5 original fondue recipes for your Valentine’s Day evening

Here are 5 tempting fondue recipes that will spice up your evening and will impress your sweetheart!

Cheddar and cider fondue

Apple cider wonderfully enhances the flavor of strong cheeses.

Recipe from COUP DE POUCE

Preparation: 20 minutes – Cooking: 10 minutes – Servings: 4 servings

Ingredients

• 16 oz shredded sharp cheddar
• 6 oz shredded smoked cheddar
• 2 tablespoons of flour
• 1 1⁄4 cup still apple cider or natural apple juice (approximately)
• 1 tablespoon lemon juice
• 2 tablespoons apple butter
• 1⁄2 teaspoon grated nutmeg
• 2 teaspoons apple brandy (optional)
• 1⁄2 clove of garlic

Technical

1. In a large bowl, mix the cheeses and flour with your hands to evenly distribute the flour. In a saucepan, bring the cider and lemon juice to a boil. Reduce heat and add cheese mixture, about 1⁄2 cup (125 ml) at a time, stirring after each addition until cheese is melted (if fondue is too thick, add a little cider ). Add the apple butter, nutmeg and brandy, if desired.
2. Rub the inside of a fondue pot with the half clove of garlic. Pour the cheese mixture into the fondue pot and set the stove to medium heat. Enjoy immediately by adding the desired ingredients.

To dip in cheese

• Lightly dried bread croutons
• 2 to 3 apples cut into quarters
• 2 pears cut into quarters
• 2 t (500 ml) green grapes
• 2 t (500 ml) small mushrooms
• 2 cups (500 ml) small florets of blanched cauliflower or broccoli
• 8 oz (250 g) artisanal sausages, cut into slices

The good stuff

Cheese fondue separating? All is not lost ! Before pouring it into the fondue pot, add 1 tbsp. tablespoons (15 ml) cornstarch diluted in 1 tbsp. tablespoons (15 ml) of cider or white wine and 1 tbsp. (5 ml) lemon juice, heating over medium heat and stirring vigorously with a whisk.

Express fondue with Quebec cheeses

A fondue made with local cheeses, which uses the microwave as a shortcut. Yes, yes, you understood correctly! This recipe is taken from the book Effortless comfortby Geneviève O’Gleman, published by Éditions de l’Homme.

Recipe by GENEVIÈVE O’GLEMAN

Total time: 11 min 30 s – Preparation: 10 min – Cooking: 1.5 min – Quantity: 2 servings

Ingredients

• 75 g (2 1/2 oz) or 125 ml (1/2 cup) Oka cheese, diced
• 75 g (2 1/2 oz) or 125 ml (1/2 cup) sharp Quebec cheddar cheese, diced
• 60 ml (1/4 cup) water
• 15 ml (1 tbsp.) cornstarch
• 2.5 ml (1/2 tsp) garlic powder
• 500 ml (2 cups) bread (of your choice), cubed
• Mill pepper

Technical

1. Dice the cheeses, removing the rind if necessary.
2. In a medium microwave-safe bowl, using a spoon, combine the water, starch and garlic powder until the starch is completely dissolved.
3. Add the cheeses.
4. Heat 1 minute 30 seconds or until cheese is melted, stirring every 30 seconds (see Note). Monitor to avoid overflows.
5. Cut the bread into cubes.
6. Garnish the fondue with crushed pepper and serve immediately with the bread.

The good stuff

This recipe is best prepared at the last minute.

Note

Be sure to heat the mixture only at the last minute, when you are ready to eat. If the fondue sets, you just have to reheat it for 30 seconds in the microwave so that it regains a nice smooth texture.

Alexander cheese fondue

Jonathan Garnier offers you a cheese fondue recipe that he uses almost like a raclette with its accompaniments. Use lager as the base for your fondue, then add Gruyère, Emmental and cheddar for a unique and unifying taste!

Recipe by JONATHAN GARNIER

Total time: 25 min – Preparation: 5 min – Cooking: 20 min – Quantity: 4 servings

Ingredients

• 15 ml (1 tbsp.) unsalted butter
• 2 shallots, finely chopped
• 1 clove of garlic, finely chopped
• 15 ml (1 tbsp) sugar
• 1 bottle of Alexander Keith’s India Pale Ale
• 15 ml (1 tbsp.) flour
• 200 g (7 oz) grated Emmental
• 200 g (7 oz) 3-year-aged cheddar, grated
• 200 g (7 oz) Gruyere cheese, grated
• Salt and pepper to taste

Technical

1. Heat a fondue pot on the stove. Add the butter and brown the shallots for 3 minutes over high heat.
2. Then add the garlic and sugar and sauté for 1 minute.
3. Deglaze everything with the beer and let reduce by half. Add the sifted flour and, using a whisk, remove any lumps.
4. Once the beer has reduced, gradually add the cheese and let everything melt over low heat. Above all, avoid boiling the preparation. To prevent lumps from forming, continue mixing while adding the cheese. Check the seasoning.
5. Transfer the preparation to the table, keeping it hot using a fondue burner.
6. Enjoy with pieces of bread, boiled potatoes, cold meats or even apples and pears cut into pieces.

Coconut milk fondue with green curry

A fondue broth made with coconut milk, green curry paste and coriander, this is a meal that is out of the ordinary! Enjoy seafood (shrimp, scallops), white fish and chicken in this tasty mixture for a comforting and friendly dinner.

Recipe from ZESTE

Total time: 25 min – Preparation: 15 min – Cooking: 10 min – Quantity: 6 to 8 servings

Ingredients

• 1 1/2 can of coconut milk
• 10 ml (2 tsp) green curry
• 3 ml (1/2 tsp) toasted sesame oil
• 1/2 bunch of fresh cilantro
• 20 ml (4 tsp) honey
• Salt and pepper
• 375 g (0.8 lb) white fish, of your choice, cut into cubes
• 8 large shrimp, peeled
• 8 large scallops
• 2 chicken breasts, cut into strips

Technical

1. Pour the coconut milk into a saucepan. Add the curry, sesame oil, chopped coriander and honey. Simmer for 10 minutes. Season to taste.
2. On a serving plate, place the cubes of white fish, shrimp, scallops and chicken strips.
3. Put the fondue mixture in a fondue pot and immerse the pieces of meat in it for one or two minutes and then enjoy!

Chocolate and orange fondue

Want a quick dessert to prepare to end your meal in style? Try this chocolate and orange fondue from chocolatier Juliette Brun. This delicious and easy-to-prepare dessert will entertain children since they can choose their own accompaniments!

Recipe by JULIETTE BRUN

Quantity: 8 servings – Total time: 10 min – Preparation: 10 min – Quantity: 2 servings

Ingredients

• 350 g (3/4 lb) 55% dark chocolate, chopped
• 300 ml (1 1/4 cup) 35% cream
• A knob of salted butter at room temperature
• The peel of an orange
• 15 ml (1 tbsp) Cointreau

Technical

1. In a saucepan, simmer the cream and orange peels for a few minutes, then remove from the heat. Remove the orange peels and add the Cointreau.
2. Pour the cream over the chocolate and leave for two minutes, then stir starting from the center to obtain a smooth emulsion.
3. Add the knob of butter and mix. Serve immediately with fruit, biscotti or even cake.