Creative Fondue Pot Recipes For Fun And Flavorful Meals

Fondue is a fun and social way to eat, whether you're hosting a dinner party or enjoying a date night in. But what can you make in a fondue pot, other than the classic melted cheese?

Well, quite a lot, as it turns out. You can use your fondue pot to make soup, deep-fried foods, or even to keep appetisers warm. You can also use it to make hot oil or broth fondue with meat, or a sweet chocolate fondue for dessert.

If you're feeling creative, you could try making tempura, shabu-shabu, or even a campfire s'more. And don't forget, you can always experiment with different sauces and dippers to create your own unique fondue combinations. So, whether you're a fondue traditionalist or a fondue innovator, there's no shortage of delicious possibilities to explore.

Cheese fondue

Ingredients

• Good-quality cheese (Gruyère, Swiss cheese, Emmentaler, Gouda, Fontina, or a mix)
• Cornstarch or flour
• Dry white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Garlic
• Lemon juice
• Optional: Brandy, Cognac, Kirsch, or a cherry brandy for extra flavour
• Assorted dippers (see below for suggestions)

Method

• Grate your chosen cheese(s). The best cheese for fondue is a buttery, creamy variety that melts smoothly.
• In a medium bowl, toss the grated cheese with cornstarch or flour to ensure a smooth fondue and prevent clumping.
• In your fondue pot or a large saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
• Add the cheese a little at a time, stirring well between each addition, until fully incorporated and smooth.
• If desired, add a splash of brandy, Cognac, Kirsch, or cherry brandy for extra flavour.
• Arrange your chosen dippers on a platter, and serve alongside the fondue.

Dippers

• Bread cubes (French, sourdough, rye, or pumpernickel)
• Meat (cooked sausage, meatballs, salami, etc.)
• Potatoes (boiled baby potatoes, potato wedges, or potato chips)
• Vegetables (steamed broccoli, cauliflower, asparagus, mushrooms, bell peppers, carrots, etc.)
• Fruit (apple slices, pear slices, or grapes)

Tips

• For a classic Swiss fondue, use a blend of traditional, firm mountain-style cheeses such as Gruyère, Emmentaler, and Appenzeller.
• If you're making fondue ahead of time, it can be refrigerated for up to 3 days and reheated gently over a low heat.
• To keep your fondue smooth, add the cheese slowly and stir constantly.
• If your fondue becomes too thick, simply add a little more white wine to thin it out.
• To make a non-alcoholic version, substitute the wine with chicken or vegetable stock.

Now you're ready to host your own fondue party! Enjoy the rich, creamy flavours of cheese fondue and the fun, interactive experience it brings to your table.

Meat fondue

Preparation

Before your guests arrive, prepare your sauces and put them in small bowls around the fondue burner, along with the meat, bread, and salad. You can make some sauces yourself or buy them ready-made. Season the meat with salt and pepper, or try a marinade (see below for some marinade ideas).

Cooking

When your guests are ready to eat, fill your fondue pot halfway with vegetable oil and heat it on the stove until hot but not smoking. You're aiming for around 190°C. If you don't have a thermometer, a cube of bread is a good indicator: throw one in, and when it takes about 30 seconds to brown, the oil is ready.

Carefully place the fondue burner on the table, following the manufacturer's instructions to light the flame, and put the pot on top.

Cooking time

Give each guest a fondue fork for dunking the meat in the hot oil. Here are the approximate cooking times for different doneness levels:

• Rare: 25-30 seconds
• Medium: 30-35 seconds
• Well done: 45-60 seconds

If you have raw king prawns, they also work really well in the fondue.

Sauces

• Horseradish sauce: Mix 1 tablespoon of grated horseradish with 3 tablespoons of sour cream, the juice of 1 lemon, and a pinch each of salt, pepper, and cayenne pepper. Chill until serving.
• Spicy vinegar sauce: Mix 3 tablespoons of white wine vinegar with 2 teaspoons of sugar, 1 grated garlic clove, and 1 finely chopped medium red chilli.
• Green herb sauce: Put a handful each of parsley, basil, mint, coriander, and tarragon in a blender with 1 teaspoon of Dijon mustard, 1 tablespoon of red wine vinegar, 2 tablespoons of olive oil, 4 anchovies, and 1 grated garlic clove. Whizz together.
• Lemon mustard sauce: Mix 3 tablespoons of mayonnaise with the juice of 1 lemon, 1 teaspoon of Dijon mustard, and 1 grated garlic clove. Chill until needed.

