Fondue For Two Food

SWISS FONDUE FOR TWO

Steps:

• Rub the inside of a medium saucepan with the cut clove of garlic. Discard garlic clove.
• Add wine and lemon juice (if using) to the pan. Heat until steaming.
• Toss grated cheese with the cornstarch. Add a little of the cheese at a time to the warm wine mixture, stirring until each addition is dissolved before adding more.
• Heat the cheese until thick and smooth, over medium heat. Fondue is done when the cheese runs smoothly off the spoon. (Or forms a film over the center of a spoon with a hole in it.)
• Transfer fondue to a fondue pot, and light the burner beneath the pot.
• Enjoy with your choice of dippers and plenty of white wine.

FONDUE FOR TWO

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
• Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.

FONDUE FOR TWO

Steps:

• Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
• In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.

TWO CHEESE FONDUE

Steps:

• Slice garlic in half and rub the inside of saucepan.
• Put garlic in pan and add white wine.
• Bring to a simmer over medium heat.
• Meanwhile mix together sherry and cornstarch.
• Slowly add cheese, stirring constantly with whisk.
• Add cornstarch mixture, stirring fondue until thickened.
• Pour into fondue pot.
• Add nutmeg and ground pepper to taste.
• Serve with assorted vegetables, meat, and bread.

THREE-CHEESE DINNER FONDUE FOR TWO

Steps:

• In medium bowl, toss cheeses and cornstarch until cheese is coated.
• Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
• Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
• Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
• Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.

CREME DE BRIE FONDUE FOR TWO

Steps:

• Combine Crème de Brie and wine in small microwave-safe custard cup. Microwave on 50% power for 1 minute, stirring once, until warm.
• Sprinkle with pepper.
• Place custard cup on plate with apple and baguette. Serve with fondue forks.

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.