COLUMN: Fondue is an elegant, easy Valentine’s treat
For anyone thinking about what they’re going to do for their special someone this Valentine’s Day, I have a great idea for you. It’s creative and it definitely shows that you care. I guess you could just go with a traditional dinner date at some restaurant in town, but isn’t that a little boring?
Do something fun, romantic and memorable instead. My idea? A romantic dinner: fondue for two. Fondue is a special treat, but it’s not hard to make. It comes down to melting some cheese or chocolate and then getting creative and finding things to dip in it. You could definitely prep most of the dippers ahead of time and just warm them up when it’s time to eat.
You can also make the fondue in advance and just heat it up slowly over a low temperature until it’s warm again. Imagine how impressed your special someone will be when you whip out a fully prepared, totally delicious dinner. All you’ll need is a little candlelight and mood music and you’re set. Or, if you’re single, this is a great party dinner to share with a group of friends. Have everybody bring one dipper to share.
CHEESE FONDUE
1 garlic clove, halved lengthwise
8 ounces shredded cheese (any combination of Gruyere, Jarlsberg, Swiss or Emmental)
½ cup dry white wine or white cooking wine
1 tablespoon lemon juice
1 tablespoon flour
½ teaspoon dry mustard
dash of nutmeg (optional)
Rub the inside of the pot your are going to make the fondue in with the cut sides of the garlic clove and discard it.
Add the wine and lemon juice to the pot and bring to a simmer over medium heat.
Meanwhile, combine the cheese and flour in a large bag with a zipper and shake until the cheese is evenly coated with the flour.
Once the wine mixture is bubbling, slowly add the cheese to it a little at a time, stirring constantly, until it’s melted and smooth. Be careful not to let it come to a boil.
Whisk in the mustard and nutmeg (if using).
Serve warm with dippers.
Dipper Ideas:
crusty bread
blanched broccoli (Add broccoli to boiling water and cook for 2 minutes; drain and run under cool water to prevent further cooking.)
ravioli
roasted asparagus spears (Place them on a baking sheet and bake at 400 degrees, until slightly soft.)
artichokes
potato wedges (Slice red potatoes and toss them with a little olive oil, salt, pepper and rosemary. Spread out in a single layer on a baking sheet and bake at 425 degrees, until soft in the middle and crispy on the outside.)
roasted bell peppers
CHOCOLATE FONDUE
4 ounces heavy whipping cream
6 ounces good quality chocolate
Pour the cream into a medium saucepan and heat on low until it starts to lightly bubble and boil.
Add the chocolate and whisk constantly over low heat until it becomes totally melted and smooth.
Serve warm with dippers.
Dipper Ideas:
sliced fresh strawberries
toasted nuts
marshmallows
pretzels
cookies (vanilla wafers or shortbread)
pound cake
peanut butter balls (see recipe below)
PEANUT BUTTER BALLS
1 ounce cream cheese, softened
¾ cup creamy peanut butter
½ cup graham cracker crumbs
dash of salt
1 ½ cups powdered sugar
5 tablespoons butter, melted and cooled
In a bowl, beat the cream cheese and peanut butter together until smooth and well blended.
Add the graham cracker crumbs and beat just until combined.
Add the powdered sugar, salt and butter and beat until incorporated.
The mixture will be very sturdy. Use a metal spoon to scoop it into half-tablespoon sized chunks. Roll each one into a ball and place on a plate. Cover and refrigerate until set, about 30 minutes.
This Valentine’s Day, do something awesome. Skip the cliché restaurant and stay in for a cozy, romantic and delicious dinner for two.
– Jennelle Clark is a senior majoring in psychology who writes the online food blog foodislikeart.blogspot.com. She loves making, eating and sharing her food. Send comments to jenn.wilson@aggiemail.usu.edu