Prosecco Fondue: A Delicious Twist On A Classic

Fondue is a classic Swiss and/or French dish that is perfect for cold weather. While the traditional recipe calls for cheese and bread, some people like to experiment with different ingredients, such as prosecco. Prosecco is a type of Italian sparkling wine, and it can add a festive touch to your fondue. You can also drizzle honey on top for an extra decadent touch. So, if you're looking for something new to try, why not give a cheese fondue with prosecco a go?

Prosecco and champagne fondue recipes

Fondue is a delightful sharing dish that can be a fun centrepiece for a meal with friends or family. While traditionally fondue is made with a variety of cheeses and sometimes wine, you can also use sparkling wines like Prosecco or Champagne for an extra-special touch.

Three-Cheese Fondue with Champagne

This classic recipe combines three types of cheese with dry Champagne for a delicious and elegant fondue.

Ingredients:

• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 1/4 cups dry (brut) Champagne
• 1 large shallot, chopped
• 2 cups coarsely grated Gruyère cheese (about 7 ounces)
• 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
• 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
• Generous pinch of ground nutmeg
• Pinch of ground white pepper
• 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Instructions:

• Stir cornstarch and lemon juice in a small bowl until the cornstarch dissolves; set aside.
• Combine Champagne and shallot in a fondue pot or heavy medium saucepan; simmer over medium heat for 2 minutes.
• Remove the pot from the heat and add all the cheeses, stirring to combine.
• Stir in the cornstarch mixture.
• Return the fondue pot to medium heat and stir until the cheeses are melted and smooth, and the fondue thickens and boils, about 12 minutes.
• Season fondue with nutmeg and white pepper.
• Place over a candle or canned heat burner to keep warm.
• Serve with bread cubes.

Variations and Tips:

• You can replace the Champagne with Prosecco for a slightly different flavour profile.
• Try adding some cayenne pepper for a spicy kick.
• Experiment with different types of bread for dipping, such as pumpernickel or toasted baguette.
• For a heartier fondue, serve with sides like fried bacon, salami, carrots, or peapods for dipping.

So, whether you choose to use Champagne or Prosecco, these fondue recipes are sure to be a hit!

How to make a non-alcoholic version

How to Make a Non-Alcoholic Fondue

Fondue is a fun and interactive dining experience where people dip small bites of food into a communal pot of melted cheese. While fondue is traditionally made with wine or champagne, you can easily make a non-alcoholic version by substituting the alcohol with additional non-dairy milk, vegetable broth, apple juice, or sparkling cider. Here is a step-by-step guide to making a delicious non-alcoholic cheese fondue:

Ingredients:

• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 1/4 cups non-alcoholic sparkling cider or non-dairy milk
• 1 large shallot, chopped
• 2 cups coarsely grated Gruyère cheese (about 7 ounces)
• 1 1/3 cups coarsely grated Fontina Val d'Aosta or Emmenthal cheese (about 5 ounces)
• 1/2 cup diced Taleggio, Brie, or Camembert cheese (about 3 ounces)
• Pinch of nutmeg
• Pinch of white pepper
• Crusty baguette, cut into 1-inch cubes
• Shrimp (optional)

Instructions:

• In a small bowl, stir the cornstarch and lemon juice until the cornstarch dissolves. Set aside.
• In a fondue pot or heavy medium saucepan, combine the sparkling cider and shallot. Simmer over medium heat for 2 minutes.
• Remove the pot from the heat and add all the cheeses, stirring to combine.
• Stir in the cornstarch mixture.
• Return the fondue pot to medium heat and continue stirring until the cheeses are melted and smooth, and the fondue thickens and boils, about 12 minutes.
• Season the fondue with nutmeg and white pepper.
• Place the fondue pot over a candle or canned heat burner to keep it warm.
• Serve with crusty bread cubes and shrimp, if desired.

Tips:

• For a thicker fondue, add more cheese.
• If you prefer a thinner consistency, add a little more non-alcoholic sparkling cider or non-dairy milk.
• Get creative with your dippers! In addition to bread, you can offer a variety of vegetables, fruits, tofu, or vegan meats for dipping.
• To make the fondue ahead of time, prepare the recipe as instructed, then transfer the mixture to a saucepan and reheat it over low heat, stirring occasionally, until smooth and melted.

