The Melty Meaning Of Fondue

Fondue is a Swiss dish that typically consists of a hot sauce made by melting cheese and seasonings, usually served in a communal pot with a portable stove heated by a candle or spirit lamp. It is eaten by dipping bread or other foods into the cheese using long-stemmed forks. The term fondue has since been generalised to other dishes with a similar format, such as chocolate fondue, where pieces of fruit or pastry are dipped into melted chocolate, and fondue bourguignonne, where pieces of meat or seafood are cooked in hot oil and then dipped in various sauces.

Fondue's Swiss origins

Fondue is a Swiss dish of melted cheese served in a communal pot, in which small pieces of food such as bread are dipped using long forks. The dish is kept warm with a candle or spirit lamp. The term "fondue" comes from the French verb "fondre", meaning "to melt".

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.

In the 1930s, the Swiss Cheese Union popularized fondue as Switzerland's national dish as a way of increasing cheese consumption. It was also promoted as a symbol of Swiss unity and heavily associated with the country's snow-capped mountains. Fondue proved an instant hit in America in the 1960s, when it was introduced to the US at the World's Fair in New York, making its way into British homes soon after.

How to serve fondue

Fondue is a Swiss dish of melted cheese served in a communal pot, in which small pieces of food such as bread are dipped using long forks. The dish is kept warm with a candle or spirit lamp. The term "fondue" can also refer to other similar dishes involving other ingredients like chocolate, meat or fruit, cooked in a pot and eaten in the same manner.

To serve fondue, you will need a fondue pot, a portable stove (also known as a réchaud), and a candle or spirit lamp to keep the dish warm. You will also need long-stemmed forks or skewers for dipping.

• If you are hosting a large fondue dinner party, it is recommended to have more than one small fondue pot or one large fondue pot. This will ensure that all your guests can easily access the fondue.
• Make sure you have enough skewers or long-stemmed forks for everyone.
• Prepare and cut all the dipping ingredients ahead of time. This will save you time and allow you to enjoy the party. Store the prepared ingredients in zip-top bags in the refrigerator until you are ready to serve them.
• Arrange all the dipping options on a large platter or use wooden cutting boards for a rustic presentation.
• Keep the dipping options fresh and colourful.
• In addition to cooked ingredients, offer a variety of raw vegetables such as bell peppers, cherry tomatoes, mushrooms, broccoli, cauliflower, and carrots.
• Offer a variety of dipping options to suit different tastes. Some popular choices include cooked meats such as ham, turkey, grilled beef, or chicken, fruits such as pineapple or pears, and cooked potatoes or French fries.
• Don't forget the bread! Bread is the most common food to dip in fondue, so make sure you have a crusty loaf or two on hand.
• For a fun presentation, serve the fondue in the centre of the table with all the dipping options arranged around it.
• Keep the fondue warm by transferring it to a fondue stand or placing the pot in a pan of hot water.

Fondue as a dip

Fondue is a Swiss dish that typically consists of a hot dip made by melting cheese in wine or cider, with a little brandy and seasoning added, and dipping small pieces of bread into it. It is served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. The Swiss Cheese Union (Schweizerische Käseunion) promoted it as a Swiss national dish in the 1930s, and it gained popularity in North America in the 1960s.

The term "fondue" has been generalised to refer to other dishes with a similar style of eating. For example, chocolate fondue involves dipping pieces of fruit or pastry into melted chocolate. Fondue can also be made with hot oil, into which pieces of meat or vegetables are dipped and cooked. This variation is known as fondue bourguignonne.

Fondue is typically served in a small pot over a flame and shared by a group of people. It is eaten using long-stemmed forks to dip the food into the melted cheese or other dips. The word "fondue" means "melted" in French, derived from the verb "fondre," which means "to melt."

The concept of fondue is simple: it is a dish of melted cheese, chocolate, or other hot liquids used as a dip for various foods. The social and communal nature of fondue, where people gather around a shared pot and use long forks to dip their food, has contributed to its popularity.

