Lindsay's "Romantic" Cheese Fondue

The evening seems to bring craziness around our house, especially with having a 19-month old and a 3-month old.  We have dinner, bath-time, and bed-time routines to attend to that keep us on our toes.  Sometimes it's hard for my husband and I to find the time to really connect with one another; though I know it is so important for us to do so.  Usually we find time to chat over dinner, after our little ones are in bed, but so often this is done with us watching our favorite television program and we don't truly look into one another's eyes and connect on a daily basis.

My "Romantic" Cheese Fondue is a wonderful meal to cook for your significant other when you really want to sit down at the dining room table and reconnect with the one you love.  It allows you to linger over dinner and really interact with one another.  Give the recipe a try, open up a good bottle of wine and I'll bet you'll feel the romance!

Lindsay’s “Romantic” Cheese Fondue

(Makes 2-3 cups fondue, serves 4-6)

Ingredients:

½ lb. medium-sharp cheddar cheese, grated                                   

1 Tbsp. cornstarch

½ lb. Emmanthaler Swiss cheese, grated                                   

¼ cup dry white wine

2 sliced scallions (white & green parts)                                   

2 cloves garlic, minced

Pinch of ground nutmeg           

1 Tbsp. Olive oil

Heat a 3-quart sauce pan to medium heat.  Add olive oil and then garlic. Sauté garlic until cooked through, but not brown. Add ¼ cup dry white wine to the pot.  Bring to a simmer over medium heat.

Meanwhile, toss grated cheddar and Swiss cheese with 1 Tbsp. cornstarch to coat.  Add cheese to the pot along with a pinch of ground nutmeg.  Cook, stirring with a wooden spoon until the cheese is melted and smooth.  Before transferring into the fondue pot add sliced scallions and season with salt and pepper to taste.  

To serve, transfer to fondue pot over a flame.

Serving Suggestions: Serve with cubes of bread, grilled shrimp, sliced sausages, cubed chicken, roasted mushrooms, sliced zucchini or summer squash, steamed asparagus, boiled or roasted potatoes, sliced apples and grapes.

Cook’s Note:

• I prefer to use white cheddar cheese to ensure a unified color.
• If the fondue is too thick, add up to an additional ¼ cup of white wine.