Fondue fever: It’s hip to dip!

Dip, dunk, swirl, and savor a variety of food bites into fondue, and rediscover the meaning of happiness. Whether savory or sweet, it has ocassionally lifted me from moments of depression — it’s a social thing because fondue is meant to be shared and enjoyed with friends and family. The traditional Swiss fondue is perfect with girly gossip. Dip cubes of bread and pretzel in a melting pot of classic Swiss cheese, and  the conversation becomes juicy.  Turn your mother-in-law into your ally and best friend as you serve her your creation of  white chocolate fondue served with strawberries, orange sections, marshmallows, and chunks of pound cake bites for dessert. Elegant! Its versatility makes it a great food that is simple to make and ideal for entertaining. You can even involve your children in the cooking. My first experience with fondue was when my mom taught me how to make beef fondue, otherwise known as fondue bourguignonne in France.

“Fondue” comes from the French word fondre, meaning to melt. In France, fondue still refers to vegetables cooked down into a sort of puree and served with meats. The classic fondue that gave rise to its fame (and somewhat notoriety because of its rather unappetizing smell)   comes from the Swiss, who developed the classic recipe of melted Emmenthaler and Gruyere cheese. These two cheeses are combined because either cheese alone would produce a mixture that is either too sharp or too bland. The cheeses are most commonly melted in a dry white wine which helps to keep the cheese from the direct heat as it melts as well as to add flavor. The Kirsch (a clear cherry brandy) is added if the cheese itself is too young, to produce the desired tartness. The garlic is for additional flavoring while the flour or cornstarch help in keeping the cheese from separating. Traditionally, it is served in an enameled cast-iron pot (or in a ceramic or earthenware pot) over a flame. Diners use long forks to dunk cubes of chewy French bread into the molten cheese.

Here are some things I’ve learned through research as well as trial and error,  when creating your own fondue. And suggestions on how to unleash your creativity when coming up with flavors of your own.

• Use the right pot.  A variety of cookware suits different types. Use a large ceramic pot preferably. For cheese and large batches of dessert fondue, a metal-lined pot for oil-based or fried fondues. Small ceramic pots are perfect for desserts. The new-generation fondue pots are sturdier and more versatile, like those by Calphalon and Le Creuset, or practical and multi-purpose like Princess Mini Deep Fryer and Fondue Set.

• Do the two-step. Cook the fondue in a pan on your stove, then transfer it to the fondue pot for serving.

 Always make the cooking liquid a little acidic. Use a dry or semi-dry wine.  The acids help the proteins in the cheese melt smoothly.  You may use flavorful liquids and seasonings — beer or broth, not water.

• Go beyond bread cubes for dipping.  Why not dip  smoked salmon into a fondue of cream cheese or chunks of cooked chicken or shrimp in a traditional Swiss fondue?

• Work in families of cheeses. Not all cheeses make good fondue. You might mix a Swiss and a cheddar, but I wouldn’t mix Swiss, cheddar, and Gorgonzola. 

• When multiplying fondue recipes for larger crowds, remember there is less surface area to evaporate liquids, so you will not need as much as double the liquid of the original recipe.

• Sparkling cider, apple juice, or champagne may be substituted for white wine in fondue recipes.

• Fresh herbs, roasted garlic, sauteed minced onions, tomato paste, and mustard make great flavorings for cheese fondues.

• To thin, increase the heat, add a little wine, and stir vigorously.

• For fondue that is too thin, combine 1/2 teaspoon with an equal amount of wine. Stir into fondue until thickened.

• A crockpot may be used to keep cooked fondue warm.

• Wine or hot black tea are recommended accompanying beverages for fondue. Some diners claim that drinking water with fondue makes the cheese congeal in the stomach, causing digestion problems.

• Leftover fondue may be used as a topping for potatoes or vegetables.

• Refrigerate, chop, and add to omelets, frittatas, or scrambled eggs.

• For the  dessert fanatic, why not try  a concoction of peanut butter and milk chocolate to be enjoyed with bananas or brownies. Or how about  dipping a cookie or two in a coffee-based fondue?

So simple and easy to make, fondue fits perfectly into today’s fast-paced lifestyle. It may be compared to investment dressing —  it never goes out of style. Which is why I say it is always hip to dip!

Here are two of my favorite fondue recipes for you to try — one is savory while the other is sweet.

Cheddar Cheese Fondue

1/4 cup butter

1/4 cup flour

1 tsp. Worcestershire sauce

1 tsp. dry mustard

1 bottle (12 oz.) light beer

3 cups cheddar cheese, shredded

1 baguette, cubed; each cube with crust

Set the Princess mini deep fryer and fondue set and melt butter;  blend in the flour, Worcestershire sauce, and mustard.  Gradually stir in beer. Stir until mixture comes to a boil.  Reduce heat; add cheese, stir until melted. Serve with bread cubes and pretzels.

Decadent Velvety Chocolate Fondue

225g. or 8 oz. plain dark chocolate

250 ml./8 fl oz. double cream

3 to 4 Tbsps. rum or Cointreau

1 Tbsp.  granulated brown sugar (optional)

Break the chocolate into small pieces, place in the fondue pot and pour in the cream, rum or Cointreau and sugar (if using). Place over moderate heat and cook, stirring frequently until melted and thoroughly blended. Carefully transfer the fondue pot to the lighted spirit stove and serve with the amaretti biscuits, chocolate chip cookies, strawberries and banana pieces, speared on to the foundue forks as dippers.