photos by Kevin Briles

Fondue for Two

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Create an intimate, table-for-two atmosphere for your sweetie with an indulgent yet simple three-course fondue menu.

(printable recipes are in the photo gallery on your right)

Crab Fondue
3 6-oz packages cream cheese
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon corn starch
1 clove finely minced garlic
2 teaspoons Old Bay seasoning
1/2 cup dry white wine
2 teaspoons lemon juice
3/4 lb lump crab meat
1/4 cup chopped parsley

Slowly heat the cream cheese, mayo, cornstarch, garlic, Old Bay, and mustard in a double boiler until the cheese is completely melted.

Slowly stir in the wine and lemon juice. Simmer several minutes to let the alcohol cook out. Then, slowly stir in the crab meat and parsley. Transfer to a fondue pot and keep warm. Serve with various breads and vegetables.

Traditional Swiss Fondue
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

Bring the wine to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning. Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with various breads and vegetables.

Savory Broth
2 cups beef or chicken broth
1 clove garlic, cracked
1 twig each of thyme and rosemary
1 bay leaf
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper

Combine all ingredients in a saucepan and simmer for 30 minutes. Transfer to fondue pot and keep hot with a high flame. Use to cook bite-size pieces of beef, chicken, pork and sturdy vegetables like potatoes, carrots and broccoli.

(Cut meat pieces smaller to ensure they are cooked thoroughly. Wash fondue forks prior to using with other dishes.)

Chocolate Peanut Butter Fondue
1 cup (6 ounces) semisweet chocolate chips
½ cup sugar
½ cup milk
½ cup creamy or crunchy peanut butter

In a heavy saucepan, cook and stir the chocolate chips, sugar, milk and peanut butter over low heat until smooth. Transfer to a fondue pot and keep warm.

Serve with bite-size pieces of pound cake, brownies, strawberries, bananas, rice cereal treats, apples or marshmallows.

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