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In Japan, there is shabu-shabu. In Malaysia, look for “steamboat.” In China, it’s Mongolian hot pot. And in the West, we call such communal meals “fondue.” Clearly this way of eating has made its global mark, and for the American home cook, it’s high time to welcome the fondue meal back to the dinner table.

Counted as a big American entertainment statement in decades past, fondue cooking fell victim to evolving American tastes, only to re-emerge in the new millenium with growing popularity, because a fondue meal symbolizes both hospitality and conviviality It also offers friends and family the chance to cook and eat at their own pace. Indeed, fondue cooking is so versatile that it can double as cocktail fare or entrée, then reappear at meal’s end as dessert—the ultimate no-fuss meal for today’s busy cook.

If you have never eaten fondue, however, you may need to learn a few rules of the game: The classic Swiss fondue—which presumably is the granddaddy of today’s Western fondue meal and may have originated in the Swiss Alps—is made with cheese, preferably Emmenthaler and Gruyère cheeses, melted in wine. But you can use nearly any cheese in the fondue pot, including soy, cheddar, Camembert and Brie cheeses. And because most cheeses melt in a hot liquid, you can select almost any liquid, from wine and beer to milk or rice milk.

Bread is the traditional fondue dipping medium, and slices of crusty French baguettes are classic accompaniments. Look for a very crisp crust or a dense texture. Such breads, when cubed, will stay on your fork when you dip the bread into the molten cheese. Also consider rye, pumpernickel, seven-grain and Italian breads. And don’t overlook bread sticks, pita breads, pretzels and flour tortillas. Fill a basket with several bread selections.

While vegetables are not customary fondue dippers, they taste great with most cheeses. Consider all raw or cooked vegetables, such as baby carrots. Boiled or roasted bite-sized baby red or Yukon gold potatoes are ideal, especially with the Classic Cheese Fondue. Artichokes look lush, and their leaves are easy to pull off for dipping. Blanched broccoli florets are handy also, as are compact Brussels sprouts. For eye appeal, arrange several smaller bowls or baskets of mixed vegetables at the table rather than one large one.

If you are a vegan, you can also enjoy a fondue meal, for soy cheese fondues and vegetable- and tofu-based fondues are easy to concoct. In the latter, silken tofu helps keep the mixture creamy as well as adding texture. Ground nuts in any fondue add richness and flavor. You may want to create your own vegan recipe using the Cashew and Carrot Fondue recipe as a guide. Tofu and tempeh are not typically served with fondue but are ideal accompaniments for vegan fondues. Look for a flavored tempeh for extra appeal. If you decide to use tofu, select the very firm baked tofu, which is sturdy enough to stand up to dipping in a heated fondue mixture.

Dessert fondues are usually sweet sauces served with fresh fruit. You may want to include some of the delicious dried fruits available in markets, including pineapple, apricots, mangoes, papaya and prunes. Fresh seasonal fruits are also welcome additions.

Besides fruit, augment dessert with cubes of firm cakes, such as angel food or pound cakes, and such cookies as shortbread or butter cookies, whole ladyfingers and almond or coconut macaroons—all of which may be dipped in chocolate or caramel fondue, as well as other sweet sauce mixtures. Select a variety of cakes and cookies for a stunning dessert.

Arrange accompaniments in baskets or serving dishes and set out fondue forks, always a necessity. But remind guests that picking up foods for dipping by hand—though a bit messy—is acceptable as well. Enjoy!


Note: The nutritional analyses are for the fondue portion of each recipe only and do not include suggested accompaniments, which depend upon your taste. Serving sizes are for small gatherings, but you may serve each fondue at parties as part of a buffet.
Classic Cheese Fondue
Serves 8

The Swiss traditionally cook this classic on the stovetop, then transfer the cheese to a heatproof pottery bowl on the table.

  • 1 clove garlic, crushed
  • 2 1/2 cups Chardonnay or other dry white wine
  • 2 Tbs. cornstarch
  • 1/4 cup water
  • 1 lb. Gruyère cheese, shredded, about 4 cups
  • 1 lb. Emmenthaler cheese, shredded, about 4 cups
  • 2 Tbs. Kirsch, optional
  • 1 to 2 loaves French bread, cubed
  • 1 loaf unsliced pumpernickel, cubed
  • 2 dozen bread sticks
1. Rub inside of saucepan with garlic; repeat with fondue pot or crockpot. Pour in wine and heat over low until it simmers.
2. Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium, and cook until wine mixture boils and begins to thicken, stirring often. Reduce heat to low.
3. Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 10 minutes.
4. Stir in Kirsch, if using, and transfer melted cheese to fondue or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.

