Valentine's Day Fondue for Two
Happy Valentine's Day!
In celebration of our first married Valentine's Day we are going to take advantage of the fondue set purchased for us as a gift from our wedding registry and have a nice night in. We are going shopping soon for all the ingredients to make a savory cheese and a super-sweet chocolate fondue, and we plan to use these two recipes:
Ingredients
1 clove garlic, halved1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper
Directions
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service.
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service.
A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
Ingredients
1 (11.5-ounce) package dark chocolate morsels
1 cup cream of coconut
1/2 cup whipping cream
1/2 teaspoon coconut extract
Preparation
Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts. Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit. For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.
We can't wait to try these out tonight.
2 comments:
The most amazing thing that I used in the fondue were sprouted 100% whole grain pretzels! They are made with flour that digests as a vegetable so I felt less guilty! I found them at my grocery store last week and they are made by Unique. Delicious!
Yum! I will have to look for those, thanks for the tip!!
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