How to Fondue: Easy Fondue Recipes
Quick Fondue Histroy
Contrary to popular belief, fondue was not invented in the late 60’s. While there was a fondue revival among the hip and cool college crowd, the actual birth of fondue was in 18th century Swiss villages. Fresh food was scarce during the harsh winters, and stale bread and cheese was a dietary staple.
Stale cheeses and breads become hard and difficult to eat. In an effort to soften the cheese, the villagers began heating it over the fire and using sticks to dip the stale bread chunks into it. Over time, the cheese was seasoned with wines, herbs and spices to create a tasty meal that the family enjoyed while standing around the pot over the warm fire.
Regardless, fondue has long been considered a retro sixties dish and the mere mention of fondue can conjure up visions of platform shoes, double knit pants and the summer of love. In recent years the fondue pot has made a come-back with a vengeance. Cheese is no longer the main ingredient of fondue, and skewers hold more than little chunks of bread. One thing that has not changed is the lively conversation that occurs around the fondue pot.
Fun and easy fondue recipes are listed below, including a video that shows how to make a cheese fondue step by step.
Buy a Fondue Pot Today
There are two basic styles of fondue pot: the electric pot or the fuel burner style. It is a matter of personal preference as to which style to use. The electric models are similar to crock pots in that they simply plug in and have an on/off switch and temperature gauge. The burner types can be used anywhere and are a popular choice for outdoor dining. A set of skewers comes with each fondue pot, as well as a few quick and easy fondue recipes.
Nothing will ruin a nice fondue dish like an individual who “defiles the pot.” Since the fondue pot is shared by all diners, it is important to follow a few rules of etiquette:
- Dip the food into the fondue and gently rotate the skewer to coat the food item. It is not ok to stir the pot with a chunk of food on a skewer.
- Hold the skewer over the pot for a few seconds to allow the excess fondue to drip. This keeps the outside of the pot clean.
- When taking the food from the skewer it is important to keep from touching the fork end of the skewer to the mouth, lips or fingers. It is best to place the food on a plate, leaving the skewer clean to dip the next morsel.
In actuality, oil fondue is not a true fondue at all. Rather, the fondue pot contains oil that is heated to about 375 degrees. Vegetables or cubes of meat are then dipped into the grease and cooked to individual tastes.
The meat should be cut into cubes roughly ¾ inch square and dried by blotting on a paper towel. Moisture on the meat will cause the grease to pop and can cause burns. Cooking times will vary depending on the heat of the grease but general cooking times are:
- 30 seconds for rare
- 45 seconds for medium
- 1 minute for well
When using a fondue pot to cook meat there should never be more than a half of a pot of oil. Too much oil is a fire and burn hazard. It is NOT recommended to use a burner type fondue pot to cook meat. For safety, an electric model is the only recommended type of pot to use with cooking oil or grease of any kind.
The Fondue Party
Fondue recipes are usually quick and easy to prepare with few ingredients, which makes them a popular choice for informal get-togethers. Fondue parties today can consist of several fondue pots with differing foods to create an entire meal instead of just cocktail party cheese dips. Fondue recipes range from meat and vegetable dishes to simple dips and flavorful deserts.
Great Swiss Cookbook
Easy Cheese Fondue Recipe Video
Fun Chocolate Fondue
Fun Easy Fondue Recipes
Garlic Cheddar Fondue
- 12 oz. Cheddar Cheese (grated)
- 2 oz. Parmigiano-Reggiano Cheese (grated)
- 1 Cup red wine
- ¼ Cup puree of roasted garlic
- ¼ t red pepper flakes
- ¼ t onion powder
- 1t red wine vinegar
- 1t corn starch for thickening
- Bread and vegetables for dipping
In a bowl, mix cheeses and corn starch, tossing until the cheese is covered.
In a medium pot, add wine and vinegar and place over low medium/low heat. Once the wine mixture is simmering, begin adding the cheese mixture one handful at a time. Stir until cheese is completely melted. Add roasted garlic puree (see recipe below), pepper flakes and onion powder and stir until completely mixed.
Pour hot mixture into a warmed fondue pot and serve straight away.
Roasted Garlic Puree
Preheat oven to 400 deg. Slice the tops off of two heads of garlic, exposing the inner cloves. Drizzle olive oil on the cut edge and place in garlic baker in oven until soft and golden brown, roughly 40-50 minutes. In the absence of a garlic baker, wrap the garlic in aluminum foil to bake.
Allow garlic to fully cool and then squeeze cloves into a bowl, discarding the husk. Puree garlic.
Orange Chocolate Fondue
- 12 oz. dark chocolate
- 1 ¼ C heavy whipping cream
- 3T orange juice
- 1T Orange liqueur
- 1T orange zest
- Fruit for dipping
Over medium heat, combine orange juice and heavy cream. Bring mixture to a simmer then turn heat to low. Add chocolate chunks slowly, stirring constantly until fully melted. Add orange liqueur and orange zest then beat until smooth. Pour into a heated fondue pot and serve straight away.
ByAlexis de Portneuf
- 1C water (boiling)
- 1C white wine (may substitute apple cider)
- 1 package Bonaparte cheese (chilled)
- 2 Shallots (finely chopped)
- 2/3 oz. shiitake mushrooms (dried)
- 3T butter
- 2t garlic (minced)
- 2T cornstarch
- Pinch of sugar
- Bread and vegetables for dipping
In small bowl, cover dried mushrooms with the boiling water. Cover and let stand for 30 minutes. Remove mushrooms and chop, then return to the water and set aside.
In medium saucepan combine melted butter and shallots over low heat and gently sauté for about 5 min. add the mushrooms and water and bring mixture to a boil. Reduce until the liquid is nearly evaporated. Add wine and return to a boil.
In medium bowl, toss the cheese and corn starch until cheese is thoroughly coated. Add cheese to the saucepan a handful at a time while stirring gently. Heat to just under boiling. Remove from heat and add garlic and sugar. Pour mixture into a heated fondue pot and serve immediately.
By Sharon Mensing
- ½ C Brown Sugar (packed)
- 1/3 C light corn syrup
- ¼ C Heavy cream
- 2t butter
- 1/2 t vanilla
- Fruit for dipping
Combine brown sugar, cream, corn syrup and butter in small saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat to med/low and cook for 5 min. Remove from heat and add vanilla. Pour mixture into a heated fondue pot and serve immediately.
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