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We keep it retro and cheesy today.Pull out your skewers, because it’s time Cheese fondue! This article explains how to make cheese fondue at home, from the types of cheese used to what to dip in the fondue.
Spoiler alert: Homemade cheese fondue is easy.
In the end, you will be inspired to host a hot pot party!
One of my best early memories in Milwaukee was making this cheese fondue recipe for my (now) girlfriends.
We recently moved to the city and I hope to build a deeper relationship. I attract everyone by inviting to a hot pot party.
I still remember the dizziness when I placed a large pot of bubbling hot pot in the center of the table.
These ladies are now my closest friends in town. Could it be hot pot?
5 star reviews
“I have made it 1 million times, because everyone likes it, full stop. Thank you, thank you, thank you very much for this recipe.”
— Liz —
Why I like this hot pot recipe
Fondue has such an interesting public aspect.
- Entertaining friends to eat hot pot is a wonderful way to celebrate the holiday collectively.
- You can also make this recipe for special occasions, Christmas dinner or New Year’s Eve.
- Although it sounds fancy, this hot pot is very simple to prepare. (Can you stand in front of the stove and stir? Great! You can make cheese fondue.)
- Feeling is a special enjoyment.
- It is warm and comfortable.
If you know, if I own a Swiss chalet, I will provide my guests with hot pot in my charming Swiss chalet to keep them warm from the cold alpine air.
In addition to the creaminess, the beauty and the way to indulge in the best “it’s so worth it,” hot pot can also spark debate on the table.
A guest threw a spoon into the pot-when the bread slipped off the fork, should she kiss the person on the right or the left? discuss.
Hot pot rules
According to Martha Stewart, the highest source of party etiquette, when a woman drops something in a hot pot, she must kiss every man at the table; a man must buy a table of wine.
The extent to which you allow these rules to affect the list of guests for your next hot pot party is up to you.
To ensure that your hot pot is rich, smooth and absolutely delicious, here are some simple tips and answers to frequently asked questions.
Stick to these and your dinner will take you to the Alps in the first bite.
Which cheese is suitable for hot pot?
Hot pot rule #1: Use high-quality cheese.
- Even if you ignore all other prompts, please keep this prompt. It will be more expensive, but worth it.
- Fondue is really about cheese. The quality and type of cheese you use will have a huge impact on the final product.
How to prepare cheese for fondue
Hot pot rule #2: Grate the cheese.
- In order to melt faster and smooth the hot pot, Grate-don’t chop-cheese.
- Grated cheese melts faster and more evenly than shredded cheese, resulting in smoother results.
Hot pot rule #3: Stir the cheese with cornstarch thorough
- Cornstarch helps thicken the fondue and prevents the cheese from clumping. Blocky bumpy cheese? Not in our pot!
- Flour can be used in a pinch, but I find that cornstarch is the best choice without leaving an aftertaste. In addition, it makes hot pot gluten free for those who have diet problems.
Use wine in fondue
- The classic fondue does require white wine. The acid in wine helps keep the cheese mixture smooth and even texture.
Also, don’t forget to follow…
Hot pot rule #4: Use good wine
- The taste of wine directly affects the taste of hot pot. You don’t need to break the piggy bank, but make sure it is the kind of wine you like to drink at dinner.
- For the beer cheese fondue, change the wine to 8 ounces of your favorite beer. It is especially delicious with cheddar fondue.
How to keep the cheese fondue smooth
Hot Pot Rule #5: Add the cheese slowly and keep stirring
This is important to ensure that the cheese fondue you make at home is creamy and smooth, and tastes better than the cheese fondue restaurant.
- Resist the urge to pour all the shredded cheese into the pot.
- Grab a small handful and sprinkle it in the pot.
- Stir constantly and wait for each addition to melt before adding the next one.
- Do not worry——You can’t win. Just enjoy the moment in the stove with the promise of yourself, cheese and delicious hot pot.
