I suppose I should let you in on a little secret as to one of our favorite “traditions” that we have, just the two of us.
For our Valentine’s Day celebration, we like to fondue. We’ll clear off the coffee table, set out bowls of dippable fruit, vegetables, & proteins…and have ourselves a wonderful & relaxing meal while watching movies. We received a fondue pot (the kind you can use Sterno with) as a wedding shower gift – it came with both a glass pot and a metal pot. The glass one broke…so a few years ago my sister gave us a new, electric one for Christmas.
Electric fondue pots are where it’s at. Easy to heat, easy to clean, easy easy EASY! :)
This year one of the movies we watched was West Side Story. I’ve seen this movie so many times, yet Mike never had. It was really hilarious to watch this with him and hear all of his commentary. As you can imagine, it’s those comments that often people just keep to themselves :) The best part is that my husband truthfully does appreciate musical theater – he just likes to make comments to make me laugh!
We never did get to the chocolate fondue – as yours truly fell asleep (I ended up coming down with a chest cold the next day, also in true Valentine’s Day tradition – I’m sick almost every year on VDay. How’s that for romance?) We ended up cooking up cheese fondue as an appetizer, and broth fondue for the main course. Chocolate will just have to wait until this cough subsides…
adapted from Iowa Girl Eats
- 2 dashes garlic powder
- 1/2 cup beer (we used homebrewed Saison or spitless Chicha, can’t recall)
- 8 oz sharp cheddar cheese, diced into cubes
- 1 tbsp flour
- hot sauce, to taste
- Worcestershire sauce, to taste
- Turn on your fondue pot.
- Combine first four ingredients and stir until the cheese is melted.
- Add hot sauce & worcestershire sauce (to taste) and stir to combine.
- Serve with your favorite dippables!
Alright, so maybe it’s a little odd that we drank red wine with our beer-y cheese? Oh well. It was awesome anyway. We ate our cheese fondue with some crusty French bread from Breadworks. I also bought some broccoli & an apple to slice, but in the end we decided to keep this course a bit simple.
For our next course, we opted for a broth fondue to be a bit healthier. I had a quart of mushroom broth lurking in my pantry. I supplemented it with some chicken broth as we cooked along, and threw in a clove of garlic.
Our favorite dippables (cookables?) for our broth fondue were some chicken, beef, mushrooms (my favorite), red onion, and potato. Next time I may copy what Kristin did on Iowa Girl Eats and try some tots or french fries. Bell pepper and zucchini can taste pretty good, too. Truthfully, whatever you feel like cooking up in the pot – try it. You won’t be disappointed (and if you are, just don’t make it next time).
Oh – I can’t forget about the sauces! We made a simple soy sauce/teriyaki/ginger/sriracha one, a horseradish-mayo sauce, some honey mustard, and some barbecue sauce. All were delicious – I made them up on the fly, but next time I think I’ll do a bit more internet research so I can make (and memorize!) some winners.
Fondue is great any time, and for any families whose members can be trusted with pointy objects. ;-)
Do you ever fondue? What are your favorite things to fondue?