Wine Suggestions
When a recipe calls for wine as an ingredient, try cooking with the wine you will drink with the finished dish—in this case, Chardonnay. In addition to the bread, offer Chardonnay-friendly foods for dipping, such as mushrooms, squashes, roasted peppers and potatoes.

PER SERVING: 510 CAL; 33 G PROT; 34 G TOTAL FAT (21 SAT. FAT); 5 G CARB.; 115 MG CHOL; 340 MG SOD.; 0 G FIBER

Italian Fondue
Serves 8

Supermarkets offer busy fondue cooks many shortcuts: a variety of bagged, preshredded cheeses; prepped vegetables; and packaged bread sticks, so dinner can be on the table in 15 minutes. If you have plenty of time to spare, shred your own cheeses—a mixture of mozzarella, Fontina, provolone, Romano, Parmesan or Asiago cheeses for a total of eight cups.

  • 2 1/2 cups dry white wine
  • 1 clove garlic, crushed
  • 2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper
  • 2 Tbs. cornstarch
  • 1/4 cup water
  • 2 lbs. shredded Italian cheeses
  • 2 Tbs. minced sun-dried tomatoes, optional
  • 1 loaf crisp Italian bread
  • 2 dozen bread sticks
  • 3- to 4-qt. combination raw and steamed vegetables, such as baby carrots, bell pepper strips, aspara- gus, broccoli and cherry tomatoes, cut into serving size
1. Pour wine into saucepan and heat over low until simmering. Add garlic, basil, oregano and crushed red pepper, and cook for 2 minutes more.
2. Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium and cook until mixture boils and thickens. Reduce heat to low.
3. Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 3 minutes. Stir in sun-dried tomatoes.
4. Transfer cheese mixture to fondue pot or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.

Wine Suggestions
This fondue is an interpretation of the classic Italian salad of mozzarella, fresh basil and tomato. But with a possible blend of so many disparate cheeses in differing quantities, a low-acid, fruit-forward white wine such as a Riesling will be most pleasant here.

PER SERVING: 430 CAL; 26 G PROT; 29 G TOTAL FAT (18 SAT. FAT); 10 G CARB.; 90 MG CHOL; 850 MG SOD.; 0 G FIBER

Southwestern Chile-Cheese Fondue
Serves 6

Flavorful Pepper Jack cheese needs little help to make it taste wonderful. The pickled jalapeños may be eaten as a relish or dipped in the fondue and are especially suited to those who like fiery foods. Use fresh corn or flour tortillas, if available, and at serving time, place tortilla wedges in baskets lined with a damp napkin or dish towel. Warm in the microwave for 20 seconds and set out smaller baskets filled with tortilla chips. For festive color, garnish fondue with chopped red peppers.

  • 1 clove garlic, mashed
  • 21/2 cups Dos Equis or other Mexi- can beer
  • 2 Tbs. cornstarch
  • 1/4 cup water
  • 1/2 cup raw, hulled pumpkin seeds, ground fine
  • 11/2 lbs. Pepper Jack cheese, shredded, about 4 cups
  • 1/2 cup diced roasted green chiles
  • 2 dozen corn or flour tortillas, cut in wedges
  • 1 lb. tortilla chips, preferably baked
  • 3- to 4-qt. combination raw and steamed vegetables for dipping, such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size
  • 2 cups whole pickled jalapeños
1. Place garlic and beer in saucepan, and heat over low until simmering.
2. Mix cornstarch with water, stirring to make paste, and stir into beer. Increase heat and cook beer until it boils and begins to thicken. Reduce heat to low. Add pumpkin seeds and cook 2 minutes.
3. Add cheese and, using generous handfuls at a time, stir into beer until cheese melts, 2 to 3 minutes. Repeat until cheese is gone. Stir in green chiles.
4. Transfer cheese mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot over lowest setting. Serve with accompaniments.

