Sweet and Savory Fondue Recipes (2024)

FAQs

Can fondue be sweet or savoury? ›

It doesn't get more classic than fondue. Whether you're serving it up as an easy appetizer or as the cherry on top dessert to your dinner party spread, it's a simple but effective dip perfect for sweet and savory pairings.

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.

Pairing your fondue with crispy potatoes provides the same gooey, savory, rich combination as cheese fries. You can get creative with this one and make homemade french fries, roasted or baked potatoes or potato chips. If you opt for potato chips, you might also want to try tortilla chips for homemade cheesy nachos.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

DON'T: Double dip.

Since fondue is a communal meal, dining etiquette says to avoid double-dipping. Also, don't put the fondue fork in your mouth.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. You can fondue peanut oil, grapeseed oil, and sunflower seed oil.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

What meat and vegetables are good for fondue? ›

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

Before you serve fondue, suitable starters include some dried meat (e.g. Bündnerfleisch, Walliser jerky or Mostbröckli), raw vegetable sticks with a light quark dip or a fresh, crunchy salad. But you certainly don't need a starter – you can simply dive straight into this rich dish.

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

Accompaniments often include potatoes, cornichon, and pickled pearl onions. Accompanying beverages are white wine, tea, and occasionally a glass of kirsch. Although locals consider fondue a main course, you'll be able to enjoy it as an entree or an appetizer as you dine in the Swiss Alps.

We know more about the delicate act of balancing sweet flavours with savoury than we think. It's why you find fruit, jam, and honey on your cheese plate, and sugar is probably hiding in some of your favourite savoury foods and dishes: curries, Asian dishes and cured meats are rarely made without sugars of some sort.

The most basic difference between the two is that sweet food has a dominant taste of sugar or honey, while savoury food is full-flavoured and predominantly salty.

First the basics. Cheese fondue is cheese (or several different cheeses) melted in a pot with white wine and eaten with bread. With raclette, the usual custom is to take a block of cheese, grill it and then scrape off the melted, or slightly crispy, part. Raclette offers slightly more freedom to your meal.

As you can imagine, cheese is by no means the only type of fondue. Fondue bourguignonne is a variation featuring hot oil instead of cheese, and chunks of meat in place of the bread.