Take a Dip!

The addition of fresh herbs takes fondue out of the sixties and seventies and into the next millennium. So dust off those fondue pots and long skinny forks and get ready to have some fun.

By Susan Bellsinger
December/January 1999
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5 fabulous fondue recipes

• South-of-the-Border Fondue 
• Herb Tea Loaf
• Gruyère Cheese Fondue with Thyme
• Bittersweet Chocolate Fondue with Peppermint
• Two-Chocolate Fondue with Lavender Flowers 

RELATED CONTENT

Fondue Fundamentals 

Fondue pots help keep fondue warm and make serving easy, but they are not absolutely necessary. I prefer to make fondue in a nonreactive, heavy-bottomed saucepan on the stove, where the heat is more easily controlled. I transfer it to the fondue pot at serving time and whisk it if it starts to get grainy or separate.

Preparing fondue in the fondue pot itself is easiest in an electric pot or one that uses alcohol or gas as the heat source. It generally takes longer to melt the ingredients in a fondue pot, especially over Sterno or a candle. If the fondue starts to bubble, reduce the heat by partially covering the heat source. Chocolate fondue requires a very low temperature. You may need to add a little wine, beer, or water to the cheese fondues and a little cream to the chocolate fondues to thin them to dipping consistency.

Leftover fondue may be reheated in the top of a double boiler over low heat or in the microwave at 50 percent power, stopping to whisk the mixture every 10 seconds.

This year, I set off for a family vacation at the beach with all the usual baggage plus a cooler filled with bags of fresh herbs from the garden, pounds of dark and milk chocolate, chunks of imported cheeses, bottles of assorted liqueurs and wines, a fondue pot, and a few cans of Sterno. Little did they know, but my extended family was in for a treat—testing fondue recipes—and we had lots of fun in both the making and the eating.

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