We’re becoming well-practiced in the art of fondue as our go-to holiday meal for two. It’s an entertaining activity we both enjoy that culminates in a scrumptious meal. A fair division of labor keeps the hour or more of prep time from becoming drudgery.
We start in the afternoon making the sauces, Green Goddess, port gorgonzola, curry, and Asian ginger (see recipes at the end). If time allows, refrigerate the sauces for a couple of hours before dinner. While the Master of Sauces creates his masterpieces, I clean and prep small yellow pee-wee potatoes and mushrooms and cut chicken breasts and hangar steak into bite-sized pieces.
Since we can’t afford to drink expensive wine every day, opening a bottle of Stags Leap Artemis Cabernet Sauvignon 2012 is a real treat. By the second glass I’ve come to the conclusion that the nose of this Cab is most intriguing. And it tastes pretty darn good, too!
The aromas begin with cherry and blueberry fruits, earthy dried herbs, and followed by leather and licorice. While all of that complexity on the nose is impressive, it’s the second glass that reveals generous sweet floral notes like honeysuckle on a summer’s day.
The mouth feel is young and light-bodied for a Cab. Next time we might give Artemis an extra year or two of bottle aging before drinking. The palate tastes of plum and raisin with vanilla and oak. The long, even finish adds hints of graphite and black pepper.
Staring at the bottle, we being to wonder, “Isn’t Artemis a god in Greek mythology?” Google has the answer. In case you’re curious too, Artemis is the twin sister of Apollo, daughter of Zeus. She is the goddess of chastity, virginity, the hunt, the moon, and the natural environment.
The Artemis Cab is well-paired with our fondue. We use a quart of Rachel Ray’s beef stock, a cup of dry sherry, and season with some garlic in the fondue pot. When the stock begins to boil we add mushrooms and potatoes, several at a time. We use a slotted spoon to retrieve them when they are done. Using the fondue forks, we cook shrimp, chicken, steak, and cocktail franks. We have found the special fondue plates to be essential for separating the foodstuffs and sauces and preventing a wet mess.
The supermarket usually has packages of meat marked “fondue meat” or “stir fry”. They are cheaper cuts and friendly to the budget but I found, as time went on, my fondue beef needed an upgrade. Now we’re using hangar steak. It comes out tender and delicious and totally satisfies my craving for red meat.
Hope you had a great Valentine’s Day!
Sauce Recipes
Gorgonzola Port
- ¼ Cup Mayo
- ¼ Cup Sour Cream
- 1 Ounce Gorgonzola Crumbled Cheese
- 1/8 Teaspoon Kosher Salt
- ¼ Teaspoon Pepper
- ½ Teaspoon Garlic
- ¼ Ounce Port
Green Goddess
- 8 Ounces Cream Cheese, whipped or softened
- ¼ Cup Milk
- ¼ Cup Sour Cream
- 1 Tablespoon Parsley
- Sprinkle of Onion Powder
Cold Curry
- ½ Cup Sour Cream
- ½ Tablespoon Curry
- ¼ Teaspoon Salt
- ¼ Teaspoon Salt
- Sprinkle of Garlic Powder
Asian
- ¼ Cup Soy Sauce
- ¼ Cup Duck Sauce
- ½ Teaspoon Garlic
- ½ Teaspoon Ginger
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