Valentine's Day Menu

Fondue 1


* 1 clove garlic
* 1 cup (235ml) dry white wine, the dryer the better
* 1/2lb (225g) Gruyère cheese
* 1/2lb (225g) Emmental cheese, or Norwegian Jarlsberg
* 2 tbsp (30g) cornstarch
* 1 tbsp (15ml) Kirsch, or Vodka if you are being daring
* 1/2 tsp (7g) dry mustard powder
* Juice of one lemon
* Nutmeg
* 1 large baguette

1. Cut (or tear) the baguette into bite sized chunks of bread. Each chunk needs some crust so that it can be 'speared' by a fork.

2. Grate all the cheese, or cut it into small 1/4" (10mm) blocks. Grating is usually quicker and easier

3. Put the grated/cubed cheese in a bowl and mix in half the cornstarch. This is to stop the cheese sticking together too quickly. Do this by hand and ensure the cheese has a white power covering on every last piece.

4. Cut the garlic clove in half and wipe it around the inside of your fondue pot, to leave the essence of garlic in there. You can now throw away the garlic.

5. Mix the remaining cornstarch, the mustard powder and the Kirsch together.

6. Pour the wine and lemon juice into the pot and slowly bring it to the boil.

7. Keep the heat low, and wait until bubbles start appearing in the wine at the base of the pot.

8. Now start to add the cheese, a small handful at a time. Using the handle of a wooden spoon, or perhaps a strong chopstick, stir the cheese in the pot in a figure of eight pattern.

9. Once you start stirring you cannot stop until all the cheese is added. But don't rush, just keep adding the cheese a small handful at a time and wait until it has melted before adding more.

10. Your fondue mixture should now be thick and creamy. At this stage pour in the cornstarch, mustard and Kirsch mixture into the pot.

10a. If your fondue is too runny add some more cornstarch, but only a little at a time. Next time you make a fondue use just a little less wine, or a little more cheese.

10b. If your fondue is too lumpy then, alas, there isn't much you can do. You can still enjoy your fondue but next time make sure your cheese is in smaller cubes or grated pieces and that the cornstarch really is on every single piece. Also add the cheese a little more slowly so that it all gets the chance to melt.

10c. If your fondue starts to separate, just continue stirring in a figure of eight. It will come together eventually.

11. Remove the pot from the stove and put it on the table, with a heat source underneath it. You can stop stirring now - as your guests will continue to churn the cheese with their bread.

12. Grate some nutmeg into the pot and you are ready to serve.


Cheese Fondue
Gourmet | February 1966; reprinted September 2001

yield: Makes 6 servings
active time: 30 min
total time: 30 min
Active time: 30 min Start to finish: 30 min

Ingredients

* 1 garlic clove, halved crosswise
* 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
* 1 tablespoon cornstarch
* 2 teaspoons kirsch
* 1/2 lb Emmental cheese, coarsely grated (2 cups)
* 1/2 lb Gruyère , coarsely grated (2 cups)
* Accompaniment: cubes of French bread on fondue forks or long wooden skewers
* Special equipment: a fondue pot

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

http://www.epicurious.com/recipes/food/views/Cheese-Fondue-105489#ixzz1BYNOOuit

Stuff to dip:

Fruits: sliced bananas, apples, pears, peaches, or pineapples, or dried fruit, orange sections, strawberries, cherries, raspberries, blackberries, or grapes. Whatever is seasonal.

Breads: mixed-grain and whole wheat breads, crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, bread sticks, naan, focaccia, or baked polenta cubes. In my book, I include recipes for variations like chipotle or spicy bean fondue which go nicely with the fresh tortillas, etc.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

Raw or roasted vegetables: brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

Cakes and sweet things: angel food cake cubes, graham crackers, marshmallows, tiny brownies, tiny cookies, ladyfingers, shortbread, amaretti, biscotti, crystallized ginger chunks, or meringues.


Chocolate Fondue

1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream

In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.