16 Sweet & Savory Fondue Recipes For Every Mood (2024)

FAQs

What are the four types of fondue? ›

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

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.

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.

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.

It doesn't get more classic than fondue. Whether you're serving it up as an easy appetizer or as the cherry on top dessert to your dinner party spread, it's a simple but effective dip perfect for sweet and savory pairings.

Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue).

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

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. You can fondue peanut oil, grapeseed oil, and sunflower seed oil.

Vegetables. The rule of thumb for vegetables: If you like it raw, you'll like it dipped in cheese. Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect.

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.

What is the best bread for fondue? ›

Typical fondue bread cubes are cut from white bread, but half-white or wholegrain bread also works well. If you like, you can also use wholemeal bread or bread for toasting, fried in butter. Other options include boiled potatoes, blanched vegetables or fruit (e.g. pears, apples or grapes).

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.

There are over half a dozen regional varieties of Swiss-style fondue (though some only use names without reflecting the correct traditions), but the basic details are the same: Gruyere cheese, often mixed with other types of Swiss cheese like Emmental, Sbrinz, Appenzeller or Fribourg vacherin, is melted in a caquelon ...

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.

Raclette is a specific type of cheese melted with direct heat, with the melted layer of cheese being scraped off and put over accompaniments. Fondue is a cheese sauce and can be made with a variety of cheeses, aromatics, wine and/or brandy. It's made in a pot and the accompaniments are dipped into the sauce.