Creative Fondue Pot Recipes For Fun And Flavorful Meals

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves dipping small pieces of food into a hot sauce or cooking medium. While cheese fondue is the most well-known type, there are many other types of fondue and dishes that can be made using a fondue pot.

Cheese fondue is made by melting cheese—typically Swiss, Gruyère, or a mix of both—and serving it in a communal pot with bread, crackers, or small fruits like apples for dipping. Other types of cheese that can be used include Gouda, fontina, and Emmental.

In addition to cheese fondue, there are also oil and broth fondues, which are typically used for cooking meat and vegetables. Chocolate fondue is another popular option, especially for dessert. Fondue pots can also be used for baking bread, making stews or soups, and even brewing the perfect winter drink.

Cheese fondue

Choosing the Right Cheese

The key to a great cheese fondue is, of course, the cheese! It's important to use good-quality, buttery, and creamy cheese that melts smoothly. Traditional Swiss cheese fondue uses a blend of firm, mountain-style cheeses like Gruyere, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. However, you can also use other cheeses such as Fontina, Gouda, Swiss cheese, or a combination of these. For a less traditional but still tasty option, you could try a mix of Cheddar and Gruyere.

Preparing the Cheese

To ensure your fondue is smooth and lump-free, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly. Combine the grated cheese with cornstarch or flour to thicken the fondue and prevent clumping. Toss the cheese and cornstarch together thoroughly until all the pieces are coated.

The Wine

Classic cheese fondue typically includes white wine, which adds a smooth texture and a tangy flavour. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also add a splash of fortified wine or liqueur like brandy, cognac, or cherry brandy for an extra kick of flavour. If you prefer not to use alcohol, you can substitute the wine with chicken or vegetable stock.

Dippers

The fun part about fondue is the variety of dippers you can offer your guests! The most classic option is bread, especially French bread or baguette, cut into 1-inch cubes for easy skewering. Other great options include:

• Tart apples, cut into cubes
• Crudites like cherry tomatoes, bell peppers, carrots, and asparagus
• Bacon, baked until crisp
• Roasted baby potatoes
• Steamed broccoli, cauliflower, or asparagus
• Pickles, especially cornichons
• Cooked sliced sausage
• Sourdough or pumpernickel bread

Cooking the Fondue

Now it's time to cook your fondue! Bring your wine, garlic, and lemon juice to a simmer in a stove-safe fondue pot or large saucepan. Add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Once all the cheese has melted, stir in your choice of brandy, mustard, and nutmeg. Serve immediately with your assortment of dippers.

Tips for Success

• Take your time and add the cheese slowly, stirring constantly. This is the key to a smooth and creamy fondue.
• If your fondue becomes too thick, add a little more wine to thin it out.
• If making the fondue in advance, reheat it gently over a double boiler, adding a little wine as needed to achieve the right consistency.
• If using a fondue pot, be sure to secure the cords to avoid any tripping hazards.
• Provide each guest with two forks so they can cook one item in broth or oil and use the other fork for dipping in the cheese.

Chocolate fondue

Ingredients

You will need three simple ingredients for chocolate fondue: chocolate, cream, and a pinch of salt. For the chocolate, it is best to use good-quality chocolate chips or chopped chocolate. Semi-sweet or bittersweet chocolate is most commonly used, but you can also use milk chocolate, dark chocolate, or a combination of these. If you want to make a white chocolate fondue, use white chocolate bars. You will also need heavy cream or milk, or a combination of both.

Method

Heat the cream and milk in a medium-sized pot or large saucepan over medium-low heat until steaming. Do not let it boil. Add the chocolate and stir constantly until the chocolate has completely melted and the mixture is glossy and smooth. You can add a teaspoon of vanilla extract for extra flavor. If the fondue is too thick, you can adjust the consistency by whisking in additional cream or milk.

Serving

Pour the fondue into a fondue pot or a small slow cooker to keep it warm while serving. You can also use a small portable burner or a food-warming candle to keep it warm. Prepare your favorite dippers, such as fruit, cake, brownies, marshmallows, or cookies, and enjoy!

Tips

• If you don't have a fondue pot, you can use a regular pot and place it on an oven mitt on the table. Return it to the stove and add more hot cream if it starts to stiffen.
• You can make the fondue in advance and reheat it gently before serving.
• Add extra flavors to the fondue, such as peppermint extract, cinnamon, chili, liquor, or citrus zest.

Oil fondue

Choosing the Right Oil:

Use an oil with a high smoke point, such as sunflower, canola, peanut, or grapeseed oil. Avoid using oils that exceed their smoke point, as they can impart an unpleasant taste or smell to your food.

Preparing the Meat:

Cut your choice of meat into bite-sized pieces. Traditional meats used in oil fondue include beef, pork, and chicken. However, any boneless meat that holds its shape when cooked in hot oil can be used. If using beef, opt for tender cuts like sirloin, tenderloin, or filet mignon. Keep the meat refrigerated until it's time to start cooking.

Heating the Oil:

Fill your fondue pot with oil, ensuring it does not exceed 1/2 to 2/3 of its capacity to prevent hot oil from splattering. Heat the oil to a temperature between 180-190°C (350-375°F). You can test the oil by dropping in a bread cube; it should brown evenly in 20-30 seconds without causing the oil to spatter.

