Broccoli, Cheese Fondue: Preparation And Presentation Tips

Broccoli is a great option to serve with cheese fondue, and there are a few ways to prepare it. One way is to steam or boil the broccoli florets, but another option is to roast the broccoli to bring out its sweetness. If you want to steam or boil the broccoli, cut the florets into bite-sized pieces and cook them in boiling water for one to two minutes until they are bright green and slightly tender but still crunchy. If you prefer to roast the broccoli, cut the broccoli into long spears and toss them with olive oil, garlic, salt, and pepper before roasting in the oven at 450° for about 15 minutes. You can also blanch the broccoli in lightly salted boiling water for a minute or two to soften it slightly before serving with fondue.

Broccoli preparation: steam, boil, roast or blanch

Broccoli is a versatile vegetable that can be prepared in a variety of ways to suit your taste and the desired texture. Here are some detailed instructions on how to prepare broccoli by steaming, boiling, roasting or blanching:

Steaming Broccoli:

Steaming is a great way to cook broccoli while retaining its crispness and vibrant green colour. Here's how to do it:

• Prepare the broccoli by trimming off the stalk and cutting it into bite-sized florets. You can also peel, dice, and steam the stalk, or save it for another use.
• Place the broccoli florets in a steamer basket and set it over a saucepan with about an inch of water.
• Bring the water to a boil, then reduce the heat to a simmer and cover the pan.
• Let the broccoli steam for around 5 minutes, or until it is tender but still crisp and bright green.
• Season with salt, pepper, olive oil, and lemon juice to taste.

Boiling Broccoli:

Boiling is a quick and easy way to cook broccoli, but it can be easy to overcook it. Here's how to do it:

• Bring a pot of water to a boil. You can add salt to the water if desired.
• Cut a head of broccoli into bite-sized florets of uniform size so they cook evenly.
• Add the broccoli florets to the boiling water and boil until tender. For crisp-tender broccoli, boil for 2 to 3 minutes.
• Drain the broccoli in a colander when it is done to your desired texture.

Roasting Broccoli:

Roasting broccoli gives it a delicious golden brown colour and a crisp texture. Here's how to do it:

• Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
• Break a head of broccoli into evenly sized florets.
• Spread the florets on the baking sheet in a single layer, leaving some space between them to ensure even cooking.
• Drizzle the broccoli with olive oil and season with salt and pepper.
• Transfer the broccoli to the oven and bake for 15 to 22 minutes, or until the florets are browned and crisp around the edges.
• Serve warm, with optional lemon juice and red pepper flakes for added flavour.

Blanching Broccoli:

Blanching is a process of briefly boiling broccoli to preserve its texture, flavour and colour, followed by plunging it into ice water to stop the cooking process. Here's how to do it:

• Bring a large pot of water with salt to a boil, and fill a large bowl with ice water.
• Cut the broccoli into uniform-sized florets so they cook evenly.
• Lower the broccoli florets into the boiling water and cook for 2 to 3 minutes, until bright green and tender-crisp.
• Remove the broccoli from the boiling water and immediately plunge it into the ice water to stop the cooking process.
• Once the broccoli is completely cool, drain it and pat dry.

No matter which method you choose, preparing broccoli is a simple process that can enhance your cheese fondue experience by providing a healthy and tasty dip option.

Fondue pot: electric, ceramic, cast iron or traditional

When preparing broccoli for cheese fondue, it is best to blanch the broccoli in lightly salted boiling water for a minute or two to soften it up. Broccoli can also be roasted to bring out its sweetness, and then served with a light, creamy cheese fondue for dipping.

As for the type of fondue pot to use, there are four main types: glazed ceramic, stainless steel, enameled metal, and electric. Here is a closer look at each:

Glazed Ceramic Fondue Pot:

Glazed ceramic fondue pots are best suited for cheese fondue. They are heavy and shallow, distributing heat evenly. This reduces the likelihood of burning your cheese fondue. However, some people dislike ceramic pots because they can be fragile and prone to breaking.

Stainless Steel Fondue Pot:

Stainless steel fondue pots are perfect for hot oil or broth-based fondues, such as fondue bourguignonne and Mongolian hot pot. They are lightweight and transfer heat quickly. However, they may not distribute heat as evenly as ceramic pots, and hot spots can occur, potentially scorching your cheese fondue. Some stainless steel pots come with a porcelain insert to address this issue when using them for cheese or chocolate fondues.

