Cooking Fondue Over An Open Fire: A Beginner's Guide

Fondue is a fun and interactive way to enjoy food with friends and family, and cooking fondue over an open fire adds a unique twist to this delicious experience. Whether you're camping or just looking for a creative way to cook at home, making fondue over an open fire is a great option. From savoury cheese fondues to sweet chocolate fondues, there are endless possibilities to explore. To get started, you'll need to choose the right equipment and ingredients, as well as understand the safety precautions for cooking over an open flame.

How to Cook Fondue Over an Open Fire

Choosing the right equipment

When it comes to choosing the right equipment for cooking fondue over an open fire, there are several key considerations to keep in mind. Here are some detailed guidelines to help you select the appropriate tools for a safe and enjoyable experience:

Firstly, select a suitable pot or saucepan for your fondue. A cast-iron Dutch oven or skillet is an ideal choice due to its heat retention properties, which will help keep your fondue melted and warm. Cast iron cookware can be placed directly over hot coals or a campfire, making it a durable and practical option for outdoor cooking. Ensure that your chosen pot or saucepan has a capacity that is appropriate for the amount of fondue you wish to prepare.

Next, consider the type of fuel you will use. If you opt for a traditional fondue burner, you can choose between alcohol or gel fuel. Alcohol fuel, such as liquid alcohol or fondue-specific burners, is simple and inexpensive. However, it can be dangerous due to its high flammability and spill risk. Fondue gel fuel, on the other hand, offers a safer alternative and is readily available. When using alcohol or gel fuel, always follow safety precautions, such as refilling the burner away from the heat source and ensuring it is not overfilled. Additionally, keep flammable materials away from the burner and carefully light it with a match or lighter.

Alternatively, if you prefer a more natural approach, you can cook your fondue directly over an open fire or hot coals. This method is suitable for cast-iron cookware, skewers, or pitchforks. If you choose to cook over an open flame, ensure you have a safe and controlled fire pit or campfire with a grate for cooking. This setup will allow you to adjust the heat and control the cooking process more effectively.

Lastly, select the appropriate utensils for preparing and serving your fondue. Long-handled forks or skewers are ideal for safely dipping into the melted fondue without burning your hands. Choose utensils made from heat-resistant materials, such as stainless steel, to withstand the high temperatures. Additionally, consider providing plates or bowls for your dipping items, such as bread, vegetables, or fruit.

Remember to always prioritise safety when choosing your equipment. Ensure that all materials are fire-resistant and that you have a safe area to cook and enjoy your fondue. By selecting the right equipment, you can create a memorable and delicious fondue experience over an open fire.

Selecting the right fondue fuel

For meat, seafood, or cheese fondues, you need a fuel that burns at a higher temperature than tea lights can achieve. Liquid alcohol is an excellent choice for these fondues as it burns practically without odour and won't leave soot stains on the pan. It is readily available in grocery and drug stores and can be used for multiple purposes. However, you will need a special fondue burner for alcohol fuel, and extra care must be taken to avoid spilling the flammable liquid.

Another option is gel fuel, which is essentially a jelly-like form of alcohol. Gram for gram, gel fuel burns at a slightly lower temperature than liquid alcohol, but it offers increased safety due to its higher viscosity. Gel fuel is less likely to spill and won't run if it is knocked over. It can be poured into a normal fondue burner and used in the same way as liquid fuel. Chafing fuels are also gel-based and come in screw-top tins that serve as the burning device. They are designed to be burned, extinguished, and reused, making them a convenient option.

If you're looking for excellent temperature control and easy reuse, consider investing in a newer fondue set that uses pressurised butane gas. While slightly more expensive, these sets offer superior safety and convenience. As long as the canister is handled with care and not exposed to drastic air pressure changes, butane fuel is an excellent choice for your fondue.

Preparing the ingredients

For a cheese fondue, you will require cheese—a combination of Gruyère, Emmentaler, and/or young cheddar is recommended, but smoked cheddar is also a great option for enhancing that campfire taste. You will also need cornstarch, dry white wine, whiskey, and ground black pepper to taste. For dipping, you can boil potatoes, or chop up raw vegetables such as cauliflower, broccoli, carrots, or sliced apples. Bread and salami are also great options for dipping into a cheese fondue.