Cooking the Meat:

Place a piece of meat on the fondue fork and hold it in the hot oil until the meat is cooked to your desired doneness. For rare beef, cook for about 30 seconds; for medium, cook for 35-40 seconds; and for well-done, cook for up to a minute. Chicken and pork should be cooked through, which will take about 6-8 minutes, depending on the size of the cubes.

Dipping Sauces:

Provide a variety of dipping sauces for your guests to enjoy with their cooked meat. You can offer store-bought sauces like steak sauce, hoisin, barbecue sauce, teriyaki, or honey mustard. Or, you can make your own sauces like satay (a Thai sauce made with peanut butter, sugar, soy sauce, and stock), seafood cocktail sauce (a mix of ketchup and horseradish), or tartar sauce (chopped pickle, lemon juice, and mayonnaise).

Vegetable Options:

In addition to meat, you can also cook vegetables in your oil fondue. Choose vegetables like mushrooms, zucchini, eggplant, and summer squash, which don't need to be blanched or steamed beforehand. For denser vegetables like cauliflower, broccoli, parsnips, and potatoes, precook them until they are almost tender or roast them for added flavor. Cut the vegetables into bite-sized pieces and cook them in the hot oil for about 2-3 minutes.

Seafood Options:

If you want to include seafood in your oil fondue, choose firm fish like tuna, swordfish, or salmon, and cut them into 1-inch cubes. Leave shrimp and scallops whole, and pat them dry with paper towels. Clams, mussels, and oysters should be removed from their shells and patted dry as well. Seafood cooks quickly in the hot oil, usually within a few minutes. Be careful not to overcook it, as it can become tough and rubbery.

Safety Tips:

Always use separate plates for raw and cooked meat to avoid cross-contamination. Do not eat directly from the fondue forks or metal skewers, as they will be very hot. Make sure to secure the cords of electric fondue pots to prevent tripping hazards. Additionally, be cautious when handling the hot oil, and allow it to cool completely before disposing of it.

Bread baking

Fondue pots can be used for more than just making fondue. They can be used to bake bread, make stews, soups, braise beef, and more. Here are some tips and tricks for baking bread in a fondue pot:

• Choose the right fondue pot: Look for a pot that is oven-proof and has a sturdy construction, such as ceramic or cast iron. This will ensure that it can withstand the high temperatures required for baking bread.
• Prepare the dough: Follow your favourite bread recipe or a simple recipe for a loaf of bread. You can also experiment with different flavours and ingredients, such as herbs, cheese, or olives.
• Shape the dough: Shape the dough into a round or oval loaf. If you're using a traditional fondue pot, consider shaping the dough to fit the pot, ensuring it doesn't touch the sides.
• Preheat the fondue pot: Place the fondue pot in the oven and preheat it to the temperature required for your bread recipe. This will ensure that your bread bakes evenly.
• Bake the bread: Carefully remove the preheated fondue pot from the oven and place the shaped dough inside. Use oven mitts or a pot holder to handle the hot pot. Follow your bread recipe's baking instructions, adjusting the timing as needed for the fondue pot.
• Check for doneness: Insert a skewer or toothpick into the centre of the bread. If it comes out clean, your bread is done. If not, return the pot to the oven and bake for a few more minutes.
• Cool and serve: Allow the bread to cool slightly before removing it from the fondue pot. Serve warm with butter, jam, or your favourite toppings.

By following these steps, you can create delicious, freshly baked bread using your fondue pot. Experiment with different recipes and enjoy the unique experience of baking and sharing a homemade loaf with your loved ones.

Braising stews

Fondue pots can be used for braising beef stews, which is a great way to make the most of this versatile piece of cooking equipment. Here is a guide to making a delicious braised beef stew using a fondue pot.

Ingredients

• Boneless beef chuck
• Olive oil
• Yellow onions
• Garlic
• Balsamic vinegar
• Tomato paste
• All-purpose flour
• Dry red wine
• Beef broth
• Water
• Bay leaf
• Dried thyme
• Sugar
• Carrots
• White boiling potatoes (baby Yukons)
• Fresh parsley

Method

Firstly, trim any large chunks of fat from the beef chuck, but remember that the fat helps make the beef tender so don't overdo it. Season the meat with salt and pepper. Next, heat some olive oil in your fondue pot and brown the meat in batches. This is a time-consuming step but it adds depth and dimension to the stew.

Once the meat is browned, remove it from the pot and add the onions, garlic, and balsamic vinegar. The vinegar will help to loosen any brown bits from the bottom of the pot and add flavour. Cook this mixture until the vegetables are softened, then add the tomato paste and cook for a further minute.

Now, add the beef back into the pot and sprinkle with flour. Stir until the flour is dissolved, then add the wine, broth, water, thyme, bay leaves, and sugar. Bring this mixture to a boil, then cover the fondue pot and braise in the oven for 2 hours.

After 2 hours, remove the pot from the oven and add the carrots and potatoes. Return the pot to the oven and cook for a further hour, or until the meat is tender and the vegetables are cooked.

Finally, fish out the bay leaf and discard it, then taste the stew and adjust the seasoning if necessary. Your braised beef stew is now ready to serve! This stew actually improves in flavour if made at least one day ahead, so don't be afraid to make it in advance and reheat it when needed.

Frequently asked questions