Dipping Into Fondue: The Right Way To Eat It

Fondue is a versatile dish that can be served as an appetizer, main course, or dessert. It is traditionally made with Swiss cheeses such as gouda, gruyere, swiss, and fontina, melted with dry white wine or chicken/vegetable broth and a splash of alcohol like brandy or beer. The best way to eat fondue is to dip various foods into the communal pot of melted cheese. Dippers can include bread, fruits, vegetables, and meats. It is important to note that fondue etiquette dictates that guests should not double-dip and should not put their fondue fork directly into their mouth.

Fondue dippers: bread, apples, meats, and vegetables

Fondue is a dish in which small pieces of food are dipped into a hot sauce or a hot cooking medium, such as oil or broth. The best fondue dippers are those that can withstand the thick, warm cheese without falling apart. Here are some ideas for bread, apple, meat, and vegetable dippers:

Bread

Bread is the most popular dipper for cheese fondue. Lightly toast the bread before cutting it into large cubes. French bread, sourdough, rye, and pumpernickel are all excellent choices. For a unique option, try a rustic cranberry walnut loaf. Breadsticks, croutons, and bagels are also great for dipping.

Apples

Apples are a perfect fruit to dip into cheese fondue. Their crispness and tartness, especially from Granny Smith apples, complement the creaminess of the fondue nicely. Golden Delicious apples are also a good choice.

Meats

Meats that pair well with cheese fondue include cured meats such as prosciutto, salami, chorizo, and pepperoni. Grilled steak, poached chicken, and cooked ham also taste great with melted cheese. For a quick and easy option, try Lil Smokies. If you're feeling adventurous, you can even dip meatballs into the fondue.

Vegetables

Vegetables that go well with cheese fondue include broccoli, cauliflower, bell peppers, asparagus, carrots, zucchini, and Brussels sprouts. Roasting or lightly steaming the vegetables first is recommended. Potatoes are also a good choice, especially baby potatoes like Yukon Gold, fingerling, red, or purple. For a quick raw option, try celery, fennel spears, cherry tomatoes, or pickled vegetables like pearl onions and gherkins.

Fondue etiquette: how to eat fondue with others

The Setup

When hosting a fondue party, it's best to use a cordless fondue pot so that it can be easily placed in the middle of the table for all guests to access. If you're using a pot with a cord, consider setting up a fondue buffet and letting guests serve themselves before sitting down.

Each guest should receive a fondue fork and a regular appetizer fork, along with a small appetizer plate. If you're serving fondue as the main course, you may want to use dinner plates instead.

The Etiquette

As a host, remind your guests that the proper way to eat fondue is to use the long fondue fork to dip their chosen food into the cheese and then place it on their small plate. They can then use their regular fork to eat.

To keep things sanitary, guests should not eat directly from the fondue fork or double-dip. They should also refrain from scraping their food on the edge of the pot, as this is considered bad manners and makes cleaning more difficult.

It is considered good etiquette to stir the cheese either clockwise or in a figure-eight pattern while dipping. Guests are also welcome to scrape the bottom of the pot for the slightly burnt bits of cheese, which are considered a delicacy.

The Dippers

The best fondue experience offers a variety of dippers to cater to different tastes. While crusty bread is a classic and popular choice, there are many other options to consider, including:

• Fruits: apples, pears, pineapple, grapes, apricots, nectarines, peaches, and oranges
• Vegetables: broccoli, cauliflower, bell peppers, potatoes, Brussels sprouts, pickles, artichoke hearts, mushrooms, carrots, green beans, pearl onions, and sweet potato fries
• Meats: chicken, steak, meatballs, shrimp, ham, turkey, salami, sausage, crab, and lobster
• Others: pretzels, bagel bites, pasta, tortilla chips, crackers, potato chips, and sourdough bread

Fondue pots: types and benefits

Fondue is a fun and social meal, but it can quickly turn into a disaster if your equipment is not up to the task. There are four main types of fondue pots: cheese fondue pots, hot oil/broth fondue pots, dessert/chocolate fondue pots, and electric fondue pots. Each type of pot has its own advantages and is suited to different types of fondue.

