So Fond of You!

Valentine's Day is a great time to break out the old fondue pot that has been collecting dust and cobwebs since Aunt Helen rushed out to Bed, Bath and Beyond to check off a wedding present from you gift list. Yes, in the seventies and then for a retro return in early 2000, you had to have one. No God-fearing southern lady who deemed herself a Hostess who be caught dead without that little ceramic kettle and matching long stemmed forks. What a romantic notion of the wonderful cocktail parties ahead or for the young newlyweds consumed with wedded bliss....Ah yes, once upon a time we all think the nights and months ahead will be filled with all those romantic times when we lovingly gaze into the eyes of our soul mate over a melted cauldron of bubbling Gruyere' and feed one another Godiva dipped, chocolate strawberries while draped over a mound of red velvet pillows...toasting one another in front of a cozy fire listening to cool jazz and Michael Buble' CD's. (Is it getting hot in here, or is it just me?)
Fast forward years later.....If we ever used the fondue pot once, I'm sure it became a hassle and the results were not near what was expected and the final result became a pain in the arse as you tried to get all your ingredients together, not burn the cheese and get your fella to stop acting like an old married man and "play along." Face it...he's ready to get to # 7 on your list of 1-10. And that's giving him some credit.
Here's an easy one to help you get back on the Fondue wagon again. Valentine's Day is coming up. It's the first Sunday this year without Football....he'll be bored and a little lost. This is a perfect time to reinvent an old classic.


CLASSIC (and Easy) CHEESE FONDUE

Basic Cheese Fondue Recipe

2 Garlic Cloves, Cut in Half
(2 cups) Dry White Wine
(1/2 lb) Gruyere Cheese, Shredded
(1/2 lb) Emnenthaler Cheese, Shredded
(1 tbsp) Lemon Juice
(2 tbsp) Flour
(3 tbsp) Kirsch
(1/2 tsp) Nutmeg
(1/2 tsp) Paprika
Pepper
1. Rub the garlic inside the fondue pot then discard.
2. Pour the white wine and lemon juice into the pot and turn on the burner.
3. Let the wine and lemon juice warm up without boiling.
4. Reduce heat and add the shredded cheese.
5. With a wooden spoon, mix well and stir regularly.
6. Add remaining ingredients.
7. Add pepper to taste.
8. If the mixture is too hard, add wine. If the mixture is too soft, add cheese.
9. Dip bite size pieces of bread or vegetables.
10. Let the freshly dipped pieces cool off for a few seconds, then enjoy and repeat but no double-dipping!
Note: Italian or French bread (baguette) makes excellent dippers when cut into small pieces. You can also try mild green or red peppers, zucchini slices, steamed broccoli or cauliflower or whatever else you're in the mood for.