Rather than going out for dinner this Valentine’s Day, why not host a romantic fondue party for two? Fondue was all the rage in the ’60s and ’70s, and it’s perfect for a simple, casual dinner. All you need to pull off dinner are fondue pots or heavy saucepans, fondue forks, and delicious fondue recipes. So, dust off your fondue pot and treat your sweetheart to a Valentine’s celebration with these easy but decadent recipes.
Perfect Chocolate Fondue
• 10 ounces semisweet or bittersweet chocolate, chopped
• 1/3 cup milk
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
1. In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often until the chocolate is completely melted and mixture is smooth. Do not let it come to a boil.
2. Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm until serving.
3. Serve with dippers of your choice.
Assorted Fondue Dippers
Coq Au Vin Fondue
• 3.5 cups vegetable or chicken stock or broth
• ½ cup any red wine
• ½ cup sliced mushrooms
• 2 teaspoons garlic
• Small bunch of green onions, diced
1. Throw everything into your fondue pot and bring to a simmer.
2. Cook your dippers. The average cooking times are 1-2 minutes for shrimp, 2-3 minutes for pork and chicken, and 1-3 minutes for beef.
Classic Cheese Fondue
• 1/3 pound firm alpine-style cheese, such as Gruyere
• 1/3 pound Fontina
• 1/3 pound Gouda
• 2 tablespoons cornstarch
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg
1. Grate all of the cheeses in a medium bowl, combine the cheese with the cornstarch, tossing thoroughly to coat all pieces.
2. In stove-safe fondue pot or heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses into the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard and nutmeg.
3. Arrange an assortment of bite-sized dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.
Assorted Fondue Dippers
• Boiled baby new potatoes in their skins, quartered
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms
• Cherry tomatoes
• Sliced firm apples
• Cubed French, sourdough, or other bread