Fondue has become one of my favorite meals lately. It’s simple to prepare, social, and endlessly adaptable to different tastes and occasions.
I usually heat my fondue with a small gel fuel stern o or an electric unit if open flame feels intimidating. You can use a sturdy cast-iron fondue pot, a thrift-store find, or one of the many electric options available. Once your pot is set up, the rest comes together quickly.
Recently I made two cheese fondues: a classic wine-and-cheese that uses Pinot Grigio with smoked Gouda and Gruyère, and a pale ale cheddar fondue flavored with a local pale ale. If you love wine or are making fondue for the first time, stick with the wine base; if your guests prefer beer, the ale-and-cheddar option is a delicious alternative.
I like arranging the fondue pots and dippers on a coffee table surrounded by couches and chairs for a casual gathering. For more formal or older guests, place it on the dining table. For a cozy, intimate vibe, try a low table with pillows and blankets for a sit-on-the-floor setup. Below are recipes and a list of favorite dippers—feel free to mix and match.
Smoked Gouda Fondue
Ingredients:
1 1/2 cups Pinot Grigio wine
3 cups shredded Gruyère cheese
3 cups shredded smoked Gouda cheese
3 tablespoons cornstarch
1 garlic clove, split in half
Method: Shred the cheeses into a large bowl, sprinkle with cornstarch, and toss to coat evenly. The cornstarch helps thicken the fondue and prevents separation. Rub the inside of a dry fondue pot or saucepan with the cut side of the garlic, then discard the garlic.
In a heavy-bottomed pot, heat the wine to a strong simmer. Add the cheese mixture a handful at a time, stirring with a wooden spoon until each addition melts before adding more. Keep stirring after each addition to encourage a smooth emulsion. Once all the cheese is incorporated, cook 1–2 more minutes until slightly thickened. Transfer to a fondue pot and keep warm. Serve with your favorite dippers.
Yields 3–4 servings
Pale Ale Cheddar Fondue
Ingredients:
12 ounces pale ale (one standard bottle)
4 cups grated sharp cheddar cheese
2 cups grated white cheddar cheese
1/2 cup cooked, crumbled bacon (optional)
3 tablespoons cornstarch
1 tablespoon minced garlic
1 garlic clove, split in half
Method: Shred the cheeses into a large bowl, toss with cornstarch to coat, and set aside. Rub the inside of your dry fondue pot with the cut side of the garlic, then discard.
In a heavy pot, combine the beer and minced garlic and bring to a strong simmer. Add the cheese mixture a handful at a time, stirring until each addition is fully melted before adding more. Stir continuously to maintain a smooth texture. Stir in the cooked bacon if using. Cook an additional 1–2 minutes to thicken, then transfer to a fondue pot and serve warm with dippers.
Yields 3–4 servings
Great cheese fondue dippers:
Broccoli
Carrots
Cauliflower
Salami
Celery sticks
Green apples
Gala apples
Grapes
Snap peas
Crackers
Mushrooms
Zucchini
Peppers
Pickles
French bread
Pretzel bread
Pumpernickel bread
Chocolate Caramel Pecan Fondue
Ingredients:
2 cups semi-sweet chocolate (chopped or chips)
2 tablespoons heavy cream
1/2 cup pecans
1/4 cup caramel sauce
1–2 teaspoons overproof rum (optional; use with caution)
wooden skewers
Method: Use a double boiler: bring a pot of water to a simmer and place a heatproof bowl over it. Add the chocolate and cream and stir until smooth. Transfer the melted chocolate to a fondue pot, then stir in the caramel sauce and pecans. If using overproof rum, add sparingly and take great care if you plan to flame it—only do so if you and your guests are comfortable with a brief, controlled flame.
Great chocolate fondue dippers:
Strawberries
Bananas
Pineapple chunks
Brownie pieces
Cheesecake bites
Rice crispy treats
Marshmallows
Cookies
Bacon
Enjoy your fondue gathering—dip, share, and savor!
xo
Elizabeth