Wine Suggestions
Cook with beer? Drink beer? Dos Equis beer is a fine Mexican product available in a light Special lager and a medium-bodied Vienna-style Amber lager. If you want to try other Mexican beers, look for such labels as Superior, Negra Modelo—they also brew Corona—Pacífico, Carta Blanca and Tecate.

PER SERVING: 560 CAL; 31 G PROT; 41 G TOTAL FAT (21 SAT. FAT); 13 G CARB.; 120 MG CHOL; 690 MG SOD.; 0 G FIBER

Soy Cheese Fondue
Serves 6

You may use any soy cheese for this fondue, but different brands melt differently and some may not melt completely. Soy cheeses also come in varying flavors, so choose your preference.

  • 1 lb. flavored tempeh, cubed
  • 1 lb. baked tofu, cubed
  • 3 Tbs. cornstarch
  • 3 cups white wine or rice milk
  • 2 tsp. of crushed garlic
  • 1 tsp. salt
  • 1/2 tsp. cayenne or to taste
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. lemon juice
  • 1 1/2 lb. soy cheese, shredded
  • 1 loaf rye bread, cubed
  • 1 loaf seven-grain bread, cubed
  • 3- to 4-qt. combination raw and cooked vegetables for dipping such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size
1. Heat oil in skillet and sauté tempeh until crisp and brown. Remove from heat and set aside. Repeat with baked tofu. Keep warm until serving time, or reheat in oven.
2. Mix cornstarch into 1/4 cup wine or rice milk. Place remaining liquid in saucepan, whisk in cornstarch mixture and heat over medium. Bring to a boil, and add garlic, salt, cayenne, pepper and lemon juice. Return to a boil, and cook for 2 minutes, stirring constantly.
3. Add cheese and, using generous handfuls at a time, stir into wine until cheese melts, about 6 minutes. Repeat until cheese is gone.
4. Transfer cheese mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.

Wine Suggestions
Wines with low acid, a bit of sweetness and preferably no barrel-aging are matches for mild cheeses. Kabinett or Spätlese Rieslings fit: Try Selbach-Oster Zeltinger Schlossberg.

PER SERVING: 130 CAL; 4 G PROT; 1 G TOTAL FAT (0 SAT. FAT); 8 G CARB.; 0 MG CHOL; 390 MG SOD.; 0 G FIBER

Cashew and Carrot Fondue
Serves 8

This beautifully colored fondue is best with large, fresh organic carrots because they have so much flavor. You will find assorted flavors of baked tofu and tempeh from which to choose, so select your favorite.

  • 1 lb. carrots (11/2 cups purée)
  • 12 oz. silken tofu
  • 1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews
  • 1/2 cup rice or soy milk, as needed
  • 2 tsp. salt
  • 1/2 tsp. freshly ground white pepper
  • 2 Tbs. freshly squeezed lime juice
  • 2 Tbs. canola oil
  • 1 lb. tempeh, cubed
  • 1 lb. Thai-flavored baked tofu, cubed
  • 3- to 4-qt. combination raw and cooked vegetables for dipping such as bell peppers, celery, radishes, broccoli pieces and sugar snap peas, cut into serving size
  • 2 loaves crisp bread, cubed
  • 2 dozen crisp bread sticks
1. Peel, slice and cook carrots until soft. Drain, and purée in batches in blender until very smooth.
2. Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary. Add salt, pepper and remaining rice milk, and process again. Add lime juice and mix well. Set aside.
3. Heat oil in skillet and sauté tempeh until crisp and brown. Set aside. Repeat with baked tofu. Keep warm until serving time or reheat in oven.
4. Before serving, place carrot-cashew mixture in saucepan and heat over medium until boiling. Reduce heat to low and cook, stirring occasionally, for 5 minutes. Thin with more rice milk, if needed.
5. Transfer carrot-cashew mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with selection of accompaniments.

Wine Suggestions
The German word “trocken” indicates dry wines and the word “spätlese” indicates later-harvest, slightly sweet wines. For this fondue: Hans Lang Weissburgunder Spätlese Trocken.

PER SERVING: 200 CAL; 7 G PROT; 13 G TOTAL FAT (2 SAT. FAT); 16 G CARB.; 0 MG CHOL; 610 MG SOD.; 2 G FIBER

Babaghanza Fondue
Serves 8

The flavor here captures the essence of the Middle Eastern eggplant classic, baba ghanoush. Consider such traditional accompaniments that go so well with eggplant, such as olives and cucumbers.

