Fondue: Appetizer Or Main Course?

Fondue is a simple dish that can be served as an appetizer or a main course. It typically consists of a pot of melted cheese and wine, into which people can dip a variety of foods. The most popular dippers include bread, crackers, and chips, but vegetables, fruits, and meats can also be offered. Fondue is a fun and interactive way to start a meal, and it can be made in advance, making it a convenient choice for entertaining.

Fondue as a starter

Fondue is a great choice for a starter, offering something a little different to the usual first course options. It is an interactive and fun dish, perfect for breaking the ice at a dinner party or getting everyone involved at a casual get-together. Fondue is also a versatile starter, with a variety of dippers that can be served to cater to different tastes and dietary requirements.

Cheese fondue is the most common type of fondue served as a starter. It is typically made with a combination of shredded Swiss cheese, Gruyere cheese, and cornstarch, with garlic and lemon juice added for flavour. The fondue is served with a variety of dippers, which can include bread, vegetables, and cured meats. Bread is the most popular dipper, with French bread, breadsticks, and croutons being particular favourites. However, more unique types of bread, such as cranberry walnut loaf or sourdough, can also be offered for something a little different.

When it comes to vegetables, almost any type can be served as a dipper, but it is important to consider how they will be cooked first. Roasted vegetables, such as asparagus, broccoli, bell peppers, and carrots, are a good option, as are steamed vegetables like baby potatoes, green beans, and radishes. Raw vegetables, such as celery, carrots, and cherry tomatoes, can also be served, offering a quick and easy option that still provides a satisfying crunch.

Cured meats, such as beef jerky, pepperoni, and salami, are also popular dippers, adding a bit of spice and protein to the fondue. For a more elegant or special occasion, lightly steamed seafood, such as shrimp, crab, or lobster, can be offered as dippers. Fruit is another option for fondue dippers, with apples, pears, pineapple, and grapes being popular choices.

Fondue is typically served in a ceramic pot over a flame, to keep the cheese melted, and guests can use fondue forks or wooden skewers to dip their chosen foods into the cheese. It is important to note that fondue forks are colour-coded and long-handled, making it easy for guests to keep track of their fork and avoid contact with the hot pot.

Overall, fondue is a versatile and interactive starter that can be easily adapted to different tastes and dietary needs, making it a great choice for a fun and engaging first course.

Wine and cheese fondue

Fondue is often served as an appetizer, and cheese fondue is a popular choice. Here is a guide to making a delicious wine and cheese fondue, perfect for a crowd-pleasing starter.

Ingredients

For a fondue that serves 4-6 people, you will need:

• 1 clove of garlic, cut in half
• 1/2 cup of dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Gris)
• 1/2 lb of Gruyere and/or Emmentaler cheese, shredded (about 5 cups)
• 1 tbsp of freshly squeezed lemon juice (from about 1 lemon)
• Cornstarch
• A variety of dippers (see below for suggestions)

Method

• Rub the inside of your fondue pot or saucepan with the cut garlic clove, then discard the garlic.
• Pour the wine into the pot or saucepan and place over medium-low heat.
• When the wine starts to bubble, add the cheese by the handful, stirring continuously until melted and combined.
• In a small bowl, whisk together the cornstarch and lemon juice until dissolved, then stir this mixture into the cheese mixture.
• Continue whisking until the fondue is smooth and slightly bubbling.
• Serve immediately with your chosen dippers.

Dippers

Traditional dippers for cheese fondue include:

• Cubes of crusty bread or bread cubes (such as grilled or toasted Tuscan bread)
• Fresh or roasted vegetables (such as grape tomatoes, broccoli, cauliflower, mushrooms, or potatoes)
• Sliced apples or pears
• Meat, such as salami
• Crackers, chips, or pretzels

Tips

• If you don't have a fondue pot, you can use a saucepan and transfer the fondue to a simple pot that uses a candle to keep the cheese melted.
• Grate your own cheese for the smoothest fondue, as pre-shredded cheese may not melt as well.
• If your fondue becomes too thick, add a little more wine to thin it out.
• If you want to make your fondue in advance, you can store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat it over medium-low heat until warmed through.

