Last updated on March 26th, 2018 at 01:55 pm
Now that the question of whether the Steelers or the Packers will win the Superbowl has been answered the next “big” question looms.
To go out or stay in for Valentine’s Day?
Both options have their strong points. Dining out of course has it’s advantages – no dishes to do, multiple menu choices and of course, ambience. What’s not to like? Well on Valentine’s Day that could include not getting a reservation, crowded and noisy dining rooms and food that sometimes misses the mark. Need a babysitter? You have better odds of winning the lottery. But what about staying in? You can make exactly what you want and no reservations are required. If you plan your dinner after the kids are in bed, no babysitter is needed. It would be perfect… if you just didn’t have to deal with all the dishes.
But you don’t – not if you make fondue!!
Fondue just may be the perfect Valentine’s Day dish. One pot is all it takes and no forks or plates are required – and there is something very romantic about feeding your main squeeze morsels of bread dipped in this rich, creamy and luscious fondue.
So, open a bottle of bubbly, light a few candles and put on your favorite tunes… no reservations required!
Champagne Fondue – The beauty of this fondue is that it doesn’t get gummy as it sits!! Pair it with some bread chunks, vegetables (broccoli, cauliflower, radishes, etc.) and/or apple and pear slices.
(Serves 2 – 4)
- 1 1/4 cups Champagne or sparkling wine
- 1 large shallot, minced
- 1 8 oz. pck. cream cheese, cut into 1 inch pieces
- 2 1/2 cups grated gruyere cheese
- 1/4 cup grated parmesan cheese
- large pinch of freshly grated nutmeg
- 1 Tbsp. flour
- In a heavy saucepan, heat the champagne with the minced shallot over medium heat.
- Add cream cheese to champagne. Stir with a whisk (mixture will have lumps). Keep stirring until most to the cream cheese has melted.
- Add flour the the grated gruyere cheese and toss.
- Slowly add handfuls of the gruyere cheese to the cream cheese mixture, whisking with every addition, only adding the next handful after the preceding one has melted.
- After all the cheese has been added, bring mixture to a boil and continue to whisk until the mixture is thick and coats the back of a spoon.
- Place in a fondue pot and serve.
Here are some other fondue recipes you might like!
Recipe Girl – Cheddar Cheese and Beer Fondue
Sippity Sup – Classic Swiss Fondue
Chocolate and Zucchini – Cheese Fondue