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.

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

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.

The best cheese for fondue is a buttery, creamy cheese that melts smoothly. 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.

Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in fondue cheese.

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.

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. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

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.

Any meat can be a fondue treat

You can absolutely use pork, chicken, or even seafood in your fondue instead. For pork, go for pork loin (not tenderloin), which is a thick cut with a little fattiness that will keep it soft in the fondue pot. Both light and dark chicken meat will work, but chicken breast is ideal.

What vegetables are good in fondue? ›

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.

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.

Religieuse / Grossmutter

If the heat is on too high or if you don't eat the cheese fondue quickly enough, a thin layer may start to cook on the bottom of the pot. This hardened cheese crust carries the name of la religieuse (the nun) in French-speaking Switzerland.

America is the melting pot in which all the nations of the world come to be fused into a single mass and cast in a uniform mold.

Some of the healthiest cheeses are feta and goat cheese, which are better for lactose intolerance. Cottage cheese and ricotta have more than 11 grams of muscle-building protein in a single serving. Swiss cheese is naturally lower in sodium, so it is a good option for people with hypertension.

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.

For cheese, hot oil or broth fondue burners, you must use the fondue fuel indicated by the manufacturer of your fondue burner. It could be in a liquid form (alcohol) such as the blue liquid fondue fuel below, or gel fuel.