Fondue Pot Bread: Is It Possible?

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese and serving it in a pot over a portable stove. People then dip bread into the cheese using long-stemmed forks. While there are many types of cheese that can be used for fondue, the best options are those that melt well and have a good balance of flavours, such as Gruyère, Emmental, and Fontina. The type of bread used for dipping is also important, with French baguettes, sourdough, rye bread, and ciabatta being popular choices. In addition to bread, fondue can be served with meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels.

Fondue pot types and their uses

Fondue pots are not just for making fondue. Depending on the type of fondue pot you have, you can use it for baking, braising, making stews and soups, deep-frying, and even improving your complexion! Here are some common types of fondue pots and their uses:

• Electric Fondue Pot: This versatile option is great for cheese, chocolate, and oil-based fondues. It is easy to control the temperature, but you will need to extend an electric plug to the table. The Cuisinart Electric Fondue Maker is a modern version of this type of pot and can be used for stir-fries, fried rice, and noodles.
• Ceramic or Cast Iron Fondue Pot: This classic option has a classy look and is easy to clean and place anywhere. However, it requires purchasing separate fuel, like sterno, for the flame, and has less precise temperature control. The STAUB Mini Cheese Fondue Pot is made of cast iron and can withstand super-hot oven temperatures, making it ideal for baking bread. The BOSKA Fondue Set Pro is another cast-iron option that can be used for making sauces or achieving a crispy crust on root vegetables, fish, or pork belly.
• Glass and Ceramic Fondue Set: This type of fondue pot is great for chocolate fondue as the glass bowl allows you to monitor the chocolate to ensure it doesn't burn. The Crate & Barrel Glass and Ceramic Fondue Set is microwave and dishwasher-safe, making clean-up a breeze.

So, the next time you're wondering what to do with your fondue pot, remember that it can be used for much more than just melting cheese or chocolate!

Bread types for dipping

When it comes to choosing the best bread for dipping, you have a lot of options. Here are some bread types that are perfect for dipping:

• Italian bread: The classic Italian breads like fresh focaccia and ciabatta are wonderful for dipping.
• French bread: With its crispy crust and chewy interior, a French baguette is a great option for dipping. It has a long and thin shape, which makes it ideal for slicing and dipping. If you prefer a softer bread, you can also use brioche.
• Sourdough bread: The tangy flavour of sourdough pairs well with dips, and its dense texture holds the oil well.
• Pita bread: Widely used in Mediterranean and Middle Eastern cuisine, pita's soft and slightly chewy texture is a good choice for dipping.
• Lavosh: This is a crisp bread, also known as Armenian cracker bread, with a flavour similar to flour tortillas and a texture close to that of a cracker.
• Pretzel bread: This type of bread has a hint of saltiness and a soft texture, making it a good match for dips with strong flavours like beer and cheese.
• White bread: This is a personal favourite for many. It pairs well with creamy, salty, and cheesy dips.

When choosing a bread for dipping, consider the flavour and texture of both the bread and the dip. You want a bread that will complement the flavour of the dip and provide a nice contrast in texture. For example, a soft and chewy French baguette would go well with a creamy cheese fondue, while a crisp and crunchy Lavosh bread might be better for a thicker dip like hummus.

Fondue accompaniments

When it comes to fondue accompaniments, the possibilities are endless! Here are some ideas to get you started:

Breads

Bread is the most popular dipper for cheese fondue. Go for French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, or even bagels. You could also try something unique like a rustic cranberry walnut loaf. No matter which type of bread you choose, make sure to lightly toast it and then cut it into large cubes.

Crackers and Chips

In addition to bread, you can also dip crackers or tortilla chips. Pretzels are another great option, especially soft pretzel bites.

Vegetables

Almost any vegetable will work as a fondue dipper. Try roasted asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, or zucchini. You can also steam green beans, pearl onions, radishes, or baby potatoes. Sautéed artichoke hearts and mushrooms are also delicious. If you're short on time, go for raw veggies like celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like pearl onions, pickles, or sweet gherkins are also a fun option.

