We’re keeping it retro and cheesy today. Pull out your skewers, because it’s time for Cheese Fondue! This post covers how to make cheese fondue at home, from the kinds of cheese to use to what to dip in fondue.
One of my best early memories in Milwaukee is making this cheese fondue recipe for my (now) girlfriends.
We had recently moved to town, and I was looking to form deeper relationships. I wooed everyone via an invite to a fondue party. (This required upping the ante from my Pineapple Cheese Ball.)
I still remember the giddy looks when I set the big, bubbly pot of fondue in the center of the table.
Fondue is exactly what I’d serve my guests at my charming Swiss chalet to warm them from the chilly alpine air if, you know, I owned a Swiss chalet.
Besides being creamy, wonderful, and indulgent in the best possible “this is so worth it” kind of way, fondue also makes for stimulating dinner table debate.
One of the guests drops a dipper into the pot—is it the person to the right or to the left she’s supposed to kiss when the breads slips from the fork? Discuss.
According to Martha Stewart—the supreme source of party etiquette—a woman who drops something in the fondue pot must kiss every man at the table; a man must buy the table a round of drinks.
The extent to which you allow these rules to influence the guest list at your next fondue party is at your discretion.
To ensure your fondue is rich, smooth, and categorically wonderful, here are a few simple tips and FAQs.
Stick to these, and your dinner party will transport you to the Alps upon first bite.
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Cheese Fondue
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Prep: 10min
Total: 25min
Yield: 6
Serving Size: 1 of 6, not including dippers
Nutrition Facts: servingSize 1 of 6, not including dippers, calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, Saturated Fat 14 g, Cholesterol 86 mg, Sugar 2 g
Ingredients:
- 1/3 pound firm alpine-style cheese (such as gruyere)
- 1/3 pound fontina
- 1/3 pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
- Boiled baby new potatoes in their skins (quartered if large)
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms (wiped clean and stems removed)
- Cherry tomatoes
- Sliced firm apples (such as Granny Smith)
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Instruction:
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
How to Fondue with Oil
Hot oil fondue is a classic recipe for deep frying your favorite meats and breaded foods at the table!
Prep: 10min
Total: 15min
Ingredients:
- 24 ounces vegetable, canola or peanut oil
- Meats – cubed steak, breaded chicken, sausage, breaded shrimp
- Vegetables – potatoes, zucchini, cauliflower, asparagus
- Frozen Sides – onion rings, fries, cheese curds
Instruction:
- Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
- Plug the pot in and turn the pot to 375°F.
- Meanwhile, add the raw meats and frozen items to individual bowls.
- When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
- Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don’t allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.
Classic Cheese Fondue – Food Wishes
FAQ
What are the 4 types of fondue?
What is the best melting cheese for fondue?
What foods are good to fondue?
- Bread. Bread is one of the most common dippers for cheese fondue because it’s perfect for soaking up all the cheesy goodness. …
- Potatoes. If you’re a fan of cheese fries, then pairing your fondue with crispy potatoes is a must. …
- Apples. …
- Broccoli. …
- Bell Peppers. …
- Meatballs. …
- Sausage. …
- Chicken.
What meat is good for fondue?
