Saturday, February 16, 2008

Valentine's Day Dinner

The table all set for dinner
Quality ingredients are what make this fondue delicious

The fondue and the dippers!
JJ and I decided to celebrate Valentine's Day a few days later because of our schedules. We love fondue, especially the Melting Pot. There isn't one here though, and dinner can run upwards of $100, so we decided to do fondue at home. I got this fondue pot a few months ago, and have only used it once for a gorgonzola dipping sauce at a party I hosted. I used a basic fondue recipe found in the recipe book included with the pot, and came up with dippers that we love.
Gruyere and Emmenthaler are somewhat expensive cheeses, but they are so worth it! I like to buy my fine cheeses at Sam's club. They're very inexpensive there, and they have a great selection. I usually cut the cheese into a few pieces and freeze them individually for use later on. The Gruyere was about $10 for 1.2 lbs., and the Emmenthaler was $6 for .5 lbs. This is the original recipe, which I halved since it was just the two of us.
The wine I chose was a gift from my mom to JJ and I. It is called Bear's Lair, which is significant to us because we're the Lenoir-Rhyne Bears, and there's a snack food/cafe' at our school called the Bear's Lair!
Classic Cheese Fondue from the Cuisinart Electric Fondue Pot Recipe Booklet
1 lb. Gruyere cheese, grated
3/4 lb. Emmenthaler Cheese, grated
6 tsp. cornstarch
1 1/2 tsp. dry mustard
1 clove garlic, smashed
2 1/4 cups white wine (not Chardonnay)
2 1/2 tsp. Kirchwasser
Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and mustard and toss to coat the grated cheeses completely.
Rub the bottom of the lower half and sides of the fondue pot with the garlic clove. Discard the garlic. Add the wine and turn the setting to 5. Bring the wine to a simmer, while stirring constantly with a wooden spoon, stir in the cheese a handful at a time. Do not add more until the last handful is melted. When it is all added, reduce the temperature to 3 and add the kirchwasser.
I served this fondue with:
Chicken sausage, sliced and browned
Steamed broccoli
Granny smith applie wedges
9 grain bread
Celery sticks
Carrot sticks
Blanched asparagus spears

1 comment:

Katie said...

What a great dinner! I've always wanted to try doing fondue. So romatic.