Fondue Fun: How Much Should You Buy?

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. Fondue sets, which include a pot and forks, can be purchased from Amazon, Target, and eBay. Fondue is typically sold in units of two to four people per pot, with each person having their own fondue fork and small saucer or plate.

Characteristics of Fondue

Fondue burners and fuel

Alcohol Burners

Alcohol burners, fuelled by denatured alcohol or fondue fuel gel, are commonly used for meat fondues, as they can reach high temperatures. They are placed under a thick-bottomed cast iron or stainless steel pot and provide the hottest tabletop heat source, making them ideal for heating oils. The height and intensity of the flame can be adjusted by controlling the airflow into the burner chamber. It is crucial to use the correct type of fuel and never tip the burner to ignite it, as this may cause fuel leakage. Always use a match to light the fuel and adjust the flame using the handle.

Electric Fondue Pots

Electric fondue pots have gained popularity, especially in America, due to safety concerns. They offer excellent temperature control and are a safer alternative to open flames. They are also adjustable and convenient for avoiding potential complications associated with alcohol burners.

Gel Fuel

Gel fuel, a jelly-like form of alcohol, is often preferred for its increased safety. It has a lower burn temperature than liquid alcohol but will burn for a longer duration. It can be used in a standard fondue burner, and its higher viscosity reduces the risk of spills and fires. However, it should not be returned to the bottle once used.

Chafing Fuels

Chafing fuels are also gel-based but are packaged in screw-top tins that serve as the burning device. They are designed for multiple uses and are easily ignited and extinguished. However, they may be less aesthetically pleasing than traditional fondue sets and offer less precise temperature control.

Butane Gas

Newer fondue sets may utilise pressurised butane gas, which offers excellent temperature control and ease of reuse. Butane fuel is considered one of the safest options if handled properly and if air pressure changes are avoided.

Tea Lights

For dessert fondues, such as chocolate fondue, a simple, unscented tea light candle is sufficient to keep the liquid warm without solidifying. Tea lights provide a lower temperature than other fuel options and eliminate the dangers associated with liquid fuels.

Pots

Fondue is a Swiss dish that gained popularity in the US in the 1960s and is often served in a communal pot. The type of pot used for fondue depends on the type of fondue being served.

Meat Fondue Pots

Meat fondue requires a heat source that can achieve high temperatures, such as an alcohol burner or an electric pot. The pot should be made of metal, ideally stainless steel, and have strong handles, a stable base, and an adjustable burner with a snuffer.

Cheese Fondue Pots

Cheese fondue pots are typically made of earthenware or ceramic, which helps to maintain a gentle heat and prevent scorching. In Switzerland, only a wide-mouth earthenware clay pot or cast-iron pot is used for cheese fondue. The pot should have a thick base, a sturdy handle, and a sturdy stand to hold it securely. The heat source should be adjustable, and the forks should have long stems and wooden handles for safe handling.

Chocolate Fondue Pots

For chocolate fondue, a ceramic or iron pan is best to maintain a gentle heat and prevent scorching. Candles can also be used to keep the chocolate warm and liquid.

Dippers

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other snacks. The term "fondue" has also been generalized to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne. Here are some creative ideas for "dippers" to elevate your next fondue party:

Breads

Bread is a classic choice for dipping into cheese fondue, and there are many types to choose from. Sourdough, French bread, rye bread, pumpernickel, brioche, whole wheat bread, olive bread, focaccia, ciabatta, naan, and challah are all great options. Toasting your bread before dipping can help it hold up better and prevent it from falling apart. Other bread-type options include breadsticks, bagels, English muffins, and tortillas. Sweet bread with nuts and dried fruits can also pair well with cheese fondue. For a special treat, consider making homemade pretzels, or opt for store-bought pretzel wands for easy dipping.

Vegetables

A variety of vegetables can be delicious when dipped into cheese fondue. Try asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, baby potatoes, fingerling potatoes, French fries, tater tots, pearl onions, red onion, sweet onions, or squash. You can serve your vegetables raw, or roast, pickle, or steam them beforehand for added flavour.

Crackers and Chips

Wheat crackers, pita chips, potato chips, and tortilla chips can also be used as dippers for cheese fondue. You can even make your own homemade crackers in a long, narrow shape that's perfect for dipping.

Fruit

While it may seem like an unusual combination, certain fruits can pair surprisingly well with cheese fondue. Sliced apples, pears, and grapes are all worth trying. Tart green apples, in particular, can complement the creaminess of the fondue nicely.

Meat

Fully cooked bite-sized pieces of meat can be excellent fondue dippers. Marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, and ham are all tasty options. Cured meats like salami, chorizo, pepperoni, and soppressata are also worth considering.

