Fondue is a traditional dish where small pieces of food are dipped into a hot pot of sweet or savory ingredients. The most common fondues are chocolate and cheese, but the possibilities go way beyond the basics. Whether you're planning an intimate Valentine's Day dinner or just want a fun interactive dinner night in with the fam, these fondue recipes are going to win over anyone who tastes them.
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Dark Chocolate Fondue with Fruit Kabobs
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Fondue dippers: Strawberries, kiwi, raspberries, pineapple, apples
Chocolate and fruit are some of our favorite pairings. This fondue recipe starts with dark chocolate pieces and—for a richer, deeper flavor—we add a secret ingredient: coffee. That's right, swirling in a little strong coffee helps bring out the sweet-bitter flavor of the chocolate.
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S'more Fondue
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Fondue dippers: Marshmallows, graham crackers
S'mores are all grown-up and stepping out in fondue style. Real milk chocolate and half-and-half make an indulgent sauce that's perfect for a cozy evening.
If you're a fan of beer-cheese fondue, wait until you try this fall twist. Instead of a bottle of beer, grab your favorite hard cider to add to the fondue pot. The crisp and sweet cider makes a lovely pair to Gruyère, Swiss, and cheddar. Don't drink alcohol? Swap in regular apple cider.
Everyone's favorite chocolate-peanut butter combo is the inspiration for this versatile, three-ingredient sweet fondue recipe. You can substitute the peanut butter for tasty versions that include marshmallow creme or caramel sauce.
If you love pizza with all the fixings, then you're sure to be a fan of this saucy meat- and veggie-packed fondue recipe. It's a perfect party-starter that guests will love to dip into.
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Butterscotch Fondue
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Fondue dippers: Apple slices, strawberries, sponge cake cubes, cookies, brownies
A splash of rum is the key to this warm, gooey fondue recipe that's overflowing with rich butterscotch flavor. It comes together after a few hours in your slow cooker, making it an easy hands-off dessert to make.
Melty queso dip was the inspiration for this spicy cheese fondue recipe. It's made with two kinds of cheese, tomatoes, peppers, and onions. Enjoy with homemade corn bread cubes to offset the spice.
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Beer and Cheddar Fondue
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Fondue dippers: French or Italian bread, soft pretzels, breadsticks, red bell pepper, broccoli, carrots
Take your game-day snacks to the next level with this stellar cheese fondue recipe. It's brimming with beer and cheese. Make and serve in your slow cooker for extra portability.
Fondue dippers: Toasted bread cubes, apples, broccoli or cauliflower florets
Fondue originated in Switzerland, so it's only natural to have this classic cheese fondue recipe. Our take melts Swiss, Gruyère, and/or Emmentaler together with a splash of wine. It makes one sophisticated dinner-party-ready pot of fondue.
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Rum-Laced Chocolate Fondue
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Fondue dippers: Cookies, petite croissants, brioche, strawberries
A dash of rum adds warmth to our simple chocolate fondue. This tempting treat is easy, pretty, and romantic. Bonus: It's ready in 15 minutes so keep the ingredients on hand for dessert at a moment's notice.
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Creamy Cheese Fondue
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Fondue dippers: French bread, broccoli, boiled potatoes, cooked pasta shapes
Our Test Kitchen takes creamy and cheesy to a new level in this delicious fondue recipe. The cheese is accompanied by heavy whipping cream and chicken broth for a rich, indulgent fondue you won't be able to stop eating.
Your slow cooker doubles as a fondue pot for a delicious dip that's made with caramel ice cream topping and semisweet chocolate pieces. If the chocolate fondue thickens too much for dipping, try stirring in a little milk.
A firm fish like salmon or tuna will hold up well in the pot. Additionally, shellfish such as shrimp, scallops, crab and lobster also work well for fondue. Vegetables: Fresh vegetables are great things to fondue in oil. Mushrooms, peppers, squash and more can add to the variety of your dipping options.
As a host, remind everyone that the proper way to eat fondue is to use the long fondue fork to dip and then place the dipper on your small plate.Then use your dinner fork to eat your dippers. To keep your dinner party germs and contaminants free, no one should eat directly from the fondue fork.
A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.
Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.
To cut a steak for fondue, cut it into 1/2-inch cubes. 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.
There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.
The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.
It's made by melting cheese in a pot along with wine (and sometimes Kirsch) and seasoning. To eat it, you keep the pot over a low flame - fondue kits usually have a gas burner underneath to keep your cheese warm and molten - and then dip in pieces of bread on long forks and eat the bread and warm, melted cheese.
Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.
Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.
The bread is either served in prepared cubes of 2 to 3 cm on the side (1") or in slices 2 to 3 cm (1") thick. In this last case, each guest rips his own small bread pieces. Although it is not always possible, it is preferable that each bread piece has a bit of crust, to better hold on the fork.
Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.
Plan on cooking, steaming and blanching veggies and potatoes an hour or so before the party. Don't serve damp veggies. Cheese fondue won't stick to damp veggies, so make sure they're dry before serving. There's nothing sadder than watching fondue slide right off your broccoli and back into the pot.
A caquelon (French: [kak. lɔ̃]) is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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