespoons | 22ml | Cornstarch |
| 2 tablespoons | 30ml | Garlic cloves - halved (large) |
| 1 1/3 cups | 315ml | Dry white wine |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Kirsch - (to 3) |
| Freshly-ground nutmeg - if desired | ||
| 3 | Canned whole chipotle chiles in adobo - minced | |
| = (abt 1 1/2 tbspns, or to taste) | ||
| Freshly-ground black pepper - to taste | ||
| Suggested Fondue Flavorings | ||
| Fried shallots - (listed below) | ||
| Thinly-sliced scallion greens | ||
| Crumbled cooked bacon | ||
| Fried Shallots | ||
| 1 1/2 cups | 355ml | Thinly-sliced shallots - (abt 8 large) |
| 3 tablespoons | 45ml | Flour |
| 4 tablespoons | 60ml | Vegetables oil |
| Salt - to taste | ||
| Accompaniments | ||
| Assorted cooked vegetables | ||
| = (such as broccoli, small carrots, | ||
| Pearl onions, and potatoes) | ||
| Bread sticks | ||
| Day-old French, Italian, or | ||
| Sourdough bread cubes |
To make the fondue: In a bowl toss together cheeses and cornstarch.
Rub the 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, chiles, and pepper, to taste. Transfer the 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.
For the Fried Shallots: Coat the shallots in the flour and shake out in a strainer to remove the excess flour.
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.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B53) - from the TV FOOD NETWORK
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