Fondue Meals: A Melting Pot Of Deliciousness

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. 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. Fondue was popularized as a Swiss national dish in the 1930s as a way of increasing cheese consumption and became popular in North America in the 1960s. Since then, the term fondue has been generalized to other dishes in which food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue equipment

The most important piece of equipment is, of course, the fondue pot. There are a few options to choose from when selecting a fondue pot. Electric fondue pots are a popular choice as they are easy to control temperature-wise and can be used for cheese, chocolate and oil-based fondues. However, they do require a power source and can be tricky to clean. Alternatively, ceramic or cast-iron fondue pots are classy and easy to clean but require a separate heat source, such as sterno.

If you're looking for a more traditional option, a fondue pot with a fire gel heat source might be the choice for you. These types of pots are usually made from materials like ceramic or cast iron. When choosing a fondue pot, it's important to consider the number of guests you'll be serving, as some pots may not be large enough to accommodate a big group.

In addition to the pot itself, you'll also need fondue forks or skewers for each guest. Most fondue sets only come with four forks, so you may need to purchase additional ones if you're hosting a larger group. It's also a good idea to have some extra forks on hand in case any get misplaced during the meal. Colour-coded handles can be helpful to prevent mix-ups.

For serving the fondue, large platters or boards are ideal for presenting the various dippers to your guests. Each guest should also receive a regular appetizer fork and a small appetizer plate. If you're serving a side salad or a multi-course meal, you may want to provide dinner plates as well.

Lastly, don't forget the power cords and extension cords if you're using an electric fondue pot. You'll need a way to safely run the power cords to your outlets, so your guests don't accidentally trip and knock over the pot.

With the right fondue equipment, you'll be well on your way to creating a memorable and enjoyable dining experience for your guests.

Fondue recipes

Fondue is a dish in which small pieces of food is dipped into a hot sauce or a hot cooking medium such as oil or broth. It is a great way to socialise at a dinner party while enjoying a variety of delicious foods. Here are some fondue recipes and tips to get you started.

Cheese Fondue

Cheese fondue is a classic fondue recipe that is easy and sure to impress guests. The best cheeses for fondue are those that are buttery and creamy and melt smoothly. These include fontina, Gruyère, and gouda. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best, such as Gruyere, Emmental, and Appenzeller.

• Grate 1/3 pound each of Gruyere, fontina, and gouda cheese.
• In a medium bowl, combine the cheeses with 2 tablespoons of cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring 1 cup of dry white wine, 1 clove of minced garlic, and 1 tablespoon of fresh lemon juice to a simmer over medium-low heat.
• Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
• Once smooth, stir in 1 teaspoon of Dijon mustard and a pinch of nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot.
• Serve with fondue forks or wooden skewers.

Oil Fondue

Hot oil fondue is a classic recipe for deep-frying your favourite meats and breaded foods at the table. Here is a simple recipe:

• Place your electric fondue pot on the dinner table.
• Add 24 ounces of vegetable, canola, or peanut oil to the pot, being sure not to fill it past the max fill line.
• Secure the electric cord so no one trips over it.
• Plug in the pot and turn it to 375°F.
• Meanwhile, add raw meats and frozen items to individual bowls.
• When the oil is hot, begin cooking food in the pot. Allow each guest to add one raw item to their coloured fondue fork directly from the serving bowl and place it in the pot.
• Each dinner guest can keep an eye on their own food as it cooks, paying attention to what colour fondue fork they have.
• Don't allow too many foods in the oil at one time, as it will bring the temperature of the oil down too low.
• When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.

Broth Fondue

If you are looking for an alternative or addition to oil fondue, you can simply heat some broth or stock in the fondue pot. If you want to get fancier, you can add some flavours to the broth, such as with a Coq Au Vin Fondue recipe.

Chocolate Fondue

Chocolate fondue is a perfect dessert for a fondue party. This simple recipe takes less than 30 minutes to prepare and works with many dippers.

• Combine two types of chocolate—bittersweet and milk—for a balance of sweet and dark.
• Add a little cherry brandy (called kirsch) to take it over the top, or skip it or swap for any brandy or bourbon.
• Carefully melt the chocolate in a double boiler or microwave, stirring frequently, until smooth.
• Serve with an assortment of dippers, such as cubed pound cake, pretzels, strawberries, or whatever your heart desires.

Fondue dippers

Fondue is a dish in which small pieces of food are dipped into a hot sauce or cooking medium, such as oil or broth. It is a great way to socialise at a dinner party while enjoying a variety of delicious foods.

