Types of Fondue

In the 1800s, Swiss villagers combined wine with over-aged Emnenthaler and Gruyeye cheeses to create a sauce for dipping stale crusts of bread. When fondue pots were the rage in the '70s, cooking meats and vegetables was fashionable, and sweet German chocolate melted with light cream filled dessert fondue pots. That was just the beginning.

For Starters
Puree garbanzo beans, garlic, black pepper dill, nutmeg, tofu, and lemon juice for a vegetable fondue; cook on stovetop, then transfer to a fondue pot to keep warm. Serve with raw vegetables or bread.

Mexican Fondue is served chilled from your fondue pot. This blend of chili sauce, cream cheese, cream, Tabasco sauce and spices goes with bread, crackers, or chips. Add onions and browned ground beef, heat up the fondue pot, and serve with tortilla chips.

The Main Event
Place oil, broth, or oil and butter in your fondue pot to cook cubes of beef, chicken, or fish.

Be aggressive. Get one fork cooking with boneless turkey breast and another with chunks of new potatoes. Serve with gourmet sauces (no catsup, please).

Mix ground beef, onions, breadcrumbs and seasonings; form into 1-inch meatballs with a cube of your favorite cheese pressed inside. Place in wire spoons to cook. Dip in barbecue, tomato-basil or honey mustard sauces.

Turn fondue pots into an Italian festival. Into 1 x 2-inch pieces of bread dough fold pepperoni or cooked Italian sausage and mozzarella cheese, or even a little ricotta or feta cheese. Seal edges tightly, fry until golden brown. Dip in pizza sauce and Parmesan.

The Grand Finale
Dessert is not just chocolate anymore. Try marshmallow creme, whip cream, chocolate and peanut butter in your fondue put. Or instead of peanut butter, add caramels. To the caramel fondue add butter, brown sugar, condensed milk, vanilla and corn syrup for a toffee fondue. Marshmallow creme, butter, chocolate and kahlua in your fondue pot will spread a little cheer.