Fondue Night: Serving Tips For A Tasty Experience

Fondue is a dish that is perfect for sharing with friends and family. It is a simple dish of melted cheese and wine, cooked and served in a communal pot, into which people can dip a variety of foods. The word fondue comes from the French verb fondre, meaning to melt. It is believed to have originated in Switzerland in the 1930s and became popular in the US in the 1960s. The traditional Swiss fondue is made with Emmental cheese, while the French version uses Camembert as the main ingredient.

Bread and crackers

Bread is the most popular dipper for cheese fondue. When selecting a bread to serve with fondue, it's important to choose one that will complement the gooey melted cheese and provide a delightful contrast in taste and texture.

French baguettes are an excellent choice for fondue because of their crispy crust and soft interior. The long, slender shape of a baguette also makes it easy to handle and dip, making it perfect for communal fondue experiences. When selecting a baguette, look for one that is freshly baked, with a golden brown and crispy crust. To prepare, simply slice it into bite-sized pieces, leaving the crust on or removing it according to your preference.

Sourdough bread is another option that adds a unique tangy flavour to the fondue experience. The natural fermentation process of sourdough gives it a distinct taste that complements the richness of the melted cheese. Its chewy texture and sturdy crust make it a robust option for dipping. When choosing a sourdough loaf, look for one with a well-developed sourdough flavour and a thick, crusty crust. Cut the bread into manageable chunks to prevent it from becoming too soggy when dipped into the cheese.

Rye bread offers a hearty and robust option for fondue lovers. Its distinct nutty and earthy flavour adds depth to the cheese fondue. The dense texture and firm crust of rye bread make it an excellent choice for dipping, as it can withstand the heat of the melted cheese without falling apart. When selecting rye bread, opt for a loaf with a strong rye flavour and a dark, crisp crust. Slice the bread into thick pieces to enjoy the full flavour and texture of the rye.

Ciabatta bread is a soft and chewy option for fondue enthusiasts. Its open and airy structure makes it perfect for soaking up the melted cheese, creating a delightful blend of flavours in every bite. Look for a ciabatta loaf with a light and fluffy interior and a thin, crispy crust. To prepare, slice the bread into thick pieces or tear it into smaller chunks to enjoy the irregular shape and rustic charm.

Focaccia bread offers a unique twist with its aromatic herbs and flavorful toppings. The soft and tender crumb, along with the crispy exterior, creates an excellent contrast when paired with melted cheese. When choosing focaccia, look for a loaf generously topped with herbs like rosemary or thyme, and olive oil. Cut the bread into squares or rectangles, ensuring each piece has a balance of crust and fluffy interior.

For those seeking a touch of indulgence, brioche bread is an excellent choice. With its rich and buttery taste, brioche adds a luxurious element to the cheese fondue. Opt for a loaf that is soft, moist, and slightly sweet. Slice the brioche into thick pieces or smaller cubes, depending on your preference. The bread's richness and sweetness will harmonise with the melted cheese, creating a delightful combination of flavours.

In addition to these options, you can also serve crackers with fondue. Wheat crackers or tortilla chips can provide a similar dipping experience to bread and are a great choice if you're looking for a snack-style dipper.

Cured meats

When selecting cured meats for your fondue party, choose an assortment of textures and flavours. Salami, chorizo, pepperoni, and soppressata are all excellent options. You could also include some dried meats such as jerky and spicy pepperoni. These meats will pair well with the mellow, sweet flavours of Swiss and Italian-style fondue cheeses, such as Gruyere, Emmental, and Fontina.

If you want to elevate your cured meat offerings, consider wrapping them around other foods. For example, bacon-wrapped Brussels sprouts are a great way to add a bit of crunch and a meaty flavour to this vegetable side dish.

Remember to separate stronger-flavoured meats from milder ones on your charcuterie board to avoid overwhelming the delicate flavours.

Vegetables

Some vegetables, like asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini, benefit from being roasted first. This helps to soften them and bring out their natural sweetness. You could also steam vegetables like green beans, pearl onions, radishes, or baby potatoes.

If you're looking for a quick option, raw vegetables like celery, fennel spears, carrots, and cherry tomatoes can be served as-is. Pickled vegetables, such as pearl onions, pickles, or sweet gherkins, can also be served after being patted dry. If you're serving smaller or oddly shaped vegetables, consider providing toothpicks or skewers to make dipping easier for your guests.

For a vegetable fondue, where vegetables are cooked in hot oil or cheese, consider options like peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, and onions. These vegetables can be cooked directly in the fondue pot, skewered on long skewers, for 3 to 5 minutes.

Remember to cut your vegetables into bite-sized pieces to ensure they are easy to dip and eat. Enjoy experimenting with different vegetable options to find your favourites!

Fruit

When preparing fruit for fondue, cut apples, pears, and other larger fruits into slices or chunks. Smaller fruits like grapes and berries can be left whole. Thread the fruit onto bamboo skewers, or use popsicle sticks for softer fruits like bananas, strawberries, and kiwi. If serving to children, snip off the pointed ends of the skewers after assembling.

For a fun twist, especially in hot weather, try freezing the fruit. Wash and dry the fruit, then peel and slice if necessary. Create your skewers and lay them on a baking sheet. Put the sheet in the freezer and freeze until firm, then remove them just before serving. Bananas, in particular, freeze with a texture that feels just like ice cream!

Seafood

Preparation

Before you begin, ensure you have the right equipment, including a fondue pot that can withstand high temperatures. An electric pot is a good option, as it allows you to control the temperature. You will also need skewers or fondue forks for cooking the seafood. Prepare your seafood by rinsing and cutting it into bite-sized pieces. You can use a variety of seafood, such as shrimp, scallops, salmon, halibut, swordfish, lobster, or crab. Keep the seafood refrigerated until you are ready to start cooking.

Broth or Hot Oil

For a hot oil fondue, carefully pour oil into your fondue pot, filling it up to 1/2 or 2/3 full. Light the fondue burner and adjust the heat. Be very careful when handling hot oil.

Cooking and Serving

Once your broth or oil is ready, you can start cooking your seafood. Place a piece of seafood onto a skewer or fondue fork and cook it in the broth or oil. Cook for about 1 minute in hot oil, or until the seafood is cooked to your liking in the broth. Remove the seafood from the skewer or fork and transfer it onto a regular fork. Dip it into your chosen sauce, such as Yum Yum Sauce, Lemon Teriyaki Dip, or cheese fondue, and enjoy!

Tips

• Keep the broth at the right temperature to avoid evaporation or undercooked food.
• Prepare extra broth on the stovetop to replenish the fondue pot as needed.
• For a gluten-free option, use gluten-free soy sauce or coconut aminos instead of regular soy sauce.
• Provide individual dipping bowls to allow for double-dipping without concerns about germs.
• Serve with a side salad and rice, or steamed/raw vegetables for dipping.

Frequently asked questions