Freshly ground black pepper
Suggested fondue flavorings:
Fried shallots, recipe follows
Thinly sliced scallion greens
Crumbled cooked bacon
Accompaniments:
Assorted cooked vegetables such as broccoli, small carrots, pearl onions,
and potatoes
Bread sticks
Cubes of day-old French, Italian, or sourdough bread
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.
For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large)
3 tablespoons flour
4 tablespoons vegetables oil
Salt
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.
Yield: 4 servings
