Venturing out on Valentine’s Day is for amateurs. Those who choose to do so, do at their own peril. Often times service is sloppy or rushed and you certainly don’t get the best efforts from the chef. If you choose to stay in, like my sweetie and I do, here are some options for food and drink for the ultimate aphrodisiac.
If you’re celebrating with that special someone this Valentine’s Day, make it one to remember by snuggling together with a delicious fondue. Below are two options—an elegant Pale Ale Cheese or a decadent Chocolate Rum Fondue. Original Culinary Spirits, the first line of spirits created specifically for cooking. And to pair with the fondue, we also have some romantic cocktails to help set the mood!
Ale-Infused Cheese Fondue
8 oz. shredded sharp cheddar cheese
8 oz. shredded Swiss cheese
2 tbsp. all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
1 clove garlic, halved
1 ½ cups Rave Review! ™Original Culinary Hops™
1 dash hot pepper sauce
Bread and cooked meat, cut into pieces
Combine cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl. Rub cut side of garlic clove around bottom and sides of fondue pot. Pour Culinary Hops into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes. Gradually add cheese while stirring, until cheese is melted and blended (for about 10 to 15 minutes). Add hot pepper sauce and stir. Serve with bread or meat pieces.
Chocolate Rum Fondue
Chocolate Rum Sauce
½ cup heavy cream
2 tbsp. sugar
1 tsp. ground cinnamon
1 tbsp. unsalted butter
4 oz. semisweet chocolate
2 tsp. Rave Review!™ Original Culinary Rum™
⅛ tsp. grated orange zest
1 pint fresh strawberries, washed, dried and hulled
1 pint fresh raspberries
2 bananas, peeled, cut into 2 to 2 ½ -inch slices
12 oz. thick, salted pretzels
4 oz. dried apricots
6 oz. roasted, salted almonds
In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the Culinary Rum and stir in the orange zest before serving. Arrange dipping food on a platter. Serve with warm chocolate rum sauce.
1 oz. Sobieski Karamel Vodka
½ oz. crème de cocoa dark
¾ oz. rum
½ oz. whipped cream
½ oz. vanilla syrup
Swirl chocolate and caramel syrup in a martini glass. In a shaker with ice, add Sobieski Karamel Vodka, crème de Cocoa dark, whipped cream, rum and vanilla syrup. Shake vigorously and strain into a martini glass. Garnish with a cocoa sprinkle.
1 ½ oz. CAMUS VS Elegance Cognac
¾ oz. sweetened condensed milk
¾ oz. passion fruit concentrate
Combine all ingredients with ice in a shaker and shake. Strain into a coupe glass and garnish with an edible flower.
1 oz. Lucid Absinthe
1 oz. raspberry liqueur
1 oz. lemonade or sour mix
2 oz. ginger ale
1 lemon wedge for garnish
Fill a shaker with ice and add raspberry liqueur, Lucid Absinthe and lemonade. Shake vigorously. Pour into a glass and top with ginger ale. Add a lemon wedge and serve.