Fondue For Two Recipes

SWISS FONDUE FOR TWO

Steps:

• Rub the inside of a medium saucepan with the cut clove of garlic. Discard garlic clove.
• Add wine and lemon juice (if using) to the pan. Heat until steaming.
• Toss grated cheese with the cornstarch. Add a little of the cheese at a time to the warm wine mixture, stirring until each addition is dissolved before adding more.
• Heat the cheese until thick and smooth, over medium heat. Fondue is done when the cheese runs smoothly off the spoon. (Or forms a film over the center of a spoon with a hole in it.)
• Transfer fondue to a fondue pot, and light the burner beneath the pot.
• Enjoy with your choice of dippers and plenty of white wine.

FONDUE FOR TWO

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
• Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.

FONDUE FOR TWO

Steps:

• Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
• In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.

FONDUE FOR TWO

Steps:

• In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl, set over barely simmering water. When the chocolate has melted, whisk in the coffeecocoa mixture until smooth and blended. The sauce is best if left to ripen overnight.
• In a completely dry bowl or double boiler, set over barely simmering water, melt the chocolate halfway. Remove from heat and stir to completely melt. Over medium heat, bring the cream, corn syrup, rum and/or framboise to a scald. Pour the hot mixture over the melted chocolate and stir with a whisk until blended and smooth. Add the butter and whisk for 1 full minute to thicken.
• Assemble: Serve sauces in fondue pots: over a flame and get ready to dip.