A fondue menu is fun, tasty, and interactive; serve a three-course fondue meal for a dinner party people are sure to remember.
What is fondue? Fondue was derived from āfrondreā which is the French word meaning to melt. Fondue has come to mean any type of hot food served in a fondue pot into which other foods are immersed. Some fondues, such as meat, are dipped into hot oil or broth to cook them. Others such as cheese fondue are a melted substance into which other foods are dipped and then eaten. Fondue pots are placed on the table; they are generally heated by cooking fuel like Sterno. Ingredients are presented to guests in small bite-sized chunks. The guests use long skewers called fondue forks to prepare their own food at the table. Each guest usually chooses their own color of fondue fork to identify their own food.
A delicious appetizer, cheese fondue is gooey and luscious. Serve it with chunks of firm bread, apple, and raw vegetables to dunk.
1 lb. grated Gruyere cheese
1 lb. grated Emmenthal cheese
1 large clove of garlic
2 c. white wine
1 TBSP corn starch
Ā¼ c. kirsch liqueur
Ā½ tsp white pepper
Ā¼ tsp ground nutmeg
Cut the garlic clove in half and rub the inside of the fondue pot with garlic. In a small bowl blend the corn starch into the white wine until it is smoothly dissolved. Place the grated cheese and the corn starch ā wine mixture into the fondue pot. Alternatively, you may create the initial mixture over the stove and transfer it to the fondue pot when you are ready to serve. Over low to medium heat, cook the wine and cheese, stirring constantly until the cheese is smooth and melted. Add the kirsch, white pepper and nutmeg and stir for several more minutes before serving.
This classic beef fondue is tender and delicious. For the calorie-conscious, seasoned beef broth can be substituted for the butter and oil blend in this recipe.
Steak, cut into Ā¾ inch cubes. (Allow 1/3 lb. per person.)
Melted Butter, approximately 2 cups per fondue pot
Corn or canola oil, approximately 2 cups per fondue pot
Place a mixture of half butter and half oil in a fondue pot until it is filled nearly to the halfway mark. Pre-melting the butter saves time since the mixture will not take so long to reach the proper temperature. Once the butter and oil mixture is gently buttering, steak cubes can be placed in it. Each person can cook their steak to their own taste.
Serve the beef with a variety of prepared or homemade dipping sauces. Some popular ones include:
- sour cream and horseradish sauce
- barbeque sauce
- garlic butter
- blue cheese dressing
- soy and ginger sauce
Serve with rolls or French bread and a generous green salad. Large mushrooms and vegetable pieces may be cooked in the oil along with the beef.
Few things are as pleasurable or as decadent as warm chocolate. Chocolate fondue will leave your guests happily sated.
12 oz. of semisweet chocolate chips (dark or milk chocolate may be substituted)
1/3 c. heavy cream
1/3 c. milk
2 TBSP liqueur (may be omitted) such as coffee, chocolate, mint, or fruit-flavored liquors. Rum and brandy also work well.
Items to dip
- cubes of pound cake
- banana chunks
- large marshmallows
- slices of frozen candy bars
- firm brownie chunks
Combine all of the ingredients in a fondue pot, stirring constantly until the chocolate is melted and smooth. Spear and immerse assorted dipping items.
Do not eat food straight off of the fondue forks; not only is it unsanitary, but the fork can get extremely hot. Instead, use a dining fork to remove the food onto a plate and eat it from there.
- If you can borrow extra fondue sets so you have one for each course, you will not have to wash your fondue pot between courses.
- If you have more than six people for dinner, you may want to consider multiple fondue pots for each course.
- You may want to heat each fondue over low heat on the stove and move to the fondue pot before serving; this can speed up the process as the fondue pot can take a while to heat.