Fondue Over Casserole: A Creative Culinary Combination?

Fondue is a fun and communal dish that is perfect for dinner parties. It originated in Switzerland as a way to stretch family resources, with stale bread dipped in melted cheese. Fondue is now a decadent dish, often served at dinner parties or special occasions. While there are many different types of fondue, cheese fondue is the most classic. It is typically made with a blend of Swiss cheeses, such as Gruyère, Emmentaler, and Appenzeller, and seasoned with splashes of wine and garlic.

To make cheese fondue, you will need a fondue pot or a heavy-based pot or saucepan. A cast-iron saucepan or Dutch oven is ideal, as it retains heat well. The main challenge is keeping the fondue hot while people are dipping into it. If you don't have a fondue pot, you can use a slow cooker, a double boiler, or a thick-bottomed pan to keep the fondue warm.

So, can you put a fondue pot over a casserole? The answer is yes! A fondue pot can be placed over a casserole to keep the fondue warm. However, it is important to note that you should use a heat source such as a burner or a chafing dish to ensure that the fondue stays at the right temperature.

Fondue pots and equipment

Fondue pots are made from a variety of materials, including ceramic, metal, stainless steel, cast iron, and aluminium. The type of fondue pot you need depends on the type of fondue you want to make.

Cheese fondue pots are usually made from earthenware and have a flat bottom and large opening for dipping. They are designed to maintain a fairly constant temperature to keep the cheese melted.

Hot oil and broth fondue pots need to withstand very high temperatures without cracking. They are typically made from stainless steel, copper, or cast iron. Ceramic pots are not suitable for hot oil fondue.

Chocolate fondue pots are usually smaller and use a tealight to maintain the temperature. They are made from materials such as earthenware, ceramic, porcelain, or tempered glass.

Electric fondue pots are also available and can be used for all types of fondue. They are convenient and easy to use, with adjustable temperature controls. However, they require access to a power outlet.

When choosing a fondue pot, consider the size of the pot, the heat source, ease of cleaning, and the type of fondue you want to make. Additionally, ensure that you have the right type of fondue fuel and forks for your pot.

Fondue dippers

When it comes to fondue dippers, there are endless possibilities to choose from. Here are some ideas to get you started:

Bread and Crackers

Bread is a classic choice for dipping in fondue, with options like sourdough, French bread, rye, pumpernickel, brioche, whole wheat, olive bread, focaccia, ciabatta, naan, and challah. Toasting your bread before dipping can help it hold up better against the molten cheese. Crackers and chips, such as wheat crackers, pita chips, and tortilla chips, can also be used for dipping, adding a crunchy texture to the creamy fondue.

Fruits and Vegetables

Fruits like apples and pears go surprisingly well with cheese fondue, especially tart green apples and Bosc pears, which have cinnamon and nutmeg undertones. For vegetables, consider asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, potatoes, and squash. Roasting or steaming the vegetables beforehand can enhance their flavour and texture.

Meats

Cooked meats such as marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, and ham can be delicious additions to your fondue. Cured meats like salami, chorizo, pepperoni, and soppressata also pair well with the cheese. Just be sure to let your meats rest before dipping to avoid any rare or medium-rare meats bleeding into the fondue.

Seafood

Cooked shrimp, salmon, lobster tail, crab legs, and Ahi tuna are excellent choices for fondue dippers, especially when paired with a bold cheese fondue made with brandy or white wine. Grilling, roasting, or sautéing your seafood with garlic and herbs can add extra flavour to your dip.

Other Creative Options

Potstickers, pickles, pasta (especially ravioli), roasted jalapeño peppers, and even pretzels can also be fun and unique choices for fondue dippers. Get creative and experiment with different combinations to find your favourites!

Fondue origins

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The name "fondue" comes from the French verb "fondre", meaning "to melt". The Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. It was also promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

The traditional cheeses for making fondue are Swiss cheeses, mainly Emmental and Gruyère. However, different regions in Switzerland, as well as France and alpine Italy, use a variety of cheeses, including Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort and Reblochon in France; and Fontina in Italy.

