3 Kinds Of Fondue

We all love fondue.

The simplicity of it is as a cappella choir to the full orchestra of holiday preparations. It offers a note of comfort amid other grander meals. And yet the act of dipping a skewered piece of bread, broccoli, or apple with an elegantly slim fork moves the meal beyond sheer simplicity.

Let us talk about three different kinds of fondue, which you should definitely try out ASAP.

1. Cheese Fondue

There’s no fancy technique required for making cheese fondue—just a bit of patience. Take your time between each addition of cheese to allow it to completely melt into the wine before adding more. This slow-and-steady method results in the creamiest, silkiest fondue. Cheese fondueconsists of a blend of cheeses, wine and seasoning. To prepare the caquelon it is first rubbed with a cut garlic clove. White wine is slightly heated with cornstarch, and then gratedcheeseis added and stirred until melted. It is often topped off with a bit of kirsch.

2. Chocolate Fondue

This fondue is made up of chocolate melted with milk or cream for dipping fruits. Chocolate melted to the consistency of a sauce into which bread or fruits are dipped. This goes best with strawberries, marshmallows and bread croutons.

3. Oil Fondue

This is a hot-pot type situation where you dip sliced raw meats into simmering oil and cook it to your liking. You choose the food item of your choice,I have tried adding some raw zucchini to the pot and ended up with lovely fried zucchini bites, not bad at all!

Cheese, kirsch and a hint of garlic. How did this ever fall out of fashion? Pick up a fondue set at the charity shop and get stuck in.