Cheesy Fondue Innovations: What's New And Exciting

Fondue is a Swiss dish that has been around since the 1700s, but it really gained popularity in the 1960s and 1970s. The traditional version consists of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other snacks. Over the years, the term fondue has been generalized to other dishes with a similar style, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue is a fun and interactive way to enjoy food with friends and family, and it's a great option for a dinner party or get-together. There are also many different types of fondue to choose from, such as cheese, chocolate, and meat fondue. You can also get creative with your dippers, ranging from the classic bread cubes to meatballs, roasted vegetables, and even cinnamon sugar biscuit donut holes!

Fondue equipment and preparation

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. While fondue sets typically come with four forks, it is recommended to have two forks per guest, so they can cook one item in broth or oil and use the other fork to dip items in the cheese.

There are a few things to keep in mind when preparing for a fondue dinner party:

• Fondue plates
• Extension cords
• Fondue pots
• Heat source, such as an electric burner, hot pot, or instant pot
• Dipping foods, such as bread, vegetables, meat, and fruit

For cheese fondue, it is important to use good-quality, creamy, and buttery cheese that melts smoothly. The best cheeses for fondue are fontina, Gruyère, and gouda, but other options include Comté, Emmentaler, raclette, and vacherin. It is also important to grate the cheese instead of chopping it to ensure quicker melting and a smooth fondue. Cornstarch or flour can be added to thicken the fondue and prevent the cheese from clumping. Classic cheese fondue also calls for dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

For those who do not have a fondue pot, cheese fondue can be served in a small ceramic dish or cast-iron pot. It is important to use something thick that will retain heat well and ideally have a heat source underneath, such as a chafing dish over candles or a single portable burner.

For hot oil or broth fondue, a heat source is required. It is also important to secure the cords to the electric pots to prevent anyone from tripping and knocking over the pot.

Fondue dippers

When it comes to fondue dippers, the possibilities are endless. Here are some ideas to get you started:

Classic Dippers

Bread is a classic fondue dipper and for good reason. It pairs perfectly with the melted cheese, providing a crunchy texture contrast. Go for a crusty French bread or baguette, cut into cubes for easy dipping. You could also try sourdough, rye, brioche, or even pretzels.

Fruits and Vegetables

Fruits and vegetables can add a refreshing contrast to the richness of the fondue. Try tart apples like Granny Smith, crisp pears, or grapes. For vegetables, steamed broccoli, cauliflower, carrots, or asparagus are all great options.

Meats

If you're looking for something more substantial, cooked meats like salami, chorizo, pepperoni, or prosciutto can be delicious dipped in fondue. For something extra indulgent, try filet mignon or roasted chicken.

Potatoes

Potatoes are a versatile dipper that can be roasted, boiled, or fried. Try baby potatoes, fingerling potatoes, or even potato chips for a crunchy option.

Other Creative Dippers

For something a little different, try pickles, roasted jalapeño peppers, or even large pasta shapes like shells or rigatoni. If you're feeling adventurous, you could even dip pretzels, bagels, or English muffins.

No matter what dippers you choose, the most important thing is to have fun and enjoy the communal experience of sharing a pot of fondue with your friends and family.

Different types of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. However, the term fondue has been generalised to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and oil or broth fondue. Here are some of the different types of fondue:

Cheese Fondue

Cheese fondue is the traditional Swiss version, which consists of a blend of cheeses, wine, and seasoning. The pot is usually rubbed with a garlic clove, and the cheese is grated or cut up before being melted with wine. Bread is the classic food to dip into the cheese, but other options include vegetables, meats, and seafood.

Oil or Broth Fondue

Also called Bourguignon fondue, this type of fondue involves cooking meats and vegetables in hot oil or broth. Any type of oil can be used, and the temperature should be just below boiling (375°F). For broth fondue, also known as Chinese fondue, beef broth or any other type of broth can be used, and food is cooked directly in the broth, infusing it with flavour.

Chocolate Fondue

Chocolate fondue is a sweet twist on the traditional fondue, where pieces of fruit, pastry, or other treats are dipped into a melted chocolate mixture. This can include strawberries, bananas, marshmallows, pretzels, and even cake.

Creative Fondue

There are endless possibilities for fondue creations beyond the classic cheese and chocolate varieties. Some unique fondue recipes include s'mores fondue, peanut butter fondue, matcha white chocolate fondue, pizza fondue, and even crab fondue. These creative fondues offer a fun and interactive way to enjoy familiar flavours in a new and exciting format.

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. While fondue is now considered a Swiss national dish, its earliest known recipe dates back to a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". The recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

In the 1930s, the Swiss Cheese Union promoted fondue as the national dish of Switzerland as a way to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was then popularized in North America in the 1960s.

The word "fondue" is the feminine passive past participle of the French verb "fondre" (to melt) and is first attested in French in 1735. However, the name "cheese fondue" referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875.

Despite its modern associations with rustic mountain life, fondue was originally a dish for wealthy town-dwellers in the lowlands of western, French-speaking Switzerland. It was a way to stretch family resources by mixing some cheese with a bit of wine and serving it with stale bread. The introduction of corn starch to Switzerland in 1905 also made it easier to create a smooth and stable emulsion of wine and cheese, contributing to the success of fondue.

Today, fondue is a symbol of Swiss unity and is often associated with mountains and winter sports. It is also a popular dish for social gatherings and dinner parties, with many variations and dipping options available.

Fondue parties

Planning

When planning a fondue party, consider the number of guests. Fondue dinners work well for smaller groups, ideally no more than 10 people. For every 4-5 people, it is recommended to have one pot of oil or broth fondue and one cheese fondue.

Equipment

In addition to a fondue pot, you will need fondue plates, extension cords, and coloured fondue forks. Electric fondue pots are a popular choice as they allow for better temperature control. However, vintage fondue pots from the 60s and 70s, warmed with candles or Sterno, can add a retro vibe to your party.

Food and Drink

The key to a successful fondue party is variety. Offer a range of dippers for your guests to enjoy, including cubed bread, cooked vegetables, cooked pasta, meatballs, roasted potatoes, and cured meats. If you're serving meat, provide a selection of marinades to add extra flavour. Don't forget to include some sauces too—variety is the name of the game!

When it comes to cheese fondue, the classic Swiss cheese fondue is a popular choice, but feel free to experiment with different cheese, alcohol, and spice combinations. For a truly indulgent experience, try a macaroni and cheese fondue or a spinach artichoke cheese fondue.

If you want to include a main course, hot oil or broth fondue is a great option. You can cook a variety of meats and vegetables in the hot oil or broth, but be prepared for your house to smell like a restaurant kitchen for a few days afterwards!

And don't forget dessert! A chocolate fondue is always a hit, with fresh fruit and store-bought dippers.

Tips for a Smooth Party

To avoid overloading your electrical circuits, secure the cords to the electric pots and pay attention to how many pots you have plugged into a single breaker.

Give each guest two forks so they can cook one item in the broth or oil and use the other fork for dipping in the cheese.

Explain how fondue works and how to use the forks properly at the start of the party, especially if your guests are new to fondue.

And finally, don't overdo it! Stick to a few meats, sides, and sauces to avoid overwhelming your guests and creating a lot of prep work and dishes for yourself.

Fondue Party Games

Frequently asked questions