Three Fondue Recipes From The Melting Pot (2024)

Looking for a fun and easy meal idea for your next weekend getaway to the cabin? Fondue pairs perfectly with relaxing and bonding with family and friends. The unique experience brings people together, making it ideal for entertaining. From the funny-looking forks to the course dedicated entirely to melted cheese, food becomes a conversation starter when you add a fondue pot into the mix.

Fondue offers a truly special and interactive menu option that will encourage you to slow down and create memorable moments with guests at your next cabin get-together.

Plan your cabin fondue party with the following recipes provided by Chef Shane Schaibly, corporate chef of Front Burner Brands, the restaurant management company for The Melting Pot, a fondue restaurant franchise with more than 135 locations in North America. Scroll all the way down to get an organized shopping list. Then click here for Schaibly's tips on hosting a fondue party.

Tip: Keep cheese and dessert fondues warm at a low temperature, about 120°F.

Three Fondue Recipes From The Melting Pot (1)

Traditional Swiss Fondue

Makes 4–6 servings.

3½ cups (14 ounces) shredded Swiss cheese
2 tablespoons all-purpose flour
1 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 ounce cherry-flavored liqueur (Kirschwasser is recommended)
½ teaspoon freshly ground pepper
Dash of grated nutmeg

1.

Toss the cheese with the flour in a bowl.
2.
Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat.
3.
Reduce heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.
4.
Add half of the cheese, and continue to stir until the cheese is melted. Add the remaining cheese, a small amount at a time, stirring constantly.
5.
Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 1 minute or until the alcohol cooks off. Stir the liqueur into the cheese.
6.
Stir the pepper in gently.
7.
Pour mixture into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Three Fondue Recipes From The Melting Pot (2)

Bourbon Bacon Cheddar Fondue

Makes 4–6 servings.

2¾ cups (11 ounces) shredded cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer is recommended)
4 teaspoons prepared horseradish
4 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon bourbon
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
4 teaspoons chopped scallions

1. Toss the cheese with the flour in a bowl.
2. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat.
3. Reduce heat to medium and pour the beer into the bowl. Stir in the horseradish, mustard and Worcestershire sauce using a fork. Cook for 30 seconds, stirring constantly.
4. Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese, a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted.
5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese.
6. Fold in the bacon and pepper.
7. Pour mixture into a warm fondue pot and keep warm over low heat. Garnish with scallions.

Flaming Turtle Chocolate Fondue

Makes 4–6 servings.

12 ounces finely chopped milk chocolate
2 tablespoons heavy cream
¼ cup caramel ice cream topping
1 tablespoon 151-proof rum
3 tablespoons chopped pecans

1. Combine chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly, or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30–45 seconds. Be careful not to let the chocolate burn.
2. Pour mixture into a warm fondue pot.
3. Pour the caramel into the center of the chocolate mixture. Do not stir.
4. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir mixture gently to combine.
5. Sprinkle in the pecans, and keep fondue warm over low heat.

Three Fondue Recipes From The Melting Pot (3)

SHOPPING LIST

To make these three fondue recipes, make sure to take these ingredients to the cabin, plus whatever you’d like to dip in the fondue!

Produce
Lemon
Garlic
Horseradish
Scallions

Meat
Bacon

Dairy
14 ounces shredded Swiss cheese
11 ounces shredded cheddar cheese
Heavy cream

Dry goods
All-purpose flour
Ground pepper
Grated nutmeg
Dry mustard
Worcestershire sauce
12 ounces milk chocolate
Caramel ice cream topping
Chopped pecans

Liquor
1 bottle white wine
1 can light beer
Cherry-flavored liqueur (Kirschwasser recommended)
Bourbon 151 rum


Three Fondue Recipes From The Melting Pot (2024)

FAQs

What are the three types of fondue? ›

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.

What do you dip in fondue at the melting pot? ›

Please choose one chocolate fondue. Enjoy fresh strawberries, blondies, bananas, pineapple, marshmallow treats, pound cake and brownie for dipping with your choice of the following chocolate fondues.

What cheese does the melting pot use? ›

People Call Us “Fresh,” and We Like It.

Melting Pot introduces its fresh fondue in two delicious varieties. The Classic Alpine Fondue is a premium blend of fresh aged Gruyère, Raclette, & Fontina cheese, frozen fresh and imported.

What is the best melting cheese for fondue? ›

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

What are the 4 types of fondue? ›

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

What are the different types of fondue dishes? ›

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

What is traditionally served with fondue? ›

Bread, Crackers, and Chips

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.

What are the best things to fondue? ›

A firm fish like salmon or tuna will hold up well in the pot. Additionally, shellfish such as shrimp, scallops, crab and lobster also work well for fondue. Vegetables: Fresh vegetables are great things to fondue in oil. Mushrooms, peppers, squash and more can add to the variety of your dipping options.

What is best to eat with fondue? ›

Bread is an excellent choice for cheese fondue because it soaks up the warm cheese and creamy flavors, creating a delicious combination. There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels.

What are the 3 melting categories of cheese? ›

Real cheeses when heated fall into three categories: flowing, stringy and impervious (or nearly so) to melting.

What do you dip in chocolate fondue? ›

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

What kind of bread is best for fondue? ›

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

What kind of oil is best for fondue? ›

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. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

Can you overcook cheese fondue? ›

3. Add a generous pinch each of pepper and nutmeg, and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

What is the difference between Swiss fondue and French fondue? ›

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.

What are the rules of fondue? ›

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

What is original fondue? ›

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.

What is the difference between fondue and raclette? ›

First the basics. Cheese fondue is cheese (or several different cheeses) melted in a pot with white wine and eaten with bread. With raclette, the usual custom is to take a block of cheese, grill it and then scrape off the melted, or slightly crispy, part. Raclette offers slightly more freedom to your meal.

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