I am an introvert by nature but I am already going a little stir crazy with having to ‘shelter in place’. If the weather was a bit nicer here in Minnesota I at least could be sitting outside on our patio or doing yard work. But until then I am staying busy with projects in the home and getting creative in the kitchen.
I was looking for something different to make for dinner to help make some of this solitude more fun and I decided on Fondue! I know fondue isn’t totally new and different but for me I normally think of fondue for Christmas or New Years. Maybe it’s because that is a time of relaxing over a long meal rather than hurrying off to school activities or finishing errands.
We have more time right now so it’s a perfect time to lounge over a long meal.
I hunted down some recipes and my husband and I had a two person fondue party!! We didn’t do the hot oil thing but made a meal out of the cheese and then went right for the dessert! What a blast and so yummy. I wanted to share the recipes I used and of course you can get creative. A link to the website for the full recipe notes are within the title of the recipe with an easy recipe print option.
For the 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 clove garlic — minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
Assorted fondue dippers:
- Boiled baby new potatoes in their skins — quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms — wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples — such as Granny Smith
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to 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.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Now for the really good stuff……
- 10 ounces semisweet or bittersweet chocolate, chopped (see note)
- 1/3 cup milk
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract (see note for other variations)
- Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)
- In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.
- 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 while serving.
- Serve with dippers of your choice. We love: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.
- Any extra chocolate leftovers (??) will keep well in the refrigerator – just reheat on low to have yourself another chocolate fondue experience.
So on your next trip to the grocery store for essentials…..grab these ingredients and have a party!