Fondue variations

Fondue is a Swiss dish that typically consists of a communal pot of melted cheese and wine, with bread, vegetables, or other snacks dipped into it using long-stemmed forks. The term "fondue" has also been generalized to other dishes with a similar format, including:

Fondue Bourguignonne

This variation involves cooking pieces of meat, seafood, or vegetables in hot oil or broth. The oil can be peanut, vegetable, canola, or olive, and should be heated to 375°F (just below boiling) before adding the food. For broth fondue, beef broth or other types of broth can be used, and the food cooks into the broth, infusing it with flavour.

Chocolate Fondue

This sweet version of fondue involves melting chocolate, sometimes with cooking cream, and dipping various foods such as fruit, cake, pretzels, or marshmallows. To prevent the chocolate from hardening, it should be kept at a very low temperature or heated using a candle.

Cheese Fondue

While the traditional Swiss cheese fondue uses a blend of cheeses, wine, and seasoning, there are numerous variations. For example, beer can be used instead of wine, and different types of cheese can be blended to create unique flavour profiles. Some recipes also include the addition of kirsch, a cherry brandy, for an extra kick.

Other Fondue Variations

In addition to the classic cheese and chocolate fondues, there are several other creative fondue recipes to explore:

• Peanut butter fondue: A combination of white chocolate and peanut butter creates a sweet and savoury dip perfect for both salty and sweet accompaniments.
• Greek fondue: This variation combines feta, mozzarella, and cream cheese for a Greek salad-inspired dip, best served with pita chips or toasted pita bread.
• Smoked mozzarella fondue: A recreation of the iconic Olive Garden appetiser, perfect for those craving the restaurant experience at home.
• Salted caramel fondue: A sweet and salty combination of caramel candies melted down, ideal for dipping pretzels, green apples, or graham crackers.
• Double chocolate fondue: A slow-cooker creation using two types of chocolate for an indulgent and versatile dip.
• Fireball fondue: A unique twist on the classic chocolate fondue, featuring the addition of Fireball liquor for an unexpected kick.
• S'mores fondue: A hybrid of hot chocolate and s'mores, this variation combines heavy cream, marshmallow cream, and chocolate for an ultra-decadent dessert.

The meaning of 'fondue'

The Meaning of Fondue

Fondue is a Swiss dish that typically consists of a hot, melted sauce, often made with cheese and seasonings, into which small pieces of food are dipped. The word "fondue" is derived from the French word "fondre," meaning "to melt." It was first recorded in the late 19th century and has since become synonymous with a delicious, social dining experience.

A Swiss National Dish

The Swiss Cheese Union promoted fondue as Switzerland's national dish in the 1930s. Fondue is typically served in a communal pot, known as a "caquelon" or "fondue pot," kept warm over a portable stove or "rechaud." Diners use long-stemmed forks to dip pieces of food, such as bread, meat, or vegetables, into the melted cheese. While cheese fondue is the traditional version, there are now many variations, including chocolate fondue and fondue with hot oil for cooking meat.

Cheese Fondue

A classic cheese fondue is made with Swiss cheeses like Gruyère and Swiss cheese, melted with dry white wine and flavoured with kirsch. It is served with cubes of bread for dipping, although sometimes fruit or vegetables are also offered. This savoury treat is perfect for sharing and is often enjoyed as a social dining experience.

Chocolate Fondue

For those with a sweet tooth, chocolate fondue is a popular choice. Melted chocolate, sometimes combined with milk or cream, is served in a pot, and diners dip cubes of cake, fruit, or pastries into the chocolate sauce. This dessert fondue is a fun and interactive way to indulge one's sweet cravings.

Meat Fondue

Fondue is not limited to cheese and chocolate; there is also a version for meat lovers. Meat fondue, or "fondue bourguignonne," involves cooking cubes of meat in hot oil or broth. The cooked meat is then dipped into various sauces, creating a tasty and interactive dining experience.

Fondue has evolved from a Swiss speciality to a global phenomenon, with various sweet and savoury interpretations. It has become synonymous with social dining and is often enjoyed as a fun and interactive way to share a meal with family and friends.

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