Fondue For Two

Written by the Tidings Staff | 11 February 2009

Sometimes the most romantic moments are those shared at the kitchen counter … cooking, of course. Instead of braving the crowds and the wind chill, plan a special dinner at home for Valentine’s Day. One of the most sensual meals to make and enjoy together is a fondue.

Gina Steer, in The Fondue Cookbook, says that the extreme winters of Switzerland’s Alpine mountains inspired the invention of fondue. Despite the impassable snow, villagers still had ready supplies of cheese, wine and bread – a delicious combination any way you look at it. Nowadays, fondue has expanded well beyond its original main ingredient of cheese. There are meat, fish and seafood fondues, and dessert versions as well. Equip yourself with some of the necessary hardware, such as a fondue pot, forks and a burner, then let your imagination run wild.

Making fondue is really easy, but there are some guidelines that you’ll need to follow to guarantee perfect results.

1. Make sure that when you place the alcohol burner on the table, you set it on a heatproof mat. The last thing you want is to have a permanent memory of your fondue night seared into the top of your table.

2. Don’t worry if the cheese separates while it’s heating. Just add a few drops of water, and continue to stir it. It will eventually come together.

3. Use stale bread for dipping. If it’s too fresh, it will end up falling into the fondue.

4. The oil or broth used for meat, fish and seafood fondues must be kept at about 350°F to ensure that the food is cooked properly.

Before tucking into the fondue, begin with an appetizer of oysters on the half-shell. Fondue is a great way for you and your beloved to slow down and enjoy each other’s company while reveling in good food.

Here are some yummy recipes courtesy of Steer’s The Fondue Cookbook:

Fondue Bourguignonne

Mongolian Chicken Hot Pot

Brandied Orange Fondue