26 Vintage Fondue Recipes (2024)

FAQs

What is fondue 1960s? ›

Originally, fondue is said to have developed as a way for country cooks in the Swiss Alps to use up scraps of cheese and stale bread. As the dish made its way from the mountains to the cities, the cheese sauce got dressed up with wine, kirsch, onion and garlic, among other flavorings.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.

Enjoy fabulous dessert courses and fondue arrangements with the help of the Toque Classic Fondue Set 6 Forks and 12 Pieces Stainless Steel Cheese Chocolate Dipping.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

Fondue was popular in the United States in the 1960s and 1970s, along with other foods made in chafing dishes. The extension of the name "fondue" to other dishes served in a communal hot pot dates to 1950s New York.

The popularity of fondue wasn't just down to some clever marketing tactics, however. It was the perfect way to use up stale bread, which would soften once dipped in the melted cheese, and regional variations on the original meant there were plenty of different recipes to try – each with their own flavour profile.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer. Because broth boils at 212 F/100 C, the meat will take longer to cook, but that only enhances the party experience.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. You can fondue peanut oil, grapeseed oil, and sunflower seed oil.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

How much meat do you need for fondue per person? ›

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

Plan on cooking, steaming and blanching veggies and potatoes an hour or so before the party. Don't serve damp veggies. Cheese fondue won't stick to damp veggies, so make sure they're dry before serving. There's nothing sadder than watching fondue slide right off your broccoli and back into the pot.

Vegetables. The rule of thumb for vegetables: If you like it raw, you'll like it dipped in cheese. Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect.

Fondue, which comes from the French “fondre”, meaning “to melt,” had its origins in 18th century Switzerland as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, some stale bread, and a dash of wine the family could gather around the hearth.

fondue, Swiss dish of melted cheese, usually including one or more of the varieties Emmentaler, Vacherin, and Gruyère. In its preparation, white wine is heated in a heavy casserole, called a caquelon, that has been rubbed with garlic.

At its most fundamental, traditional Swiss fondue is a mix of gruyère and emmentaler cheese, flour, garlic, and a crisp, dry white wine. Other herbs can also be added like paprika, nutmeg, or cayenne. Depending on the region of Switzerland though, the type of cheese can vary.

a(1) : a preparation of melted cheese (such as Swiss cheese and Gruyère) usually flavored with white wine and kirsch. (2) : a dish that consists of small pieces of food (such as meat or fruit) cooked in or dipped into a hot liquid.