VALENTINE'S RECIPE: FONDUE - I'M SO FOND OF YOU | By Chef Michael Finizia / by Eric Monteiro

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!



  • 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!