I've always thought this was the perfect meal for two. It's fun, intimate, could be sexy, and anything fueled by fire is mesmerizing. When I read Melissa Clark's article in the New York Times, A Little Nostalgia and a Lot of Cheese, I was convinced it was time to start experimenting with fondues--the recipes and stories will follow.

In the meantime, I highly suggest Fondue as a perfect romantic meal for two. And Melissa's recipes are captivating: Sweet Gorgonzola Fondue, Queso Fundido, Red Wine Garlic Fondue, and Dark Beer and Caramelized Onion Fondue--yummy! I have shared three recipes below.

Grab your Seduction Meal partner and a good bottle of wine or beer, play some fiery hot tunes, and Fire it Up!


Melissa Clark's Recipe: Sweet Gorgonzola Fondue Adapted from Artisanal

Time: 15 minutes

1 garlic clove, halved

1 cup sweet wine, such as Passito di Pantelleria or Sauternes

3/4 pound Gorgonzola dolce or other blue cheese, such as Stilton, crumbled

2 tablespoons plus 2 teaspoons cornstarch

1 tablespoon cream cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Crusty bread, apple cubes or grapes, for serving.

1. Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.

2. Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Whisk in cream cheese. Season with salt and pepper. Serve with crusty bread, apple cubes and grapes.

Yield: 6 main course servings or 10 appetizer servings.

Melissa Clark Recipe: Queso Fundido

Time: 15 minutes

3 ounces chorizo, sliced 1/4 inch thick

1 teaspoon olive oil

1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped

1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small

1 tablespoon chopped fresh cilantro

Corn or flour tortillas, for serving.

1. In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.

2. Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.

Yield: 4 servings.

Melissa Clark Recipe for Classic Fondue

Time: 15 minutes

1 small garlic clove, halved

1 cup dry white wine

3/4 pound Gruyère cheese, grated

3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated

1 1/2 tablespoons cornstarch

1 to 2 tablespoons kirsch (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

1. Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

2. Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments.

Yield: 6 main course servings or 10 appetizer servings.

Go to The New York Times to read Melissa's full article and review the other fondue recipes--trust me there are many amazing variations--you'll want to try them all!