Cheese fondue pots are typically made from ceramic or earthenware and use an adjustable alcohol or gel fuel burner to maintain the constant temperature required to keep the cheese melted. These pots have a flat bottom and a large opening to accommodate dipping.

Hot oil/broth fondue pots are made from materials that can withstand very high temperatures, such as stainless steel, copper, or cast iron. These pots are used for cooking meat and are not suitable for use with ceramic pots.

Dessert/chocolate fondue pots are smaller than the other types of fondue pots and use a tealight to keep the chocolate melted. They are typically made from earthenware, ceramic, porcelain, or tempered glass.

Electric fondue pots have become popular in recent years as they are versatile and can be used for all types of fondue. They are also considered a great investment when it comes to buying fondue equipment. However, it is important to consider the length of the power cord and whether it is detachable or long enough for your dining room.

When choosing a fondue pot, it is recommended to stick to reputable companies that have been making fondue equipment for years, such as Swissmar, Trudeau, and Rival. It is also important to fully research the product before making a purchase, including looking at features such as whether the pot is dishwasher-safe.

Fondue recipes: ingredients and methods

Cheese Fondue

The traditional Swiss dish of fondue is a simple, yet indulgent, combination of cheese and wine. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, and vacherin. A standard fondue recipe calls for grated cheese, cornstarch or flour, garlic, white wine, and a splash of lemon juice. The cheese is added slowly to the wine, garlic, and lemon juice mixture, and stirred until melted. For a non-alcoholic version, the wine can be replaced with chicken or vegetable stock.

Oil Fondue

Oil fondue is a fun, social way to cook and eat a variety of meats, seafood, and vegetables. The fondue pot is filled with oil and heated to 375°F. Raw meats, seafood, and frozen foods such as onion rings, fries, and cheese curds, are then cooked in the oil using long-stemmed fondue forks. This method of fondue is a more recent take on the traditional Swiss cheese fondue.

Broth Fondue

Broth fondue is a healthier alternative to oil fondue, where meat, seafood, and vegetables are cooked in a flavoured broth. This method is particularly good for cooking potstickers, fish, shrimp, and thin slices of steak or pork.

Chocolate Fondue

For dessert, a chocolate fondue is a popular choice. This is a simple combination of melted chocolate and cream, served with fresh fruit, marshmallows, and other sweet treats for dipping.

Fondue party planning: preparation and presentation

The Basics

Firstly, decide on a fondue pot. A cordless pot can be placed in the middle of the table, while a pot with a cord may be better suited to a buffet-style setup, where guests can serve themselves before sitting down. Each guest should receive a fondue fork and a regular appetizer fork, along with a small plate. If you're serving fondue as a main course, you may want to opt for dinner plates.

The Etiquette

As the host, remind your guests that the proper way to eat fondue is to use the long fondue fork to dip and then place the food on their plate. They can then use a regular fork to eat. To keep things sanitary, guests should not eat directly from the fondue fork or double-dip.

The Dippers

A variety of dippers is key to a great fondue party. Classics include bite-size bread, apples, and cured meats, but you can also add proteins like shrimp, sausage, and steak, and vegetables such as asparagus, broccoli, cucumber, and carrot. Small boiled potatoes, French fries, and thinly sliced sausage are also excellent options. If you're serving fondue as a main course, ensure your guests have enough options to fill up on.

The Recipe

Fondue is incredibly easy to make and can be prepared in advance. The most important part is the cheese, with the most common varieties being gouda, gruyere, swiss, and fontina. You can also opt for cheddar, usually combined with beer instead of wine. Grate the cheese, coat it in cornstarch, and then melt it slowly in a pot, adding a handful at a time. You can also add garlic and a splash of alcohol like dry white wine, sherry, or beer.

The Presentation

Large platters or boards are ideal for presenting the various dippers. If serving fondue as an appetizer, it can be helpful to arrange the dippers on a platter, allowing guests to easily pick their favorites. For a main course, you may want to provide larger portions of each dipper, ensuring there's enough for everyone to fill up on.

Frequently asked questions