Protein

Add some protein to your fondue platter with grilled steak, poached chicken, cooked ham, or cured meats like beef jerky, kielbasa, pepperoni, salami, or sausage. Lightly steamed seafood such as shrimp, crab, or lobster would also be an elegant addition.

Fruit

While it may seem unusual, fruit can be a delicious fondue dipper. Try sliced apples, pears, pineapple, or grapes. Dried fruit like apricots or figs is also a great option.

Fondue etiquette

Fondue is a communal dish, so it's important to follow certain rules to ensure a pleasant experience for all. Here are some fondue etiquette tips to keep in mind:

Avoid Double-Dipping

Double-dipping is a major no-no when it comes to fondue. It's not just a matter of manners, but also hygiene. Double-dipping can transfer bacteria and cause cross-contamination, so it's best to avoid it altogether.

Use Your Own Fondue Fork

Each person should have their own fondue fork, and it's important to remember that this fork is only for dipping. Don't eat directly from the fondue fork—use it as a serving utensil and transfer the food to your plate or a regular fork before eating.

Be Mindful of Portion Sizes

Fondue is meant to be shared, so be mindful of how much you're taking. A good rule of thumb is to plan for 2-4 people per pot. This ensures that everyone has enough space to dip and stir without overcrowding.

Stir the Fondue Properly

Stirring the fondue is important to prevent burning and to keep the ingredients combined. Use your fondue fork to stir in a figure-eight pattern or a clockwise motion. Take turns when dipping and stirring to avoid clashes.

Twirl Your Fork to Avoid Dripping

To avoid a messy situation, twirl your fork three times above the fondue pot before removing it. This allows excess cheese to fall off and limits waste. You can also twirl your bread before removing it from the cheese to ensure an even coating.

Choose the Right Beverages

In Switzerland, it is customary to drink white wine or tea with fondue. The acidity in the wine is believed to aid digestion and prevent bloating. However, a study suggests that black tea may be a better option for improving digestion and avoiding discomfort.

Know the Consequences of Breaking the Rules

There are often fun consequences for breaking fondue etiquette. For example, if your bread falls into the pot, you might have to take a shot of Kirsch or kiss the person to your left! If you forget to stir, you may have to serve your next bite to the person on your right.

Enjoy the Leftover Cheese Crust

At the end of the meal, you'll be left with a hard slab of cheese at the bottom of the pot called "la religieuse." This is considered a treat, and there are different ways to enjoy it. You can wait for the pot to cool, remove the cheese crust with a knife, and share it between guests. Alternatively, you can crack an egg into the pot and mix it with the cheese for a unique egg dish.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland as a means for farm families to make the most of their limited resources during winter. With leftover cheese, stale bread, and a dash of wine, families could gather around the hearth and enjoy a warm meal. The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, featuring Gruyère, a Swiss cheese. Fondue was also mentioned in Vincent La Chapelle's 1735 book "Cuisinier moderne", although it referred to a dish of eggs and cheese.

Fondue gained popularity in the 1930s when the Swiss Cheese Union promoted it as the Swiss national dish to increase cheese consumption. After World War II, the Swiss Cheese Union continued its campaign, sending fondue sets to military regiments and event organizers across Switzerland, solidifying fondue as a symbol of Swiss unity and national identity. Fondue was introduced to America at the 1964 New York World's Fair, held at the Swiss Pavilion's Alpine restaurant, and became popular in the US in the 1960s and 1970s.

Traditionally, fondue is made with Swiss cheeses, particularly Emmental and Gruyère, although different regions in Switzerland, as well as France and alpine Italy, use a variety of cheeses. Fondue is typically served in an earthenware pot called a "caquelon" and enjoyed communally, with diners dipping bread cubes into the melted cheese using long-stemmed forks. It is considered a winter meal in Switzerland and is often accompanied by white wine, tea, or a glass of kirsch.

Frequently asked questions