Everything You Want to Know About Fondues Recipes

It’s still winter, for most of us it’s still cold and we still crave warming meals. So I’ll haul out my soap box again and do one more post on easy, fun, filling cold weather meals.  This may be the most fun and easiest of all; in a word FONDUE.

The first time I fully appreciated the simplicity, charm and versatility of fondue was, appropriately, in Switzerland. Friends had invited us to their home for dinner. After a glass of wine before the fire, the hostess asked her husband to heat up the two ceramic pots sitting on the sideboard and me to help her carry in dinner. Intrigued, I followed her into the kitchen, where there was a tray waiting with ingredients. She took a bowl of blanched vegetables, and another of chicken tenders threaded ribbon style on skewers from the refrigerator. Then she led me into “The Cold Room” off the kitchen, where she cut a large wedge from a huge wheel of Swiss cheese.

By the time we returned to the den, the pots were heated, one holding white wine and the other wine and cider. Into the latter, my hostess put some sprigs of fresh rosemary and the chicken to cook while she prepared the cheese fondue, which we ate by dipping chunks of bread from a local loaf and the vegetables. When the chicken was gone, the broth was ladled into cups to wash down the meal.

It was delicious, but dessert was still to come. The hostess rinsed out the liner from the pot which held the chicken, poured in little cream, added chunks of both dark and light chocolate and a stick of cinnamon. She put the liner back in the pot, melted the contents over low heat, and produced a platter of fresh fruit.  We ate the chocolate dipped fruit while sipping coffee and brandy; the perfect end to a wonderful dinner; a dinner that I always remember as being the most comfortable, stress free yet  truly gourmet meal I have ever eaten.

I’ve included my Swiss friend’s recipe below. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, as well as cleared with so little fuss that night, but I’ve tried many cheese fondue recipes since and there are many using different cheeses, but none have been as easy, foolproof and tasty as this.

As for the meat fondue, there are many recipes for that as well. Frequently they recommend using oil for part or all of the liquid. I, personally, have found that oil is far messier, or should I say greasier? The drips can burn, are harder to clean, the flavors don’t merge as well in the cooking liquid and it can taste the food.

Pizza sauce is another alternative suggestion for fondue and I can understand its appeal, especially for children, but I find it rather limited in its options. It’s a more casual dish, lacking the versatility of being served at different types of functions or accepting of a large variety of dippers. However, it would definitely have a place at a Super Bowl party as well as a family meal; is more economical than ordering a pie and easier than trying to make one.

I really would recommend a Fondue Pot, but any fondue can be made on a stove top and served over a candle to keep it warm. If you have to use a stove, lift the saucepan regularly to prevent clumping and stir frequently over the candle to prevent sticking to the sides of the pot.

A TRUE SWISS FINDUE: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
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6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.

MEAT FONDUE:  4 servings will require about 2 lbs. total—mixing meats is fine.
2lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2lbs London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
Skewers
1quart of liquid, wine, broth, or juice appropriate to choice of meats.
Chutneys or sauces of choice to accompany the meats for dipping.
It’s easier to have the meat placed on the skewers before presenting for cooking. These meats cook at different speeds and mixing them could cause problems.  Leave the shrimp whole. Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer.  Thread the chicken strips ribbon style on the skewers.
For the London broil: Freeze the meat, then sear it quickly in a very hot pan, under a high broiler or best in a high fire on a grill to get a char on the outside, but make sure it’s still raw in the center. This can be done well in advance. If not using at once, return to the freezer. About 2 hrs. before serving, remove from the freezer and allow to thaw slightly. This is the best way to cut it in thin, even strips which can be threaded, ribbon style on the skewers. It can then be cooked to desired doneness in the hot broth.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness, especially for the beef.
The finishing touch is to dip the cooked meat in a sauce before eating.