Dippers

• Meats: Cubed steak, breaded chicken, sausage, breaded shrimp, meatballs, andouille sausage, prime rib.
• Frozen foods: Onion rings, cheese curds, breaded ravioli, sweet potato fries, tater tots, breaded shrimp, jalapeño poppers, fish nuggets, breaded chicken.
• Vegetables: Summer squash, cauliflower, green beans, carrot slices, zucchini, asparagus, mushrooms, cubed potatoes. Most vegetables are best dipped in tempura batter before cooking in the hot oil.

Tips

• Secure the cords of electric pots to prevent tripping hazards.
• Give each guest two forks so they can cook one item in the broth or oil and use the other fork for dipping bread in cheese or sauces.
• Explain how fondue works to your guests, especially if they haven't tried it before.
• Don't overdo it with too many varieties of meats, sides, or sauces. Stick to a few options to keep things simple and enjoyable.
• Be cautious when serving alcohol with fondue to avoid compromising food safety and colour-coded fork confusion!

Enjoy your meat fondue!

Chocolate fondue

Ingredients:

• 10 ounces of chopped semisweet or bittersweet chocolate (use a good quality chocolate that melts well, such as Ghirardelli or Guittard)
• 1/3 cup of milk (preferably not skim milk) or heavy cream
• 1/2 teaspoon of vanilla extract
• Fresh fruit (such as strawberries, bananas, or pineapple), pound cake, marshmallows, or cookies for dipping

Instructions:

• Combine the chocolate and milk or cream in a fondue pot or a saucepan on the stovetop.
• Heat the mixture over low heat, stirring occasionally, until the chocolate is completely melted and the mixture is glossy and smooth. Do not let it come to a boil.
• Once melted, stir in the vanilla extract.
• If the fondue is too thick, whisk in additional milk or cream until the desired consistency is reached.
• Serve immediately with your choice of dippers.

Tips:

• If you don't have a fondue pot, you can keep the fondue warm in a small slow cooker or a saucepan placed on a heating pad or over a bowl of hot water.
• Experiment with different types of chocolate and dipping options to find your favorite combinations.
• Make sure to dry all utensils and dishes before using them, as water can cause the chocolate to seize and ruin the fondue.

Caramel fondue

Ingredients:

• 30 soft caramels, unwrapped (Kraft or Soft Werthers)
• 1/3 cup heavy cream or milk
• 1/8 teaspoon sea salt, plus extra for garnish
• Dipping options: green apple slices, graham crackers, pretzels, marshmallows, brownies, cheesecake, etc.

Instructions:

• In a small saucepan, combine the soft caramels and heavy cream or milk.
• Cook over medium-low heat, stirring frequently, until the caramels are fully melted, about 15 minutes.
• Stir in the sea salt, reserving a small amount for garnish.
• Transfer the mixture to your fondue pot and keep it warm.
• Serve with your desired dipping options and enjoy!

Tips:

• If you don't have a fondue pot, you can use a small cast iron pot or a ceramic dish to serve the fondue.
• Get creative with your dippers! In addition to the options mentioned above, you can also try pound cake squares, bananas, strawberries, or even frozen cheesecake cubes.
• For a pretty presentation, drizzle the caramel with a spoonful of heavy cream and lightly swirl with a fork before serving.
• If you're making this fondue in advance, it can be stored in the fridge for up to a month or in the freezer for up to 4 months. Simply reheat it in a microwave-safe bowl in 30-second increments, stirring in between, to get it back to a smooth and dippable consistency.

Tempura fondue

Ingredients:

• Flour
• Corn starch
• Sugar
• Baking powder
• Baking soda
• Salt
• Egg
• Water
• Peanut oil or a blend of peanut and avocado oil
• Seafood of your choice (shrimp, lobster, cod, or vegetables like asparagus, mushrooms, onion, eggplant, zucchini, etc.)

Instructions:

• Sift the dry ingredients together in a bowl.
• In a separate bowl, combine the egg and water, mixing well.
• Slowly add the dry ingredients to the wet mixture and stir until blended but still lumpy.
• Dip your desired seafood or vegetables into the batter, coating them evenly.
• Heat your oil to 325-350 degrees Fahrenheit in your fondue pot.
• Using fondue forks, carefully place the battered food items into the hot oil and deep fry until golden brown.
• Once cooked, remove the seafood and vegetables from the oil and place them on paper towels to absorb any excess oil.
• Enjoy your tempura creations with your favourite dips!

Safety Tips:

• Be cautious when working with hot oil to avoid splatters and burns.
• Ensure the fondue pot is not filled more than halfway to prevent overflow.
• Remind children to hold their skewers at the end and keep their faces away from the hot oil.
• Do not pour oil down the sink; store it in a cool place or dispose of it securely.

Frequently asked questions