The Chew: Last-Minute Valentines
If you are looking for a last-minute Valentine’s Day menu idea, here are two easy snacks you can put together in a hurry. Check out easy Cheese Fondue with ingredients you might already have. Or try Mario’s Chocolate Hazelnut Fritters.
The Chew: Michael Symon Gruyere Cheese Fondue Recipe Ingredients
Symon got inspired to make this five-minute fondue thanks to Mario Batali’s family tradition of sharing fondue with his wife and kids on Valentine’s Day.
- 1 cup Dry White Wine
- 1 lb shredded Gruyere Cheese
- 1 tbsp Dijon Mustard
- 1 minced Shallot
- 1 tbsp Cornstarch
Michael Symon: The Chew Gruyere Cheese Fondue Recipe Directions
- Simmer white wine and shallots on medium high heat in a sauce pot, reducing for a few minutes.
- Mix cheese shreds with cornstarch. Once wine is reduced by 1/3, whisk in cheese mixture.
- Continuously stir until all cheese is melted.
- Season with salt and dijon mustard.
- Serve with favorite dippers, like bread, fruit, or crackers.
Mario Batali: The Chew Chocolate Hazelnut Fritters Recipe Ingredients
For a decadent dessert, try Mario’s Chocolate Hazelnut Fritters, based on a recipe from Torino, Italy, which Batali promised is one of the most romantic cities anywhere. Olive oil gives flavor and keeps the dough tender.
- 1 cup Flour
- 2 1/2 tbsp Sugar
- 1/2 cup chopped Bittersweet Chocolate
- 1/3 cup Apricot Jam
- Zest of 1 Lemon
- 2 1/2 tbsp Dry White Wine
- 1/2 cup toasted, chopped Hazelnuts
- 1 beaten Egg
- Confectioner’s Sugar
- Olive Oil
The Chew: Mario Batali Chocolate Hazelnut Fritters Recipe Directions
- Place flour in a mound on a clean counter, creating a well in the center.
- Mix in lemon zest with salt, wine, sugar, and 1/4 cup olive oil.
- Work this into the flour using your hands (or in a food processor), adding more wife if it’s too dry.
- Knead about five minutes to make a firm, tender dough.
- Plastic wrap your dough and let it chill for half an hour.
- Combine jam with chocolate and nuts in a bowl. Cover and reserve.
- Roll dough out to 1/4” thick on a flour-dusted prep surface.
- Cut out 3” round circles and top them with a dab filling in the center.
- Using egg to moisten the corners, fold each circle in half and pinch to seal.
- Heat four cups of olive oil in a deep pot, to 350 F.
- Fry fritters in batches to a deep golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Brush fritters with honey and dust with confectioner’s sugar before serving.
- Serve with a drink of 1/2 espresso, 1/2 melted chocolate.