Three Fondue Recipes From The Melting Pot (2024)

FAQs

What are the three types of fondue? ›

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

Each cheese fondue comes with artisan breads and seasonal vegetables for dipping. Crisp romaine, bacon, shredded Parmesan, croutons, peppercorn ranch and Parmesan pine nuts.

A French baguette, breadsticks, sourdough and pretzles work well with the flavors of melted cheese. Cured meats: If you want some extra protein, cured meats like salami, prosciutto, soppressata and chorizo are great options for fondue. The cheese can balance some of the spice from chorizo or soppressata.

Believe it or not, the fondue pot is more versatile than you think, and depending on which model you invest in, a simple fondue pot can be used to bake bread in the oven, braise a beef stew, or even make the perfect winter tipple.

Fondue is a quintessential Swiss dish. What Kind of Cheese Do the Swiss Put in Fondue? Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.

Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious if roasted first. Or steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple.

Yes! You can either make the Chocolate Fondue in the slow cooker and then keep it on the warm setting for several hours OR make the Chocolate Fondue up to 3-4 days ahead and refrigerate.

Can you cook raw meat in a fondue pot? ›

The second fondue I made is less of a recipe and more of a style of cooking–it's a hot-pot type situation where you dip sliced raw meats into simmering oil and cook it to your liking.

Method. Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat. When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking.

The main difference between a Swiss and French cheese fondue is that the Swiss one is made with 2 cheeses and often known as a 'moitié moitié' It is made using equal quantities of Gruyere and Vacherin normally from Fribourg – this gives a paler creamier version of the fondue.

Fondue savoyarde is one of the most famous dishes to come from this region, which lies at the heart of the French Alps and is home to many of France's most fashionable ski resorts and summer hot spots—including our very own European Center.

As such, these pots are made of stainless steel, copper, or cast iron. Note: ceramic pots are not suitable for hot oil fondue.

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer.