How to Make Fondue

Your fondue pot serves a communal meal. Cooked food can be placed on sectioned plates with space for cooked and raw meats and sauces. Serve bite-size food, and eat with a separate fork. Each person can consume 6 ounces each of meat, chicken, fish, cheese, fruit, and vegetables. Invest in a combination fondue pot that works with cheese, meat, and chocolate.

Fondue 101
Use quality shredded cheeses of the same family. Fondue pot heat should be low so cheese cooks smooth. Use a dry or semi-dry white wine (beer is good, too) and be creative with seasonings, diced vegetables, chicken, shrimp, ham, or bacon. During the meal, if the cheese fondue becomes too dry, add wine; too runny, add cheese.

Dry meats before being placing them in the oil. Putting half oil and half clarified butter in your fondue pot fries up tasty meat and potatoes. Meat, chicken, and vegetables can be cooked in the same oil. Fish needs a separate fondue pot and takes less time to cook.

Raw vegetables, fresh fruits, French breads, pretzels, chips, cakes, and cookies are the most common dippers. Salad will go nicely with your fondue.

A Final Note
Ceramic fondue pots work well with chocolate or cheese. A heavier metal fondue pot is required to handle oil temperatures of 400 degrees. Candles will not cook meat but work well with chocolate. Many inexpensive fondue pot accessories are available to make dining easier. Test your fondue pot the day before the meal; make sure it operates properly.

Start simple. A basic cheese fondue of wine and Gruyere and Emnenthaler cheeses seasoned with garlic, lemon, nutmeg, paprika, and a bit of cherry brandy will delight guests. Never boil cheese or chocolate fondues. Combine Toblerone chocolate, light cream and vanilla in your fondue pot to recreate chocolate fondue of the '70s.