Bread for dipping

Bread is the most popular dipper for cheese fondue. The best bread for fondue is crusty bread, such as French bread, baguettes, breadsticks, and croutons. Other options include multigrain bread, rye, sourdough, pumpernickel, and even bagels. A unique option is a rustic cranberry walnut loaf, which is fantastic when dipped in cheese. No matter which type of bread you choose, make sure to lightly toast it (especially bread that may fall apart in the cheese) and then cut it into large cubes.

If you're feeling ambitious, you can make your own baguettes or a simple, no-knead peasant bread. However, store-bought options like sourdough loaves are also great. Cut the bread into 1-inch cubes so that they can be easily skewered.

In addition to bread, there are many other dippers you can serve with cheese fondue. Fruits like apples and pears complement the creaminess of the fondue nicely. Vegetables such as broccoli, cauliflower, bell peppers, and potatoes are also tasty options. For something quick and easy, try raw vegetables like celery, carrots, or cherry tomatoes.

Meat and seafood options

Fondue is a great option for social gatherings and parties, and it can be served as an appetizer, main course, or dessert. It is a simple dish where small pieces of food are dipped into a hot sauce or cooking medium such as oil or broth.

When it comes to meat and seafood options for fondue, there are several delicious choices to explore. Here are some detailed suggestions to enhance your fondue experience:

Meat Options:

Beef fondue is a popular choice and typically consists of a communal pot of oil or broth in which chunks of meat are cooked at the table. The Swiss-style calls for raw cubed beef tenderloin, while the French style is cooked with olive oil and accompanied by condiments like garlic and pepper. Recommended cuts of beef include sirloin steak, buffalo, filet mignon, and flank steak.

Other types of meat that work well for fondue are chicken, pork, and lamb. Thinly sliced beef, pork, or chicken can be cooked in the fondue pot with your choice of marinade or dipping sauce. For a unique twist, consider adding some cured meats like beef jerky, kielbasa, pepperoni, salami, or sausage to your selection. These options will surely spice up your fondue experience.

Seafood Options:

Seafood is an excellent addition to your fondue, offering a lighter and more delicate taste. Lightly steamed seafood such as shrimp, crab, or lobster pairs elegantly with melted cheese. If you're feeling adventurous, you can even try cooking raw king prawns in the hot oil or broth.

Cooking Tips:

When cooking meat or seafood in fondue, it is crucial to cut the food into bite-sized pieces or cubes to ensure even cooking. For beef, aim for a size of around 1/2-inch cubes, while other meats and seafood can be sliced thinly. This ensures that the food cooks evenly and quickly in the hot oil or broth.

Additionally, it is important to pay attention to the temperature of the oil or broth. For electric fondue pots, set the temperature to 200 degrees Fahrenheit, and for stovetop pots, heat the oil to 350 degrees Fahrenheit. This will ensure your food cooks thoroughly without overcooking.

Dipping Sauces:

To enhance the flavour of your meat and seafood fondue, offer a variety of dipping sauces. Popular options include barbecue sauce, honey mustard sauce, horseradish sauce, and teriyaki sauce. You can also provide some cheese sauces for a creamy and indulgent experience.

In conclusion, fondue offers a fun and interactive way to enjoy meat and seafood. By following these suggestions, you can create a memorable and delicious experience for your guests, combining unique ingredients with a variety of mouthwatering sauces.

Fruit and vegetables

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It was popularized in North America in the 1960s. Since then, the term "fondue" has been generalized to other dishes in which a food item is dipped into a communal pot of liquid kept hot in a fondue pot.

Fondue is not just a meal; it's an entire culinary experience. A vegetable fondue can be served as an appetizer or a main course. In this communal do-it-yourself meal, pieces of chopped vegetables are cooked individually on long skewers either in hot oil or cheese.

The selection of vegetables used is dictated by your taste buds, but some good choices for fondue include peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, onions, asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, potatoes, and mushrooms.

If you are using raw vegetables, it is a good idea to lightly steam or roast them first to make them softer and easier to cook in the fondue. You can also serve them with toothpicks or skewers to simplify the dipping process.

For fruit, sliced green or red apples, sliced pears, pineapple, and seedless grapes are good options to serve with a cheese fondue.

Fondue is a versatile dish that can be adapted to your preferences and taste buds. You can experiment with different types of cheese, vegetables, and fruits to create your own unique fondue experience.

Frequently asked questions