1/2 lb. finely diced Gruyère cheese
1/2 lb. finely diced Emmenthaler cheese
1 1/2 T. cornstarch
2 large garlic cloves, halved
1 1/3 C. dry white wine
1 T. fresh lemon juice
2 to 3 T. kirsch
freshly nut nutmeg to taste if desired
3 canned whole chipotle chilies in adobo*, or to taste, minced
fried shallots

For the fried shallots:

1 1/2 C. thinly sliced shallots (about 8 large)
4 T. vegetables oil

Accompaniments

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

To make the fondue:

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 and scallions, if using and serve fondue with
accompaniments for dipping.

To make the fried shallots:

In a heavy 10" or 12" 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.

Gourmet January 1995