Creative Fondue Cooking: Delicious Dishes Beyond Cheese And Chocolate

Fondue is a Swiss dish that was created in the 1800s to stretch out food during lean months. It became popular in the US in the 1960s and remains a popular dish today. Fondue is a social dish, perfect for sharing with friends and family. It is typically made with cheese, chocolate, tomatoes, or oil, but cheese fondue is the most common. The best cheeses for fondue are those that melt smoothly and have a creamy texture, such as fontina, Gruyère, Gouda, and Emmental. To make fondue, you will need a fondue pot or a heavy-bottomed pot to heat the ingredients on the stovetop before transferring them to a serving dish. In addition to cheese, fondue recipes usually call for wine, flour or cornstarch, and garlic. Bread, meat, potatoes, apples, and broccoli are popular foods to dip into fondue.

Bread

If you are making a bread fondue, you can dip the bread into the fondue along with other foods like meat, potatoes, and vegetables. However, if you are making a cheese fondue, it is best to serve the bread on the side as a dipping option rather than dipping it into the fondue itself. This is because the bread can get soggy and fall apart in the fondue pot, especially if it is already cubed or sliced.

When serving bread with cheese fondue, it is important to ensure that the bread is fresh and crusty. Stale or soft bread may not hold up well to the weight of the cheese and could fall apart when dipped. It is also important to cut the bread into cubes or slices that are not too small, as you want to be able to skewer the bread easily and have something to hold on to while dipping.

In addition to crusty bread, you can also offer other types of bread such as Tuscan bread, day-old French bread, or even bread cubes stirred directly into the fondue. However, be aware that stirring bread directly into the fondue may make it soggy, so it is better to dip the bread yourself or offer it on the side.

Meat

Fondue is a fun cooking method for serving a meal to a small group. It can be used to cook meat, poultry, or seafood. Meat fondue is usually served as an entree, and it can be either broth or oil-based. Oil-based meat fondues cook food quickly, while broth-based meat fondue takes longer to cook. When preparing an oil-based meat fondue, it is important to choose an oil with a high smoke point, such as canola or sunflower oil. For a broth-based fondue, you can use homemade or store-bought chicken, beef, or vegetable broth, and add herbs, spices, or wine for extra flavour.

When selecting meat for your fondue, choose tender cuts such as tenderloin or sirloin for beef, and pork or lamb loin. You can also serve prepared items like mini meatballs and sausages, as long as they are small enough to cook quickly. Cut the meat into bite-sized pieces, about 1 cm thick or smaller. Plan for about 7-8 oz (200-300 grams) of uncooked meat per guest.

• Beef: Boneless beef sirloin steak or beef tenderloin cut into cubes.
• Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces.
• Lamb: Tender cuts of lamb loin.
• Seafood: Shrimp, prawns, or scallops.

Remember to keep raw and cooked foods separate, and use different utensils for cooking and eating to avoid cross-contamination.

Potatoes

Fondue is a quintessential Swiss dish that is perfect for get-togethers and parties. It is a great way to feed a family inexpensively. The classic Swiss fondue became so popular that it was named the national dish of Switzerland in the 1930s. Fondue is melted cheese served in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks.

• Boiled new potatoes
• Roasted baby potatoes
• Steamed red-skinned potato chunks
• Baby potatoes

Ingredients

• ⅓ pound firm alpine-style cheese such as Gruyère
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Boiled baby new potatoes in their skins, quartered if large
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms wiped clean and stems removed
• Sliced firm apples such as Granny Smith
• Cooked sliced hot sausage
• Cubed French, sourdough, and/or pumpernickel bread

Instructions

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and 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 the brandy, mustard, and 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. Dip and enjoy!

Fruit

If you want to get creative, you can make fruit skewers or kebabs by threading the fruit onto wooden skewers or popsicle sticks. This can be a fun activity for kids, and it makes the fondue more interactive. You can also freeze the fruit skewers beforehand, especially if you're using fruit that freezes well, like bananas, grapes, or berries.

When preparing fruit for fondue, it's important to consider the type of fondue you're making. For chocolate fondue, you can dip almost any fruit, and it's a great way to get kids to eat more fruit. If you're making a fruit-based fondue, such as a berry fondue, you can dip other types of fruit, pound cake, angel food cake, or cookies.

• Strawberry Country Cake: Dip strawberries and other fresh berries into a fondue made with pureed berries, cornstarch, liqueur or water, and sweeten it with honey or sugar to taste.
• Chilled Fruit "Fondue" Board: Create a board with various fresh fruits, such as strawberries, pineapple, bananas, and apples, and serve it with a sweet dip, such as marshmallow fluff, cream cheese, or yogurt.
• Fruity Fondue: Melt milk chocolate in a microwave and serve it with fruit kebabs made with strawberries, pineapple, grapes, mango, and melon.
• Healthy Fruit Fondue: Make a chocolate dip with cocoa powder, coconut sugar, vanilla extract, and cornstarch. Dip fruit like strawberries, blackberries, bananas, kiwi, melon, and pineapple. You can also freeze the fruit before dipping for a refreshing treat.

Vegetables

Fondue is a quintessential Swiss dish, traditionally consisting of stale bread dipped in melted cheese. It is said to have originated in the 1800s as a way to stretch out food during lean months. Over time, it has evolved to include various other foods that can be dipped into the melted cheese, including vegetables. Here are some vegetable options to cook in a fondue:

Potatoes

Boiled, steamed, or roasted baby potatoes are a popular choice to dip into cheese fondue. They provide a starchy contrast to the creamy cheese and can be easily skewered.

Broccoli

Lightly steamed broccoli florets are another healthy option to pair with the indulgent cheese fondue. They add a crunchy texture and a pop of colour to the dish.

Cauliflower

Similar to broccoli, cauliflower florets can be lightly steamed or blanched and dipped into the fondue. They offer a mild flavour that complements the cheese without overwhelming it.

Bell Peppers

Sliced bell peppers, particularly red bell peppers, add a crunchy texture and a vibrant colour to the fondue experience. They also provide a fresh flavour contrast to the richness of the cheese.

Asparagus

Lightly steamed asparagus spears can be a elegant and tasty addition to your fondue spread. They offer a subtle flavour and a unique texture that pairs well with the melted cheese.

Mushrooms

Button mushrooms, wiped clean and with stems removed, can be a meaty and savoury option for your fondue. They have a earthy flavour that can stand up to the strong flavours of the cheese.

Zucchini

Raw baby zucchini, sliced or cut into sticks, can be a surprising hit at your fondue party. They provide a crisp texture and a mild flavour that pairs well with the cheese.

Tomatoes

Cherry tomatoes or tomato slices can add a juicy, acidic contrast to the richness of the cheese fondue. They also offer a burst of colour, making your fondue spread even more inviting.

Frequently asked questions