Next level hot pot
To add flavor, add 1 tablespoon of fortified wine or liqueur.
- Brandy. My first choice. Cognac is the best, but low-grade brandies like Korbel are also very useful.
- Kirsch or Cherry Brandy It is delicious with a subtle fruity flavor.
What to dip in fondue
- bread. The most classic, always delicious. Take a baguette or baguette and cut it into 1-inch loaves so that it can be skewered easily.
- Apple. Sour apples like Granny Smith dipped in cheese fondue are fantastic. Cut the apple into cubes instead of the harder slices.
- raw. Cherry tomatoes, sliced red bell peppers and carrots provide a delicious, crunchy combination.
- bacon. It’s even more delicious than you think. Make sure you use roasted bacon so that it is nice and crispy without breaking in the pan. Since bacon is more difficult to string together, please guide guests to dip their slices directly into the pot.
- Baked baby potatoes. Try these Oven baked potatoes or Roasted Fingerling Potatoes. Or if you are in a hurry, Potato chips.
- Steamed broccoli. It’s like a quick broccoli cheese soup.
- Pickle. Surprisingly, addictively good. I recommend cornichons, which are ideal dip sizes and complementary flavors.
Which hot pot to buy
- Although you don’t have to own a hot pot to make cheese fondue (I find it works best, and hot pot manufacturers often ask to cook hot pot on the stove and then transfer it to the pot anyway), using real hot pot is indeed an experience Added extra charm.
- Hot pot pot is also useful because it keeps hot pot warm and melted. If you don’t use hot pot, you may have to put a regular pot back on the stove to reheat it.
Gift ideas
The hot pot set is also a great holiday gift.
- Fill a beautiful basket with hot pot pots, hot pot ingredients and spoons.
- For bonus points, sterno (if needed) and additional hot pot forks are included.
Storage tips
- Store. Refrigerate the remaining hot pot for up to 3 days.
- Reheat. Reheat leftovers in a Dutch oven on the stove over ultra-low heat. Stir frequently and add a little chicken broth as needed.
- freezeAlthough I encourage you to finish all the hot pot, yes, you can freeze hot pot. Cool completely and then freeze in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight before reheating.
Meal preparation skills
Grate the cheese and refrigerate up to 1 day in advance. Cut any vegetables you like as a spoon. Cook the bacon and refrigerate.
What to serve with fondue
Who is ready for the party? !
For hot pot:
- 1/3 lb Sturdy alpine cheese Gruyere
- 1/3 lb Fontina
- 1/3 lb Up to
- 2 Spoon corn starch
- 1 Cup dry white wine Like Sauvignon Blanc
- 1 clove garlic minced
- 1 Spoon Fresh lemon juice
- 1 Spoon Brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
Assorted hot pot spoon:
- Cooked new potatoes with skin If large, divide into quarters
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms Wipe clean and remove the stem
- Cherry tomatoes
- Chopped apple Like Granny Smith
- Cooked sliced hot sausage
- Stand-up, sourdough and/or pumpkin bread
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Grate all the cheese. In a medium bowl, mix the cheese and cornstarch, stirring thoroughly to cover all the pieces.
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In a stove-safe hot pot or a large, heavy pan, simmer the wine, garlic, and lemon juice over medium-low heat. Add the cheese to the boiling liquid little by little, stirring well between each addition to ensure a smooth hot pot. Once smooth, add brandy, mustard and nutmeg.
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Place various bite-sized dips on the plate. If necessary, carefully pour the hot pot into the hot pot. Serve with hot pot fork or wooden skewers. Soak and enjoy!
- Cheese fondue can be made 1 day in advance and kept in the refrigerator. Gently reheat on the double pot, adding additional white wine as needed to dilute the hot pot and achieve the right consistency.
Serve: 16 in total, not including spoonCalories: 343Kcalcarbohydrate: 5Gprotein: 20Gfat: twenty threeGSaturated fat: 14Gcholesterol: 86Milligramssugar: 2G
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