Chipotle Cheese Fondue

• 1/2 pound finely diced Gruyere 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, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired
• 1 1/2 cups thinly sliced shallots (about 8 large)
• 4 tablespoons vegetables oil
• assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes
• bread sticks
• cubes of day-old French, Italian, or sourdough bread
• *available at Hispanic markets and some specialty foods shops

1. In a bowl toss together cheeses and cornstarch.
2. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
3. Bring liquid just to a boil and stir in cheese mixture by handfuls.
4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
5. Transfer fondue to a fondue pot and set over a low flame.
6. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping.
7. (Stir fondue often to keep combined.)
8. In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
9. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
10. Makes about 2/3 cup.

gruyere cheese, emmenthal cheese, cornstarch, garlic, white wine, lemon juice, freshly nut nutmeg, chilies, shallots, shallots, vegetables oil, broccoli, bread sticks, italian, markets

Taken from www.epicurious.com/recipes/food/views/chipotle-cheese-fondue-11485 (may not work)