A Melty Delight: Mastering 3-Course Fondue With Just One Pot

Fondue is a fun and unique way to share a meal with family and friends. It is a slow process, making time for good conversation and laughter, and is therefore a great option for entertaining. Fondue is traditionally a multi-course meal, starting with a cheese fondue, followed by a meat or seafood course with a broth and a variety of dipping sauces, and ending with chocolate fondue for dessert.

If you only have one fondue pot and plan on serving a 3-course fondue dinner, you can do the courses one after the other. Start with the cheese course, then clean the pot and reuse it for the meat course, and finally, do the same for the chocolate course. However, this is a lot of work and not really necessary. Instead, you can put the cheese in a microwave-safe bowl and the broth for the meat in the fondue pot. Microwave the cheese fondue for about 45 seconds if it starts to get cold. The chocolate fondue can also be served in a bowl instead of the fondue pot, especially if you add coconut oil to the recipe to keep the chocolate from hardening.

Fondue pot options

Electric Fondue Pot

The Cuisinart Electric Fondue Pot is a popular option for an electric fondue pot. It has a large capacity and comes with eight colour-tipped forks for easy identification. Electric fondue pots offer the convenience of temperature control, but they need to be plugged into an outlet, which can be a limitation depending on your table setup.

Non-Electric Fondue Pot

If you prefer a non-electric option, the Swissmar Lugano Cheese Fondue Pot is a stylish and sturdy choice. It is a fuel pot, which means you don't need to worry about proximity to an electrical outlet. However, it only comes with six forks, and you cannot adjust the heat.

Budget-Friendly Option

For a budget-friendly choice, the BOSKA Fondue Party Set offers a microwave and dishwasher-safe ceramic pot. While the candle heat source may not be ideal for maintaining broth temperature, the pot can be placed on a stovetop or in a microwave for reheating. This set only includes four fondue forks, and they are not colour-coded.

Dual Slow Cooker Setup

If you want to avoid using a fondue pot altogether, you can opt for a dual slow cooker setup. This allows you to heat both cheese and broth simultaneously and provides versatility for other meals and gatherings.

No Fondue Pot

In case you don't want to purchase a fondue pot, you can use a heavy-bottomed pan on a stovetop to prepare the fondue and then transfer it to a heat-safe dish. You can use a chafing dish over candles or a single portable burner to keep the fondue warm. For broth or hot oil fondue, an electric burner or hot pot can be used as a heat source.

Cheese fondue

Ingredients:

• 1-2 cups of dry white wine (or apple cider)
• 1/2-1 tablespoon of lemon juice
• 1-2 cloves of garlic, halved
• 1-2 cups of shredded or grated Gruyère cheese
• 1/2 cup of shredded or grated Emmentaler or Swiss cheese
• 1/2-1 tablespoon of cornstarch
• A pinch of nutmeg, freshly grated (optional)
• 1 tablespoon of kirsch (cherry brandy) (optional)

Dippers:

• Cubed French, sourdough, or pumpernickel bread
• Cubed crusty baguette or croissants
• Meat, such as cooked sliced hot sausage or cooked bratwurst chunks
• Vegetables, such as steamed broccoli florets, steamed cauliflower florets, steamed asparagus, button mushrooms, baby potatoes, carrots, cherry tomatoes, apples, or bell peppers
• Fruits, such as apple or pear slices, or grapes

Instructions:

• Rub the inside of a fondue pot or medium saucepan with the garlic clove, then discard the garlic.
• Bring the wine and lemon juice to a simmer over medium-low heat.
• Combine the grated cheeses with the cornstarch, tossing thoroughly to coat.
• Slowly add the cheese to the simmering liquid, stirring constantly to ensure a smooth fondue.
• Once the cheese is melted, add the kirsch and nutmeg, if using.
• Serve with an assortment of bite-sized dippers.

Tips:

• For a stronger garlic flavour, rub the pot with a whole garlic clove before adding the liquid.
• Good-quality cheese is key to a great fondue.
• Grate the cheese for quicker melting and a smoother fondue.
• Toss the cheese with cornstarch to thicken the fondue and prevent clumping.
• Use a dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• Add the cheese slowly and stir constantly for a smooth fondue.
• If the fondue becomes too thick, add a little more wine.

