Happy National Cheese Fondue Day! If you needed an excuse to enjoy fondue, a national holiday is a good one. When I think about what would make the absolute ultimate combination of flavors in a fondue… this recipe is it. Chef Viviane Bauquet Farre has taken the traditional gooey cheesy recipe and enhanced with with just a little southwestern flair. Make this as an unforgettable appetizer for your next party.
Cheese Fondue with Chipotle and Tequila
makes approximately 2 cups (4 servings)
- 1 1/2 tablespoons cornstarch
- 1/4 cup Reposado Tequila or Mezcal
- 1 cup dry white wine
- 8 oz Monterey Jack cheese – coarsely grated
- 12 oz aged Fontina cheese – coarsely grated
- 2 to 3 teaspoons canned chipotle pepper in spicy adobo sauce, to taste – puréed
- 1/4 teaspoon sea salt
- 1 sourdough or whole wheat baguette – cut in 1/2″ cubes
Step 1: Place the cornstarch and the Tequila in a small bowl. Set aside.
Step 2: Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.
Step 3: Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.
photo credit: Chef Viviane Bauquet Farre