19 Fondue Recipes for Hot Date Nights (2024)

FAQs

What foods are good to fondue? ›

You can dip any meat you like, but we recommend filet mignon, sirloin, or ribeye beef. You can also choose a variety of vegetables to dip. This recipe makes enough fondue for four people. If you're a fan of fondue, you'll want to serve up the best cuts of meat for dipping.

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.

Bread, Crackers, and Chips

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.

In my book, I include recipes for variations like chipotle or spicy bean fondue which go nicely with the fresh tortillas, etc. Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

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. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Instructions. Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes.

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

What cut of steak is used for fondue? ›

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

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.

Like any other food fad, the fondue was not meant to last as a trend. By 1999, amid allegations of corruption and concerns over the high costs of cheese subsidies and fondue's decline in popularity, the Schweizer Kaseunion collapsed.

In addition to cheese and a fondue set, you'll also need tasty accompaniments to dip in. Artisan bread or baguettes, apples, pears, raw or lightly cooked vegetables, roasted potatoes, and even nontraditional options like meatballs, crispy bacon, soft pretzels, and potato chips are delicious when dunked into the pot.

Accompaniments often include potatoes, cornichon, and pickled pearl onions. Accompanying beverages are white wine, tea, and occasionally a glass of kirsch. Although locals consider fondue a main course, you'll be able to enjoy it as an entree or an appetizer as you dine in the Swiss Alps.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.