Thursday, 13 February 2014

Fondue for Two

Fondue has become kind of a date night staple around these parts. It's simple to put together, interactive, and you can draw it out as long as you'd like.

When I mention fondue, I often get a look of disgust, but the trick to loving it is splurging for the good stuff. I remember the first time I tried it as a kid, it was out of one of those boxes at the grocery store and I vowed to never eat it again. My mind was changed while working at a cheese shop and trying the real deal. Now I'm a fondue convert and enthusiast.

Peasant Cheese in Kensington has some fun takes on the classic fondue. The sell a pre-shredded Canadian and a French version that are delicious. Being a bit of a traditionalist, I tend to lean towards the Swiss mix of Gruyere, Appenzeller, and Emmental. You could really mix any kind of cheese, so long as you've got good melters (gruyere, gouda, oka, etc.).

You'll need 250g of cheese for 2 people. Assuming you're using three cheeses, go for 100g of each to account for the rind and the inevitable nibbles along the way.

Swiss Fondue
250g shredded cheese
garlic clove
3/4 cup of white wine
steamed or roasted veggies such as broccoli, cauliflower, zucchini, asparagus
cured meats

Cut your garlic clove in half and rub the fondue pot with it. Pour 1/2 into your pot over low heat. Just before boiling, add cheese in small amounts stirring each time until the cheese is fully melted. Once all the cheese is added, continue to stir until the wine and cheese has come together. If the cheese mixture is too thick, slowly add the remaining 1/4 c. of wine. Remove your pot from the stove and put it over your fondue burner. Enjoy!

The other beauty of this is that if your Valentine doesn't already have a fondue set, it can double as a gift!

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