Yes, I made a silly wordplay with the title. I'm allowed to do that on occasion. So, today, we're going to be talking about fondue in case you haven't guessed already. I'm going to share some favorite recipes and some tools you might find helpful (any links to Amazon are affliate links and I do get a little kick back if you place an order through my link, fyi).
First off, here's a few things that I really like about fondue, it's easy, it's good for using up leftovers, and there's something about sharing not just a meal but a communal pot when you eat that draws you together.
The first time I ever made fondue, I spent a LOT of money on cheese, used a pot that was heated with a sterno and did not have a very pleasant experience. Most of my money went in the trash that night because it just would not come together. If your fondue goes south, cry a little and eat your sides and try again another day. You will one day figure out the right recipe for you and your pot.
Chocolate fondue printable version here
4 bars of Toblerone (the 3.5 ounce kind, not too big not too small)
1/2 cup of heavy cream (You can use milk but cream makes it better)
Optional splash of liquer (orange, cherry, almond, coffee, whatever you like)
Place all ingredients in electric fondue pot set on warm and stir till it's delicious and melty. This can be done on the stove top or microwave and then transferred to a fondue pot. Can also be made ahead of time, stored in fridge and then heated in microwave.
Dip your favorites:
Cheese Fondue printable recipe here
A clove of garlic cut in half
1 bottle of white wine (make sure it's delicious, you'll only use a cup plus a smidge)
lemon juice (fresh squeezed if possible if not the bottle is there for a reason)
7 ounces of Gruyere (grate it yourself)
7ounces Emmental (grate it yourself)
1 tablespoon cornstarch
Rub the inside of the fondue pot with the cut side of the garlic, you want to get the oils all over it for all the nomnoms. Add 1 cup plus 2 tbsp of wine plus just a teaspoon of lemon juice to the part and warm them (you don't have to turn the pot up very high, just above warm should get you there). When they start to steam but before they boil, slowly start adding in the shredded cheese and stir in a figure eight. Once all the cheese is melted, dissolve the tablespoon of cornstarch in a tablespoon of wine until the cornstarch is completely dissolved and then stir into the fondue, bring it to a slow boil, stir until thickened, and then reduce temperature to warm.
Dip your favorites:
steamed small potatoes
Some notes on this recipe, you can use other cheese if you can't find these. A nice aged cheddar would do, an American swiss, provolone could add some stretch but not much flavor, you can use all one cheese or several different, play around and see what you like. The cheese can be fickle so be careful not to get it too cold or too hot. I've heard that if it starts to break apart, you can add a little more lemon juice to bring it back together. If this recipe seems a little too scary for you, you can also just toss the cheese with the cornstarch before adding it to the liquids and melting it in that way.
I would also highly recommend trying oil in your fondue pot and using it to cook small pieces of meats, tempura veggies (just have a bit of the batter there and dip what you want in it), bread (bread is so amazing fried, not dough balls, actual bread), some veggies. It's super messy so lay out an opened and flattened paper grocery bag to help contain the mess but it's fun and delicious.
Next up, my recommendations on what pots to get or use.
1. Don't get an open flame unless you're serious about learning how to use it and plan on fonduing on a regular basis so you don't lose the skill.
2. A Cuisinart Electric, it's standard, a little pricey but way less expensive than going to the fondue restaurants.
3. If you can find a used one, Rival, Oster electric pots are both highly rated. I didn't find any available on Amazon (DO NOT pay the $100 price tag on these, they were $30 pots when new).
4. You could use an instapot set on yogurt or will a bowl set in top and as a double boiler but that doesn't look very pleasing.
5. You could also use a hot plate set very low with heavy bottom pot, but make sure you stir often to prevent burning.
And that's about all the information I have for you on fondue today. If you have any questions, just drop them in the comments. And since you made it this far, here's a bonus dessert fondue recipe for you. And here’s a link to my Pinterest board with some fondue type recipes that don’t require you to have a fondue pot, though a crockpot or cast iron skillet may come in handy.
Tiramisu Fondue printable recipe here
2/3 cup brewed coffee, strong
2 3/4 cup powdered sugar
3 1/2 ounces semisweet chocolate (chop a bar or chocolate chips will work)
5 ounces mascarpone (ricotta might also work)
A package or two of ladyfingers (I'm sharing a link so you can see them, they might be overpriced)
Pour coffee into fondue pot, add powdered sugar, stir to combine. Add in chopped chocolate while heating gently. Once melted, add the mascarpone, stir until combined. Dip your ladyfingers in and enjoy your super easy tiramisu!