Cheese And Chocolate Fondue Pot Pairings For The Perfect Night

Fondue is a fun and social dish that has been popular at dinner parties since the 1970s. But what else can you do with a fondue pot?

Fondue is a Swiss dish that was introduced to Americans in the 1950s and became popular in the 1970s. It typically involves dipping small pieces of food into a hot sauce or cooking medium, such as oil or broth. While cheese and chocolate fondues are the most well-known, there are many other types of fondue and dippers to try.

If you're looking for something savoury, you can use your fondue pot to make beef fondue, hot oil fondue, or broth fondue. You can also get creative and use your fondue pot for non-fondue dishes like soup, stir-fries, fried rice, or even baking bread.

For those with a sweet tooth, chocolate fondue is a delicious option. You can dip fruit, marshmallows, pretzels, or even cake into melted chocolate for a decadent dessert.

So, whether you're hosting a dinner party or just looking for a fun way to enjoy a meal, a fondue pot is a versatile tool to have in your kitchen.

Cheese fondue

The Best Cheeses for Fondue

The best cheeses for fondue are those that melt smoothly and are buttery and creamy. 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 can include Gruyère, Swiss cheese, and gouda, as well as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette.

How to Prepare the Cheese

Be sure to grate the cheese rather than chop it, as this will help it melt faster and more evenly. Toss the cheese with cornstarch to thicken the fondue and prevent clumping.

Using Wine in Cheese Fondue

Classic cheese fondue calls for white wine, as the acid in the wine helps keep the cheese mixture smooth and gives it an even texture. Choose a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use beer or chicken/vegetable stock instead of wine.

What to Dip in Cheese Fondue

There are many options for what to dip in your cheese fondue, including:

• Bread
• Apples
• Crudites (cherry tomatoes, sliced red bell pepper, carrots)
• Bacon
• Roasted baby potatoes
• Steamed broccoli
• Pickles
• Roasted Brussels sprouts
• Meatballs
• Salami
• Shrimp
• Large pasta shapes

Chocolate fondue

To make a basic chocolate fondue, you will need chocolate and cream. The type of chocolate you use is up to you and can be tailored to your tastes. You can use milk, dark, white, or semi-sweet chocolate, or a combination of these. The chocolate can be in chip form, or you can use chopped-up bars of your favourite chocolate. The ratio of chocolate to cream can be adjusted to get your desired consistency. You can also add a little salt to the mixture.

To make the fondue, gently heat the cream in a saucepan, then add the chocolate and stir until melted. You can then transfer the mixture to a fondue pot to keep it warm. If you don't have a fondue pot, you can use a small crockpot, or keep the fondue warm in a saucepan over a very low heat on the stove.

Now for the fun part: choosing what to dip into your chocolate fondue! Here are some ideas:

• Fruit: Strawberries, orange segments, pineapple, pears, apples, bananas, and dried fruit such as apricots, mango, and papaya.
• Marshmallows: Larger marshmallows are easier to dip and are a perfect match for chocolate.
• Cookies: Oreos, biscotti, shortbread, gingernut biscuits, custard creams, or pink wafers.
• Cake: Angel food cake, vanilla cake, or chocolate cake cut into cubes.
• Brownies: Cut into small pieces to avoid them being too rich.
• Donuts: Mini donuts or larger ones broken into pieces.
• Cheesecake: Cut a large cheesecake into small squares.
• Pretzels: Classic or stick pretzels for a sweet and salty combination.
• Popcorn: Sweet, salty, or caramel popcorn.
• Fudge: Try making your own or buying some ready-made.
• Mini pancakes or waffles: Perfect for dipping!
• Nuts: Larger nuts are easier to skewer and dip.

Meat fondue

Preparation:

Before your guests arrive, prepare your sauces and put them in little bowls around the fondue burner, along with the meat, bread, and salad. You can also include a crock of melted cheese with bread, crackers, and small fruits like apples as an appetizer. For the meat fondue, you will need:

• Meat: Beef tenderloin or rump steaks, cut into 1-inch cubes.
• Oil: Use good quality vegetable oil, enough to fill your fondue pot halfway.
• Fondue burner: Place it in the center of the table and light the flame according to the manufacturer's instructions.
• Fondue forks: Provide each guest with a fondue fork for dunking the meat in the hot oil.

Cooking:

When it's time to dine, heat the oil in your fondue pot to the right temperature. Aim for around 190°C (375°F). If you don't have a thermometer, you can test the temperature by tossing in a cube of bread; when it takes about 30 seconds to brown, the oil is ready. Be careful not to overheat the oil, as it may start smoking.

Once the oil is hot, your guests can start cooking their meat. For rare meat, cook for 25-30 seconds, 35-40 seconds for medium-rare, and 45-60 seconds for well-done. After cooking, dip the meat into the sauces and pile it onto the bread.

Sauce Ideas:

• Horseradish sauce: Mix grated horseradish, sour cream, lemon juice, and a pinch of salt, pepper, and cayenne pepper.
• Spicy vinegar sauce: Combine white wine vinegar, sugar, grated garlic, and finely chopped red chilli.
• Herb sauce: Blend parsley, basil, mint, coriander, tarragon, Dijon mustard, red wine vinegar, olive oil, anchovies, and grated garlic.
• Lemon mustard sauce: Mix mayonnaise, lemon juice, Dijon mustard, and grated garlic.
• Sweet and spicy Thai ginger sauce
• Creamy horseradish sauce
• Spicy brown mustard
• Yum yum sauce
• Honey butter

Tips for a Successful Meat Fondue:

• Temperature control: Keep an eye on the oil temperature to ensure it's not too hot or too cool.
• Separate plates: Use separate plates and utensils for raw and cooked foods to avoid cross-contamination.
• Experiment with sauces: Try out new sauce combinations to add excitement to your fondue night.
• Keep it simple: Fondue nights are about enjoying good food and company, so don't stress too much about having a huge variety of ingredients.
• Safety first: Be cautious with the hot oil and keep the fondue pot stable and out of reach of children.

