Don’t Mind If We Fondue!
Meaning “to melt” in French, we have Switzerland to thank for this amazing mealtime method. Originating as a way to use old breads and hard cheeses in the cold winter months, fondue has developed into a gourmet food art welcome at both lavish events and fun festivities. Some reasons fondue dinners rock:
It’s social. Have everyone bring their favorite dippers to gather round the cheese pot.
It’s easy. Most fondues are a simple combination of cheese, wine and spices melted slowly then kept warm over a small flame.
It’s versatile. Whether you are feeling hearty meaty dippers, bite-sized veggie bits or just some toasted bread, how relaxed or gourmet you go is up to you.
- Cook on the stove then transfer to fondue pot. Though you cook your fondue on the stove top, you’ll need a fondue pot to keep it warm while serving. They come in ceramic, metal or enamel.
- Low heat is essential to creamy fondue. If the cheese heats up too fast it will clump and stick together.
- Shredded cheese will usually be tossed with cornstarch before adding to the liquid base of your fondue.
- Before cooking, rub the inside of your cooking / fondue pot with a clove of garlic for extra flavor.
Beer Cheese 💃 🕺 🙌
Beer cheese is the magic result of bringing a pilsner-style beer to a boil then simmering over medium-low heat while gruyere cheese, mustard, Worcestershire sauce, paprika and salt are added bit-by-bit resulting in a thick, creamy and flavorful cheese. Amazing when served with German favorites like pretzels, sausages or bite-sized roasted vegetables. Experiment by replacing gruyere with Raclette, Emmentaler, Cheddar, Fontina, and Gouda, or using a blend for even more layers of flavor.
With more famous cheeses than any other country, it is no surprise that an Italian trio is in order. Made with mozzarella, fontina and parmesan melted slowly into a hot milk base, a dry white wine is then added with cornstarch for flavor and to add some thickness. To do as the Italians do, serve with your favorite salumi, breadsticks, a nice crusty bread, tomatoes or other veggies.
Served with crisped pepperoni slices in a soft bread bowl, this is the most gourmet “pizza” you have ever seen. Beginning with a garlic butter base thickened with flour, cream and whole milk are added and thickened before parmesan and mozzarella cheese are added slowly. Seasoned with parsley and topped with crispy pepperoni, we would dive into this dip with some garlic bread, crisp breads or veggie sticks.
Since the primary ingredient in fondue is cheese, we were surprised to see this Indian-inspired recipe, since such Asian cuisines use little-to-no cheese. Impressively, this recipe has married the flavors of curry powder, turmeric, paprika, cumin, red chilis, bay leaf and others with 2 cups of your choice of cheese for a fondue like none other. Served with a suggestion of roasted cauliflower and diced red potatoes, this is one recipe you can pull out to impress an adventurous foodie.
This fondue is very similar to a traditional style with the addition of spinach and artichoke hearts. We also love the drops of tabasco for a little kick! To make the fondue, you start with a white wine-garlic mixture brought to a boil before adding the spinach and artichokes. From there, add the cheese until melted and smooth by continuous stirring. For dipping, this recipe suggests blanched baby carrots, broccoli and cauliflower with bite-sized pieces of french bread and a tart-but-sweet granny smith apple.
Short ingredient list, mega-good time. All you need for this cheesy appetizer is heavy cream, smoked gouda, regular gouda and black pepper. While simple, the smokiness of gouda is a great accompaniment to most anything. This recipe suggests serving with some fiesta chicken, but we could also see this gouda being amazing for bacon bits, roasted squash or potatoes, your favorite veggie sticks and of course – pretzels. ❤️
Dessert fondue is the sure-fire way to end the night with a bang. Since almost anything goes amazingly with chocolate, this s’mores dip is the perfect centerpiece for a plate of your favorite sweet (and even some savory!) dippables. Made with Hershey’s chocolate, half and half, marshmallows and graham cracker, it’s an easy recipe that pays off on the first bite.
Sweet and salty are a match made in heaven, especially when caramel is involved! Made by melting caramels into heavy cream then adding in your sea salt, this dessert dip is a must-try with apples, chocolate, cookies, pretzels, and even bacon.
Fondue is all about the cheese, therefore, let there be cheesecake! First, you combine blueberries, confectioners sugar and lemon juice over medium heat to create a tasty sauce. Next, you melt cream cheese, marshmallow fluff, milk and vanilla paste (or maple syrup) together slowly until just under boiling. Add your blueberry syrup, swirl it through and sprinkle with crushed cookie bits before dipping in delicious treats like berries, brownies, cookies and graham cracker.
Find all the cheese you need for your fondue in our Cheese Market!
February 26, 2020