Three Fondue Recipes From The Melting Pot (2024)

Looking for a fun and easy meal idea for your next weekend getaway to the cabin? Fondue pairs perfectly with relaxing and bonding with family and friends. The unique experience brings people together, making it ideal for entertaining. From the funny-looking forks to the course dedicated entirely to melted cheese, food becomes a conversation starter when you add a fondue pot into the mix.

Fondue offers a truly special and interactive menu option that will encourage you to slow down and create memorable moments with guests at your next cabin get-together.

Plan your cabin fondue party with the following recipes provided by Chef Shane Schaibly, corporate chef of Front Burner Brands, the restaurant management company for The Melting Pot, a fondue restaurant franchise with more than 135 locations in North America. Scroll all the way down to get an organized shopping list. Then click here for Schaibly's tips on hosting a fondue party.

Tip: Keep cheese and dessert fondues warm at a low temperature, about 120°F.

Three Fondue Recipes From The Melting Pot (1)

Traditional Swiss Fondue

Makes 4–6 servings.

3½ cups (14 ounces) shredded Swiss cheese
2 tablespoons all-purpose flour
1 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 ounce cherry-flavored liqueur (Kirschwasser is recommended)
½ teaspoon freshly ground pepper
Dash of grated nutmeg

1.

Toss the cheese with the flour in a bowl.
2.
Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat.
3.
Reduce heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.
4.
Add half of the cheese, and continue to stir until the cheese is melted. Add the remaining cheese, a small amount at a time, stirring constantly.
5.
Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 1 minute or until the alcohol cooks off. Stir the liqueur into the cheese.
6.
Stir the pepper in gently.
7.
Pour mixture into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Three Fondue Recipes From The Melting Pot (2)

Bourbon Bacon Cheddar Fondue

Makes 4–6 servings.

2¾ cups (11 ounces) shredded cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer is recommended)
4 teaspoons prepared horseradish
4 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon bourbon
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
4 teaspoons chopped scallions

1. Toss the cheese with the flour in a bowl.
2. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat.
3. Reduce heat to medium and pour the beer into the bowl. Stir in the horseradish, mustard and Worcestershire sauce using a fork. Cook for 30 seconds, stirring constantly.
4. Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese, a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted.
5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese.
6. Fold in the bacon and pepper.
7. Pour mixture into a warm fondue pot and keep warm over low heat. Garnish with scallions.

Flaming Turtle Chocolate Fondue

Makes 4–6 servings.

12 ounces finely chopped milk chocolate
2 tablespoons heavy cream
¼ cup caramel ice cream topping
1 tablespoon 151-proof rum
3 tablespoons chopped pecans

1. Combine chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly, or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30–45 seconds. Be careful not to let the chocolate burn.
2. Pour mixture into a warm fondue pot.
3. Pour the caramel into the center of the chocolate mixture. Do not stir.
4. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir mixture gently to combine.
5. Sprinkle in the pecans, and keep fondue warm over low heat.

Three Fondue Recipes From The Melting Pot (3)

SHOPPING LIST

To make these three fondue recipes, make sure to take these ingredients to the cabin, plus whatever you’d like to dip in the fondue!

Produce
Lemon
Garlic
Horseradish
Scallions

Meat
Bacon

Dairy
14 ounces shredded Swiss cheese
11 ounces shredded cheddar cheese
Heavy cream

Dry goods
All-purpose flour
Ground pepper
Grated nutmeg
Dry mustard
Worcestershire sauce
12 ounces milk chocolate
Caramel ice cream topping
Chopped pecans

Liquor
1 bottle white wine
1 can light beer
Cherry-flavored liqueur (Kirschwasser recommended)
Bourbon 151 rum


Three Fondue Recipes From The Melting Pot (2024)

FAQs

What are the three types of fondue? ›

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.

What do you dip in fondue at the melting pot? ›

Each cheese fondue comes with artisan breads and seasonal vegetables for dipping. Crisp romaine, bacon, shredded Parmesan, croutons, peppercorn ranch and Parmesan pine nuts.

What cheese does the melting pot use? ›

Melting Pot introduces its fresh fondue in two delicious varieties. The Classic Alpine Fondue is a premium blend of fresh aged Gruyère, Raclette, & Fontina cheese, frozen fresh and imported. Smooth and creamy perfection with flavor that compliments any of your favorite dippers.

What is the best melting cheese for fondue? ›

Best Cheese for Fondue

This fondue recipe calls for Gruyère and Swiss cheeses because they're creamy, buttery, and melt smoothly. Other good choices include Gouda, fontina, and Emmental.

What is the most common fondue? ›

Swiss cheese fondue is traditionally a blend of firm, mountain-style cheeses: Gruyere, Emmental, and Appenzeller.

What is original fondue? ›

Fondue originated in Switzerland, as a way to use hardened cheese and stale bread during the winter months, so the traditional cheeses for making it are Swiss cheeses, mainly Emmental and Gruyère. The name is derived from the French verb fondre, meaning "to melt."

What is traditionally dipped in fondue? ›

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.

What should you not do with fondue? ›

Fondue rules

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

What vegetables are good in fondue? ›

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas.

What is the burnt cheese on bottom of fondue pot called? ›

Religieuse / Grossmutter

If the heat is on too high or if you don't eat the cheese fondue quickly enough, a thin layer may start to cook on the bottom of the pot. This hardened cheese crust carries the name of la religieuse (the nun) in French-speaking Switzerland.

What are the 3 melting categories of cheese? ›

Real cheeses when heated fall into three categories: flowing, stringy and impervious (or nearly so) to melting.

What do you serve with fondue? ›

Dippers: Day-old bread, pretzels, apple or pear slices, roasted potatoes or Brussels sprouts, cornichons, cherry tomatoes, salami or cured sausage, cooked ravioli or tortellini, raw or gently cooked veggies (think: carrot, cauliflower, broccoli, mushroom, green bean, asparagus, and radish).

What are the four types of fondue? ›

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

What is the best ready made cheese fondue? ›

When it comes to the best cheese fondue, there is one brand you can trust: Emmi. Both of the best fondue packets we found are made by them and, frankly, they aren't terribly different. You can't go wrong with either, but we found Swiss Knight (see #1) to be just a little bit smoother than the Emmi Original Fondue.

How much cheese per person for fondue? ›

How Much Cheese Per Person for Fondue? Plan to purchase around eight ounces of cheese per person when serving fondue. An intimate date night meal for two would require about a pound of cheese, while a meal for four would require two pounds, a dinner party with eight guests would need four pounds, and so on.

What is the difference between Swiss fondue and French fondue? ›

The main difference between a Swiss and French cheese fondue is that the Swiss one is made with 2 cheeses and often known as a 'moitié moitié' It is made using equal quantities of Gruyere and Vacherin normally from Fribourg – this gives a paler creamier version of the fondue.

What are the rules of fondue? ›

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

What is fondue with broth called? ›

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.

What is the difference between raclette and fondue? ›

Raclette is a specific type of cheese melted with direct heat, with the melted layer of cheese being scraped off and put over accompaniments. Fondue is a cheese sauce and can be made with a variety of cheeses, aromatics, wine and/or brandy. It's made in a pot and the accompaniments are dipped into the sauce.

References

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