I want to incoorperate a 'family fondue night' but I know absolutely nothing about fondue?!?

Question

My son is really into dipping things now so I think he would love to do something like this. Also, does the meat *have* to be cooked in the pot or could I precook it myself and just plate it by the fondue pot? Does anyone have any tips, recipies, or fondue pot brand reccomendations? I've been searching online, but since I know nothing about this subject I really don't know if it is worth it to spend 140 on a set.

Thanks

Answer 1

You don't mention how old your son is, but if he's under 9 or so, I would NOT let him cook fondue w/ hot oil!!!  Just too dangerous.  And you can probably find a used set at a thrift store for under $5.  The forks are what's fun!

You can cook in simmering broths, flavored w/ wines, herbs, and nice stocks.  Or, as you mentioned, serve cooked foods to be dipped into melted cheese.  (again be careful he blows his cheese off to cool it before jabbing it in his mouth, esp the shallower the volume of cheese sauce gets!)

Fondue, I've found, is all about the prep.  The prep takes awhile, and you need LOTS of fridge space to keep everything cold until meal time.  So do it on a day right before you do your weekly shopping!

You don't have to have a huge selction of meats and sides like the fondue restaurants.  Just pick 1 meat, maybe 2, and 1 side veggie, maybe 2.  Let the variety come from the dipping sauces.

Your son will probably also love a chocolate fondue for dessert.  Strawberries and bananas are great things to dip, and stay on the fork well.

Curried Yogurt Dipping Sauce

•1 cup plain yogurt

•1 teaspoon fresh lemon juice

•1 teaspoon fresh lime juice

•3/4 teaspoon curry powder

•1 tablespoon water

•11/2 teaspoons garlic, chopped

Combine yogurt, lemon juice, lime juice, curry powder, water and garlic in a food processor or blender and process until smooth. Cover and refrigerate until ready to serve. Serve with shrimp, chicken and/or vegetables.

-- From The Everything Fondue Cookbook by Rhonda Lauret Parkinson

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Swiss Cheese Fondue

--The Melting Pot

4 OZ White wine

1/2 TSP Garlic, chopped

SQUEEZE Fresh lemon

1 C Emmenthaler Swiss cheese, grated

1 C Gruyere Swiss cheese, grated

1 TBL Flour or cornstarch

5 TURNS Fresh ground pepper

5 Dashes Nutmeg

1 TBL Kirschwasser cherry brandy

~Breads, cubed (French, Pumpernickel, Rye)

~Granny Smith apples, chunked & washed in citrus water to prevent browning

~Vegetables, cut (Cauliflower, Carrots & Celery)

1. Mix the flour, Gruyere, & Emmenthaler cheeses together. The flour will help keep the creamy texture.

2. Heat the white wine in the fondue pot. Once hot, stir in the garlic and lemon.

3. Slowly add cheese mixture while continuously stirring with a fork.

4. As the cheese melts add more until you achieve the proper consistency (warm honey).

5. Once the cheese is creamy, sprinkle nutmeg sparingly over the top.

6. Lastly, add the Kirschwasser brandy around the side of the pot and blend together.

All dipping items should be skewered and dipped in the cheese. Be careful of the sides and bottom of the fondue pot; the cheese tends to be hotter there.

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Classic Cheese Fondue

Cheeses have different fat and moisture contents and therefore react differently to heat. When making fondue, select cheeses that melt well and yield a smooth, creamy consistency.



1 garlic clove, halved

2/3 cup dry white wine

1 tsp. fresh lemon juice

10 oz. Emmentaler cheese, grated

10 oz. Gruyère cheese, grated

1 Tbsp. cornstarch

3 Tbsp. kirsch (cherry brandy)

Pinch of freshly ground white pepper

Pinch of freshly grated nutmeg

Pinch of paprika

1-lb. loaf French bread, cubed

Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.

In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.

When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.

--Williams-Sonoma

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Chocolate Fondue

It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate.



1/2 cup heavy cream

8 oz. semisweet chocolate, chips or finely chopped bar

1 tsp. vanilla extract

1 pound cake, cut into 1-inch cubes

2 pints strawberries, rinsed and hulled



Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.

In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in

Answer 2

Fork and pot suggestion: go to Goodwill. Find some there, then decide if you like doing fondue. If you do, go buy a set.

If you want a meat fondue, the point pretty much is to cook it at the table. How old is your son? If he's young, I would skip the meat fondue. It's probably not the best choice for the wee ones. The oil is very, very hot and it sometimes spits and splashes when you put the meat in. You also need to know a bit about how well-done you like your meat (and be able to figure out how long to cook it). It's also pretty tempting for people to want to eat what they dip off the fondue forks. You can't do that with meat fondue or you'll burn yourself on the fork.

I would suggest starting with a cheese fondue. It's more fun and less likely to burn you. It's a bit more of a production, but overall it's more family-friendly.

Cheese fondues are reasonably easy to make and have a much lower risk of causing burns.  

Answer 3

if it's like cheese..yea you cook all the food before you dip it..it's so worth it.. and the choclate one is good too :)