  • 1 large, firm eggplant, about 1 lb.
  • 1/4 cup tahini
  • 12 oz. silken tofu
  • 2 large cloves garlic, crushed
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp. salt or to taste
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. cayenne
  • 3 Tbs. minced fresh coriander leaves
  • 2 dozen pita loaves, quartered
  • 3- to 4-qt. combination raw and cooked vegetables for dipping such as cucumbers, carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size
1. Preheat oven to 350F. Oil cookie sheet.
2. Cut eggplant in half, and place cut side down on cookie sheet. Bake until soft, about 45 minutes. Scrape softened eggplant flesh into blender. Process until smooth. Add tahini, tofu and seasonings, and process until smooth.
3. Just before serving, stir in coriander leaves and heat eggplant mixture to boiling. Transfer eggplant mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.

Wine Suggestions
Syrah-based wines from the Middle East make nice companions for this fondue: Try Qupé Cellars Syrah Colson Canyon Vineyard.

PER SERVING: 150 CAL; 4 G PROT; 12 G TOTAL FAT (1 SAT. FAT); 7 G CARB.; 0 MG CHOL; 300 MG SOD.; 2 G FIBER

Chocolate Fondue
Serves 12

You will need either a special chocolate fondue pot or a heat defuser to place under your ceramic fondue pot. Or simply heat your chocolate on the stove before serving and reheat as needed.

  • 1 pint ripe strawberries
  • 2 large navel oranges
  • 1 medium-sized fresh pineapple, peeled, cored and cubed
  • 4 regular bananas or 8 baby bananas
  • 2 cups dried apricots
  • 4 oz. dried papaya, optional
  • 4 oz. dried mango, optional
  • 3 cups cubed cake, either angel food or pound cake
  • 1 lb. assorted finger cookies
  • 1/2 cup heavy cream
  • 1 lb. chocolate chips or chopped semi-sweet chocolate
  • 2 Tbs. Grand Marnier or other fruit liqueur or orange juice
1. Wash and hull strawberries, and let air dry. Peel oranges, using hands to keep skin on sections unbroken. Break apart sections and place on rack to dry for 1 hour. Cut regular bananas into 1-inch lengths.
2. Heat cream in saucepan over medium and bring to a boil. Remove from heat and add chocolate, softening for 3 minutes. If not totally melted, place pan over lowest heat and stir constantly until melted. Stir in Grand Marnier and remove from heat.
3. Transfer chocolate to fondue pot or ceramic pot and serve with accompaniments. Do not continue to heat at table.

PER SERVING: 220 CAL; 2 G PROT; 15 G TOTAL FAT (9 SAT. FAT); 24 G CARB.; 15 MG CHOL; 10 MG SOD.; 2 G FIBER

Caramel Fondue
Serves 8

 

  • 2 red Delicious apples, cut in wedges
  • 2 Granny Smith apples, cut in wedges
  • 1 cup apple juice
  • 2 large navel oranges
  • 2 regular bananas or 8 baby bananas
  • 1 medium-sized fresh pineapple, peeled, cored and cubed
  • 1 cup dried apricots
  • 4 oz. dried papaya, optional
  • 4 oz. dried mango, optional
  • 4 oz. dried pineapple, optional
  • 3 cups cubed cake, either angel food or pound cake
  • 1 lb. assorted cookies
  • 1 cup heavy cream
  • 1 lb. commercial caramel candies
  • 1/4 cup dark rum
1. Dip apple wedges in apple juice to prevent browning, then set aside. Peel oranges, using hands to keep skin on sections unbroken. Break apart sections and place on rack to dry for 1 hour. Cut regular bananas into 1-inch lengths.
2. Heat cream in saucepan over medium and bring to a boil. Reduce heat to medium-low, and cook, stirring, until melted, about 10 minutes. Stir in rum.
3. Transfer caramel mixture to fondue pot or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot over lowest setting. Serve with selection of accompaniments.

Wine Suggestions
Both these dessert fondues call for fruits and pastries, so please all those who have gathered with a Champagne-style wine, such as Gloria Ferrer Royal Cuvée.

PER SERVING: 360 CAL; 3 G PROT; 15 G TOTAL FAT (8 SAT. FAT); 45 G CARB.; 45 MG CHOL; 160 MG SOD.; 0 G FIBER

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