Fondue is a delightful interactive dining experience that has gained popularity over the years. Originating from Switzerland, this versatile dish traditionally consists of melted cheese combined with various ingredients and served with bite-sized pieces of bread for dipping. Recently, it has evolved to include other types of fondues such as chocolate, broth, and oil fondue. Here are four ways to make fondue that your taste buds will thank you for.

1. Classic Cheese Fondue

Ingredients:

– 200g Gruyère cheese

– 200g Emmental cheese

– 1 clove garlic

– 300ml dry white wine

– 1 tsp lemon juice

– 1 tbsp cornstarch

– 2 tbsp kirsch (cherry brandy)

– Freshly ground pepper and nutmeg

Instructions:

1. Grate the cheeses and set them aside.

2. Cut the garlic clove in half and rub it around the inside of your fondue pot before discarding it.

3. Pour white wine and lemon juice into the pot and heat gently until hot, but not boiling.

4. Gradually stir in the cheeses until completely melted and smooth.

5. In a small bowl, dissolve cornstarch with kirsch.

6. Slowly add the cornstarch mixture to the cheese, stirring well.

7. Season with freshly ground pepper and nutmeg.

8. Serve with cubes of crusty bread for dipping.

2. Chocolate Fondue

Ingredients:

– 200g dark chocolate

– 100g milk chocolate

– 200ml heavy cream

– 1 tbsp unsalted butter

– Flavorings: vanilla extract, orange liqueur or brandy (optional)

Instructions:

1. Chop chocolate into small pieces for quicker melting.

2. In a heat-proof bowl placed over a saucepan with simmering water, melt the chocolate, cream, and butter, stirring continually until smooth.

3. Remove from heat and incorporate flavorings if desired.

4. Transfer the mixture to a fondue pot and serve with pieces of fresh fruit, marshmallows, or cookies for dipping.

3. Broth Fondue

Ingredients:

– 1.5 liters chicken or vegetable broth

– Various proteins like thinly sliced beef, chicken, shrimp or fish

– Assorted vegetables: mushrooms, bell peppers, mini corn

– Cooked pasta or rice (optional)

– Dipping sauces: soy sauce, teriyaki sauce, garlic aioli

Instructions:

1. Bring the broth to a boil in a fondue pot.

2. Reduce heat so that the broth is gently simmering.

3. Use fondue forks or small skewers to dip proteins and vegetables into the hot broth.

4. Cook for 1-4 minutes until cooked through (or to your desired level of doneness).

5. Serve with dipping sauces on the side.

4. Oil Fondue

Ingredients:

– 1 liter vegetable oil

– Ingredients for frying: bite-sized pieces of meat, fish or shrimp; chopped vegetables like zucchini or mushrooms; tempura batter

– Dipping sauces: sweet chili sauce, garlic mayo

Instructions:

1. Pour oil into a fondue pot and heat gradually until it reaches 350°F (180°C). Use a cooking thermometer for accuracy.

2. Skewer meat or vegetables with fondue forks and dip them into oil (coat with tempura batter if desired).

3. Fry for 1-2 minutes until golden brown and cooked through.

4. Allow excess oil to drain on paper towels before indulging in your delicious creations with tasty dipping sauces.

Experimenting with different ingredients and dipping choices can provide endless