If you would prefer a chocolate fondue, you will need two 4-ounce bars of good-quality semi-sweet chocolate, a 15.85-ounce jar of dulce de leche, and salt. For dipping, you can use marshmallows, graham crackers, fresh fruit (such as berries, pineapple chunks, or grapes), or cookies (such as shortbread or vanilla wafers).

If you would like to try a pitchfork steak fondue, you will need 3-4 NY strip steaks, kosher salt, and frying oil. You can prepare baked beans and baked potatoes as sides.

Now that you have your ingredients, you are ready to start cooking your fondue over an open fire!

Cooking the fondue

Ingredients

To make a cheese fondue, you will need the following ingredients:

• 1 garlic clove, halved
• 1 and a half cups of dry white wine or chicken broth, plus 3 tablespoons
• Half a pound of shredded Swiss or cheddar cheese
• Half a pound of shredded Gruyere cheese
• Cornstarch

For dipping, you can use French bread, cooked sausage, cherry tomatoes, apple or pear slices, and steamed vegetables such as broccoli, cauliflower, zucchini, and mushrooms.

If you would prefer a chocolate fondue, you will need:

• Two 4-ounce good-quality semi-sweet chocolate bars
• One 15.85-ounce jar of prepared dulce de leche (about 1 and a third cups)
• Half a teaspoon of salt
• Marshmallows, graham crackers, berries, pineapple chunks, red and/or green grapes, shortbread cookies, or vanilla wafers for dipping

Instructions

Cheese Fondue

Start by rubbing a cast-iron Dutch oven with the garlic clove, then discard it. Add 1 and a half cups of wine or broth to the pan and bring to a simmer on a grate over your campfire.

Slowly add the cheese, stirring often, until it has melted. In a separate container, combine the remaining 3 tablespoons of wine or broth with cornstarch and mix well. Add this mixture to the cheese and stir until the fondue is thick and smooth.

Chocolate Fondue

Break the chocolate bar into small pieces using the handle of a wooden spoon or by tapping it against a hard surface. Unwrap the chocolate pieces and add them to a medium saucepan along with the dulce de leche, half a cup of water, and half a teaspoon of salt.

Place the saucepan on the grate over the campfire and cook, stirring occasionally, until the chocolate melts and the sauce is completely smooth. This should take about 5 minutes. If the fondue is too thick, add 1 tablespoon of water at a time until you reach your desired consistency.

Pitchfork Steak Fondue

For a unique twist on fondue, you can try making a Pitchfork Steak Fondue. Start by heating a deep-dish turkey fryer with oil to 350°F. Remove your steaks from the fridge and let them sit for 30 minutes to come to room temperature. Generously season them with kosher salt, then skewer them onto a food-safe stainless steel pitchfork, leaving some room between each steak to allow a crust to form.

Submerge the pitchfork with the steaks into the frying oil, cooking for 4-5 minutes for rare, 5-6 minutes for medium-rare, 6-7 minutes for medium, and 7-9 minutes for medium-well or well done. When they are done to your liking, pull them off the pitchfork and let them rest for 10 minutes before serving. Serve with sides such as baked potatoes and baked beans.

Serving the fondue

Once your fondue is cooked, it's time to serve it. If you're cooking a cheese fondue, it's best to do so immediately, as the fondue will cool down eventually. If you're cooking a chocolate fondue, you can stir any leftovers into hot water for instant hot chocolate.

For a cheese fondue, you can try boiled potatoes, cauliflower, broccoli, carrots, sliced apples, bread, or salami as dippers. If you're making a chocolate fondue, you can use coffee cups for the dippers, which can include marshmallows, graham crackers, berries, pineapple chunks, red and/or green grapes, shortbread cookies, or vanilla wafers.

If you're cooking pitchfork steak fondue, you can serve it with baked potatoes and baked beans. You can also make your own sides, like garlic toast, homemade potato chips, or fresh fruit.

When serving your fondue, it's important to keep it warm. If you're using a cast-iron skillet, it will retain heat and keep the fondue melty. If you're using a fondue pot, you can use a fondue burner, tea light, or "Sterno"-type burner to keep the fondue warm.

Frequently asked questions