Say ‘I Love You’ with Fondue

A New Twist on Valentine’s Day Dinner

Classic Cheese Fondue

Courtesy of Fannie Farmer Cookbook 
by Marion Cunningham


2 ½ cups shredded Swiss cheese

1 large garlic clove

1 cup dry white wine (must be dry, not sweet)

3 tbsp. kirsch

¼ tsp. nutmeg

¼ tsp. ground pepper

Salt, to taste

1 loaf French bread, cut into 1-inch cubes


Begin by vigorously rubbing the inside of the fondue pot with a garlic clove. Pour the wine into the pot and heat until it barely simmers. Over a low heat, add the cheese a little bit at a time, stirring with a wooden spoon until all is melted. Stir in the nutmeg, kirsch, pepper and salt. With long fondue forks, spear the bread cubes and dip into the cheese.

 Surf & Turf Fondue

Courtesy of Lori Hart,


1 cut sirloin or fillet, cubed

1 bag medium sized shrimp (or two lobster tails, cut into cubes)


2 ½ cups low sodium beef broth
1 ¼ cup water
1 cup dry white wine
1 celery stalk, chopped
1 green onion, chopped
1 large garlic clove, chopped
1 tbsp. fresh chopped parsley
Salt and pepper, to taste

To cook, simmer the above ingredients in a saucepan for 10 minutes, then remove from heat and let stand for 2 hours, the time is needed to allow the flavors to blend. Then, just before you are ready to serve, strain into a fondue pot and bring to a boil.

Dipping Sauces:

Roquefort butter for the beef – mix together the following:

1 oz. Roquefort cheese

1/8 cup butter, softened

1 tsp. brown mustard

1 small garlic clove, crushed

Dash of Worcestershire sauce

Experiment with a variety of different dips for the meat and shrimp. If using lobster, melted butter makes an excellent dipping sauce.

Chocolate Fondue

Courtesy of Amy Sherman,


1/2 cup heavy cream

8 ounces of best-quality dark chocolate, broken into small pieces

A couple tablespoons of liquor (optional)


Heat the cream gently, taking it off when it gets hot. Add the chocolate and leave it alone for a couple of minutes to melt. Then, whisk in the liquor and voila! chocolate fondue. What you use to dip is up to you, but cookies, pound cake, banana chunks, strawberries and raspberries are personal favorites.