Cheese, Wine, And Chocolate: The Art Of Fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s. It is made by melting cheese and mixing it with wine and a touch of herbs and spices. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, and cheddar. To elevate your fondue, you can add a splash of alcohol like dry white wine, velvety-sweet sherry, or even beer. The key to a good fondue is to grate the cheese, not chop it, and to add cornstarch to thicken the mixture and prevent clumping. Fondue is typically served with dippers such as bread, meat, potatoes, sliced fruit, and vegetables.

Wine, beer, or broth

When it comes to making fondue, the liquid base is an important consideration. While some recipes call for wine, beer, or broth, others suggest apple juice or non-alcoholic alternatives like chicken, beef, or vegetable broth.

Wine is a classic choice for cheese fondue, with dry, high-acid white wines like Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay being the best options. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. However, some recipes also use light red wine for a less traditional twist.

Beer is another popular option for fondue, especially when paired with bread, veggies, and meats for dipping. It adds a unique flavour to the fondue and is a great alternative for those who don't want to use wine.

Broth, on the other hand, is a versatile option that can be used in both cheese and meat fondues. It can be used as a non-alcoholic substitute for wine or beer, or it can be featured as the main ingredient in a classic fondue broth. A combination of beer and red wine is also an option for those who want the best of both worlds.

When it comes to preparing fondue, the key is to add the liquid slowly and stir constantly to ensure a smooth and creamy texture. This is true regardless of whether you're using wine, beer, or broth as your base. Additionally, grated cheese melts faster and more evenly than chopped cheese, so it's important to grate your cheese before adding it to the fondue.

Cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is best. This includes Gruyere, Swiss cheese, and gouda. For a less traditional fondue, cheddar is a good option, perhaps mixed with a more classic cheese like Gruyère. Other options include Comté, Emmentaler, raclette, and vacherin.

When preparing the cheese, it is best to grate it rather than chop it, as grated cheese melts faster and more evenly. It is also important to toss the cheese with cornstarch or flour to thicken the fondue and prevent clumping.

Classic cheese fondue calls for white wine, which helps keep the cheese mixture smooth and gives it an even texture. A dry, high-acid wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is best. However, for a less traditional recipe, you can opt for a light red wine, beer, or even non-alcoholic chicken broth with lemon juice.

Fondue is a very versatile dish, and almost anything goes well with cheese fondue. The most classic option for dipping is bread, especially crusty French bread or baguettes, cut into cubes. This soaks up the warm cheese and creates a delicious combination. Other options include sourdough, breadsticks, bagels, croutons, or pretzels. Toasting the bread slightly before dipping is recommended to prevent it from falling apart.

While it may seem like an unusual pairing, fruit also tastes delicious with cheese fondue, especially apples. The crunchy, crisp tartness of an apple is a perfect match for the melted cheese. Other fruits that pair well include pears, which bring out the spices found in many fondues.

For those wanting a healthier option, vegetables such as broccoli, cauliflower, bell peppers, carrots, asparagus, and mushrooms also go well with cheese fondue. Broccoli, in particular, adds a bit of freshness to the rich dish.

Meat is another option for those wanting a more filling meal. Meatballs, sausage, steak, and shrimp all pair well with cheese fondue. Cured meats such as prosciutto, salami, soppressata, and chorizo are also a good choice, adding a salty, spicy kick.

Overall, the possibilities for cheese fondue are endless, and with the right combination of cheese, wine, and dippers, you can create a delicious and indulgent dish perfect for any occasion.

Bread

If you are feeling ambitious, you can make your own bread to dip. Here are some recipes to try:

Wholegrain Bread with Walnuts & Gruyère Cheese

• 200 g whole wheat flour
• 300 g all-purpose flour
• 1/3 tsp. dry yeast or 45 g of normal yeast
• 1 1/2 tsp. salt
• 1/2 teaspoon white sugar
• 300 ml warm water
• 1/2 cups of roughly chopped walnuts
• 1/2 cup finely diced aged Gruyère (pecans or chopped black olives can be used instead of walnuts)

Dissolve the yeast and sugar in warm water and let sit for 20 minutes. Add 500 g of flour and mix. Let the dough sit for 40 minutes. Then, add the walnuts and cheese, knead, and form a ball. If the dough is too dry, add a little more warm water. Let the dough sit for another 30-40 minutes. Preheat the oven to 180ºC and bake for 45 minutes, or until the bread is cooked through.

Cheesy Cheddar Bread

• 1 large loaf of white sourdough, Italian, or French bread
• ½ cup melted butter
• 1 clove garlic, minced
• 1 bunch scallions, trimmed and thinly sliced
• 2 cups sharp cheddar cheese, shredded
• 2 cups of Monterey Jack cheese, shredded
• Chopped fresh parsley, to garnish (optional)

Preheat the oven to 180ºC. Cut a cross-pattern into the top of the bread, slicing a ½-inch grid and stopping about ¼-inch from the bottom so the bread stays together. Place the bread on baking foil. Mix together the melted butter, garlic, and scallions. Gently separate the bread with your fingers and spoon the butter mixture into the seams, distributing it evenly. Wrap the loaf in foil and place on a baking tray. Bake for 10 minutes. Remove from the oven, increase the temperature to 220ºC, and open the foil. Sprinkle the shredded cheese on top of the bread, pushing it into the crevices. Leave the foil open and return to the oven. Bake until the cheese is melted and bubbling, about 15 minutes. Let stand for 5 minutes, sprinkle with parsley, and serve.

Meat

Fondue is a fun and social way to enjoy a meal. It is a dish in which small pieces of food are cooked or dipped into a hot sauce or cooking medium. When it comes to meat fondue, there are a few key things to consider: the type of meat, the cooking method, and the cooking time.

