Chipotle Cheese Fondue

Ingredients

1/2 lb finely diced Gruyère|Gruyere Cheese (about 2 cups)
1/2 lb finely diced Emmental Cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 cloves garlic, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2-3 tablespoons 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)
fried shallots or thinly sliced scallion tops or crumbled cooked Bacon, for stirring into fondue is desired
1 1/2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetable oil
assorted cooked vegetables, such as Broccoli,carrots,pearl onions,and potatoes
breadsticks
cubes day-old French bread or Italian bread or sourdough bread

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.
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 article uses material from the "Chipotle Cheese Fondue" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License