Virtual Potluck has teamed up with Taste to serve up some delicious beverages to go along with our special Valentines menu. We will be participating in this event for three weeks and will be bringing you a plethora of menu choices to surprise your Valentine with! Maybe you just need an appetizer prior to going out to dinner, or only a dessert to follow. Maybe just the cocktail, or the whole shebang! Whatever your needs, Virtual Potluck has you covered!
If you are not familiar, Taste is a mixology show that features clever cocktails from the creative minds at N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.
The cool and clever bartender is Otis, who showcases his cocktail recipes. Virtual Potluck is thrilled to have the opportunity to work with Otis on pairing libations with our Valentine dishes.
I have created a classic preparation of Cheese Fondue for this event, as it is incredibly romantic, and I happen to think it is the ultimate cheese lover’s comfort food! With February being named National Fondue Month, it is the best time of year to enjoy this delectable and hot indulgence.
Making fondue is easier than you think and it is very versatile: just add the beer or wine of your choice, your cheese selections, the proteins and seasonal veggies you want to dip, and melt those worries and winter blues away! My husband found my wine and cheese selections at Chans Wine World in Destin where Michele is always an invaluable resource to both of us. You really must stop by and meet him if in Destin. Chans Wine World serves an amazing lunch bistro style, and has wine and beer tastings often.
Fondue is also fun to serve to your family if you are celebrating Valentine’s Day with the kids. They love to pick and choose what they will dip next, but just beware of the fondue forks, as they tend to be sharp and you won’t want any sword fighting at the table!
- 1/2 pound imported Swiss Cheese, shredded
- 1/2 pound Gruyere, shredded
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- 1 teaspoon minced garlic
- Pinch nutmeg
Optional Dipping Items on Skewers:
- Boiled baby new potatoes in their skins, or quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms, wiped clean and stems removed
- Cubed smoked ham
- Cooked sliced hot sausage
- Long thick pretzel sticks
- Lightly toasted cubes French Bread
- Steamed lobster cut into bite size pieces
- Grilled beef filet cut into bite sized pieces
This week’s participating VP blogs:
APPETIZER: Tara at Foodie brings us Herbed Smoked Salmon Mousse Croûte— smoked salmon mousse on a grilled toast drizzled with white truffle oil and sprinkled with fresh herbs.
Drink Name: Brandy Squirt
1 1/2 oz of Brandy
1 tablespoon of powdered sugar
1/2 teaspoon of grenadine
Fill with Carbonated water
Shake with Ice and pour in Highball Glass
INTERMEZZO: The Groovy Foody brings Pomegranate, Beet Root and Blood Orange Savory Sorbet served with goat cheese, thyme and crushed almonds.
Drink Name: Cape Coder
1 1/2 oz of Rum or Vodka
3 oz of Cranberry Juice
1/2 oz of Lime Juice (if desired)
Fill with carbonated water
Stir in Old Fashion Glass with ice
ENTREE: Susan at 30AEATS Brings a Creamy and Savory Cheese Fondue served with bites of broiled lobster, grilled filet and seasonal vegetables for dipping.
Drink Name: Florida Lemonade
2 oz of Whiskey
2 oz of Lemon Juice
2 oz of Lime Juice
1 Tablespoon of Powdered Sugar
1/4 Tablespoon Grenadine
Shake with ice pour in highball glass
DESSERT: Theresa at Food Hunter’s Guide whips up a Chocolate Mascarpone & Amaretto Layer Cake
Drink Name: Black Russian
2 oz of Vodka
1 oz of Kahlua
Served in Old Fashion glass with Ice and stir