Enameled Metal Fondue Pot:

Enameled metal fondue pots, often made of cast iron, are heavy and durable. They can be used for a wide range of fondue applications, including cheese, chocolate, broth, and oil-based fondues. They retain heat well and are easy to clean. However, they may be more expensive than other options.

Electric Fondue Pot:

Electric fondue pots offer convenience and temperature control. They have adjustable temperature settings, allowing you to melt cheese or chocolate at the ideal temperature and keep your fondue warm throughout your meal. They are also non-stick and dishwasher-safe, making cleanup a breeze. However, some people may find the presence of an electrical cord on the table cumbersome and a potential tripping hazard.

In conclusion, when choosing a fondue pot for your broccoli cheese fondue, consider your priorities regarding heat distribution, ease of cleaning, temperature control, and budget. Each type of fondue pot has its advantages and drawbacks, so select the one that best suits your needs and preferences.

Cheese: grate, don't chop; use good-quality fontina, Gruyère, gouda, Swiss, cheddar, etc

When preparing cheese for a fondue, it is important to grate the cheese instead of chopping it. Grating the cheese will ensure it melts faster and more evenly, resulting in a smoother fondue. It is also important to use good-quality cheese. The best cheeses for a fondue are typically those that are buttery and creamy, melting smoothly.

Some of the best all-around cheeses for a fondue include fontina, Gruyère, and gouda. If you're looking for a more classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best. This can include Gruyère, Swiss cheese, and gouda. Cheddar fondue is also an option, though its flavour will be less traditional. In this case, you can use a mix of cheddar and a more traditional cheese, such as Gruyère.

Other cheeses that can be used for fondue include Comté, Emmentaler (a variety of Swiss cheese), raclette, and vacherin.

Add-ins: cornstarch, wine, stock, brandy, nutmeg, etc

Cornstarch is a key ingredient in cheese fondue as it helps to thicken the mixture and prevents the cheese from clumping. Flour can be used as a substitute, but cornstarch is generally considered to be the better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Wine is another important ingredient in classic cheese fondue. It adds to the smooth texture and gives it an even consistency. A dry, high-acid white wine is typically used, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. If you don't want to use alcohol, you can substitute the wine with chicken or vegetable stock.

Brandy is often added to cheese fondue for an extra kick of flavour. Cognac, a type of brandy, is considered the best option, but other types of brandy such as Kirsch or cherry brandy can also be used. Kirsch is a cherry brandy that is traditionally used in Swiss cheese fondue, along with Emmental and Gruyère cheeses. If you can't find Kirsch, you can use regular brandy or cognac instead. However, cherry liqueur should be avoided as it is too sweet.

Nutmeg is also a common ingredient in cheese fondue, adding a subtle warmth and sweetness to the dish. It is typically added towards the end of the cooking process, along with other seasonings like salt and pepper.

Other optional add-ins include mustard, which can be added for a little extra tanginess, and various types of cheese such as Fontina, Gouda, or Raclette, depending on your personal preference.

Dippers: bread, apples, tomatoes, pickles, bacon, etc

When preparing dippers for a broccoli cheese fondue, it's important to ensure they complement the flavour of the fondue and can withstand the weight of the cheese without falling apart. Here are some tips for preparing bread, apples, tomatoes, pickles, and bacon as dippers:

Bread

Bread is a classic dipper for cheese fondue and pairs well with the broccoli. It's best to use a denser type of bread that can withstand the weight of the cheese without falling apart. Good options include sourdough, French bread, rye bread, pumpernickel bread, and focaccia. To prepare, cut the bread into 1-inch cubes so that it can be easily skewered and dipped. Lightly toasting the bread will also help it hold up better when dipped in the fondue.

Apples

Tart apples like Granny Smith are a great choice for dipping in cheese fondue. Cut the apples into cubes instead of slices, as they will be easier to skewer and less likely to break off in the pot.

Tomatoes

Cherry tomatoes or sliced red bell peppers are a good option for adding a crunchy texture to your fondue. They can be served raw or roasted, depending on your preference.

Pickles

Pickles, especially cornichons or gherkins, make surprisingly addictive dippers for cheese fondue. Rinse them off and pat them dry before serving to remove excess brine, which can affect the taste of the fondue.

Bacon

Bacon is a unique but tasty addition to your fondue. Be sure to use baked bacon so that it is crisp and won't break off in the pot. Since bacon can be difficult to skewer, direct your guests to dip the slices directly into the pot.

In addition to these options, you can also offer a variety of other dippers such as roasted baby potatoes, steamed asparagus, or breadsticks. The key is to provide a range of flavours and textures that will complement the cheese fondue and broccoli.

Frequently asked questions