Delicious Dippers For Your Fondue: Creative Combinations To Try

Fondue is a dish that is versatile and can be paired with both sweet and savoury foods. While crusty bread is the most popular dip for fondue, there are many other options to choose from. For a savoury fondue, you can dip crunchy vegetables like broccoli, cauliflower, bell peppers, asparagus, and pickles. You can also dip cured meats like prosciutto, salami, and chorizo, or cooked meats like meatballs, steak, and chicken. For a sweeter fondue, you can dip fruits like apples, pears, oranges, and tangerines.

Bread

Types of Bread

When it comes to bread, you have a lot of options to choose from. Here are some popular types of bread that go well with fondue:

• French bread: A classic choice that goes well with almost anything. Cut it into 1-inch cubes for easy skewering.
• Baguette: Just like French bread, but in a longer, thinner shape. This can be a good option if you want to get a bit more creative with your dipping.
• Sourdough: Sourdough bread has a tangy, slightly sour flavour that can complement the cheese fondue nicely.
• Wholegrain bread: If you want to add a bit of nutritional value to your fondue, wholegrain bread is a good option.
• Pumpernickel bread: This type of bread has a strong, slightly sweet flavour that can add an interesting twist to your fondue.

Preparation

To get the most out of your bread and fondue experience, here are some tips on how to prepare your bread:

• Cube your bread: Cut your bread into small, bite-sized cubes. This makes it easier to skewer and dip into the fondue.
• Toast your bread: Toasting your bread can give it a bit of extra crunch and make it easier to dip without falling apart.
• Make garlic bread: If you want to add even more flavour to your bread, try making garlic bread. Simply rub a clove of garlic over the surface of the bread before toasting or grilling.

Dipping Tips

Now that you have your bread ready, here are some tips for the dipping process:

• Don't overload your skewer: Don't try to skewer too much bread at once. This will make it harder to dip and could result in a mess.
• Dip and swirl: When dipping your bread into the fondue, be sure to swirl it around to get an even coating of cheese.
• Let it cool slightly: Fondue can be very hot, so be careful not to burn your mouth. Let the cheese cool slightly before taking a bite.
• Experiment with combinations: Try dipping your bread into multiple types of fondue or combining it with other dippers like apples or broccoli.

Vegetables

Crunchy and Fresh

Some vegetables are great for dipping raw or lightly steamed to retain their crunch. Broccoli and cauliflower florets are a popular choice, adding a bit of freshness to the meal. You can also try sugar snap peas, bell peppers, carrots, and asparagus. These vegetables go well with any type of cheese fondue, and asparagus spears are conveniently shaped for dipping without a skewer.

Grilled and Roasted

For a smoky flavor, try lightly grilling your vegetables before dipping them in fondue. Strips of bell pepper, spears of zucchini, cherry tomatoes, broccoli florets, and radishes are great options. You can also try roasting root vegetables like small potatoes and turnips for dipping in cheese fondue.

Squash and Pumpkins

In the fall, when squash and pumpkins are in season, try dipping cubes of roasted butternut squash, acorn squash, sweet potatoes, or pumpkin. These vegetables are hearty and can stand up to being dipped in fondue. You can also sprinkle nutmeg into your cheese fondue to enhance the fall flavors.

Artichokes

Artichokes are another vegetable that pairs well with fondue. Use your fingers to dip the cooked leaves in either a broth or cheese fondue, and use a fondue fork to dip the artichoke hearts.

So, the next time you're planning a fondue meal, be sure to include some of these delicious vegetable options for your guests!

Meat

Miniature Meatballs or Steak Cubes

If you're looking for a quick and easy option, miniature meatballs or steak cubes are a great choice. Meat is generally filling, and when combined with the protein and fat content of the meat, it will surely satisfy your hunger. Just make sure that the meat is fully cooked before you skewer and dip it into the fondue. If you're not a fan of medium-well steak, you can always opt for roast pork or lamb chops instead.

Grilled or Fried Seafood (Shrimp, Scallops, Octopus, Squid)

Seafood is another excellent option for fondue dipping, especially if you're looking for something quick to cook. Grilled or fried seafood pairs well with the mellow types of cheese typically used in fondue. Just be careful not to overcook the seafood, as it can become rubbery and flavourless.

Cured Meats and Grilled Cocktail Wieners

For an original take on the classic cheese and charcuterie boards, you can serve cured meats with a piping hot pot of cheese fondue. The typical fondue bases, such as Gruyere, Emmental, and Fontina, pair well with most cured meats. So feel free to choose your favourites or whatever you have in your fridge!

Leftover Chicken or Turkey

Fondue is also a great way to elevate your leftover chicken or turkey. Cut the leftover meat into dippable sizes, heat up your cheese, and enjoy!

Seafood

Shrimp

Lightly sweet and buttery grilled, roasted, or sautéed shrimp pair well with a bold cheese fondue, especially when made with brandy or white wine. You can cook the shrimp with some minced garlic and chopped parsley for an extra flavour kick.

Crab

Crabs are a perfect dipper option for any occasion.

Lobster

Lobster is an amazing and perfect dipper option for any occasion.

Scallops

Scallops are a great option for seafood fondue.

Salmon

Salmon is best cut into bite-sized pieces before cooking and dipping.

Halibut

Halibut is another firm fish, like salmon, that can be cut into bite-sized pieces and cooked in the fondue.

Other seafood ideas

Other seafood items that can be cooked and then dipped in a fondue include mussels, clams, squid, and octopus.

Fruit

When selecting fruit to dip in fondue, it's best to choose fruits with a crisp and firm texture that can withstand being dipped into hot cheese. Apples and pears are a classic flavour pairing with Gruyere, a commonly used cheese in fondue, so they make perfect dippers. Granny Smith apples, in particular, are a popular choice as their tartness complements the creaminess of the fondue nicely. Bosc pears, with their nutmeg and cinnamon undertones, also pair well with the spices found in many fondue recipes.

Citrus fruits, like oranges and tangerines, can also be dipped in fondue if cut into thick wedges. For those who prefer their fruit on the sweeter side, apricots, nectarines, and peaches are excellent choices when firm.

Frequently asked questions