Pimp your fondue!

3 recipe alternatives to the classic fondue

It's finally that time of year again. The leaves are falling from the trees, it's getting cooler outside and the desire for a Fine cheese fondue rises. But sometimes we might want to break away from our usual culinary routines and try something new. In this blog post, we'll introduce you to three exciting alternatives to the classic fondue that will delight your taste buds and impress your guests.

Recipe 1 - The ultimate tomato fondue

If you want to offer your guests a fondue alternative, but don't want to run the risk of someone not liking it, you are well covered with the tomato fondue.

Ingredients for 4 people
500 g bread cubes
800 g cheese mix
4 tsp cornflour
4 dl white wine
1 large yellow onion
4 tomatoes, roughly diced
2 tbsp tomato purée

Procedure:
The first step is to cut the onion into eighths. Then do the same with the tomatoes. Then pour the white wine into the caquelon, dissolve the cornflour in it and heat it up. Then add the cheese mixture and heat everything, stirring constantly with a whisk. Now add the onion and tomato pieces as well as the tomato purée and stir until a uniform red color is achieved. The ultimate tomato fondue is ready!


Do you have too much fondue left over? Then take a look at our recipe ideas for left-over fondue.

Alternative 2 - The mushroom fondue (bacon and mushroom)

As hardly anyone counts the calories in a fondue, you can really indulge yourself with this fondue and add a few slices of bacon to the cheese mixture.

Ingredients for 4 people
500 g bread cubes
800 g cheese mixture
4 tsp cornflour
4 dl white wine
3-4 medium shallots
75 g bacon
250 g mushrooms (brown mushrooms, porcini mushrooms, king oyster mushrooms or a mixture of mushrooms)
a little olive oil

Procedure:
Cut the bacon crosswise into slices approx. 1 cm wide. You can then wash the unclean parts of the mushrooms sparingly with water or use a mushroom brush if you have one. Then cut the mushrooms into coarse pieces, approx. 1 cm in length and width. Also peel the shallots and cut them into thin slices. Now place the bacon in a non-stick frying pan and fry over a high heat until crispy. Do not do anything else during this step to prevent the bacon from burning. Then place it in a bowl. Now add the mushroom pieces and shallots to the same pan. If it needs more oil, you can add a little olive oil. Fry the mushrooms and shallots briefly on a high, but not the highest, heat until the shallots are translucent and the mushrooms are browned. Then add both to the bowl with the bacon and prepare the fondue. To do this, pour the white wine into the caquelon, dissolve the cornflour in it and heat it up. Then add the cheese mixture and heat everything, stirring constantly with a whisk. Then stir in the bacon, mushrooms and shallots and sprinkle over a good portion of pepper. The mushroom fondue is ready.

Alternative 3 - The fruity fondue

Fruit as a main meal? The fruity fondue, in which white wine is replaced with apple juice, proves that this is possible.

Ingredients for 4 people
250 g bread cubes
3-4 pears
800 g cheese mix
4 tsp cornflour
4 dl cloudy apple juice

Procedure:
Cut the pears into small, approx. 1 cm long and wide pieces and put them to one side. Then pour the apple juice into the caquelon, dissolve the cornflour in it and heat up. Then add the cheese mixture and heat everything, stirring constantly with a whisk. The sweet and salty fondue is ready! The pears give the fondue a really sweet note. Of course, you can also use other fruits such as figs or apple pieces.

Basically, you can always create a new fondue by changing the white wine. Examples of this are champagne and gin. Speaking of gin: In our "Tour de Fondue" we will send you a fondue pack in November, December and January, including a fondue with gin. Try it out and order the Tour de Fondue today.


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