19 Fondue Recipes for Hot Date Nights (2024)

FAQs

How much cheese for fondue per person? ›

The Swiss recommend 200g of cheese per person but believe me that is a lot so I would go with 150g each. Dry white wine or hot tea is the usual accompaniment with a shot of Kirsch for those who are feeling bold.

There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels. Whichever bread you choose, be sure to toast it first slightly so it doesn't fall apart in your fondue.

About 100 g of each type of meat per person, which is quite a lot, but we managed. Potatoes and vegetables: I definitely prefer warm potatoes, so made potato wedges, but fries or chips would work too. I'm used to having just a salad but thought it would be fun to cook vegetables in the fondue pot as well.

A French baguette, breadsticks, sourdough and pretzles work well with the flavors of melted cheese. Cured meats: If you want some extra protein, cured meats like salami, prosciutto, soppressata and chorizo are great options for fondue. The cheese can balance some of the spice from chorizo or soppressata.

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.

A good rule of thumb is 1 ounce of each cheese for every guest and about five types of cheese. For a party in which cheese is the main event, plan on buying 3 pounds for eight people, 6 pounds for 16 people, or 9 pounds for 24 people. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

It can be difficult to determine how much to prepare, so here are a few guidelines on how to make fondue and how much to make: Cheese: if you intend on serving cheese fondue as an appetizer, each guest should have about 100 g (3.5 oz) of cheese. When served as a main meal, plan to use about 200 g (7 oz) per guest.

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.

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 rules

You must not double dip, and never put your fork directly into your mouth.

Should vegetables be cooked for fondue? ›

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.

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

Depending on how many other tasty appetizers you're serving, you can assume around 100 grams of cheese fondue per person. And around 125 grams with big eaters. Is your table full of other snacks and drinks? Then 70 grams to 100 grams is more than enough per person.

Get ready for party night by mixing your fondues and chopping up the ingredients you plan to dip. You might have a bowl of toasted bread, a platter of fresh fruit, serving trays of meat, and/or an array of raw or partially cooked vegetables. Once you get everything prepped and plated, you're all set!

Accompaniments often include potatoes, cornichon, and pickled pearl onions. Accompanying beverages are white wine, tea, and occasionally a glass of kirsch. Although locals consider fondue a main course, you'll be able to enjoy it as an entree or an appetizer as you dine in the Swiss Alps.

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.