Cheese Fondue Dippers

• Bread – French, rye, sourdough, pumpernickel, brioche, whole wheat, olive, focaccia, ciabatta, naan, challah, bagels, English muffins, tortillas, pretzels, and sweet bread with nuts and dried fruits.
• Vegetables – asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, potatoes, French fries, tater tots, pearl onions, red onion, sweet onions, and squash.
• Crackers or chips – wheat crackers, pita chips, potato chips, and tortilla chips.
• Fruit – apples, pears, and grapes.
• Meat – marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini-meatballs, beef jerky, miniature smoked sausages, duck breast, ham, salami, chorizo, pepperoni, and soppressata.
• Seafood – cooked shrimp, salmon, lobster tail, crab legs, and ahi tuna.
• Other – potstickers, pickles, pasta (especially ravioli), and roasted jalapeño peppers.

Oil Fondue Dippers

• Meat – cubed steak, chicken, meatballs, shrimp, and sausage.
• Frozen foods – onion rings, cheese curds, breaded ravioli, sweet potato fries, tater tots, breaded shrimp, jalapeño poppers, fish nuggets, and breaded chicken.
• Vegetables – potatoes, zucchini, cauliflower, asparagus, summer squash, green beans, carrot slices, mushrooms, and cubed potatoes.

Broth Fondue Dippers

• Meat – potstickers, white fish, salmon, filled pasta, shrimp, thinly sliced marinated steak, thinly sliced marinated pork, leftover medium-rare prime rib, and hot dogs.
• Vegetables – potatoes, broccoli, zucchini, summer squash, cauliflower, green beans, carrot slices, asparagus, mushrooms, and potatoes.

Fondue etiquette

Fondue is a communal dish with a long and serious history as a food tradition. It is not just a dinner party cliché. The following are some tips on fondue etiquette to ensure you do the right thing and eat just like the locals:

Number of People Per Pot

Plan to have between two and four people sharing a pot. Any more than that and the cheese will get over-stirred, and the pot will be crowded with too many forks.

How to Dip

It is considered good etiquette to dip your bread in a slow zigzag motion or in a figure of eight. This means that everyone stirs the cheese, releasing its full flavour. Allow any excess to fall from the bread, which also cools it a little before eating.

Double Dipping

You must not double dip. Double-dipping is not just a matter of squeamishness, but hygiene. A study published in The British Medical Journal found that double-dipped foods transfer between 50 and 100 bacteria with every contaminated bite.

Eating from the Fondue Fork

You should never put your fork directly into your mouth. You can grab the food off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

Beverages

In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. It is said that the acidity in the wine helps with digestion and stops bloating. However, a study in The British Medical Journal revealed that consuming various alcoholic beverages with melted cheese seemed to slow digestion, rather than improve it.

La Religieuse

At the end of your meal, you'll be left with a hard slab of cheese on the bottom of the pot. This is considered a real treat. To enjoy la religieuse, wait for the fondue pot to cool, then remove it from the pot with a knife, break it into pieces, and share it between guests. Alternatively, an egg can be cracked into the pot and mixed with la religieuse.

Forfeit

A tradition triggered when a guest accidentally drops a piece of their food into the fondue pot. Whoever does this is then prompted to make up for it. Popular punishments include making that person buy everyone a round of drinks.

Fondue history

Fondue, derived from the French word "fondre", which means "to melt", originated in 18th-century Switzerland. It was a resourceful way for farm families to stretch their limited resources during the winter months. The traditional Swiss fondue consists of stale bread dipped in a mixture of melted cheese and wine. The bread softens as it is covered in the cheese fondue, resulting in a delicious and frugal meal.

The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, which called for the use of Gruyère, a Swiss cheese. Despite its rural origins, fondue was more frequently enjoyed by people of means. In the 1930s, the Swiss Cheese Union campaigned to increase cheese consumption in Switzerland, promoting fondue as the Swiss national dish and a symbol of Swiss unity and identity.

Fondue was introduced to Americans in the 1960s, at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. Today, fondue is considered a winter meal in Switzerland, traditionally served in an earthenware pot known as a caquelon. The Swiss take great care not to soak the bread in the cheese for too long, as it may disintegrate. Losing your bread in the pot is considered bad form, and the Swiss will often jokingly assign a penalty, such as washing the dishes.

While cheese fondue is the traditional variety, there are now several types of fondue, including fondue bourguignonne, which features hot oil instead of cheese, and fondue au chocolat, or chocolate fondue. Fondue-like dishes can be found in cultures around the world, such as Chinese hot pots and Japanese shabu-shabu, showcasing the global appeal of this communal and interactive style of dining.

Frequently asked questions