Valentines Day isn’t so bad…
Valentines Day can be fun, but I know that it can sometimes be a bit disappointing too.
There’s no need to dread this day of love… If you have a significant other, that’s great, really, seriously, we’re all really happy for you… But if you don’t, don’t fret darlings. You can still have fun and enjoy the day by sharing your affection with the people you love and who are always there for you, your friends.
The perfect way to show your friends, or your lover, a super duper sexy time is a fondue night!
Everyone loves fondue. And it doesn’t have to be super crab-y either, one of my best friends and a true inspiration to me, Mr. Patrik Milani, just had a beautiful fondue party last week, and the stars of the feast were the large assortment of beautiful farmers market vegetables served along with the three different types of fondue and… “the bread”. And the traditional Swiss fondue, I do believe, was the least devoured. The Gouda, and the Gorgonzola were mega hits!
The vegetables were easy to prepare and so were the fondues, but if you’re making more than one, I do suggest having a helper, it’s fun to cook together! And you never want to be too tired when your soirée starts! Never!
Most of the vegetables were cooked, some fully, such as the beets, (roasted), potatoes, blue and while, (boiled). The broccoli, and carrots were quickly thrown into boiling water until fork tender, then chilled in ice water to stop cooking and stay bright and beautiful. Served raw were radishes, fennel, zucchini, and mushrooms. All cut into bite sized pieces. There were also delicious pears too, that were divine with the Gorgonzola fondue. Buying your vegetables at the local farmers market insures delicious flavor and color, so please be sure not to over cook them.
Serve it all with a crisp white wine, some baguettes, and you’re all be in love… xoxo Audrey
Recipe for Gorgonzola Fondue
Adapted from New York Times Recipe
Recipe: Sweet Gorgonzola Fondue
*1 garlic clove, halved
*1 cup sweet wine, such as Passito di Pantelleria or Sauternes
*3/4 pound Gorgonzola dolce or other blue cheese, such as Stilton, crumbled
*2 tablespoons plus 2 teaspoons flour or cornstarch
*Kosher salt, to taste
*Freshly ground black pepper, to taste
This is especially good with Bosc pears, mushrooms, and roasted beets!
1. Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.
2. Meanwhile, in a large bowl, toss Gorgonzola with flour or cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Season with salt and pepper. Serve with crusty bread, Pears and roasted beets, yummmmmmmmmmm!
Yield: 6 main course servings or 10 appetizer servings.
Recipe for Gouda Fondue
Adapted from Wolfgang Puck
Ingredients:
* 1 large clove garlic, sliced in half lengthwise
* 1/2 cup white wine
* 5 ounces fresh Gouda cheese
* 5 ounces aged Gouda cheese, shredded, we cut it up and used a food prosser - easy!
* 1 tablespoon cornstarch or flour
* 2 tablespoons Kirsch
* Freshly ground black pepper, to taste
* Freshly grated nutmeg, to taste
* 1 baguette loaf, cut into 2-inch cubes
* Assorted vegetables
Rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
In a small bowl- toss together the two cheeses and the cornstarch or flour. Reduce the heat to medium-low and add the cheese mixture. Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.
Yield: approx. 6 main course servings or 10 appetizer servings.
Transfer the fondue in to your fondue pot and serve immediately, accompanied by the bread, and
vegetables, with long fondue forks for guests to spear bites of food and dip them into the sauce.
Some oh-audrey.com tips:
Be sure to have plenty of napkins!
Have fun with it, and if you have any other great ideas, please let us know.
If you don’t have enough fondue pots, ask your friends, I’m sure they have some hiding in the back of their cupboards, just dying to be used, And be sure to get lot’s of fondue forks tool
Or go to Sur La Table, I like the heavy pots by Le Creuset, they don’t burn as quickly. And don’t forget the fondue fluid or gels you’ll need to keep the fondue warm, but make sure you have them on medium low flame, and try to stir them occasionally so they don’t burn. Good luck and Happy Valentines Day
Double dipping is a faux pas, so only do it when no one is looking!
PS: If you have leftovers, you can make many wonderful dishes from them, puréed vegetable soup, with cheese of course, omelets, grilled cheese sandwiches, or anything you can think of!
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