Bread baking

Bread is a classic accompaniment to fondue, and there are a few ways to bake it to serve with your fondue pot.

Firstly, you can simply buy a French baguette or French bread and cut it into 1-inch cubes. This is an easy way to provide a classic, crunchy dipper for your fondue.

If you want to get a little more creative, you can make a bread bowl for your fondue. This involves hollowing out a loaf of bread, filling it with cheese, and baking it. You can then tear off pieces of the bread bowl to use for dipping. Here is a recipe for a Bread Pot Fondue:

Ingredients:

• 1 (1-pound) loaf round bread
• 1 (8-ounce) package shredded Cheddar cheese
• 2 (3-ounce) packages cream cheese
• 1 ½ cups sour cream
• 1 cup cooked ham, diced
• ½ cup chopped green onions
• 1 (4-ounce) can diced green chile peppers
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 tablespoon butter, melted

Instructions:

• Preheat your oven to 350°F (175°C).
• Cut a circle in the top of the bread and remove the top. Hollow out the loaf, reserving the removed bread for dipping.
• In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce.
• Spoon the mixture into the bread bowl and replace the top.
• Wrap the loaf tightly in foil and place it on a baking sheet.
• Bake for about 1 hour, or until the cheese is melted and bubbly.
• Meanwhile, cut the reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet.
• Toast in the oven until golden brown, about 10 to 15 minutes.

Another option for a bread bowl is this Cheese Fondue Bread Boat:

Ingredients:

• 1 loaf sourdough bread
• ⅓ cup butter (80 g), melted
• 3 teaspoons garlic, crushed, divided
• 180 g cream cheese
• ½ cup shredded cheddar cheese (50 g)
• ½ cup mozzarella cheese (50 g)
• ½ cup milk (120 mL)

Instructions:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread and use a bread knife to cut around the inside, scooping out the center.
• Cut the center and top of the bread into bite-sized cubes.
• Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and inside walls of the bread boat.
• Dip all the bread cubes in the remaining garlic butter and set aside.
• Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
• Pour the cheese mixture into the bread boat.
• Brush the top of the cheese mixture with egg yolk.
• Place the bread boat and the bread cubes on a baking sheet.
• Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust forms.

So, whether you simply serve bread cubes or get creative with a bread bowl, baking bread is a great way to complement your fondue pot!

Braising stews

• To get a darker, richer, and more savory sauce, quickly sear your meat first. Make sure to sear the meat in batches to avoid overcrowding the pot, which will cause the meat to boil instead of brown.
• Use just enough liquid to come halfway up the meat. Too much liquid will dilute the flavor of your stew. Keep in mind that the meat will release about a third of its weight in fat and juice during cooking.
• Check the meat often and avoid overcooking. It's ready when a fork slips easily in and out, and the meat pulls apart without any resistance.
• Braised meat tends to dry out and become stringy when exposed to air, so store it in its cooking liquid. Braised dishes often taste even better the next day, as the meat will reabsorb some of the liquid as it cools.

Now, let's get into the specifics of making a beef stew, a classic French dish that's perfect for chilly nights. Here's what you'll need:

• Boneless beef chuck: Look for chuck roast with a good amount of marbling (white veins of fat). Avoid generic "stew meat," especially if it looks lean.
• Olive oil: For browning the beef and sautéing the vegetables.
• Yellow onions and garlic: These add sweetness, depth, and savory aroma to the stew.
• Balsamic vinegar: Adds acidity and depth, balancing the richness of the stew.
• Tomato paste: Thickens the stew and imparts a rich tomato flavor.
• All-purpose flour: Coats the beef and acts as a thickening agent.
• Dry red wine: Adds bold flavor and forms the base of the stew along with the broth and water. Use an inexpensive but drinkable Pinot Noir, Merlot, or Cabernet Sauvignon.
• Beef broth and water: Forms the liquid base along with the wine.
• Bay leaf and dried thyme: Classic aromatics that infuse earthy flavors.
• Sugar: Balances the acidity from the wine and tomato paste.
• Carrots: Adds natural sweetness and texture.
• White boiling potatoes (baby Yukons): Soaks up the rich broth and adds heartiness.
• Fresh parsley: A fresh garnish to brighten the stew.

• Begin by removing any large chunks of fat from the beef chuck, but don't overdo the trimming as the fat helps tenderize the meat.
• Season the meat generously with salt and pepper.
• Heat some olive oil in a Dutch oven or large pot and brown the meat in batches. This step adds depth and dimension to the stew.
• Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen the brown bits from the bottom of the pan and add flavor.
• Cook until the vegetables are softened, then add the tomato paste and cook for another minute.
• Add the beef back to the pan and sprinkle with flour. Stir until the flour is dissolved.
• Add the wine, broth, water, thyme, bay leaves, and sugar.
• Bring the mixture to a boil, then cover and braise in the oven at 325°F for 2 hours.
• After 2 hours, add the carrots and potatoes. Return to the oven and cook for about 1 hour more, or until the meat is fork-tender, the broth is thickened, and the vegetables are tender.

Feel free to adapt the recipe to your liking. You can leave out the potatoes and serve the stew over buttered egg noodles, or add frozen peas or sautéed mushrooms at the end. This beef stew is a soul-satisfying comfort food, perfect for cold nights.

Frequently asked questions