The word ‘fondue’ is derived from the French “fondre” which means to melt. The traditional fondue is of cheese, which originated in the Swiss Alps. During the winter, villages in the Alps were cut off from the cities by snow and had to rely on their own food resources which were cheese, wine and homemade bread.  The cheese eventually became so dry that they melted it in hot wine and used bread to dip into the mixture.  Today there are many different types of fondues; fish fondues and dessert fondues.

A fondue party is a super way to entertain.  It’s great fun, is little work for the hostess and creates an informal, relaxed evening.

All the preparation you have to do before your guests arrive is to set the dining table with a gay cloth, place the fondue pot and burner in the center, and have a long fondue fork and plate for each guest.  Set out a tray with all the ingredients to make up the fondue: a cut clove of garlic, opened bottle of dry white wine, coarsely grated cheese, the kirsch or brandy blended with cornflour and a loaf of crusty French bread on a bread board.  The only cooking utensils needed are a wooden spoon and a knife to cut the bread.

Everyone sits around the table, and then, in turn each person spears a cube of bread on his fondue fork and swirls it in the fondue in a figure of eight motion until coated.

Recipes

Traditional Cheese Fondue

1 clove garlic

1 ½ cups dry white wine

1 tsp lemon juice

4 cups grated cheddar cheese (coarsely grated)

2 cups Gruyere cheese

1 tbsp cornflour

3 tbsp Kirsh

Nutmeg

Paprika & white pepper to taste

French bread for serving

Method:  Rub inside of fondue pot with a clove of garlic.  Heat the wine with the lemon juice, add the cheese gradually, and stir continually in a figure of eight motion.  This helps blend the cheese into the wine.  Always keep on a low flame.  If the fondue curdles add a few drops of lemon juice.  When mixture is bubbling add the Kirsch mixed with the well-blended cornflour.  Stir frequently and do not allow it to boil.  Cook 2-3 minutes.  Season to taste.  Serve with a French loaf cut into 1” cubes leaving crusts on.

Salmon Fondue (or Tuna)

8 oz butter

4 onions chopped

4 cups (1 lb) diced cheddar cheese

¾ cup tomato sauce

4 tbsp Worcestershire sauce

¼ cup sherry

Salt & pepper

2 cups canned salmon or tuna, drained and flaked

French bread for serving

Method:  Melt butter, sauté onions gently until soft.  Add cheese, sauce, Worcestershire sauce, sherry and seasonings.  Stir constantly until smooth.  Add salmon and blend well.  Serve with French loaf cut into 1” cubes.  Can be made in advance.