Three Fondue Recipes From The Melting Pot (2024)

FAQs

What do you dip in fondue at the melting pot? ›

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

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.

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.

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.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

What vegetables are good for fondue? ›

Sauteed artichoke hearts, as well as almost any mushroom (crimini, shiitake, oyster, or sliced portobellos) are delicious additions to the tray of fondue dippers. And if you need something quick that can be served raw, try celery, fennel spears, carrots, and cherry tomatoes.

Bread is an excellent choice for cheese fondue because it soaks up the warm cheese and creamy flavors, creating a delicious combination. There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels.

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.

Oil or broth fondue Oil fondue is also called Bourguignon fondue. It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use.

Usually fondue fuel is methyl hydrate, also known as methanol, methyl alcohol, or wood alcohol. Most fondue burners have a fiberglass batting inside them to soak the alcohol up and act like a wick, you do not want to overfill the burner because you do not want to spill burning alcohol and start a fire.

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

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.

Gel fuel works great for cheese fondue (and you can also use alcohol fuel for it, but you may want to reduce the heat slightly by reducing the size of the openings on your burner).