Is there anyone who didn’t register for a fondue pot when getting married? This Valentine’s Day may just be the perfect excuse to break out your fondue for two.
These fondue inspired dinner recipes — beginning with a traditional cheese fondue, moving on to a surf and turf fondue and ending in a chocolate fondue— are all you need to know this Valentine’s Day.
We originally thought we would do a Fondue for Two theme. However, our houses are fuller this Valentine’s Day with the kids, nanny, parents and small quaranteam so we’ve created a menu that is more inclusive.
Fondue parties have a nostalgic place in our entertaining repertoire, reminding us both of time spent skiing in Switzerland and the first dinner parties we hosted after college.
It’s hard not to love melted cheese and we step up the traditional seafood and beef fondue with a lobster and beef tenderloin cooked in an organic chicken broth. Fondue, which is French for “to melt,” was a 1970s food fad and, while fondue parties may no longer be en vogue, a fondue always impresses our guests. The chocolate fondue is particularly popular and ensures a decadent ending to an interactive evening.
The Setting
Most of the preparation for fondue night is setting the scene, versus slaving over a hot stove. We fill the house with flowers when it’s fondue night, to step up the fancy factor of the evening. This is followed by the Lazy Susan which we fill with cornichons, boiled potatoes, mushrooms and other seasonal fresh veggies.
You’ll need three fondue pots for this dinner; for the cheese to start, for the seafood and meat as the main course and then the grand finale of chocolate fondue.
Instead of spending your time in the kitchen, fondue night allows you to interact with your guests because everyone cooks their own food.
The Beverage
Rose champagne, like a Billecart Salmon to start, will take you through the entire meal.
A crisp white Sauvignon Blanc is the best pairing to the cheese whilst we like to break the rules and drink red throughout the meal.
A nice cognac finishes the meal with the chocolate fondue.
The Menu
To Start
White Wine and Cheese Fondue
Perfect Mixed Green Salad with Dijon Vinaigrette
Main
Crab, Artichoke and Gruyere Fondue
Beef Bourguignon Fondue with Two Sauces
Dessert
Chocolate and Rum Fondue
White Wine and Cheese Fondue
Ingredients
6 ounces bacon, diced small
4 shallots, diced small (approximately 1/2 cup)
8 ounces Gruyere, shredded
2 tablespoons of cornstarch
8 ounces Brie, rind removed, cut into small pieces
8 ounces Fontina, shredded
3 cups dry white wine (such as Pinot Grigio or a Sauvignon Blanc)
White pepper to taste
1 loaf of crusty French bread or Focaccia, cut into cubes
Assorted blanched vegetables such as broccoli, cauliflower or zucchini slices
Yield: 6-8 servings
Directions
Shred the Gruyere and Fontina cheeses (using a box grater) into a large bowl. Add the small pieces of Brie cheese.
Sprinkle the cheese with the cornstarch, gently mix the three cheeses and set aside.
Cook the bacon in a saucepan on medium-high heat until crispy. Remove the cooked bacon with a slotted spoon and set aside.
Add the shallots into the saucepan that you used for the bacon and cook for 4 – 5 minutes or until golden brown. Once the shallots are golden brown, add 3 cups of white wine and bring to a boil.
Reduce heat to medium and add about 1/4 of the cheese mixture. Gently stir the cheese as it melts in the wine. Continue to add the cheese mixture until all the cheese has melted.
Stir in the cooked bacon and season to taste with white pepper.
Transfer to a fondue pot and keep on a low flame. Serve with the bread and assorted vegetables.
Crab, Artichoke and Gruyere Fondue
Ingredients
3 tablespoons butter, unsalted
1 large yellow onion, diced
1 garlic clove, minced
3 tablespoons all-purpose flour
1 3/4 cups whole milk
8 ounces jumbo lump crab, picked over for shells
1 (14 oz) can of artichoke hearts, chopped
1 cup of Gruyere, grated
1 1/2 tablespoons lemon juice
kosher salt and black pepper, to taste
1 loaf sourdough bread, cut into 1-inch cubes
Yield: 6 servings
Directions
Melt the butter on a medium heat in a 2-4 quart saucepan. Add the onion and season with salt and black pepper. Cook until the onion is translucent (about 8–10 minutes).
Add the garlic and cook for further 30 seconds then add the flour and stir the mixture with a wooden spoon continuously for 2 minutes. Pour in the milk, stirring constantly, until the mixture has thickened, (about 7–8 minutes).
Add the Gruyère and stir until the cheese has melted and then add the artichoke, crab, and lemon juice. Stir for 5 – 8 minutes until the entire mixture is warmed through. Taste and adjust seasoning if necessary.
To serve, transfer mixture to the fondue pot and keep on low flame. Using the fondue forks to spear the sourdough bread cubes, dip into the cheesy and share this delicious fondue for two with all the family.
Beef Bourguignon Fondue with Two Sauces
Ingredients
For beef
2 cups canola oil
1 stick butter, unsalted
3 pounds beef tenderloin, cut into 1 inch cubes
For blue cheese sauce
8 ounces blue cheese, crumbled
2 tablespoons mayonnaise
For Horseradish sauce
¼ cup horseradish, prepared
1 cup sour cream
1 teaspoon lemon juice
Yield: 8 servings
Directions
For beef
Add the oil and butter into a 2 quart saucepan and cook on medium high heat until it reaches 325°F. When it has reached this temperature, transfer the mixture to a fondue pot and keep it on a low flame.
Using your fondue forks, pierce a single piece of tenderloin and dip it into the hot oil. Cook for about 30 seconds for rare and about 1 minute for well done. When the meat is cooked to your liking, dip into one of the sauces.
For blue cheese sauce
Add crumbled blue cheese and mayonnaise into a small mixing bowl. Using the back of a fork, press down on the crumbles and mix well with the mayonnaise until you reach your preferred consistency. If you prefer a smooth sauce, place the cheese and mayonnaise in a food processor and blend until smooth.
Serve at room temperature.
For horseradish sauce
Add horseradish, sour cream and lemon juice into a mixing bowl and mix well. Serve at room temperature.
Perfect Mixed Green Salad with Dijon Vinaigrette
Ingredients
8 cups mixed greens, such as mesclun, romaine, Bibb and lettuces
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
kosher salt and black pepper, to taste
¾ cup extra virgin olive oil
Yield: 1 cup Dijon vinaigrette
Directions
Add the vinegar, mustard and sugar into a mixing bowl and whisk well using a wire whisk until all the ingredients are combined.
Slowly add the olive oil in a steady stream into the mixture, whisking until it has emulsified. Season vinaigrette with salt and black pepper, to taste.
Place the mixed greens into a mixing bowl, drizzle about ¼ cup of vinaigrette over the salad and toss gently. Serve.
Love cheese? Then check out our other delicious cheese and fondue recipes –