Seafood

Cooked shrimp, salmon, lobster tail, crab legs, and Ahi tuna can add a touch of indulgence to your fondue party. Just be sure to cook your seafood thoroughly before dipping.

Other Savoury Options

In addition to the suggestions above, there are several other savoury options that can be delicious when dipped into cheese fondue. Potstickers, pickles, pasta (especially ravioli), roasted jalapeño peppers, and even large pasta shapes like shells or fusilli can be fun and unique choices.

Recipes

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. 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". The name "fondue" comes from the French verb "fondre", which means "to melt".

Classic Swiss Cheese Fondue

This recipe from The Melting Pot is what most people think of when cheese fondue comes to mind. It is velvety smooth and full of rich flavours from Gruyère, white wine, cracked black pepper and nutmeg.

Ingredients:

• 1 clove garlic
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1/2 lb grated Gruyère cheese
• 1/2 lb grated Emmentaler cheese
• 2 teaspoons cornstarch
• White pepper to taste
• Dry mustard to taste
• Nutmeg to taste
• Other seasonings if desired

Directions:

• Season your pot by rubbing the inside with a cut clove of garlic.
• Put your pot on the stove and mix in your wine and lemon juice. Heat to a very slow simmer.
• Mix your shredded Gruyère and Emmentaler cheese in a bowl, then sprinkle the cornstarch on top. Toss until mixed and cheese is coated with cornstarch.
• Slowly add cheese to the heated wine and lemon mixture one handful at a time, stirring slowly in a zig-zag pattern until melted. Be patient and take your time. Do not overmix or you may cause the cheese to cool and get stringy. Let each handful melt completely before you add the next. You do not want it to boil but a bubble now and then is fine.
• Once all the cheese is added, mix in the Kirsch, white pepper, nutmeg, and dry mustard if desired to taste.
• Transfer your pot to your tabletop heat source and serve immediately with stale French bread, sourdough bread, or bagels cut into 1-inch cubes. You can also try dipping fresh veggies like broccoli, carrots, asparagus, or any veggie you like with cheese!

Zesty Cheddar Fondue

Zesty Cheddar Fondue is filled with sharp cheddar for a rich cheese fondue. The onions, garlic and cilantro add a nice fresh element to the cheese. This cheddar fondue pairs wonderfully with bread and apples.

Macaroni & Cheese Fondue

This decadent Macaroni & Cheese Fondue is the perfect addition to your next fondue party. It's a kid-friendly dish that adults will be fighting over as well! A mix of Fontina, Cheddar, and Swiss cheese are mixed with pasta for an extra hearty dip.

Spinach Artichoke Cheese Fondue

Take one of everyone's favourite dips and transform it into a melty cheese fondue that is great with bread and vegetables.

Classic Beer Cheese Fondue

This classic Beer Cheese Fondue is fantastic with pretzel, chip, bread or vegetable dippers!

Fondue Bourguignonne

Fondue bourguignonne is a variation featuring hot oil instead of cheese, and chunks of meat in place of the bread. The meat, first skewered on a long fork, is immersed in the hot oil where it cooks, and is served with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce.

Fondue Au Chocolat

Fondue au chocolat, or chocolate fondue, consists of a pot of melted chocolate, into which pieces of fruit, pastry or other foods are dipped. Popular dippers for chocolate fondue include pretzels, marshmallows, vanilla wafers, Oreos, strawberries, bananas, apples, rice crispy treats, and even cubes of cake.

History

Fondue is a Swiss dish that originated as a way to use hardened cheese and stale bread during the winter months. 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" ('to cook cheese with wine'). It 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 a Swiss national dish to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue became popular in North America in the 1960s, and since then, the term "fondue" has been generalized to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne (meat cooked in hot oil or broth).

Fondue pots for cheese and dessert fondues are typically made of ceramic or iron to maintain a gentle heat and prevent scorching. Meat fondue, on the other hand, is best prepared in a steel or iron pot to withstand the high temperatures required for cooking meat in oil or broth. The pot should have a notched top metal ring to protect from possible spurts of oil.

When it comes to the cheese used in fondue, traditional Swiss cheeses such as Emmental and Gruyère are commonly used, but other cheeses like Gouda, Fontina, and some cheddars can also be used for a smooth melt. The wine used is typically dry Swiss wine, and a little lemon juice can be added to achieve the necessary acidity.

Fondue is usually served in a communal pot called a "caquelon" or "fondue pot" placed over a portable stove ("réchaud") heated by a candle or spirit lamp. The traditional way to eat fondue involves dipping chunks of bread at the ends of long forks into the melted cheese and then eating them. Fondue aficionados claim that the best bite is the crusty slab of cheese that forms at the bottom of the pot during the meal, called "le religieuse".

Frequently asked questions