Fontina Fondue

 

Valentine’s Day approaches each year and after 29+ years of marriage, I no longer yearn for a dinner out on the town. Now don’t get me wrong, every woman loves to get away for a romantic dinner with her honey, but just how romantic is it really when the entire world seems to be out on the same night with us? 

 

We have both decided that we will no longer fight the crowds on February 14th, but instead create an intimate, relaxing, and deliciously decadent evening together at home. 

Both of us love fondue, we enjoy it on ski trips and when it is cold outside in front of a blazing fire. I made it for our kids growing up and it became a family favorite. The kids would come in from a big day out in the snow and squeal with excitement over having a night of fondue and a family game after dinner. Sometimes, I would even make another pot with chocolate fondue for dessert.......oh boy! Good times!

Fontina Fondue

 

1/4 cup olive oil or unsalted butter

6 garlic cloves minced

1/4 cup all purpose flour

1/2 cup dry white wine

2 cup Fontina Cheese shredded

2 tsp. minced fresh thyme leaves

1 tsp. minced fresh rosemary

1/2-3/4 cup cream (as needed)

1/2 tsp. salt

1/2 tsp freshly ground white pepper 

crusty French baguette cubed

grapes

apple slices

tiny red potato (cooked)

pear slices

broccoli (blanched)

cauliflower (blanched)

carrot

 

On medium to high heat in a heavy bottom sauce pan, heat the oil or butter. Add the garlic and saute until fragrant. Whisk in the flour and let cook for a minute, continue to whisk, after a minute or two add the wine slowly, whisking to prevent any lumps.

Add the cheese and herbs. At this point I use a wood spoon to stir, as the cheese will "gum" up the whisk. When the cheese is melted, if too thick, reduce heat to low and  add cream to consistency. Taste test and add salt and pepper to taste.

I put the fondue in a electric fondue pot as I like having control of the heat. However a fuel burning fondue pot is fine, put on low.

Put the fondue pot on the table and a platter of cubed bread, grapes, apple slices, tiny red potatoes, pear slices, broccoli, cauliflower or carrots are some good choices.

 

Wee Bear and I are in our Ocho Rios cottage on the sea for a month. It is very relaxing watching and hearing the sea waves crash on the rock wall under our cottage. We walk the beach and golf and read lots of books. Every now and then there is a hatching of turtles we enjoy watching. We had a unexpected hatching the other night, I was able to get security and gather them up to release the next day.

 Dinner's out are amazing at the Jamaica Inn, dining and dancing under the stars, cocktails on the veranda, our same table held for us every night over looking the sea with city lights in the back drop and live music wafting through the night. Seafood and fish on the menu every night and fresh organic salads...simply divine. #jamaicainn