One Delightful Fondue of Switzerland
This post was originally published on February 4, 2010.
If you are yet to discover fondue, now is a perfect time. Fondue, (FAHN-DOO) came from the French word fondre, meaning "to melt." While fondue is often thought of as sophisticated eating enjoyed by adults for decades, its humble beginning marked a tradition of true character and good food.
Chocolate
When cheese fondue became well-known in the United States in the 1950s, people took inspiration to new fondue varieties and discovered the goodness of melted chocolate for dessert. Prime taste in chocolate fondue is distinct from the original state of its every source of chocolate, the cacao beans.
Fondue is easy and fun to prepare. Any food cut into bite-sized pieces can be dipped into cheese fondue or chocolate fondue. Roasted potatoes, fresh or steamed sliced vegetables, peppers, fresh fruit chunks, cooked sausages, cooked chicken (skin removed), diced meats, and crusty bite-sized bread are terrific for your cheese fondue.
Chocolates go with fresh fruits and vegetables, marshmallows, pretzels, oreo, Graham, and your favorite crackers. If you think sweetly-baked goodies would be great dipped in cheese, then it probably will, after all, everything is worth a try. As tradition goes, if you drop your food into the pot, you have to kiss the person next to you! Now that makes your fondue more than just delicious!
Fondue is a communal dish that observes etiquette. At a fondue party, a fondue fork is always provided. It is a two-serrated line fork used to spear food in fondue eating. Whatever you think will work just fine, do it.
DO
- Begin by spearing a piece of fruit or bread using a fondue fork.
- Dip into the communal pot and gently swirl to coat the food.
- Allow to drip a bit before you put the food in your mouth.
- Be sure the fondue coat is cool enough not to burn your lips
- Dip food into the pot with your fingers, aside from spreading germs, you will burn yourself.
- With meat fondues, use a dinner fork to slide the meat off the dipping fork onto your plate.
Where to eat the best Fondue in the world
If you are yet to discover fondue, now is a perfect time. Fondue, (FAHN-DOO) came from the French word fondre, meaning "to melt." While fondue is often thought of as sophisticated eating enjoyed by adults for decades, its humble beginning marked a tradition of true character and good food.
How Fondue Began
Fondue is originally a tradition of Switzerland that involves dipping pieces of bread into a pot of melted cheese that is keep warm over a small flame called a rechaud, or a burner.
This Swiss tradition began in the 18th century when isolated villagers in the Alps of Switzerland relied mainly on old cheese, old wine, and old bread for food during the long winter months. The Swiss would melt hardened cheese with the wine in a pot heated over the fire, and dip their bread into the melted cheese for a satisfying meal. The first fondue was born.
The tradition was promoted as a Swiss National Dish by the Swiss Cheese Union (Schweizerische Kaseunion) in the 1930s and soon became popular in North America during the 1960s. Modern fondue began when recipes of fondue desserts took off by dipping chunks of fresh fruits, cakes, and pastries in a caquelon of melted caramel, marshmallows, honey, coconut, and chocolate.
CheeseThe tradition was promoted as a Swiss National Dish by the Swiss Cheese Union (Schweizerische Kaseunion) in the 1930s and soon became popular in North America during the 1960s. Modern fondue began when recipes of fondue desserts took off by dipping chunks of fresh fruits, cakes, and pastries in a caquelon of melted caramel, marshmallows, honey, coconut, and chocolate.
Cooking Fondue
The trick to a perfect cheese fondue is to maintain smoothness in cheese. Heat the cheese until its melted, but never beyond its melting point. Serve your fondue warm. Melted cheese gets stringier as it cools and will not be as delicious and fun for dipping.
For successful cheese fondue, do not use unfamiliar wines for liquid, or anything you think may just go for that matter. A good liqueur helps melt the proteins in the cheese more smoothly, so a few tablespoons of your best white wine will go the way. Another option is apple cider, it tastes great just like white wine.
Chocolate
Every detail of origin from where the cacao tree is grown, as well as harvest and fermentation performances, all contribute to the uniqueness of the flavor of chocolate. Intensely rich chocolates mark a tradition of what a real chocolate fondue must be.
A Classic Chocolate Fondue Recipe
For an impeccable chocolate fondue dessert, use the best chocolate you will find, add flavorful liquid, and serve in traditional caquelon with bite-sized fresh fruits, amaretto, and biscotti for dipping. Everyone would love sweetly baked brownies, angel cakes, sponge cakes, and ladyfingers dipped in deep chocolate.
Fondue is easy and fun to prepare. Any food cut into bite-sized pieces can be dipped into cheese fondue or chocolate fondue. Roasted potatoes, fresh or steamed sliced vegetables, peppers, fresh fruit chunks, cooked sausages, cooked chicken (skin removed), diced meats, and crusty bite-sized bread are terrific for your cheese fondue.
The Fondue Etiquette
Fondue is a communal dish that observes etiquette. At a fondue party, a fondue fork is always provided. It is a two-serrated line fork used to spear food in fondue eating. Whatever you think will work just fine, do it.
DO
- Begin by spearing a piece of fruit or bread using a fondue fork.
- Dip into the communal pot and gently swirl to coat the food.
- Allow to drip a bit before you put the food in your mouth.
- Be sure the fondue coat is cool enough not to burn your lips
DO NOT
- Touch the fork with your mouth because your fork will go back into the pot.
- Double-dip. Once a dipped food has been tasted, it should never be returned to the pot.- Dip food into the pot with your fingers, aside from spreading germs, you will burn yourself.
- With meat fondues, use a dinner fork to slide the meat off the dipping fork onto your plate.
The Proper Rechaud
Disclaimer:
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Picking the proper pot creates a perfect fondue experience. The rechaud is a one-piece setup, plate, legs, and heating deck. An authentic, right down to the traditional wrought-iron burner is the best deal when it comes to stability and safety. Splattered hot cheese or chocolate is not anyone's idea of romance.
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The ceramic pot is safe for use on a cooktop, in the oven, or with any traditional fondue burner.
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