Creative Ways To Use Your Fondue Set

Fondue sets are a fun and social way to eat, whether you're hosting a dinner party or a romantic meal. The traditional use for a fondue set is to melt cheese or chocolate, with fruit, cake, or bread to dip into it. But fondue sets can be used for much more than that. You can use them for cooking meat or seafood, or preparing dipping sauces for almost any type of food. You can even use them for non-food purposes, such as making your home smell nice or storing extra stuff.

Cheese fondue

Ingredients

• Good-quality cheese (Gruyère, Swiss, Fontina, Gouda, Emmentaler, Raclette, or a mix)
• Cornstarch or flour
• Dry white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Garlic (optional)
• Lemon juice (optional)
• Mustard (optional)
• Nutmeg (optional)
• Salt
• Dippers: bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, pretzels, etc.

Method:

• Grate the cheese. This will ensure quicker melting and a smoother fondue.
• In a separate bowl, toss the grated cheese with cornstarch or flour. This will help thicken the fondue and prevent the cheese from clumping.
• Rub the inside of your fondue pot with a halved garlic clove (if using).
• Pour wine into the fondue pot and bring to a simmer over medium-low heat.
• Slowly add the cheese, a small handful at a time, stirring constantly and waiting for each addition to melt before adding more.
• If desired, add a splash of lemon juice and/or a teaspoon of mustard to the fondue.
• Season with salt and nutmeg to taste.
• Once the cheese is fully melted and the fondue is smooth, it's ready to serve!

Tips:

• If your fondue becomes too thick, add a little more white wine to thin it out.
• Keep the fondue warm by lighting a tea light candle or placing the fondue pot on a warming stand.
• Offer a variety of dippers for your guests to choose from.
• For an extra special touch, serve your fondue with a traditional Swiss "religieuse". After you've finished eating the fondue, the layer of melted cheese at the bottom of the pot will have cooked into a crispy, golden crust. This is the religieuse and is considered a reward for the table, eaten at the end of the meal.

Meat fondue

When preparing a meat fondue, it is best to do the assembly before your guests arrive. Prepare a selection of 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 and have it ready to go.

When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until hot but not smoking. You are aiming for around 190°C. Put the fondue burner on the table carefully and, following the manufacturer's instructions, light the flame and put the pan on top.

Give each guest a fondue fork for cooking the meat. The cooking time will depend on how well done people like their meat. For rare meat, it should take 25-30 seconds, for medium 30-35 seconds, and for well-done 45-60 seconds. You can also cook raw king prawns in the fondue, and vegetables like broccoli.

Chocolate fondue

Ingredients

Use high-quality chocolate with a cocoa solid content above 50%. You can use a combination of semisweet and bittersweet chocolate, or semisweet and milk chocolate. Chop the chocolate into small pieces or use good-quality chocolate chips. You will also need milk or cream, and you can add a teaspoon of vanilla extract for extra flavour. If you want a thinner consistency, you can add more milk or cream. For a more intense chocolate flavour, use milk instead of cream.

Method

Combine the chocolate and milk or cream in a fondue pot or a small bowl. Heat gently over a low flame or in the microwave until the chocolate is completely melted. Do not let the mixture come to a boil. Remove from the heat and stir in the vanilla extract. If you want a thinner consistency, whisk in more milk or cream until you reach the desired consistency.

Dippers

The options for dippers are endless! You can use fresh fruit such as strawberries, bananas, apples, or marshmallows. Cookies such as Oreos, pirouette cookies, or vanilla cookies are also great options. For a more indulgent treat, try dipping pound cake, Rice Krispie treats, or brownie bites.

Fondue Pot

If you don't have a fondue pot, you can make chocolate fondue in a saucepan on the stove and keep it warm in a small slow cooker or over a bowl of hot water. Chocolate fondue doesn't need to be super warm to stay delicious and dippable.

Caramel fondue

Ingredients:

• 25 soft caramels, unwrapped
• 1/3 cup milk or heavy cream
• 1/3 cup mini marshmallows
• 1/2 teaspoon fine sea salt (optional)
• Dipping ideas: apples, pretzels, marshmallows, cookies, crackers, strawberries, bananas, etc.

Instructions:

• Combine caramels and milk in a large microwave-safe bowl.
• Microwave on high for 2-3 minutes. Stir until smooth. If needed, return to the microwave for another 1-2 minutes.
• Add marshmallows and stir until melted and smooth. If desired, stir in salt.
• Serve in a slow cooker on the warm setting to keep the fondue smooth and dippable.

Alternatively, you can make the fondue on a stovetop. Here is a recipe for salted caramel fondue:

Ingredients:

• 1 cup (200g) granulated sugar
• 2 2/3 cups plus 2 tablespoons heavy cream at room temperature, divided
• 1/2 cup (1 stick) salted butter, cubed
• 1 tablespoon vanilla extract
• 1/4 teaspoon fine grain sea salt
• Flake salt for finishing (optional)
• Assorted foods for dipping: frozen cheesecake squares, berries, grapes, pound cake, brownies, etc.

Instructions:

• Combine sugar and water in a medium saucepan. Cook over medium heat until the sugar is completely dissolved.
• Use a wet pastry brush to remove any sugar crystals that form at the edge.
• Increase the heat to medium-high and cook without stirring until the mixture turns medium amber.
• Immediately remove the pan from the heat and pour 2 2/3 cups of heavy cream into the sugar mixture. Whisk until a smooth sauce forms.
• If lumps occur, place the caramel over medium heat and stir until the lumps dissolve.
• Add butter and stir until melted.
• Whisk in the vanilla extract and fine grain sea salt.
• Pour the caramel sauce into a microwave-safe bowl or a fondue pot with an active burner.
• Just before serving, drizzle the remaining 2 tablespoons of heavy cream on top and swirl using a fork.
• Gently sprinkle a pinch of flake sea salt on the surface, if desired.
• Arrange fruit and cake pieces around the pot for dipping.
• If using a fondue pot, regulate the heat to keep the fondue warm, not hot. If using a bowl, reheat the caramel in the microwave in 30-second increments as needed.

Tempura fondue

To make tempura fondue, start by preparing the batter. In a bowl, sift together dry ingredients such as flour, cornstarch, sugar, baking powder, baking soda, and salt. In a separate bowl, beat an egg and mix it with water. Combine the dry and wet ingredients, stirring until they are blended but still slightly lumpy.

Next, prepare your favourite seafood or vegetables for dipping. Popular options include shrimp, chicken, asparagus, mushrooms, cod, and lobster. Dip your desired foods into the tempura batter, making sure they are well coated.

Now it's time to cook your tempura! Using your fondue fork, carefully lower the battered seafood or vegetables into the hot oil in your fondue pot. Deep fry them until the batter turns a golden brown. Be careful, as oil splatters are common. It is recommended to fill your fondue pot only halfway with oil to avoid splashing.

Once your tempura is cooked to perfection, remove it from the oil and drain off any excess fat using paper towels. Finally, enjoy your delicious creation! You can serve it with your favourite dips or fondue sauces.

Frequently asked questions