Fondue Essentials: What To Bring To The Table

Fondue is a Swiss national dish that usually consists of a pot of melted cheese or chocolate. It is served with a variety of food items for dipping, such as fruits, vegetables, bread, and meat. When hosting a fondue party, it is important to ensure that there is a diverse selection of dippers available for guests to choose from. Some unique ideas for cheese fondue dippers include steamed vegetables, cured meats, meatballs, and roasted baby potatoes. For chocolate fondue, in addition to the classic strawberries, marshmallows, and pretzels, more creative options such as avocado, potato chips, and even insects have been suggested.

Bread

Toasting the bread can add a nice crunchy texture, but it can be tricky to skewer, so it's a good idea to offer both toasted and untoasted options. For a truly indulgent experience, try dipping a piece of bread that has been skewered with a juicy piece of filet mignon—it's like having a fancy, bite-sized burger.

If you're feeling ambitious, you can even try making your own bread from scratch. However, store-bought bread works just as well, and a simple sourdough loaf can be the perfect complement to a warm pot of melted cheese.

So, whether you go for a classic baguette, a dense sourdough, or something a little more creative, bread is sure to be a hit at any fondue party.

Meat

For beef fondue, also known as "Fondue Bourguignonne", you can use either broth or oil. If you opt for oil, choose a neutral-flavoured oil with a high smoke point, such as peanut oil, grapeseed oil, canola oil, or sunflower oil. The oil should be heated to around 375°F. Cut the beef into small cubes or strips, removing any visible fat and connective tissue. Beef strips will cook faster, while cubes will retain more moisture. Cook the beef in the hot oil for about 2 to 3 minutes, or until it reaches your desired doneness.

Pork is another option for meat fondue, but it requires some preparation. Choose a tender cut of pork with a little fat, such as pork loin. Avoid cheaper cuts as they tend to be sinewy and will become chewy. You can cut the pork into thin strips or cubes, and cook them in the oil or broth.

Chicken is also a great choice for fondue, and it can be cooked in either broth or oil. Boneless, skinless chicken breast is the ideal cut as it is pure white meat with minimal fat or sinew. Cut the chicken into bite-sized pieces, about 1/4-inch slices or 1/2-inch cubes. Make sure the chicken is fully cooked with no pink spots remaining. It should only take about a minute to cook in 350°F oil.

Seafood is a broad category that includes shrimp, lobster, and fish fillets. Most seafood cooks well in both oil and broth. Shrimp is a popular choice for fondue, just remember to clean and devein them properly. Lobster is a delicacy but can be delicate, so it's best cooked in broth to avoid becoming chewy. Fish fillets, such as salmon or tuna, are also excellent choices as they are rich in antioxidants.

When planning a meat fondue, it's important to have a variety of sauces and dips to accompany the meat. It is customary to serve three sauces, such as creamy horseradish sauce, mustard-based sauces, or bearnaise. You can also offer a selection of vegetables to cook and dip in the fondue, such as sweet pepper spears, mushrooms, or blanched pearl onions.

Fruit

When it comes to cheese fondue, crisp and tart Granny Smith apples are a great choice, as their crispness and tartness complement the creaminess of the fondue. Bosc pears are another excellent option, as their nutmeg and cinnamon undertones bring out the spices commonly found in cheese fondues. Avocados are also a surprisingly good pairing with chocolate fondue, creating a creamy and rich combination.

Other fruits that go well with chocolate fondue include soft fruits like mango, kiwi, peach, and papaya. To avoid these fruits from dissolving in the chocolate or getting lost in the pot, cut them into bite-sized pieces and freeze them before dipping. This way, you get to enjoy the delicious combination of chocolate-covered fruit while also getting your daily serving of fruit!

Additionally, citrusy fruits like oranges, tangerines, or clementines can add a refreshing touch to the richness of the fondue. Grapes are another versatile option that pairs well with both cheese and chocolate fondues.

So, if you're looking to bring fruit to a fondue party, consider a variety of options, including apples, pears, avocados, mangoes, kiwis, peaches, papayas, oranges, tangerines, clementines, and grapes.

Vegetables

When it comes to choosing vegetables to dip in cheese fondue, you can opt for raw or steamed veggies. Raw vegetables provide a satisfying snap with every bite, and you can choose from fresh bell peppers, asparagus, mushrooms, or green beans. Steamed vegetables, on the other hand, allow the cheese to take centre stage and are a great option if you prefer a softer texture. Try steaming carrots, broccoli, cauliflower, or artichoke hearts.

If you're feeling creative, you can also experiment with other cooked veggies. Mushrooms, asparagus tips, green beans, artichoke hearts, and celery are all excellent choices for a fondue party. You can also try roasting vegetables like carrots, radishes, and baby potatoes, which are the perfect size for dipping and provide a similar taste to a cheesy baked potato.

For a fun and interactive element, consider bringing vegetable skewers. Fresh mushrooms, red peppers, zucchini chunks, cherry tomatoes, and broccoli florets can all be mixed and matched to create a colourful and nutritious skewer. Just be aware that once dipped in cheese, any nutritional benefits may be undone!

So, whether you prefer them raw, steamed, or cooked, vegetables are a versatile and tasty option for your next fondue gathering.

Drinks

When it comes to drinks to serve with fondue, the traditional choice is wine. Fondue is a rich, salty, and strong-tasting dish, so the wine should be its complement: acidic, refreshing, unctuous, and powerful in alcohol. Swiss tradition also suggests drinking kirsch or herbal tea with fondue to aid digestion.

The best wines to serve with fondue are dry and high-acid white wines, such as:

• Sauvignon Blanc
• Pinot Gris
• Unoaked Chardonnay
• Wines of Savoy: Apremont, Abymes, Roussette, and Chapareillan
• Wines of the Loire: Savennières and Cheverny
• Wines from the Rhone Valley: Crozes-Hermitage and Saint-Peray

If you want to stick to the Swiss theme, wines from Savoy are a good choice. However, it's important to note that red wine should be avoided, as the strong cheese flavours dominate and require a white wine to match.

For those who don't drink alcohol, the wine can be substituted with chicken or vegetable broth and a squeeze of lemon juice to add acidity and prevent the cheese from clumping.

Frequently asked questions