Classic 3-Course Fondue Menu
Marc can trace his love for fondue back almost two decades to the summer he spent in Geneva, where he had just about the most authentic fondue you can possibly imagine. My first fondue experience was a close second: at a restaurant that is still making a name for itself in Old City Montreal, Crêperie Chez Suzette. And then together, our first fondue experience was on one of our very first dates in Chicago at the intimate Geja’s Cafe. Between all of these experiences, it’s no surprise that fondue has become one of our favorite past times as a couple (right up there with deep dish pizza!). Needless to say, it’s about time that we shared it on the blog for all of you!
There are many blogs where you can find fondue recipes, but we looked high and low for one that had the full fondue menu all in one place. Believe it or not, fondue is traditionally a multi-course hours-long extravaganza. You start with the cheese course, then a meat/seafood course with a broth and variety of dipping sauces and last but not least, chocolate fondue for dessert. Our recipes have been fine tuned over years of fondue making together, so rest assured they have passed through the test kitchen with flying colors.
Fondue is one of the perfect examples of why date night is sometimes SO much better at home. It’s such a fun and cozy meal to prepare and something you can truly enjoy together. It’s social and interactive in a way that few other meals are so it also makes it an incredibly fun party idea if you’re entertaining a group of friends. Just make sure everyone comes to the table with an appetite and makes plenty of time to enjoy it, fondue is a marathon not a sprint.
One of our first fondue dinner dates in our old city apartment ^^
First Course: Cheese Fondue
The meal traditionally starts with cheese fondue and we’ve tried to keep this recipe as true to the Swiss version as we could. You can practically close your eyes as you eat this and imagine that you’re in the heart of some Swiss chalet enjoying this fondue aprés ski by the fireplace. Of course there are lots of fun ways to mix it up and get creative with different variations. A great site with a round up of crazy fondue recipes (French onion cheese fondue, Aged Cheddar and Guinness fondue to name a few!) is Forkly.
Traditional Swiss Fondue
The closest you can get to traditional Swiss fondue, without boarding a plane. Say cheese!
Ingredients
- 1 large garlic clove, halved
- 1 cup dry or off-dry white wine, we like Pouilly-Fuissé
- 3 TBSP lemon juice
- 1 cup shredded gruyère cheese
- 1 cup shredded Emmentaler cheese
- 2 tsp cornstarch
- 1 TBSP Kirsch (optional, see note below*)
- Salt and white pepper
Directions
- Step 1 Rub the inside of a small saucepan with the cut garlic cloves, and then discard them. Adjust the saucepan to medium heat. Add the wine and lemon juice, and bring to a simmer.
- Step 2 Gradually add the cheese and the cornstarch, stirring constantly.
- Step 3 Add the Kirsch, if using, and stir constantly with a wooden spoon in a “figure eight” motion until the mixture has thickened, about five minutes.
- Step 4 Preheat your fondue pot, season the cheese with salt and pepper to taste, and then transfer to the fondue pot. Serve with cubed bread and assorted accompaniments (see below for ideas!)
Traditional accompaniments:
Bread and cured meats, vegetables and several fruits pair great with cheese fondue.
Some of our go-tos: Cubes of crusty baguette or croissants; slices of salami, prosciutto; mushrooms, carrots, broccoli, cauliflower, cherry tomatoes, asparagus, Brussels sprouts, steamed or roasted artichoke hearts, gherkins or cornichons; peeled and chopped apples or pears,; grapes.
Beverage Pairing:
For those who are familiar with fondue, you know how easy it is to get full from this meal (especially if you’re gearing up for 2 more courses after this one!). To avoid the dreaded “bowling ball” effect of cheese in your belly, the Swiss are very strict about what one should drink to aid in digestion. The experts (not just us!) recommend drinking a dry acidic white wine (preferably the one you cooked the fondue with), a shot of Kirsch, or even hot lemon tea.
*Note about Kirsch – one of the essential ingredient for traditional fondue, Kirschwasser is a type of brandy which is made from cherries. This isn’t the easiest alcohol to find, by a long shot, Believe me, I have more than my fair share of stories of how we paced block after block and visited liquor store after liquor store trying to find it before we gave up in frustration and disappointment. But over the years of making fondue we found some simple substitutes, namely brandy or cognac, or even – in last night’s case – Chambord!
Main Course: Broth + Meat/Seafood Fondue
This is not the image of fondue that immediately comes to mind when you think of fondue, but our second fondue course is “Shabu Shabu” style, where you dip/cook thinly sliced meats and par-cooked vegetables in either hot broth or oil. My favorite part about this whole recipe is the sauce pairings (see below) – what can I say, I’m a girl who loves condiments!
Broth Fondue
The perfect entrée fondue course, for all those protein lovers out there!
Ingredients
- 32 oz broth (beef chicken or vegetable, you choose!)
- 1 head garlic sliced in half
- 1/2 cup water
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp ground black pepper
- Sliced RAW accompaniments (see below!)
Directions
- Step 1 In a fondue pot, combine all broth, garlic, water, soy sauce, Worcestershire, bay leaf, and black pepper. Bring to a simmer.
- Step 2 Dip meats and seafood and leave in broth until fully cooked thru. Pair with sauces, suggestions below.
Traditional accompaniments:
Raw pieces of sirloin,, salmon, chicken, whole shrimp (deveined); Keep everything separated and make sure you cook thoroughly! Potatoes (par-boiled for 5 minutes first) and other meaty vegetables like mushrooms are also great with this.
Sauces:
Prep all in advance and chill before serving!
Horseradish sauce: Mix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper.
Aïoli: Mix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated.
Curry Sauce: Mix 3 tbsp of crème fraiche with 1 tsp lemon juice and 1 tsp. curry powder (to taste) until fully blended.
Creamy Wasabi Dip: Mix 1/4 cup sour cream, 1 tbsp chopped green onions, 1 tsp prepared wasabi (or wasabi powder) until fully incorporated.
Spicy Cocktail Sauce (for Seafood): Mix 1/2 cup ketchup, 1 TBSP vinegar; 1/4 tsp prepared horseradish and a dash of hot sauce.
Peanut Sauce: Whisk together 1/4 cup creamy natural peanut butter, 1 TBSP soy sauce, 1 TBSP red curry paste, 1 TBSP lime juice, 1/2 TBSP fish sauce until smooth. Slowly stream in 1/4 cup unsweetened coconut or almond milk and continue whisking until creamy.
Dessert Course: Chocolate Fondue
And last but not least, the sweetest course of them all: chocolate fondue! By this point you’re probably stuffed to the gills, but you can’t resist topping off this meal with a little something sweet. Our traditional chocolate fondue will not disappoint!
Chocolate Fondue
Last but not least -if you still have room!- this chocolate fondue will knock the socks off your sweet tooth.
Ingredients
- 1/2 cup heavy whipping cream
- 1 bag of semisweet chocolate chips
- 1 TBSP unsalted butter
- 3 TBSP unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- See pairing suggestions below*
Directions
- Step 1 Heat 1/2 cup cream in a heavy saucepan over medium heat until cream comes to a low boil. Remove the pan from the heat and whisk in chocolate. Stir in butter, cocoa powder, vanilla and cinnamon.
- Step 2 Transfer to a fondue pot
- Step 3 keep warm, stirring occasionally. If fondue becomes too thick, stir in more cream, 1 tablespoon at a time, to desired consistency.
- Step 4 Serve with your favorite dessert dippers, see below for suggestions.
Suggested dessert dippers:
Strawberries, apples, mango, pineapple, papaya, banana, raspberries, blackberries, kiwi, marshmallows, graham crackers
