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02/10/2021 11:01 PM“I kiss you firmly a hundred times, embrace you tenderly, and am sketching in my imagination various pictures in which you and I figure, and nobody else and nothing else.”
— Anton Chekhov to Olga Chekhov
You might think I learned of that quote from my studies as an English major or, later, while getting my masters degree. But, no. I learned of that quote by unwrapping a bar of chocolate, Chocolove’s Raspberries in Dark Chocolate to be exact. Chocolove includes a romantic quote on the inside of each wrapper.
It was chocolate I was using to make a quick pot of chocolate fondue and it made me think that fondue is just the thing for Valentine’s Day, Sunday, Feb. 14. I mean, it’s been quite a year for those of you in romantic and/or committed relationships. I know. As someone who’s single, I hear about it all the time.
You’ve seen both the best and worst of your partner for far longer during the course of more days than you ever imagined. You’ve taken each other for granted. Sometimes you remember to express your gratitude. And, for the lucky ones, this plague year has deepened your commitment.
So Valentine’s Day is a great day to say thank you, even if it’s a small gesture. Making this fondue could be such a gesture. It’s both delicious and easy.
I use about a tablespoon of milk to one minibar (1.3 oz) of Chocolove. My favorites are Cherries & Almonds in Dark Chocolate, Raspberries in Dark Chocolate, and Almonds and Sea Salt in Dark Chocolate. I usually buy mine at Food Works in Guilford, which also has a store in Old Saybrook. If I’m sharing it with someone I love, I heat up three tablespoons of milk in a small pot, throw in those three bars, take it off the heat to whisk, and pop it in the fondue pot. No pot? Just put the pan of melted chocolate on a trivet, and eat fast.
If I’m feeling truly inspired, I might make a batch of Rice Krispie treats, and cut them up into small squares to dip, along with the usual fruit, like bananas, kiwis, apples, and strawberries. Pretzels, pound cake, marshmallows, caramels, and peanut brittle are delicious, too.
If only it was always this easy to say “I love you.” I know. I know. It can be tough. Take Anton and Olga. Talk about the course of true love not running smoothly. But they stuck it out, and she was there for him in the end.
If you want to double your fun, here’s a recipe for cheese fondue. Be sure to go to a cheese store and buy great cheese! Some, like The Cheese Shop of Centerbrook, even have pre-grated packages perfect for cheese fondue. And use a great wine. You can drink the rest.
Classic Cheese Fondue
From Well Plated
By Erin Clarke
www.wellplated.com/cheese-fondue-recipe
Ingredients:
1/3 pound firm alpine-style cheese
such as gruyere, 1/3 pound fontina,
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine such as
Sauvignon Blanc
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Assorted fondue dippers:
Boiled baby new potatoes in their skins (quartered if large), lightly steamed broccoli florets, lightly steamed cauliflower florets, lightly steamed asparagus, button mushrooms wiped clean and stems removed, cherry tomatoes, sliced firm apples such as Granny Smith, cooked sliced hot sausage, and cubed French, sourdough, and/or pumpernickel bread
Directions:
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly, coat all pieces.
In a large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg. Arrange dipping foods on a platter. Pour the fondue into a fondue pot. Dip and enjoy!
Notes: Cheese fondue can be made a day in advance and kept in the fridge. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.