Back in the days of bell bottoms, ironed hair, and harvest gold kitchen appliances, fondue parties were all the rage. The 1970s have returned with a vengeance, and so, it would seem, has fondue. Here, 8 versions to try.
See a primer on basic fondue ingredients »
Dark Chocolate Kahlua Fondue
Kahlua-spiced dark chocolate gets heat from cayenne pepper, yielding a dipping sauce that pairs perfectly with fresh-cut fruit and brownies, or poured over ice cream.
See the recipe for Dark Chocolate Kahlua Fondue »
Fondue au Cremant (Fondue with Sparkling Wine)
Cognac and sparkling wine add sweet acidity to a garlic-infused mixture of Gruyere and
Vacherin cheeses. ** See the recipe for Fondue au Cremant »****
Dopp i Gryta (“Dip in the Pot”)
Simmering bay leaves, dill, and parsley in the reserved broth from a roast, such as Christmas ham, makes a savory dipping sauce for crusty country bread. **
See the recipe for Dopp i Gryta »****
Unlike classic French and Swiss fondues, Italian-style
fonduta incorporates egg yolks and butter into a pot of richly pungent melted Fontina.
See the recipe for Fonduta »
Fondue Savoyarde hails from the French Alps, where it’s favored among skiers for its warming richness. Seasoned with fresh nutmeg, the nutty Gruye makes a fortifying meal for any cold weather afternoon–on or off the slopes. **
See the recipe for Fondue Savoyarde »****
Our version of this dish is made with American cheese, American wine, and artisanal American cherry brandy.
See the recipe for American Fondue »
Classic Swiss Fondue
Velvety melted gruyere gets a boost from nutmeg and Kirsch–a cherry-based brandy–in this traditional recipe for Swiss fondue. **
See the recipe for Classic Swiss Fondue »****