Saturday, April 11, 2009

Valentines Dinner

Yes, that title said Valentines and it is April, that is how far behind I am in blogging. Thankfully, I had some time and am getting caught up. This serves as your forewarning that you will be getting a lot of posts in a very short time. For Valentines Dinner we decided to do 2 types of fondue and molten lava cakes for dessert. I searched a bunch of sites and decided the melting pot recipes I found were the way to go with the fondue. The molten lava cakes were a little tougher. We had some on the honeymoon that we loved and I wanted to replicate them. I found a recipe in a cooking light for hot chocolate fudge cakes and decided to go with it. They were such a hit that since we made them in Feb, we have had them 4 other times.

Melting Pot Cheese Fondue
Recipe From
Two Novice Chefs, One Tiny Kitchen

 3 to 3 1/2 oz beer (our chef at The Melting Pot said they use Miller High Life so that’s what we use)
1/4 teaspoon mustard powder
1/2 teaspoon chopped garlic
1-2 Tablespoons Worcestershire sauce, however much you prefer, it can be strong.
2 cups extra sharp cheddar cheese
1 cup swiss cheese

1. Grate cheese and mix in some flour to very lightly coat the cheese and keep it from clumping.
2. Mix beer, mustard powder and garlic in the fondue pot, bring to a simmer.
3. Add in cheese in small batches, and stir until the consistency is right.
4. Add in Worcestershire sauce and continue stirring until thickened.


Serve with whatever dippers you prefer. We used sourdough bread, french bread, pretzels, and apples.

Melting Pot Coq Au Vin Fondue
Recipe From
Lovestoeat's Weblog

3 1/2 cups vegetable stock
1/2 cup Burgundy wine
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions sliced

Meat of your choice. (We did steak, chicken, shrimp, and salmon.)


1. Heat vegetable stock in fondue pot until it begins to simmer.
2. Add all other ingredients, bring to simmer.
3. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don’t eat raw meat.

You will want to have any sauce that you would like to dip your meat in prepared in small containers. We had cocktail sauce, butter garlic sauce, teriyaki sauce, barbecue sauce, and 2 other sauces I can not recall.

Hot Chocolate Fudge Cakes
Recipe From
Cooking Light


3.4 ounces all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar
*Each time we have made this, I divided it in half and made 4.


1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute.
3. Add granulated and brown sugars, beating until well blended (about 5 minutes).
4. Add egg substitute and vanilla, beating until well blended.
5. Fold flour mixture into sugar mixture; fold in chocolate.
6. Divide batter evenly among 10 (4-ounce) ramekins. (I used 4)
7. Cover and refrigerate 4 hours or up to 2 days.
8. Preheat oven to 350°.
9. Let ramekins stand at room temperature 10 minutes.
10. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
(We have found to have them more of a lava cake consistency, that it only takes between 15-18 minutes.)

*Instead of sprinkling ours with powder sugar, we decided to serve them with a side of vanilla ice cream

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