Type of Meat

When selecting meat for fondue, it is important to choose tender cuts, especially if you plan to serve red meat. Cuts of meat that require braising or roasting may become tough and sinewy if cooked in a fondue. Here are some specific types of meat that are well-suited for fondue:

• Sirloin steak: A lean, tender, and flavorful cut of meat.
• Buffalo: A game meat with less fat and fewer calories than beef.
• Filet mignon: A tender and expensive cut from the small end of the tenderloin with a buttery and mild flavor.
• Flank steak: A lean and flavorful cut from the abdominal muscles of the cow.
• Beef tenderloin or rump steak: Cut into 1-inch cubes, these are perfect for fondue.
• Chicken: Chicken breasts cut into bite-sized pieces can be a great option for fondue.

Marinating the Meat

Marinating the meat before cooking it can add extra flavor to your fondue. Here is a simple marinade recipe that you can try:

• Combine soy sauce, Worcestershire sauce, and garlic in a small bowl or measuring cup.
• Divide the mixture between two large resealable plastic bags.
• Add cubed beef to one bag and cubed chicken to the other bag.
• Seal the bags and turn them to coat the meat.
• Refrigerate for four hours, turning the bags occasionally.

Cooking Method

The two most common cooking methods for meat fondue are using oil or broth. Here are some things to consider for each method:

• Oil: Vegetable oil, canola oil, grapeseed oil, and peanut oil are suitable options for meat fondue. If using oil, ensure that the meat pieces are thoroughly dried before cooking to prevent splashing.
• Broth: Using broth can add more flavor to the meat. You can infuse the broth with herbs and spices to enhance the taste. Choose a broth that complements the type of meat you are using.

Cooking Time

The cooking time for meat fondue will depend on the type of meat and your desired doneness. Here are some general guidelines:

• Red meat: Cook for 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well-done.
• Poultry: Cook for about 2 minutes.
• Lamb and pork: Cook for about 1 minute.

Equipment

To ensure a successful meat fondue experience, you will need the following equipment:

• Fondue pot: Choose a metal, enamelware, or cast-iron pot for meat fondue.
• Burner: Use an electric, alcohol, or butane-powered burner to keep the cooking liquid at the correct temperature.
• Fondue forks or bamboo skewers: Ensure you have enough so that each diner has their own fork or skewer. Fondue forks are typically color-coded to prevent mix-ups.
• Trivet: Place a trivet on the table to protect the surface from the hot fondue pot.

Safety Tips

• Always use a regular fork to eat the cooked meat. Do not use the fondue forks as eating utensils, as they can become very hot and unhygienic.
• If a fire starts in the fondue pot, smother it with the pot cover. Do not attempt to douse the pot with water as this can spread the fire.
• Be cautious when using hot oil. Follow safety guidelines for deep-frying to avoid accidents.

Fruit and vegetables

Raw or Cooked?

When it comes to fruit and vegetables, you can serve them raw or cooked. Raw vegetables like broccoli, cauliflower, carrots, cucumber, and bell peppers are refreshing and crunchy, providing a nice contrast to the warm, creamy cheese. Cooking these vegetables, especially broccoli and cauliflower, can help smooth out bitter flavours.

Fruits

Fruits like apples and pears go surprisingly well with cheese fondue. Crisp, tart apples like Granny Smith complement the creaminess of the fondue, while Bosc pears' nutmeg and cinnamon undertones bring out the spices in the fondue. You can cut them into slices or cubes to make them easier to spear and dip.

Vegetables

Broccoli and Cauliflower

Broccoli and cauliflower florets are excellent options for adding freshness and nutrition to your fondue meal. You can serve them raw or lightly steamed, depending on your preference.

Peppers

Bell peppers, especially the red, green, and yellow varieties, add colour and extra flavour to your fondue. Slice them into thin, long strips to make them easier to dip without skewers.

Potatoes

Pairing your fondue with crispy potatoes creates a similar experience to cheese fries. You can get creative and make homemade French fries, roasted or baked potatoes, or even potato chips. If you opt for potato chips, you can also try tortilla chips for homemade cheesy nachos.

Asparagus, Mushrooms, and Zucchini

Asparagus, mushrooms, and zucchini are also great options for cooked vegetables. You can roast or grill them to add a smoky flavour to your fondue spread.

Other Vegetables

Other vegetables that can be cooked and served with fondue include carrots, green beans, and summer squash.

Combinations

Bread and Apples

The classic combination of bread and apples is a crowd favourite. The crusty bread soaks up the warm, creamy cheese, while the crisp, tart apples provide a refreshing contrast.

Meat and Vegetables

You can also combine cooked vegetables with meats like steak, chicken, or sausage. For example, you could serve steak strips with roasted baby potatoes, or chicken with broccoli and cauliflower.

Salads and Fresh Vegetables

If you want to offer a lighter option, you can serve a simple salad or fresh vegetables like cucumber and carrot sticks on the side.

Tips

Tempura Batter

If you're serving hot oil fondue, consider providing a bowl of tempura batter. This allows your guests to batter and fry vegetables, shrimp, or other items before dipping them in the cheese.

Marinades

You can marinate your meats in various flavours to add extra variety to your fondue party. Chicken, in particular, benefits from a good marinade to enhance its flavour.

Sauces

Don't forget the sauces! Variety is key when it comes to fondue, so be sure to offer a range of sauces to complement the different proteins and dippers you're serving.

Presentation

Use large platters or boards to display your dippers attractively. This will create a tempting spread that your guests can choose from.

Frequently asked questions