Fondue is fun and easy to make at home! Featuring more than 40 sweet and savory recipes—from creamy cheese concoctions and decadent desserts to hot pots and more—for delicious fondues and homemade dippers. You’ll also find helpful equipment and serving tips to make any fondue party a success.
What’s not to love about the classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it’s also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night. The recipes in this book offer a range of fondue fare—from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. Add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, these mouthwatering recipes are sure to inspire fun dinners with family and friends.
Cheese Fondues Classic Swiss fondue Queso fundido Parmesan & artichoke dip fondue Smoked salmon fondue with cream cheese & dill Brie fondue with mushrooms & herbs Cheddar & ale fondue
Oil Fondues Shrimp & scallop fondue with chipotle tartar sauce Chicken fondue with spicy peanut sauce Swordfish fondue with lemon-caper rémoulade Beef fondue with creamy horseradish sauce
Broth Fondues Mongolian hot pot Shabu-shabu Chicken fondue with romesco sauce Thai curry hot pot with seafood
Sweet Fondues Bittersweet chocolate fondue Mexican chocolate fondue with orange essence Dulce de leche fondue White chocolate-espresso fondue
Classic Swiss Fondue
Emmentaler cheese, 1⁄2 lb, cut into 1⁄2-inch cubes Gruyère cheese, 1⁄2 lb, cut into 1⁄2-inch cubes cornstarch, 1 1⁄2 tbsp garlic, 1 clove, halved lengthwise dry white wine such as Alsatian Riesling or Sauvignon Blanc, 1 3⁄4 cups kirsch or brandy, 2 tbsp (optional) fresh lemon juice, 1 tbsp freshly grated nutmeg, pinch Kosher salt Accompaniments of your choice: crusty bread cubes, warmed cooked potato pieces, warmed cooked sausage slices, blanched thick asparagus spears
In a bowl, toss the Emmentaler and Gruyère cheeses with the cornstarch and set aside.
Rub the inside of a fondue pot with the cut sides of the garlic halves; discard the garlic. Pour the wine, kirsch (if using), and lemon juice into the pot and bring to a simmer over medium-low heat. Gradually add the cheeses, a handful at a time, and stir gently until the mixture is creamy and the cheeses are completely melted. Stir in the nutmeg. Taste and adjust the seasonings, adding a little salt if needed.
When ready to serve, place the pot containing the hot fondue in its stand in the center of the table. Light the fuel burner according to the manufacturer’s instructions and set to low heat. Serve right away with fondue forks and the accompaniments for dipping.
Seasoned authors, Bob and Coleen Simmons have been writing cookbooks and food-related articles for more than thirty years. They are the co-authors of Williams Sonoma Wine &Food and Essentials of Roasting, as well as Tapas Fantasticas and dozens of other titles.