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Come Party With Me: Valentine's Day Single Gal Soirée — Menu

Come Party With Me: Valentine's Day Single Gal Soirée — Menu

Although I'm not in a relationship, that doesn't mean I'm not going to celebrate Valentine's Day! This year I'm helping my sister and her BFF plan an all girl party. To make things festive and sexy, we're serving fondue. A fondue party appeals to everyone because guests can pick and choose what they want to dip into the melted cheese pleasing both vegetarians and meat eaters alike.

For our party, we will be serving the classic Swiss version of fondue as well as two other variations: a goat cheese fondue and a beer cheddar fondue. Cubed bread — both wheat and white — vegetables, fingerling potatoes, and pear slices will be used as dippers. For these fabulous fondue recipes,

.


Cheese Fondue
From Gourmet magazine

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot

  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
  2. Stir together cornstarch and kirsch in a cup.
  3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
  4. Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  5. Transfer to fondue pot set over a flame and serve with bread for dipping.

Serves 6.


Fingerling Potatoes and Goat Cheese Fondue
From Martha Stewart

2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch of chives, finely chopped
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 chervil, for garnish

  1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil.
  2. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
  3. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
  4. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
  5. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
  6. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Serves 12 to 14.


Beer and Cheddar Fondue
From Southern Living magazine

1/2 pound ground pork sausage
6 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
6 tablespoons all-purpose flour
2 cups milk
2 (8-ounce) blocks Cheddar cheese, shredded
1 cup beer*
1 (4-ounce) can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cubed French bread or sliced pears

  1. Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.
  2. Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.
  3. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
  4. Gradually add milk, stirring until thickened. Add cheese, stirring until melted.
  5. Remove from heat; stir in sausage, beer, and next 3 ingredients.
  6. Transfer to a fondue pot or slow cooker; keep warm on low. Serve with cubed French bread or sliced pears.

Makes about 6 cups.

*Nonalcoholic beer may be substituted for regular beer.

celebrity_soup celebrity_soup 9 years
mmmmm cheese fondue!!
Catipa Catipa 9 years
Great recipes! Now I'm hungry :)
emalove emalove 9 years
Fondue is the best!
candide candide 9 years
I have been dying for an excuse to get out the fondue pot I've stashed away in the pantry since my wedding!
x_juicyfruit x_juicyfruit 9 years
Yum Yum Yum!
CaterpillarGirl CaterpillarGirl 9 years
I just go to the melting pot when i have a fondue jones, I love thier poundcake with the chocolate fondue
CaterpillarGirl CaterpillarGirl 9 years
fuzzles it will take a couple of minutes to heat back up in a crock pot but it works. you just have to keep stirring it.
LaLa0428 LaLa0428 9 years
Sounds cute and yummy!
partysugar partysugar 9 years
desertbanshee: the dessert portion of this party features a chocolate fondue so stay tuned! fuzzles: I'm not so sure how well the fondue would travel in a crockpot. I think your best bet would be to prepare all of the ingredients before hand (grate the cheese, etc.) and put it together at the location of the party. It doesn't take too long to make fondue and if you speak to the hostess and arrive a little earlier you can make a delicious and fresh version.
fuzzles fuzzles 9 years
I've always wanted to try fondue. Does anyone know if fondue travels well in a crockpot? My gal pals and I meet up for pot lucks several times per year and I would love to try the recipe. Hoping that it would hang out well on the low setting?
CoconutPie CoconutPie 9 years
Cheese + Bread + Wine = Heaven!
desertbanshee desertbanshee 9 years
Thanks, the fingerling and goat cheese sounds interesting. We love fondue around here! How about a chocolate fondue, too?
starofsorrow starofsorrow 9 years
This sounds so delicious. I'm defnitely sending the link to my friend who LOVES fondue!
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