{"id":608004,"date":"2023-02-14T14:00:00","date_gmt":"2023-02-14T20:00:00","guid":{"rendered":"https:\/\/news.sellorbuyhomefast.com\/index.php\/2023\/02\/14\/how-to-host-fondue-night-at-home\/"},"modified":"2023-02-14T14:00:00","modified_gmt":"2023-02-14T20:00:00","slug":"how-to-host-fondue-night-at-home","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2023\/02\/14\/how-to-host-fondue-night-at-home\/","title":{"rendered":"How to Host Fondue Night at Home"},"content":{"rendered":"
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Fondue is thought to have originated in the mountainous French region of Savoie, where it was a delicious means of keeping farmers well-fed during the cold winter months. It gained popularity across the border in Switzerland, where it\u2019s still considered a dish of national pride.\u00a0<\/p>\n

In the US fondue reached peak popularity in the 1970s after being promoted\u00a0at the Swiss Alpine Pavilion at the 1964 World\u2019s Fair in New York<\/a>. But as Americans became more health-conscious (or\u00a0fat-phobic<\/a>, depending on your POV), fondue fell out of favor. The strict fondue rules laid out by cookbooks and food magazines (only add kirsch and never drink cold water unless you want the cheese to solidify in your stomach!) didn\u2019t help the cause. But now, thanks to the wider availability of top-shelf ingredients and the constantly swinging pendulum of trends, fondue is back, baby. To do it at home, all you need is a good fondue pot, high-quality cheese, and a few other essentials. Here\u2019s a full rundown.\u00a0C\u2019est l\u2019heure de la fondue!<\/em>\u00a0<\/p>\n

Fondue Pot<\/h2>\n

A nonnegotiable for fondue? The pot. In Switzerland an earthenware caquelon made from either porcelain or clay is the pot of choice. I usually buy a new fondue pot each season to match my mood (this year: a cute cow design), but my current favorite pot is this Emile Henry fondue pot<\/a>. It has a 2.5 liter capacity, is highly durable, and can be heated up in the oven or over a burner before being placed over a small fondue flame. The pot heats evenly and keeps the cheese warm for a long time\u2014hallmarks of a good fondue pot. Six forks and a stand are included.\u00a0<\/p>\n

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Emile Henry Fondue Pot with Forks<\/h2>\n<\/p>\n<\/div>\n

If you\u2019re in the market for something smaller, another solid choice is this\u00a0white ceramic fondue pot<\/a> from Dutch brand Boska. It has a 1.3-liter capacity and, like the Emile Henry pot, comes with a stand and forks (four instead of six).<\/p>\n

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Boska Fondue Set Bianco<\/h2>\n<\/p>\n<\/div>\n

Bread Cloche<\/h2>\n

Slightly dry and day-old bread is an essential fondue ingredient (fresh bread absorbs far too much liquid and instantly disintegrates in the bubbly cheese). If you\u2019re making your own, this bread cloche<\/a> creates an excellent crusty white loaf.<\/p>\n

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Emile Henry Italian Bread Cloche<\/h2>\n<\/p>\n<\/div>\n

Fondue Forks\u00a0<\/h2>\n

Most fondue sets come with forks and a stand to keep your cheese warm for hours, but if you\u2019re using a regular cast iron pot, you\u2019ll need to buy your fondue forks separately.<\/p>\n

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Kuhn Rikon 6 Piece Cheese Fondue Forks<\/h2>\n<\/p>\n<\/div>\n

Flame\u00a0<\/h2>\n

If you buy a fondue set, it will likely come with a stand and burner, which you may need to fill with denatured alcohol or a\u00a0burning gel<\/a>. But if you\u2019re DIYing your own set-up with a pot and a makeshift stand, don\u2019t just reach for a votive candle: You need a stronger flame to produce the\u00a0religieuse<\/em>, aka the crust formed at the bottom of the pan after most of the cheese has been eaten. It\u2019s a delicacy you don\u2019t want to miss.\u00a0<\/p>\n

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FUUL Chafing Fuel Dish Burner Cans<\/h2>\n<\/p>\n<\/div>\n

Seasoning\u00a0\u00a0<\/h2>\n

Liven up your fondue by adding in your favorite seasoning to the cheese. Garlic, paprika, and nutmeg are widely enjoyed in Switzerland, but to me a good quality salt is key. This hand-harvested salt from Iceland may not be from the Swiss Alps, but the giant crystals add new dimensions of flavor and texture.\u00a0\u00a0<\/p>\n

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Saltverk Arctic Thyme Sea Salt<\/h2>\n<\/p>\n<\/div>\n

Cheese\u00a0<\/h2>\n

Classic recipes for fondue always include Gruy\u00e8re, but blends are common in different regions of Switzerland. In\u00a0Fribourg<\/a>, locals use a combination of both Gruy\u00e8re and Vacherin (known as moitie-moitie, half-and-half), which is both silky and punchy in taste. Murray\u2019s fondue mix adds fontina cheese\u2014and the mix comes pre-grated, so that\u2019s a bonus.<\/p>\n

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Murray’s Fondue Mix<\/h2>\n<\/p>\n<\/div>\n

Cheese Grater<\/h2>\n

If you\u2019re not going the pre-grated route, investing in a good cheese grater is a no-brainer for regular fondue parties. Rather than throwing in bricks of cubed cheese into a fondue mix, the Swiss grate their cheese for a much smoother and quicker melt.<\/p>\n

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Joseph Joseph Twist Grater<\/h2>\n<\/p>\n<\/div>\n

Fondue Plate\u00a0\u00a0<\/h2>\n

To keep your fondue ingredients separate, use a divided plate like this one, which prevents cubed bread from rolling into pickle juice (a must).<\/p>\n

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Villeroy & Boch New Wave Grill Plate<\/h2>\n<\/p>\n<\/div>\n<\/div>\n

Read More<\/a>
\n Michelle Tchea<\/p>\n","protected":false},"excerpt":{"rendered":"

Fondue is thought to have originated in the mountainous French region of Savoie, where it was a delicious means of keeping farmers well-fed during the cold winter months. It gained popularity across the border in Switzerland, where it\u2019s still considered a dish of national pride.\u00a0 In the US fondue reached peak popularity in the 1970s […]<\/p>\n","protected":false},"author":1,"featured_media":608005,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[534,119159,1361],"tags":[],"class_list":{"0":"post-608004","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-financial","8":"category-fondue","9":"category-night"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/608004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=608004"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/608004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/608005"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=608004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=608004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=608004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}