Broth fondue

Ingredients

You can use any broth you want for your fondue, but here are some ingredients to make a delicious broth:

• 3-4 medium carrots, cut into chunks
• 1 large onion, peeled and halved
• 1 cup coarsely chopped leeks
• 4 ounces celeriac, or 3 ribs coarsely chopped celery
• 1 teaspoon whole black peppercorns
• 3 1/2 cups vegetable stock or broth
• 3 tablespoons minced garlic
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 32 fl oz chicken broth

Preparation

Firstly, chop and prepare all your vegetables and meat. You want to slice your meat thinly so that it cooks quickly. You can also pre-cook some of your vegetables, such as baking potatoes.

Then, place all your ingredients into a pot, apart from the chicken broth. Bring this to a simmer and cook for around 15 minutes. Once it is simmering, you can strain the broth into your fondue pot.

Dippers

You can use a variety of dippers for your broth fondue, including:

• Raw pieces of sirloin, chicken, salmon, shrimp, and sausage
• Vegetables such as mushrooms, onions, zucchini, carrots, peppers, and broccoli
• Starches such as baby corn, potatoes, and rice
• Ravioli or tortellini

Tips

• You can marinate your meat beforehand to add extra flavour.
• If you are worried about knowing when your food is cooked, bring a meat thermometer to the table.
• If your pot gets low during the meal, top it up with water.
• You can also add in some extra ingredients to your broth, such as soy sauce or salt, to enhance the flavour.
• If you want to make your meal even more special, serve it with some fresh bread or a baguette.

Chocolate fondue

This recipe serves four people and can be paired with a port, a stout, or coffee.

Ingredients:

• 1/2 cup heavy whipping cream
• 1 11.5 oz bag of semi-sweet chocolate chips
• 1/4 tsp vanilla extract
• Cake, cubed (day-old)

Instructions:

• Heat the cream to almost boiling.
• Stir in the chocolate until melted.
• Add the vanilla extract and stir until smooth.
• Transfer to a fondue pot and serve warm with dippers.

Tips and Serving Ideas for Chocolate Fondue

• If the fondue becomes too thick, stir in more cream a little at a time to adjust the consistency.
• Fresh fruit is a classic pairing with chocolate fondue. Strawberries, bananas, apples, mango, pineapple, and kiwi are all excellent choices.
• For a crunchy contrast, consider adding some graham crackers, pretzels, or cookies such as Oreos or pirouette cookies.
• Marshmallows are another popular choice for fondue, providing a soft and gooey texture.
• Leftover fondue can be stored in the refrigerator and reheated over low heat when needed.
• If you don't have a fondue pot, you can use a small slow cooker or a saucepan placed on a heating pad to keep the fondue warm.
• It is important to use real, high-quality chocolate for the best flavour and texture. Chocolate chips may not melt as well and can harden quickly.
• Get creative with your dippers! Anything from fresh fruit to cookies to cake can be dipped in chocolate fondue.

Fondue dippers

Fondue is a great way to share a meal and have a conversation at the same time. It is a slow process, which makes it perfect for entertaining. Here are some ideas for fondue dippers for each course.

Cheese Fondue Dippers

• Cubed, crusty bread such as sourdough, French bread, rye bread, pumpernickel bread, brioche, whole wheat bread, olive bread, focaccia bread, ciabatta bread, naan, or challah.
• Breadsticks, bagels, English muffins, tortillas, or pretzels.
• Sweet bread with nuts and dried fruits.
• Vegetables such as asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, baby potatoes, fingerling potatoes, French fries, tater tots, pearl onions, red onion, sweet onions, or squash. These can be roasted, pickled, steamed, or raw.
• Wheat crackers, pita chips, potato chips, or tortilla chips.
• Sliced apples, pears, or grapes.
• Bite-sized pieces of cooked meat such as marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, or ham.
• Cured meats such as salami, chorizo, pepperoni, or soppressata.
• Seafood such as cooked shrimp, salmon, lobster tail, crab legs, or ahi tuna.
• Potstickers, pickles, pasta (especially ravioli), or roasted jalapeño peppers.

Broth Fondue Dippers

• Raw pieces of sirloin, salmon, chicken, or shrimp.
• Potatoes (par-boiled for 5 minutes) and other meaty vegetables like mushrooms.
• Ravioli or tortellini.

Chocolate Fondue Dippers

• Strawberries, apples, mango, pineapple, papaya, banana, raspberries, blackberries, kiwi, or grapes.
• Marshmallows, graham crackers, pretzels, cookies, brownies, or cake.
• Bacon or potato chips.

Frequently asked questions