Dipping foods for a vegan fondue

While a fondue party might seem like a distant dream for vegans, there are plenty of vegan-friendly options to dip into a warm, gooey pot of fondue. A vegan fondue is usually made with potatoes, carrots, vegetable broth, and oats, and is perfect for dipping all kinds of foods. Here are some dipping foods for a vegan fondue:

Bread

Bread is the most popular dipper for any fondue, and for good reason. French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, and even bagels are all excellent options. Lightly toast the bread and cut it into large cubes to make sure it doesn't fall apart in the fondue.

Vegetables

Vegetables and cheese are a classic combination, and almost any vegetable will work. Try roasted asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. You could also steam some green beans, pearl onions, radishes, or baby potatoes. Sauteed artichoke hearts and mushrooms (crimini, shiitake, oyster, or portobellos) are also delicious. If you're short on time, celery, fennel spears, carrots, and cherry tomatoes can be served raw.

Fruit

While it might seem like an unusual pairing, certain fruits have a place on a cheese platter, so why not in a fondue? Try sliced apples, pears, pineapple, and grapes, or dried apricots and figs.

Meat Alternatives

Add some protein to the platter with meat alternatives. Poached or fried tofu, seitan, or tempeh will provide a satisfying contrast to the creamy fondue.

Other Options

If you're looking for something a little more indulgent, try fried foods like onion rings, soft pretzels, or potato wedges. Large pasta shapes with nooks and crevices (such as shells or fusilli) can also be a fun option, creating a deconstructed mac and cheese.

So, go ahead and invite your vegan friends to your next fondue party, and don't forget to try out some of these delicious dipping options!

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot over a portable stove and eaten by dipping bread, vegetables, or other snacks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "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" is derived from the French verb "fondre", which means "to melt". It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way to increase cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue became popular in North America in the 1960s, and the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid, such as chocolate fondue and fondue bourguignonne.

In the traditional Swiss recipe, a blend of cheeses, wine, and seasoning is used, although there are many variations, such as using beer instead of wine. The pot is traditionally rubbed with a cut garlic clove, and cornstarch is added to the wine to help stabilize and thicken the mixture. Grated cheese is then added and gently stirred until melted. Fondue is typically served in a ceramic pot and kept warm with a small candle or similar heat source underneath.

Fondue aficionados believe that the best bite is the crusty slab of cheese that develops at the bottom of the pot during the meal. This crust is called "le religieuse" and is reverentially scraped off and shared around the table. There are also various rules of fondue etiquette, such as always stirring the pot in a clockwise or figure-eight pattern, and never double-dipping.

Fondue pot alternatives

If you don't have a fondue pot, there are several alternatives you can use to achieve the same gentle heat for your recipe. Here are some options to consider:

Double Boiler

The double boiler is a common alternative to a fondue pot. It provides heat in a similar way as the actual fondue pot. The simmering water in the pot indirectly heats the rounded bowl, allowing your ingredients to melt slowly. You will need to continuously stir as you add ingredients, starting with garlic and wine, and then adding a small amount of cheese at a time to prevent lumps.

Crockpot

A crockpot cooks slowly at low temperatures. Place all your ingredients into the pot, turn on the heat to high, and cover for about an hour and a half. Stir the mixture every fifteen minutes and remove the garlic clove after the first stir. For the last few minutes, uncover the crockpot to allow excess moisture to escape.

Thick-Based Pot

A thick-based pot will work like a fondue pot, but the flame must be very low. As with the other methods, add the garlic and wine first, then add the cheese gradually, stirring out any lumps. This method produces the best and most perfect results compared to other options.

Electric Hotplate

An electric hotplate can be used to keep your fondue warm. You can also use a ceramic tile that you microwave to keep the pot hot.

Oven Broiling

For a more immediate melted cheese fix, you can use quick and direct heat, but the dish must be eaten immediately. This method does not emulsify the cheese and wine, resulting in a baked cheese dip instead of a fondue.

Frequently asked questions