Wednesday, February 9, 2011
One of John and I's first dates was to the Melting Pot. In fact, we've been there a few other times since. There's something really romantic about that place, with the low lights, soft music, wrestling one another for the last bit of cheese, okay, well maybe not that part. Since we've been "cutting back" on both our financial and unhealthy food situations, the Melting Pot really is out of the question. However, I really wanted to make an appetizer that was special! I've made a swiss cheese-white wine fondue in the past, I use a copy cat of the Melting Pot recipe which you can find here. And, there is nothing better than dipping some delicious bread into melty cheese!
Since John much prefers beer to my white wine, I decided to make a cheddar cheese and beer fondue for Valentine's Day (but of course I had to try it out with fresh baguettes, right?). I love the rich cheddar cheese with apple, carrots, celery, and bread. It was really easy to make but I don't have a fondue platter to keep it warm. No matter, I put a very hot bowl filled with boiling water on the bottom and rested the cheddar cheese fondue on top (like a double boiler), this kept it warm enough that we could dip for at least 30 minutes and the cheese didn't seize up. When the cheese finally does seize up, I usually have a field day and fold it into the fresh bread...it's like a grilled cheese, right?
On another note, the baguette is so good that by the time John gets home tomorrow, there will be only two loaves left. Luckily he won't know how much I started with!!
Cheddar Beer Fondue
Serves: 2 (1 1/2 cups of cheese, approximately)
3/4 cup beer (I used John's favorite Sam Adams Cherry Wheat)
2 cloves garlic, minced
1 tablespoon mustard powder
1 teaspoon Worcestershire sauce
1 1/2 cups grated cheddar cheese (I used reduced fat to cut down on our calories)
Suggested: cut apple, carrots, celery, bread, etc. for serving
In a large saucepan, add beer and garlic; simmer for 5 minutes. Add the mustard powder and Worcestershire sauce, whisking constantly. Then, slowly add the cheddar cheese, whisking constantly until well-combined. Serve in a fondue pot, or over sterno flame.
This is also a great recipe to make with a family; the kids love to dip everything they can think of in it (including their fingers)! Tomorrow I go back to desserts, and Friday I'll finish up with a main meal that will make you feel like the heroine (or hero) of your very own love story.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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