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Ahhhh, mi amor, mi pasión, el que un hambre de ......

So yeah, nothing gets me in the mood more than a bowl full of hot, creamy, bubbling, cheese, also known as Fondue, and what I like to call “lover’s food”.  What could be sexier than eating tiny little morsels of food after it’s been dipped into a hot molten lava of cheesy goodness, perhaps cuddled up in front of a fireplace, gazing into each other’s eyes…..

Wait, what was I talking about?

Oh yeah Fondue.  So easy to make, and a better aphrodisiac then cologne or Dave Matthews Band.  (Okay truth be told, a little DMB and Fondue and I’ll spend the next day wondering where my bra went to.) 

Fondue

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper
• 2 tablespoons chopped chives

Dipping Foods

·         Asparagus spears, ends trimmed and cut into 3" lengths

·         Green beans, trimmed

·         Granny smith apples, cut into chunks

·         Pumpernickel bread, cut into chunks

·         Chunked chicken breasts,  (I like to use leftover grilled chicken)

·         Bite-size pieces of focaccia,

(Some people like to add steamed broccoli and cauliflower but since I abhor both veggies I’m not putting them here)

Directions

Prepare the dipping foods by bringing water to a boil in a sauce pot. Add the asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Sauté the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with veggies, apples, and bread.