FONDUE FOR TWO
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes and sticks, fennel, apple, salami, you name it.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
- Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.
FONDUE FOR TWO
Steps:
- Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
- In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.
FONDUE FOR TWO
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl, set over barely simmering water. When the chocolate has melted, whisk in the coffeecocoa mixture until smooth and blended. The sauce is best if left to ripen overnight.
- In a completely dry bowl or double boiler, set over barely simmering water, melt the chocolate halfway. Remove from heat and stir to completely melt. Over medium heat, bring the cream, corn syrup, rum and/or framboise to a scald. Pour the hot mixture over the melted chocolate and stir with a whisk until blended and smooth. Add the butter and whisk for 1 full minute to thicken.
- Assemble: Serve sauces in fondue pots: over a flame and get ready to dip.
TWO CHEESE FONDUE
My husband and I have jumped on the fondue band wagon during the past year. This recipe is a blend of a number of recipes that I have experimented with.
Provided by Aimee67
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice garlic in half and rub the inside of saucepan.
- Put garlic in pan and add white wine.
- Bring to a simmer over medium heat.
- Meanwhile mix together sherry and cornstarch.
- Slowly add cheese, stirring constantly with whisk.
- Add cornstarch mixture, stirring fondue until thickened.
- Pour into fondue pot.
- Add nutmeg and ground pepper to taste.
- Serve with assorted vegetables, meat, and bread.
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