19 Fondue Recipes for Hot Date Nights (2024)

FAQs

How much cheese for fondue per person? ›

The Swiss recommend 200g of cheese per person but believe me that is a lot so I would go with 150g each. Dry white wine or hot tea is the usual accompaniment with a shot of Kirsch for those who are feeling bold.

The most important thing to remember when having a fondue night: keep the raw food separate from the cooked food! And any food that can be eaten raw (even if it is intended to be cooked) should also be kept away from the raw meat. It's also important to offer different utensils for eating versus cooking.

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.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

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.

A good rule of thumb is 1 ounce of each cheese for every guest and about five types of cheese. For a party in which cheese is the main event, plan on buying 3 pounds for eight people, 6 pounds for 16 people, or 9 pounds for 24 people. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

It can be difficult to determine how much to prepare, so here are a few guidelines on how to make fondue and how much to make: Cheese: if you intend on serving cheese fondue as an appetizer, each guest should have about 100 g (3.5 oz) of cheese. When served as a main meal, plan to use about 200 g (7 oz) per guest.

Should vegetables be cooked for fondue? ›

Plan on cooking, steaming and blanching veggies and potatoes an hour or so before the party. Don't serve damp veggies. Cheese fondue won't stick to damp veggies, so make sure they're dry before serving. There's nothing sadder than watching fondue slide right off your broccoli and back into the pot.

This classic recipe from Savoie in the Alps of eastern France makes a delightful start to a dinner, or can be a meal in itself, accompanied by cured meats (prosciutto, bresaola, thinly sliced hard sausage), little boiled potatoes, cornichons (little pickles) and a green salad to lighten things up.

Broth. Fondue Chinoise. Fondue chinoise (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or pieces of thinly sliced meat are dipped with a fondue fork into boiling broth with salad as side dish.

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.

This classic recipe from Savoie in the Alps of eastern France makes a delightful start to a dinner, or can be a meal in itself, accompanied by cured meats (prosciutto, bresaola, thinly sliced hard sausage), little boiled potatoes, cornichons (little pickles) and a green salad to lighten things up.