by Jacqueline Segal
You all know what I’m talking about.  That dusty melting-pot, still in its original box.  You know, the one that features happy friends or dreamy couples with Farrah Fawcett-esque waves, or beehives, or sideburns (as the case may be), enjoying a lovely evening huddled around the fondue pot.   

Well, if you don’t already have an old, dusty fondue-set sitting in a box at the back of a closet somewhere, invest in one.  If you do have one lying in storage—whip it out.  Because fondue is back again, and if I’d had my way, never would have gone ‘out.’ 

If you were associating fondue with sinfully rich desert or cheese, you’d be right.  But, since the first wave of fondue fanaticism hit North America in the 60’s and 70’s, recipes have gotten more creative, more health conscious, and less impractical.  (Hands up if you drink kirsch regularly.  No hands?  Then let’s continue, shall we?)  

I’ve included a few recipes to try with your fondue pots:  The old classic, a veggie-friendly delight, and a new twist on a chocolate dessert. 

And, I digress….I’ve had a very hard time avoiding fondue-themed word puns throughout this article.  

The Old Classic (circa. 1960)

This recipe should feed six-ish 

1 garlic clove, halved crosswise

1 1/2 cups dry white wine (preferably Swiss, but a dry German wine works too)

1 tablespoon cornstarch

2 teaspoons kirsch

1/2 lb Emmental cheese, coarsely grated (2 cups)

1/2 lb Gruyère , coarsely grated (2 cups)

Accompaniment: cubes of French bread on fondue forks or long wooden skewers

Special equipment…(wait for it)….: a fondue pot  

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard the garlic. Add wine to your pot and bring just to a simmer over medium heat.

Stir together cornstarch and kirsch in a cup and set aside.  Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (don’t let it boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. 

Transfer to fondue pot set over a flame and serve with bread for dipping.  For a different take, and the gluten-free loves in your life, try serving this one with halved new potatoes, or gently steamed veggies. 

Caramelized onion and wine fondue

A non-cheesy version of a fondue perfect for veggies and meat. This one can be made to suit the herbivores or carnivores in your life. 

1 bottle white wine (something drinkable, but nothing too extravagant)

1 red onion, finely sliced

2 cups vegetable or beef broth

steamed veggies, or very thinly sliced beef

pinch of ground rosemary 

salt and pepper to taste 

In a large pot, cook the sliced onions over medium heat in some olive oil.  Let them sit at  low heat for several minutes, stirring occasionally until caramelized. 10 minutes should do the trick.   Add the rosemary, salt, pepper, wine and stock to pot and bring up to a boil. 

Once boiling, reduce heat to simmer, and allow flavours to combine for 5 minutes before transferring to high heat fondue pot.  If you’re cooking meat, make sure you’ve got your pot at a high temperature—slightly simmering, and serve your meat at room temperature. (Butane or electric sets only….candles wouldn’t make enough cooking heat in this case.)  I’ve allowed for a lot of fondue mixture here, in case you’d like to have one pot for veggies and a separate pot for meat.   

Serve this recipe with a nice assortment of mustards and sauces to add variety to the flavours. 

Chocolate Coconut fondue

The name says it all. 

1 15-ounce can sweetened coconut cream or coconut milk

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, banana, peeled cored pineapple, or whatever your little heart fancies) and biscotti. 

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract.

Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.  

Chocolate fondue can be made up to 8 hours in advance.  Just make sure to cover it and keep it at room temperature.  Simply warm it up over gentle heat when you want to serve.