Creative Melting: Fun Fondue Pot Ideas Beyond Cheese And Chocolate

Fondue is a fun and interactive dining experience that can be enjoyed by all. While cheese and chocolate fondue are the most popular, there are many other types of fondue that can be made in a fondue pot. A fondue pot is ideal for cooking and serving fondue, but it's not necessary; a heavy-bottomed pan on a stovetop or a double boiler can also be used. The Melting Pot, a fondue restaurant, offers a variety of fondue cooking styles and unique entrees, salads, and desserts. They offer a 4-course experience that includes cheese fondue, salad, entree, and chocolate fondue. The restaurant also accommodates dietary restrictions, offering gluten-free options.

Cheese fondue

Ingredients:

For the fondue, you will need good-quality cheese, cornstarch or flour, and a liquid such as wine, beer, or chicken/vegetable stock.

Cheese:

The best cheeses for fondue are those that melt smoothly and have a creamy, buttery texture. Traditional Swiss fondue typically uses a blend of firm, mountain-style cheeses such as Gruyere, Swiss cheese (Emmentaler), and Appenzeller. Other good options include Fontina, Gouda, Raclette, Vacherin, and Comte. For a more unique flavour, you could try using medium-sharp Cheddar, either on its own or mixed with a more traditional cheese.

Liquid:

The liquid helps to thin out the fondue and gives it a smooth texture. Classic fondue recipes typically use dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use beer, which pairs especially well with Cheddar cheese fondue. If you prefer a non-alcoholic option, chicken or vegetable stock is a good alternative.

Preparation:

Before you begin, grate the cheese. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater.

Cooking Instructions:

Start by tossing the grated cheese with cornstarch or flour, and set it aside. Then, turn your fondue pot to medium-high heat and add the liquid, along with any additional ingredients such as garlic, dry mustard, or Worcestershire sauce. Whisk everything together.

Once the liquid mixture is simmering, reduce the heat to medium-low and add the cheese a little at a time. Keep whisking until the cheese is fully incorporated and the fondue is smooth. If using an electric fondue pot, you can reduce the heat to low and serve immediately.

Dippers:

The options for dippers are endless, but here are some popular choices:

• Bread: French bread, baguette, sourdough, pumpernickel, or wheat bread cubes are classic choices.
• Apples: Tart apples like Granny Smith cut into cubes are a refreshing option.
• Vegetables: Crudites such as cherry tomatoes, bell peppers, carrots, steamed broccoli, cauliflower, asparagus, or mushrooms.
• Meat: Smoked sausage, salami, ham cubes, shrimp, or bacon-wrapped chicken.
• Potatoes: Roasted baby potatoes or potato chips.
• Pickles: Cornichons are a great complementary flavour and size for dipping.

Tips and FAQs:

• Add the cheese slowly and stir constantly to ensure a smooth fondue.
• For extra flavour, stir in a tablespoon of brandy, cognac, Kirsch, or a fortified wine or liqueur.
• If your fondue becomes too thick, add a little more liquid (wine, beer, or stock) to thin it out.
• Fondue is best served and kept warm in a fondue pot, but you can also use a heavy-bottomed pan on the stovetop.
• Leftover fondue can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently over low heat, thinning with chicken stock if needed.

Enjoy your cheese fondue and the memorable experience it creates!

Chocolate fondue

Ingredients

For the fondue, you will need:

• Chopped chocolate or good-quality chocolate chips (semi-sweet, bittersweet, or a combination of your favourite chocolates)
• Milk (not skimmed) or cream (or a combination of both)
• Vanilla extract (optional)

Method

Combine the chocolate and milk/cream in a saucepan or stovetop-proof fondue pot. Stir the mixture over low heat until the chocolate is completely melted and the fondue is glossy and smooth. Be careful not to let it come to a simmer or boil, as this can affect the texture. Once melted, stir in the vanilla extract, if using. If the fondue is too thick, simply whisk in additional cream or milk until you reach your desired consistency.

