The Art Of Sharing Fondue: When I Dip, You Dip

The phrase when I dip, you dip, we dip is a lyric from the song Da' Dip by Freak Nasty, released in 1996. The song encourages listeners to dance and take chances. Fondue, on the other hand, is a delicious dish where you dip food into a pot of melted cheese, chocolate, or broth. It's a fun and interactive way to enjoy food with friends and family, offering a variety of sweet and savoury options.

Crusty bread and juicy filet

Fondue is a Swiss delicacy, and a super-versatile dish. While the image of fondue may conjure up ideas of a pot of melted cheese with chunks of bread, you can easily replace the bread with meat or vegetables, and the cheese with broth or oil.

However, crusty bread is usually the number one pick for cheese fondue. It's the best at soaking up all the cheesy goodness. A French baguette is a delightful choice, with its crispy crust and soft interior. The baguette's long, slender shape also allows for easy handling and dipping, making it perfect for communal fondue experiences. Sourdough is another good option, as its chewy texture and sturdy crust make it robust for dipping.

When it comes to meat, filet mignon is a tender, juicy, and smaller cut of beef that is perfect for fondue. It is best cooked to medium-rare and served with a fresh side salad. It can be cooked in either oil or broth. If you're cooking beef in oil, trim the fat, slice into 1/4-inch to 1/2-inch cubes, heat the oil to 350 degrees Fahrenheit, and place the meat in the oil for 30 seconds to one minute. If you're cooking in broth, follow the same steps but heat the broth to 212 degrees Fahrenheit and leave the meat in for about a minute.

Fruits like apples and pears

The "When I dip, you dip, we dip" sign is often associated with fondue, a dish involving various foods dipped into a communal pot of melted cheese or other sauces.

When preparing apples and pears for fondue, it is recommended to core and slice them into halves or wedges, and toss them with lemon juice to prevent browning. These fruits can be served alongside other dippers such as crusty bread, vegetables, and meats.

For a unique fondue experience, consider an English Stilton Fondue with Apples and Pears. This recipe combines sweet apples and pears with a rich stilton sauce, made by melting blue stilton cheese into cider. The fruit pairs perfectly with the orchard flavors of the cheese, creating a delicious and indulgent treat.

So, the next time you're planning a fondue night, don't forget to include fruits like apples and pears! They add a refreshing and tasty dimension to the dipping experience.

Broccoli and cauliflower

If you have leftover cheese fondue, you can create a broccoli and cauliflower bake. Simply chop the vegetables into one-inch pieces and steam them until they are al dente. Place the vegetables in a greased casserole dish, season with salt and pepper, and sprinkle with grated leftover fondue and cracker crumbs. Bake at 350°F for 30-40 minutes, or until the top is golden brown. This is a great way to use up leftover fondue and create a tasty, crunchy dish.

When preparing broccoli and cauliflower for fondue, it is essential to cut them into bite-sized pieces or florets that are easy to dip. You can also blanch the vegetables by dipping them in lightly salted boiling water for a minute to soften them slightly. If you prefer roasted vegetables, toss them in olive oil, spread them on a baking sheet, and roast until tender and browned. Broccoli and cauliflower are versatile and healthy options for your fondue spread, offering a fresh and crunchy contrast to the melted cheese.

Roasted potatoes

To prepare the potatoes, start by washing them thoroughly and deciding whether to peel them or leave the skins on for a rustic touch. Cut the potatoes into bite-sized cubes or wedges, ensuring uniform size for even cooking. Rinsing the cut potatoes in cold water will remove excess starch and prevent them from sticking together during cooking.

One popular method for cooking potatoes for fondue is boiling. Simply place the potato pieces in a pot, cover them with cold water, and add salt to enhance their flavour. Bring the pot to a gentle boil and cook until the potatoes are tender but not mushy, which usually takes about 10-15 minutes. Drain the potatoes and let them cool slightly before serving with your chosen fondue.

For a crispy alternative, oven roasting is an excellent option. Preheat your oven to 425°F (220°C). Place the potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt, pepper, and your choice of herbs or spices. Toss to coat evenly, then roast for approximately 30-35 minutes, or until they are golden brown and crispy.

When serving roasted potatoes with fondue, consider arranging them on a platter alongside other dippable treats such as crusty bread, cherry tomatoes, or blanched vegetables. You can also offer a variety of dipping sauces like tangy mustard, creamy aioli, or zesty salsa. Encourage your guests to experiment with different combinations of toppings and dips to create their own unique flavour profiles.

So, whether you're hosting an intimate dinner for two or a lively gathering with friends, roasted potatoes are a delicious and versatile option for your fondue spread.

Pickles

When preparing a fondue meal, it is important to consider a variety of dipping options to cater to different tastes and preferences. In addition to pickles, some popular choices for fondue dippers include crusty bread, crunchy vegetables like broccoli and cauliflower, juicy filet, and poached chicken.

Fondue is a versatile dish that can be customised to suit individual tastes. While traditional recipes often feature a blend of cheeses, spices, garlic, and alcohol, such as dry white wine or beer, it is also possible to experiment with different ingredients and dipping combinations. For instance, in addition to pickles, some creative dippers could include roasted baby potatoes, pretzels, chips, or even sweet options like chocolate-covered fruit for a dessert fondue.

When serving fondue, it is recommended to use skewers or fondue forks to dip the food into the cheese. However, these are not necessary, and people can simply use their imagination and choose whatever dipping options sound good to them.

Frequently asked questions