Editors of Adams Media - The 50 Best Fondue Recipes. Tasty, Fresh, and Easy to Make!

Avon, Massachusetts

For a while, fondue seemed to have gone the way of leisure suits, bellbottoms, hot pants, and other staples of the 1970s. But (thankfully) unlike fondues sartorial counterparts, the Swiss-inspired dining experience seems poised for a comeback. Why not? Fondue affords an easy, fun, and inexpensive night in, whether youre planning a fondue party with ten of your closest friends or a quiet romantic dinner for two.

Versatility, perhaps, is fondues greatest asset. With the right ingredients, you can create deliciously cheesy main courses, mouth-watering veggie appetizers, and decadent desserts sure to leave your guest clamoring for just one more bite. But the ease in which you prepared your applause-worthy interactive dinner will be our little secret.

So, why is fondue becoming trendy again? People are rediscovering fondues basic appeal. There is something infinitely satisfying about gathering together around a communal dish to enjoy a meal. Not to mention the fact that everyone can cook the food according to his or her own preference.

And just as the modern host has evolved since the 1970s, so to has fondue. Fondue is no longer limited to the high-caloric indulgences in fatty meats, heavy cheeses, and rich chocolate. This collection includes many choices that will appeal to health-conscious fondue lovers, like Skinny Dip or Chicken and Spinach with White Wine.

Of course, with fondue, indulgence is always an option! From shrimp with peppercorn dip, to pork balls in coconut and lime, to a new take on childhood-favorite smores, The 50 Best Fondue Recipes provides you with lots of ideas for special occasion meals and parties that will wow your guests.

While hosts are rediscovering its value as a conversational icebreaker, fondue has evolved into more than just a party food. Serving food fondue-style is a great way to liven up the weekday family meal. And nothing beats a chocolate fondue for two served over an open flame to enhance the romantic atmosphere for Valentines Day or a special anniversary.

Start dipping today!

Italian Cheese Fondue

Warm, salty, familiar flavors mingle in this classic fondue. Dont skip the step that involves garlic it imparts a wonderful aroma to the dish.

Serves 46

Ingredients

12 ounces provolone cheese

7 ounces Gorgonzola cheese

1 tablespoon plus 2 teaspoons flour

teaspoon dried oregano

teaspoon garlic powder

7 ounces Asiago cheese

1 garlic clove

1 cup dry white wine

1 tablespoon plus 1 teaspoon lemon juice

Italian breadsticks, for dipping

1. Finely dice the provolone and Gorgonzola cheeses. Mix the flour with the oregano and garlic powder. Toss the two cheeses with the flour and spices. Crumble the Asiago cheese into the mixture.

2. Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the saucepan and warm on medium-low heat. Dont allow the wine to boil.

3. When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Dont allow the fondue mixture to boil.

4. When the cheese is melted, turn up the heat until it is just bubbling and starting to thicken. Transfer to a fondue pot and set on the burner. Serve with the Italian breadsticks for dipping.

Curdled Cheese Cure

Adding starch helps keep the cheese from curdling when cooked. Cornstarch and potato starch are normally added in the final stage of cooking, just before the fondue is transferred to a fondue pot. Flour is another option, but it can impart a powdery taste if not cooked long enough. For best results, combine the flour with the cheese or cook it in butter in the saucepan before adding the wine.

Classic Swiss Fondue

This is a very traditional Swiss recipe, which calls for kirsch, a sour cherry brandy. However, feel free to substitute any other fruit brandy, cognac, or even white wine itll still turn out delicious!

Serves 46

Ingredients

1 pounds Gruyre cheese

1 loaf French bread

1 garlic clove

1 cups dry white wine

1 tablespoon lemon juice

2 tablespoons cornstarch

3 tablespoons kirsch

teaspoon cayenne pepper

1 tablespoon caraway seeds

1. Finely dice the Gruyre cheese and set aside. Cut the French bread into cubes and set aside.

2. Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the saucepan and warm on medium-low heat. Dont allow the wine to boil.

3. When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Dont allow the fondue mixture to boil.

4. When the cheese is melted, dissolve the cornstarch in the kirsch and add to the cheese, stirring. Turn up the heat until it is just bubbling and starting to thicken. Stir in the cayenne pepper and caraway seeds. Transfer to a fondue pot and set on the burner. Serve with the French bread for dipping.

Swiss Fondue Origins

Fondue originated hundreds of years ago in Swiss mountain villages, created by farm families looking for a way to use cheese and bread that had hardened during the cold winter months. Someone discovered that hardened cheese becomes perfectly edible when melted, and that crusty bread makes the perfect accompaniment. Swiss fondue is sometimes called Neuchtel Fondue due to the fact that it was originally made with Neuchtel wine.

Skinny Dip

The name of this recipe tells it all you get full-flavor for a fraction of the calories when you use reduced fat cheese, skim milk, and margarine in lieu of their full-fat counterparts.

Serves 46

Ingredients

2 ounces of any reduced-fat hard cheese

cup skim milk

2 cups cottage cheese

2 tablespoons chopped fresh basil

2 parsley sprigs, chopped

cup cranberry juice

1 garlic clove

4 tablespoons margarine

4 tablespoons flour

Black pepper to taste

teaspoon cayenne pepper

1 package breadsticks

1. Dice the hard cheese. In a metal bowl, combine the skim milk, cottage cheese, basil, parsley, and cranberry juice.

2. Smash the garlic clove, peel, and cut in half. Rub garlic around the inside of a medium saucepan; discard. Add the margarine and melt on low heat. Stir in the flour.

3. Add the cottage cheese mixture and the hard cheese. Stir slowly over low heat until the cheese is melted and the mixture thickens. Stir in the black pepper and cayenne pepper. Whisk to remove any lumps in the flour if necessary.

4. Transfer the mixture to a fondue pot and set on the burner. Serve with the breadsticks for dipping.

Chilled Cheese

Dont worry about bringing refrigerated cheese to room temperature before using it in a fondue. Chilled cheese is easier to cut, and proper cutting speeds up the melting time. If you dont have time to cool the cheese in the refrigerator, try putting it in the freezer 30 minutes prior to making the fondue.