FONDUE FOR 2 RECIPES

Name: Fondue for Two
Prep time: 30 min
Total time: 40 min
Ingredients: 8 ounces fingerling potatoes, scrubbed and halved lengthwise; 1 tablespoon extra-virgin olive oil; 2 thick slices rustic sourdough, cut into 1-inch cubes; 1/2 cup dry white wine, such as Sauvignon Blanc; 1 tablespoon kirsch (optional); 4 ounces Gruyere, grated; 4 ounces fontina, grated; 1/8 teaspoon freshly grated nutmeg; 1 teaspoon fresh lemon juice; 1 teaspoon cornstarch; Sliced fennel, apple, and dry salami and breadsticks, for serving

FONDUE FOR TWO RECIPE | MARTHA STEWART

Fondue for Two Recipe | Martha Stewart image

For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes and sticks, fennel, apple, salami, you name it.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Total Time 40 minutes

Prep Time 30 minutes

Number Of Ingredients 11

Ingredients

8 ounces fingerling potatoes, scrubbed and halved lengthwise
1 tablespoon extra-virgin olive oil
2 thick slices rustic sourdough, cut into 1-inch cubes
1/2 cup dry white wine, such as Sauvignon Blanc
1 tablespoon kirsch (optional)
4 ounces Gruyere, grated
4 ounces fontina, grated
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
Sliced fennel, apple, and dry salami and breadsticks, for serving

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 RECIPE | JUSTIN CHAPPLE | FOOD NETWORK

Fondue for Two Recipe | Justin Chapple | Food Network image

Provided by Justin Chapple

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 large garlic clove, peeled and cut in half
1/2 cup dry white wine
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup shredded gruyere cheese
1/2 cup shredded emmentaler cheese or other Swiss cheese
1/2 cup shredded smoked gouda cheese
1 1/2 tablespoons cornstarch
Kosher salt
Smoked or hot paprika, for garnish
Cubed bread, sliced apples, cubed salami and raw vegetables (carrots, cucumber, cauliflower florets, broccolini spears), for dipping

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.

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