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Cheese Fondue

Cheese fondue is best in a ceramic fondue pot. A ceramic pot will diffuse heat evenly and prevent the fondue from being burned.

If your cheese fondue calls for wine, as most do, don’t use a cheap cooking wine. A moderately priced Sauvignon Blanc will produce the best tasting fondue.

No matter the recipe, some good dipping ingredients for cheese fondue are: Chunks of French bread, chicken, ham, broccoli florets, small red potatoes and asparagus spears.

Do yourself a favor and don’t use pre-made fondue mixes like the ones you can buy at your local supermarket. They contain inferior ingredients and always stink up the house. They also don’t taste anything like a delicious, freshly prepared fondue.

Chocolate Fondue

If you want some extra flavor in your chocolate fondue, add a flavored liquor such as Grand Marnier.

Dry off any dipping ingredients, otherwise it may affect the texture of your chocolate fondue.

Meat Fondue

Meat fondue requires a metal fondue pot for heating the oil. Usually an electric fondue set will work best.

Try to have a variety of dipping sauces for dunking the meat in after it is cooked. This will really liven up your meal, and make meat fondue a lot more fun.

Popular oils for meat fondue are vegetable oil, vegetable shortening, canola, grapeseed, and peanut oil. Grapeseed and peanut oil are the highest quality oils. They are also the most expensive.

Oil should be heated to just below the boiling point (375 degrees Farenheit). A deep-frying thermometer is a handy tool for helping to determine the temperature.

Unlike dessert and cheese fondue, you will want to have some plates and silverwear for use with meat fondue. This is because meat fondue needs time to cool after you remove it from the hot oil. Simply remove from the oil, remove the meat from your fondue fork with a regular fork, let it cool, dunk it in sauce and enjoy!

Fondue Safety

Keep a kitchen fire extinguisher in the house if you are going to be using a fondue pot with an open flame. Most of these pots have a fuel lid that can kill the flame, but it never hurts to be safe.

Keep the fondue set on flat, heat-resistant surface.

Keep the set in the center of the table. Don’t let it get near the edge, where it could possibly get knocked over.

Fondue Etiquette

After you dunk into the fondue pot, hold your dipper over the pot for a bit. This will give it time to cool and will also allow the excess cheese to drain off so it doesn’t get everywhere.

Be careful to not touch the fondue fork with your lips, tongue, or teeth. It does go back in the pot, after all.

Don’t double dip and don’t dip into the pot with your fingers.

You can have some fun with fondue traditions if you like. Traditionally, if a man loses his food in the pot he has to buy a round of drinks. If a woman loses her food in the pot, she has to kiss the person next to her.

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As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot.

It is said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with the dry spices that they carried along with them on their many journeys and battles. Those Mongols probably would not recognize this Mongolian Hot Pot recipe but it’s easy to make and delicious.

To make Mongolian Hot Pot you’ll need a to fill your fondue pot with broth. Usually beef broth is used but you can substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them right at the table. Like fondue, this is a great meal for small dinner parties. All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand.

You’ll need at least three dipping sauces to offer your guests some variety. Any less than that will become monotonous.

The vegetables and meat add flavor the broth while cooking in it. At the end of your meal you can add noodles or rice and serve it to your guests in a bowl. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties.

Mongolian Hot Pot Recipe

Broth:
5 cups Beef Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tablespoons Cilantro (chopped)
2 tablespoons Ginger Root (minced)
2 tablespoons Soy Sauce

Vegetable Platter:
8 Bok Choy leaves (cut into strips)
2 ounce Spinach leaves (cut into strips)
1 – 8 ounce Can Bamboo Shoots (drained)
2 Green Onions (chopped)
1 cup Broccoli Florets
4 ounce Egg Noodles (cooked)

Meat Platter
1 pound Beef Tenderloin (sliced into thin strips)

Arrange vegetable platter before guests arrive
Bring Beef Broth to a boil
Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce Simmer for 15 minutes
Spear beef strips with fondue forks and cook in broth for 3-5 minutes
Spear vegetable strips and cook until tender
Dip cooked beef and vegetables into desired sauces

When all the meat has been eaten:
Add cooked Egg Noodles to broth
Add remaining vegetables to broth
Simmer for about 5 minutes
Serve portion to each guest in a bowl

Dipping Sauce Recipes

Sesame Sauce
2 tablespoons White Sesame Seeds
1/3 cup Soy Sauce
2 tablespoons Green Onion (chopped)
1 tablespoon Cider Vinegar
2 teaspoons Ginger (finely chopped)
1 teaspoon Water

Brown Sesame Seeds in frying pan or skillet
Chop Browned Seeds and a few drops of soy in food processor on high
Add rest of the ingredients and mix

Soy Wasabi Sauce
2 ounce Soy Sauce
2 tablespoons Wasabi

Mix until smooth

Spicy Oriental Sauce
2 tablespoons Soy Sauce
1.5 tablespoons Lemon Juice
2 Green Chili Peppers (chopped)
1 clove Garlic
2 teaspoon Sesame Oil

Add all ingredients and mix

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