An Alpine Cheese Fondue for two is my favorite Valentine's dinner. It offers gentle warmth with light tones of kirsch, balancing the creaminess of the cheeses. Dunking a piece of bread into that molten cheese is oh so satisfying, not to mention marinated cubes of beef, tender shrimp, garden vegetables, and potatoes - and don't forget the zesty sauces!
ALPINE CHEESE FONDUE
- 1/2 pound imported Swiss Cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled & crushed
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch of Nutmeg
- Assorted dippers: Apples; Cubed Bread; Cherry Tomatoes; Potatoes; Broccoli
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with garlic.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir in the cheese. Melting the cheese gradually ensures a smooth fondue. Once smooth, stir in the cherry brandy, mustard, and nutmeg.
- Arrange an assortment of bite-sized dipping foods around the fondue pot: Chunks of artisan bread; Granny Smith apples; blanched vegetables such as cauliflower, broccoli, carrots, potatoes, and asparagus.
- Spear foods on fondue forks or wooden skewers, dip, swirl and enjoy!