1. To make the fondue: 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.) To make the fried shallots: In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. 8. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. 9. Makes about 2/3 cup. ---------------------------------------------------------------------------
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