I went to the Melting Pot on a date recently and, I must say, there’s something to be said about fondue shared between two folks! It’s fun to talk about the menu and compromise on your selection and then laugh/chat about the process of dipping your food into melted cheese or chocolate. It immediately relaxes the atmosphere a bit and can make for an enjoyable evening. Obviously, a great date partner is the #1 reason for a date to go well but when I think back on some of my less-than-stellar dates I wonder that maybe if a pot of melted chocolate was sitting in between me and Mr. Not-So-Right, I may have had a little more fun!
For those of you that do not have a fondue restaurant near you, check out this standard cheese fondue recipe you can create at home with a set you can buy at Crate and Barrel, courtesy of Martha Stewart magazine.
Cheese Fondue Serves 6
- 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
- 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
- 2 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground white pepper
- 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
- 1 tablespoon kirsch (cherry brandy)
- 2 teaspoons freshly squeezed lemon juice
- Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving
- Assorted vegetables, cut into pieces, for serving
- Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.
- Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.
Posted by Brianne