Dippers

The options for dippers are endless! Here are some ideas to get you started:

• Fruit: Strawberries, bananas, orange segments, pineapple, pears, apples, dried fruit (apricots, mango, papaya)
• Cookies: Vanilla wafers, biscotti, Oreos, or any of your favourites
• Cake: Angel food cake or pound cake, cut into cubes
• Candy: Red licorice, jelly beans, cinnamon bears, marshmallows
• Other: Potato chips, pretzels, graham crackers, rice Krispie squares, meringues, toasted shaved almonds

So, get creative and enjoy your chocolate fondue!

Meat fondue

Preparation:

First, decide whether you will use oil or broth for your fondue. If using oil, choose an oil that can withstand high temperatures, such as vegetable oil, warm-pressed rapeseed oil, or groundnut oil. Prepare your sauces and put them in little bowls around the fondue burner, along with the meat, bread, and salad. You can make some sauces yourself and buy the rest. Season the meat before cooking. Some sauce options include tangy mustard, creamy horseradish, or herb-infused dips.

Cooking:

If using a broth fondue, heat the broth in the fondue pot on the stove. If using oil, heat the oil in the pot on the stove first, then transfer it to the fondue pot to keep it hot. Fill your fondue pan about halfway with oil or broth. You can use a thermometer to check the temperature—you're aiming for around 190°C. Alternatively, throw a cube of bread into the oil, and when it takes about 30 seconds to brown, it's ready.

Place the fondue burner on the table carefully and light the flame, following the manufacturer's instructions, then put the pan on top. Give each guest a fondue fork for dunking the meat. Cook the meat to your desired level of doneness: 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well-done. You can also cook raw king prawns or vegetables in the fondue. After cooking, dip the meat into the sauces and pile it onto bread or eat it as-is.

Tips:

Fondue dippers

When it comes to fondue dippers, the options are endless! Here are some ideas to get you started:

Classic Dippers

For a traditional fondue experience, try dipping crackers, chips, pretzels, or bread cubes into your fondue pot. These dippers are a great base for any type of fondue, whether it be cheese, chocolate, or something else!

Fruits and Vegetables

If you're looking for something healthier, or just want to add some colour to your fondue spread, try dipping fruits or vegetables into your fondue. Apples, grapes, broccoli, cauliflower, carrots, and other seasonal produce are all great options. For a heartier option, you could also try roasted potatoes.

Proteins

To make your fondue a more filling meal, add some protein to your dipping options. Salami, smoked sausage, ham cubes, shrimp, bacon-wrapped chicken, and other types of meat or seafood pair well with cheese fondue.

Side Dishes

While not necessarily a dipper, you can also offer side dishes to accompany your fondue. A nice salad, beer-battered fried shrimp, or meatballs can round out the meal and provide a break from all the dipping!

Fondue equipment

The fondue pot is the most important piece of equipment for making fondue. While a traditional fondue pot is ideal, it is not necessary to have one to make fondue. You can use a heavy-bottomed pan on the stovetop, a double boiler, or even a slow cooker. If you do use a fondue pot, it is best to use an electric one as it makes the process much easier.

When preparing the cheese for the fondue, it is important to shred or slice the cheese into small cubes before coating it with cornstarch. A box grater or a food processor with a grating attachment can be used to grate the cheese. A knife and cutting board are necessary for slicing the cheese into cubes.

To combine the beer, garlic, dry mustard, and Worcestershire sauce, you will need a whisk. A long-handled whisk is ideal for reaching into the fondue pot. You will also need a measuring cup or spoons to measure out the correct amounts of each ingredient.

For serving the fondue, you can use wooden skewers, or fondue forks if you have them. Plates or a large platter for serving the dippers are also necessary. If you are using a fondue pot, it is important to have a heat source such as a candle or Sterno burner to keep the fondue warm.

Fondue pots come in a variety of materials, including ceramic, cast iron, and stainless steel. Ceramic pots are good for retaining heat, while cast iron pots are durable and can be used on a variety of heat sources. Stainless steel pots are lightweight and easy to clean.

Frequently asked questions