List of fondues

Last updated February 10, 2024

Fondues are a group of distinct dishes that can be either savoury or sweet. Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot.^[1] Fondue eaten as a communal meal is referred to as a fondue party.

Konrad Egli, a Swiss restaurateur, is credited for the introduction of fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid-1960s, he also invented chocolate fondue as part of a promotion for Toblerone chocolate.^[2] A sort of chocolate mousse or chocolate cake had also sometimes been called "chocolate fondue" starting in the 1930s.^[3]

Savoury fondues

Broth

Fondue chinoise (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or pieces of thinly sliced meat are dipped with a fondue fork into boiling broth with salad as side dish.^[4] Various sauces and pickled condiments are provided on the side. After all the diners have finished cooking, they eat the now well-flavored broth often combined with thin noodles.^{[ citation needed ]}

Cheese

Cheese fondue, commonly simply fondue, is a dish of melted cheese and white wine in which pieces of bread are dipped.

Oil

Fondue Bourguignonne Fondue2.jpg — Fondue Bourguignonne

Fondue bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side. The meats include beef, pork and chicken.^{[ citation needed ]}

Another oil fondue, common in Namibia, is the Bushman fondue.^[5]

Wine

"Fondue vigneronne" or "Fondue Bacchus" is like fondue bourguignonne, with wine or vodka rather than oil. Red wine fondue consists of red wine boiled, and seasoned with salt, pepper, garlic, onions and herbs; the white wine version is spiced with cinnamon, chilis, coriander, white pepper and enriched with chicken broth. The guests then dip meat, fish or vegetables in the caquelon and top them with bearnaise, tartar sauce or simply French mustard.^{[ citation needed ]}

Sweet fondues

Chocolate

Slices of fruit, cake or pastry are dipped in a caquelon of melted chocolate, often flavored with rum or kirschwasser. Dessert fondues may also be made with coconut, honey, caramel, or marshmallow. Chocolate fondue usually uses milk chocolate.^{[ citation needed ]}

Related Research Articles

Raclette is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish.

<i>Nabemono</i> Variety of Japanese hot pot dishes

Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".

Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.

Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.

Fondue is a Swiss melted cheese and wine dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.

Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.

Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish.

A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.

<span class="mw-page-title-main">Cypriot cuisine</span> Culinary traditions of Cyprus

Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.

Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.

<span class="mw-page-title-main">The Melting Pot (restaurant)</span>

The Melting Pot is a chain of franchised fondue restaurants in the United States and Canada. The Tampa, Florida based company has 97 locations as of January 2021. The Melting Pot menu contains various cheese fondues, wines, salads, entrees of meat and seafood served with dipping sauces and oil or broth to be cooked in, and chocolate fondues. It is part of Front Burner Brands.

Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.

The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.

<span class="mw-page-title-main">Kushikatsu</span> Japanese food

Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

References

↑ Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 195. ISBN 978-0-19-988576-3. One was the fondue, which had originated in Switzerland as an egg-and-cheese casserole into which bread was often dipped. During the 1950s fondue morphed into a way of making dips, and fondue pots became a major selling item in America. In 1952 some fondue recipes replaced the cheese with oil, and chunks of skewered meats were cooked and dipped into sauces. By 1964 fruit was being dipped into heated chocolate.
↑ Sylvia Lovegren, Fashionable Food: Seven Decades of Food Fads, pp. 240-2
↑ Barry Popik, The Big Apple blog, "Chocolate Fondue (myth)"
↑ "Fleischfondue richtig genießen : so isst man richtig das Fleischfondue". Blick.ch.
↑ "Das perfekte Dinner: Ein himmlischer Genuss hoch über den Wolken". VOX (in German). 17 June 2016. Retrieved 24 February 2023. ...ein Buschmann-Fondue. Die Gäste haben Spaß am interaktiven Hauptgang und spießen munter Fleisch auf, das sie im Anschluss in das heiße Fett geben.[...a Buschman fondue. The guests have fun with the interactive main course and happily skewer the meat, which they then put in the hot fat.]

External links

Media related to Fondue at Wikimedia Commons

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.

[1] Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 195. ISBN 978-0-19-988576-3. One was the fondue, which had originated in Switzerland as an egg-and-cheese casserole into which bread was often dipped. During the 1950s fondue morphed into a way of making dips, and fondue pots became a major selling item in America. In 1952 some fondue recipes replaced the cheese with oil, and chunks of skewered meats were cooked and dipped into sauces. By 1964 fruit was being dipped into heated chocolate.

[lovegren-2] Sylvia Lovegren, Fashionable Food: Seven Decades of Food Fads, pp. 240-2

[3] Barry Popik, The Big Apple blog, "Chocolate Fondue (myth)"

[4] "Fleischfondue richtig genießen : so isst man richtig das Fleischfondue". Blick.ch.

[5] "Das perfekte Dinner: Ein himmlischer Genuss hoch über den Wolken". VOX (in German). 17 June 2016. Retrieved 24 February 2023. ...ein Buschmann-Fondue. Die Gäste haben Spaß am interaktiven Hauptgang und spießen munter Fleisch auf, das sie im Anschluss in das heiße Fett geben.[...a Buschman fondue. The guests have fun with the interactive main course and happily skewer the meat, which they then put in the hot fat.]

[1]

[2]

[3]

[4]

[5]