It seems in my world I end up going for dinner a lot. When Valentine's Day was approaching I suggested to Steve that we stay home and cook for the big day. Always one to enjoy a night at home he was all over the idea. Fondue was on my mind and I just so happen to have 2 fondue cookbooks: Company's Company - Fondues and The Fondue Cookbook. Both have been in my collection for several years. To be honest, I can't remember the last time I made fondue. It is one of those things that you make a few times and then don't make again for years. In fact, it is has been so long since I've made fondue that I have no idea where my fondue pot is. I asked few friends that would likely have it but they don't ... wah wah wah. So if you read this and I you have my fondue pot, I would like it back. It is white and electric.
Not to worry though, Steve has a small fondue set for dessert and his mom gave us a Hamilton Beach Party Crock for Christmas. We actually were going to return it but low and behold when we needed it it came to the rescue!
The two recipes we chose were a Boston Chowder Fondue from the Fondue Cookbook and Chocolate Caramel Fondue from Company's Company. A day or two before Valentine's day Steve and I were talking about our meal and who was going to go to the store to get everything we needed. Steve offered (he isn't sweet) and I asked him what we were going to use for dip in the chowder fondue. Steve exclaimed "Nothing, I'm making clam chowder and I don't want to dip anything in my soup". This would be where Steve and I differ in the kitchen. Steve uses cookbook for inspiration. He saw the picture of the chowder and decided we were having clam chowder. I, on the other hand, like to follow a recipe to see what author was trying to create. I knew this disagreement would continue a little more before it would end. I decided to shut my mouth and see what would happen on V-Day.
It may also be possible that I have control issues in the kitchen. Because when I came home on the 14th to Steve making the fondue I felt the need to look over his shoulder and then refer back to the cookbook. He was using all the right ingredients but just throwing them all in a pot and not looking at the directions. This of course caused me some major anxiety and when Steve offered me some wine I think I drank half the glass in one gulp. In the end we had a delicious bowl of chowder that made great leftovers!!! Instead of using celery, carrots and potatoes for dipping Steve sautéed celery and carrots and put them in the soup. The recipe also says to cook the corn with the liquid from the clam and as I mentioned above Steve threw everything in the pot and seasoned as he felt needed.
I think I learned an interesting lesson from this experience. Men don't like fondue as their meal, dessert fondue they're all over but for dinner not so much. I had an old boyfriend lose his cool on me in Banff at The Grizzly House when he learned he had to cook his own tiny pieces of meat. I did have another old boyfriend take me for fondue when I lived in Florida but now I'm wondering if he just took me there because he thought that that's what girls like. At any rate, the caramel fondue was amazing. We cut the recipe in half since there was only the two of us and it was the prefect amount. The recipe called for bittersweet chocolate but we used unsweetened. The sugar in the caramels was enough to keep the fondue tasting sweet. We dipped rice crispy squares, apples and apple-pears. All and all it was a lovely Valentine's Day with my sweetie.
RECIPES
Boston Chowder Fondue
1/2 stick butter
8 scallions, trimmed and chopped
6 tbsp white all-purpose flour
1 1/2 cups milk
1 /14 lbs canned or live clams, freshly cooked
1/2 cup clam liquor (if using live clams)
3 tbsp lemon juice
3/4 cup corn kernels
2 tbsp chopped fresh parsley
a few drops of Tabasco sauce
salt and pepper to taste
For dipping - Cooked baby new potatoes, strips of red and green bell pepper, and celery sticks.
- Place the butter in the fondue pot over a gentle heat and cook, stirring until melted. Add the scallions and cook for 2 minutes. Stir in the flour and cook for 2 minutes.
- Gradually stir in the milk, bring to a boil, and simmer for 2 minutes. Drain the clams if using canned, reserving the liquor, then stir the liquor into the pot with the lemon juice, corn kernels, parsley, Tabasco Sauce, and seasoning. Cook for 2 to 3 minutes or until the corn is cooked.
- Stir in the clams, place the pot over the lit burner, and cook for a few minutes to heat through. Serve with potatoes, bell pepper strips and celery sticks.
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| Sorry the picture turned out fuzzy |
Chocolate Caramel Fondue
(this is the whole recipe, we halved it for two)
3/4 cup skim evaporated milk
58 Caramel candies
1 tsp vanilla
2 Bittersweet chocolate baking squares
Suggested dippers: Ladyfingers, rice crispy squares, apple wedges, canned fruit (well drained), cake chunks, marshmallows, un-iced brownie cubes.
- Heat evaporated milk in a medium saucepan on medium-low heat until hot. Add caramels. Heat and stir until melted. Stir in vanilla
- Add chocolate. Stir until melted. Carefully pour into fondue pot. Place over very low heat as this burns easily.
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