Fondue is usually served in a ceramic pot containing the cheese warmed from below to keep it melted, and enjoyed by dipping chunks of bread at the ends of long forks into the cheese and then eating them.

In the 1950s, the term "fondue" began to be used more generally to refer to other dishes in which a food is dipped into a communal pot of liquid kept hot. This includes chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

How to make fondue without a fondue pot

If you don't have a fondue pot, you can still make fondue by using a heavy-bottomed pan. You will need to keep the pan on a low heat source while enjoying your fondue to prevent the cheese from seizing up and ensure it remains emulsified. You could try to rig up a trivet to stand the pan on with a couple of tealights underneath.

The key to making the perfect fondue is to have your cheese grated and ready to go straight into the hot wine. The cornflour/cornstarch should be slaked (made into a thick, lump-free paste with the addition of a little water) to thicken.

Ingredients

• 1 garlic clove, halved
• 500g Gruyère cheese, grated
• 300g Kaltbach Swiss cheese, grated (or Comte, Beaufort, Raclette, Appenzeller, or Ogleshield)
• 250ml dry white wine
• 1 heaped tablespoon cornflour/cornstarch
• Freshly ground pepper
• Freshly grated nutmeg

Method

• Rub the inside of a medium-sized pan with the garlic clove. You can either discard the garlic or leave it in the pan – your choice.
• Put the wine in the saucepan and gently heat but do not boil, otherwise, the alcohol will evaporate.
• Add the grated cheeses to the hot wine and stir well until melted.
• Gradually add the slaked cornflour/cornstarch to the fondue pot. You may not need it all, so it's better to add more than have a molten lump of melted cheese in the bottom of the pan. Cook over a low heat, stirring occasionally, until the mixture is thick and glossy, about 5 minutes.
• Add a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, for another 5 minutes. Be careful not to overcook the fondue or it will become stringy.
• Give the fondue pot the occasional stir to keep it hot and prevent it from sticking.

Dippers

• Griddled or toasted sourdough bread cubes
• Hot baby new potatoes
• Cocktail sausages
• Raw veggies such as broccoli and cauliflower
• Baby vine tomatoes
• Salami
• Air-dried ham
• Sugar snap peas
• Apples
• Pears
• Mushrooms
• Salami
• Bacon
• Crusty bread
• Charcuteries
• Crudités
• Fruits

How to use fondue forks

Fondue forks are used to skewer bite-sized pieces of food, which are then dipped into a communal pot of melted cheese, chocolate, or other sauces. Here are some tips on how to use fondue forks:

• Choosing the Right Fondue Fork: Fondue forks come in various materials, including stainless steel and bamboo. Stainless steel forks are durable, easy to clean, and can withstand high temperatures. Bamboo or wooden fondue forks are lightweight and add a natural touch to your fondue experience, but they may not be as heat-resistant as their stainless steel counterparts.
• Preparing the Food: Cut your chosen ingredients into bite-sized pieces. Good options include bread cubes, apple slices, vegetables (such as broccoli florets, cauliflower, or potatoes), cooked meats, and fruits.
• Skewering the Food: Spear your chosen food item with the fondue fork. If using bread, aim for a firm piece that can withstand the weight of the cheese or sauce without falling apart. For meats and firmer fruits or vegetables, pierce the item securely so that it doesn't slide off the fork.
• Dipping into the Fondue: Hold the handle of the fondue fork and carefully dip the skewered food into the melted cheese or sauce. Take your time and avoid splashing or dripping. Allow the excess cheese or sauce to drip back into the pot before consuming.
• Eating the Food: After dipping, lift the fork to your mouth and carefully slide the food off the fork with your teeth or a gentle tug. Be cautious, as the fork and food may be hot. Enjoy the delicious combination of flavours!
• Etiquette and Safety: Fondue is meant to be a social and interactive dining experience. It is customary to provide each guest with their own fondue fork to avoid double-dipping and ensure hygiene. Always allow the fork to cool down before handling it with your hands to avoid burns.

Frequently asked questions