Delicious Fondue Combinations: Exploring Creative Flavor Adventures

Fondue is a Swiss national dish that was named as such back in the 1930s to increase cheese consumption. It is a simple dish that involves melting cheese and wine and letting people dip almost anything into it. The best things to dip in fondue are those that hold their shape after becoming moist, such as bread, crackers, chips, vegetables, cured meats, fruits, and even sweets like brownies and bananas.

Bread

If you're feeling ambitious, you can make your own fresh baguettes, but you can also take the store-bought route and pick up a sourdough loaf, or two. Sourdough, rye, pumpkin, ciabatta, and garlic are all great options. You can also experiment with toasting the bread, but keep in mind that toasted bread can be challenging to stab with fondue forks.

French bread, breadsticks, and croutons are always favourites, but you can also consider multigrain bread, pumpernickel, and even bagels. Another option is unique bread, such as 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.

For a special night, making your own homemade pretzels is easier than you think, and they're a great dipper. You could also use store-bought pretzels, but make sure you get the thicker, long wands for easy dipping.

Meat

Bite-Sized Pieces of Meat

Bite-sized pieces of meat, such as steak, are a popular choice for fondue. When selecting a steak, it is recommended to grill it to medium-rare. Cut the steak into 1" thick cubes, which will allow for easy dipping. This option provides a smoky flavour that pairs well with cheese.

Chicken

Poached or grilled chicken is a versatile option for fondue. It serves as a blank canvas, allowing the flavours of the cheese and spices to shine through. Chicken breast, in particular, is a good choice for fondue due to its lean nature.

Salami, Chorizo, Pepperoni, and Soppressata

Cured meats, such as salami, chorizo, pepperoni, and soppressata, offer a spicy and savoury element to the fondue experience. These meats can be scrunched up on a fondue skewer and dipped into the melted cheese.

Seafood

Lightly steamed or cooked seafood options, such as shrimp, crab legs, lobster, or tuna, add a touch of indulgence to the fondue. They pair well with bold cheese fondues, especially those made with brandy or white wine.

Fruit

• Apples: Granny Smith, green, or red apples are all good choices. Their crispness and tartness complement the creaminess of the fondue nicely.
• Pears: Bosc pears have nutmeg and cinnamon undertones that bring out the spices found in many fondues.
• Grapes: Seedless grapes are a good option, as they are easy to skewer and dip.
• AvocadosAvocados are a unique choice for cheese fondue, but their creamy texture and mild flavour can be a good match.
• Tomatoes: Cherry tomatoes or regular tomatoes provide a tasty, crunchy contrast to the fondue.

When preparing fruit for cheese fondue, it is best to cut them into bite-sized pieces or slices that are easy to skewer and dip. Leaving the skin on apples can make them easier to handle.

Vegetables

Asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious if roasted first. Or you can steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple.

Sautéed artichoke hearts, as well as almost any mushroom (crimini, shiitake, oyster, or sliced portobellos) are also delicious additions to the tray of fondue dippers.

If you're looking for something quick that can be served raw, try celery, fennel spears, carrots, and cherry tomatoes. Pickled vegetables—such as pearl onions, pickles, and sweet gherkins—are also a welcome dipper. If the veggie is an odd shape or small, offer toothpicks or the top of a skewer to simplify the dipping.

Seafood

For a fondue featuring seafood as the star, there are numerous choices available. It is recommended to use seafood that can be cut into chunks and holds together well during cooking. Here are some ideal options:

• Shrimp/Prawns: These are versatile and can be used in various recipes, such as Honey Garlic Baked Shrimp, Sesame Tempura Shrimp, or Sheet-Pan Coconut Shrimp.
• Scallops: Sea scallops are a great choice, offering a tender and juicy addition to your fondue.
• Salmon: This popular fish works well in fondue, whether fresh or smoked, and can be paired with various ingredients.
• Swordfish: A meaty and flavourful option for those who enjoy a more substantial seafood fondue experience.
• Crab: Crab fondue can be made in multiple ways, such as Crab Fondue with Beer or Hot Crab Fondue with Cream Cheese.
• Lobster: Indulge in a luxurious lobster fondue, or include lobster tail pieces alongside other seafood selections.
• Monkfish: Monkfish is another good option for fondue due to its firm texture.
• Tuna: Fresh tuna steaks cut into bite-sized pieces can be a tasty and unique addition to your fondue.
• Halibut: This firm white fish works well in fondue and can be paired with various sauces and dips.
• Cod: Beer Battered Cod or Honey-Soy Marinated Cod are some ways to include cod in your fondue spread.

Broth or Hot Oil Fondue:

Broth Fondue:

A seafood broth fondue is a fantastic option, especially if you're accommodating various dietary restrictions. It is naturally dairy-free and can be made gluten-free and vegetarian-friendly. Here's what you can include:

• Broth Base: Combine chicken or vegetable stock with dry white wine, garlic, ginger, soy sauce, pepper, and optional Worcestershire sauce.
• Seafood: Add bite-sized pieces of your chosen seafood, such as shrimp, lobster, salmon, halibut, cod, or scallops.
• Vegetables: Partially cook or parboil vegetables like coloured potatoes, broccoli, cauliflower, carrots, asparagus, zucchini, and mushrooms.
• Dips and Sauces: Offer a variety of dips like Yum Yum Sauce, Lemon Teriyaki Dip, Tartar Sauce, or Cocktail Sauce for extra flavour.

Hot Oil Fondue:

For a decadent and indulgent experience, a hot oil fondue is a way to go. Here's how to create a memorable seafood hot oil fondue:

• Oil: Use a suitable oil for deep frying, ensuring your fondue pot can withstand high temperatures.
• Seafood: Choose seafood that holds its shape during cooking, such as shrimp, crab, lobster, scallops, or fish like salmon, swordfish, or halibut. Cut into bite-sized pieces and arrange on serving plates.
• Dipping Sauces: Provide a variety of seafood dips, such as those mentioned above, for your cooked seafood.
• Accompaniments: Serve with a side salad, rice, crusty bread, and dips like mayonnaise or thousand island dressing.

Frequently asked questions