Do You Fondue?

Fondue originated in Switzerland in the late 1800’s.  In the 1930’s fondue, in the form of a cheese and wine, was endorsed by the Swiss Cheese Union to promote their cheese. The union even sent fondue sets to its troops during World War II. The name fondue comes from the French word fondre which means to melt. Typically recipes would call for white wine, flour, gruyere and Emmentaler cheeses.   It later gained tremendous popularity in the 1960’s and 70’s and was also in other recipes including chocolate and as a way of cooking meat and seafood in a broth or oil. According to my inquisitive mother, she was eating fondue before the trend even started.  She happened upon it at classy a dinner party.  Once the trend began, it was very common at many swanky 70’s parties.

What you need is a fondue pot or chaffing dish with a sterno or other source of heat under it like alcohol or butane.  Then put all the ingredients together and slowly melt it together.  Traditionally a long fondue fork stabs the item to be dipped. Then it gets doused into the melty fondue concoction and twirled until coated.  It is considered bad etiquette to double dip, so make it a good one. It’s a faux pax to let your fondue fork touch your mouth so you may want to eat it off of your plate with a traditional fork.

Chocolate Fondue

½ C Heavy Whipping Cream
12 Oz Semi-Sweet Chocolate
1T Brandy

Strawberries, firm brownies, pound cake, angel food cake, meringues, bananas, mango, marshmallows, etc.

Warm the cream and then stir in the chocolate.  Keep stirring until it is completely melted and then add the brandy at the end.  Make sure that the chocolate doesn’t burn by adjusting the heating levels with your burner lid.

Swiss Cheese Fondue

1T Flour         

1 C White Wine
Pinch of Garlic Powder
1 C Shredded Swiss Cheese
Cubed French bread, carrots, mushrooms, apples, broccoli, meatballs,

Heat the flour, wine, and garlic powder in the fondue pot.  Slowly stir in the cheese until melted. 

Dip and enjoy!

Apple Cider Cheddar Fondue

1 C Apple Cider

1t Lemon Juice
1T Cornstarch
2 C Shredded Cheddar Cheese
Dash of Nutmeg
Cubed French bread, carrots, zucchini sticks, red peppers, roasted potatoes, mushrooms, and apples

Heat the cider, lemon juice, and cornstarch.  Slowly stir in the cheese until melted. Add a dash of nutmeg.

Dip and enjoy!