4 servings vegetables such as broccoli assorted cooked
4 tablespoons vegetables oil
2 cups emmenthal cheese diced finely
1.5 tablespoons chipotle chiles in adobo whole canned minced to taste
4 servings bacon crumbled cooked
1.5 tablespoons cornstarch
1.3 cups cooking wine dry white
3 tablespoons flour
2 large garlic cloves halved
2 cups gruyère cheese diced finely
2 tablespoons kirsch liqueur
1 tablespoon juice of lemon fresh
4 servings nutmeg freshly ground
4 servings salt
4 servings scallion greens thinly sliced
1.5 cups shallots thinly sliced ( 8 large)
4 servings sourdough bread french italian
Equipment
bowl
frying pan
paper towels
sauce pan
pot
sieve
slotted spoon
Directions
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.
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.
