Cheddar Chipotle Fondue Food

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

FIERY FONDUE

Steps:

• In a large bowl toss together cheeses and flour.
• To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes.
• Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame.
• Serve with fondue accompaniments of fruits, vegetables and bread.

CHIPOTLE CHEESE FONDUE

Steps:

• 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, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)
• To make the fried shallots:
• 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. Makes about 2/3 cup.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.