Fondue: Inexpensive, Easy Valentine Dish

Looking for an inexpensive but romantic Valentine's Day meal that doesn't take hours to prepare? As part of The Early Show's "Foods of Love" series, Chef Terrance Brennan suggests fondue.

Who doesn't love melted cheese?! Plus, you don't have to know how to cook to make this dish. Impress your loved one by melting cheese and calling it fondue!

Cheese fondue, as you know, is a traditional Swiss dish. Stories say that fondue originated from the days when shepherds and other mountain residents would spend the snowy winters isolated from major towns. With limited access to fresh food, the cheese in their larders hardened and the only way to really be able to eat it was to melt it. Luckily, the melted cheese also softened stale bread -- another ingredient that was abundant!

Traditional fondue is made from two Swiss cheeses: Gruyére and Emmenthaler. Emmenthaler is Switzerland's oldest cheese; both cheeses are described as having "sweet, nutty flavors." The recipe also includes some lemon juice, dry white wine, a splash of cherry brandy called Kirsch, and some cornstarch to help thicken the mixture. There are many other fondue recipes that are equally delicious.

Chef Brennan serves this fondue with bread, kielbasa and crudité. Add a green salad, and you have an entire meal. Of course fondue can also be a fun starter to a meal, particularly when shared with many people, and chocolate fondue makes a great dessert.

RECIPES

Classic Swiss Fondue
Serves 6

Ingredients:

1 clove garlic, end cut off and discarded
Kosher salt
12 ounces (6 ounces each) Gruyére and Emmenthaler cheese, coarsely grated (about 3 cups grated)
¾ cup dry white wine
2 teaspoons freshly squeezed lemon juice
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons Kirsch
Black pepper in a mill
Pinch nutmeg

Put 1 teaspoon salt in a fondue pot or a heavy-bottomed, 2-quart, stainless steel saucepan. Vigorously rub the exposed end of the garlic over the surface of the pot, starting with the salt and coating the entire surface with garlic oil and salt. Discard the garlic. In a medium bowl, combine the grated cheese and cornstarch, mixing well to distribute the cornstarch evenly. Set aside. Add the wine and lemon juice to the prepared fondue pot and bring to a boil over medium-high heat. Once the liquid has come to a boil add the cheese mixture and whisk vigorously to incorporate. Once all of the cheese has melted, continue to cook over medium heat for 1 minute. Stir in the Kirsch and season with salt and 4 grinds of pepper, or to taste, then add the nutmeg. Remove from heat and serve.

Serving Suggestions:
Serve Swiss Blend Fondue with cubed bread. Day old bread is best, but any crusty bread will work well. Swiss Blend Fondue may also be served with boiled fingerling potatoes, beef tips, pickled vegetables, or air-dried beef.

Stilton and Sauternes Fondue
Serves 6

Ingredients:

1 cup Sauternes
¼ cup cornstarch
2 tablespoons cream cheese, at room temp.
12 ounces Stilton, crumbled, at room temp.
Kosher salt

Method:
In a medium bowl, combine the Sauternes and cornstarch, mixing well to dissolve the cornstarch. Pour the mixture into a fondue pot, and bring to a slow boil over medium-high heat. Once the liquid has come to a boil, add the cream cheese, whisking continuously. Make sure each addition is completely melted and incorporated before the next addition. Then add the Stilton. Once all the cheese has been added, cook over medium heat for 1 minute more.
Season with salt to taste. Remove from heat and serve.

Embellishments:
Serve Stilton Fondue with cubed bread. Walnut bread is best, but any crusty bread will work well. The Stilton Fondue may also be served with roasted fingerling potatoes, sautéed beef tips, pickled vegetables, air-dried beef, or cubed pears.

Aged Gouda and Stout Fondue
Serves 6

Ingredients:

1 ½ cups aged Gouda
2 tablespoons and 2 teaspoons cornstarch
1 cup stout beer
Kosher salt and black pepper to taste

Method:
In a medium bowl, combine the cheese and the cornstarch, mixing well to distribute the cornstarch evenly. Set aside. Add the beer to the fondue pot and bring to a boil over medium-high heat. Once the liquid has come to a boil slowly add the cheese and cornstarch mixture, whisking continuously. Make sure each addition is completely melted and incorporated before the next addition. Once all of the cheese has been added, cook it over medium heat for 1 minute. Season with salt and pepper to taste. Remove from the heat and serve.