February is National Fondue Month, February 5th is National Chocolate Fondue Day, November is National Fun with Fondue Month, and April 11th is National Cheese Fondue Day.

You’ve got multiple opportunities to celebrate with luscious fondue—as a family dinner, at a dinner party, or even on a party buffet.
 
 
THE HISTORY OF FONDUE

Originally a melted cheese dish, the concept evolved to cooking beef, chicken, chocolate or seafood in the fondue pot. February is National Fondue Month, so why not plan a fondue feast?

The melted cheese dish originated in the Swiss canton of Neuchâtel. The word fondue itself is the past participle of the French fondre, to melt down.

The fondue is served from a communal pot called a caquelon, using long forks to spear cubes of bread that are swirled in the melted cheese. The tradition dates to the 18th century; some say it was developed as a way to use slightly stale bread.

Each Swiss canton has its own variation on the recipe, which generally consists of at least two varieties of cheese, wine and a bit of flour or cornstarch to keep the melted cheese from separating.

 
Although it adds to the aesthetic, you don’t need a fondue pot (caquelon) to melt cheese or chocolate or to heat cooking oil. A heavy-bottomed saucepan or ideally, a double boiler, works fine.

But then, to keep the fondue heated after it has been served, you’ll need a hot plate for the table. If you don’t have one, you probably know someone who has one stashed away and will lend it.

[1] Classic cheese fondue (photo courtesy Artisanal Restaurant | NYC).

[2] What’s for dessert? Chocolate fondue. Here’s the recipe (photo courtesy Sugardaddy’s | St. Louis).

To help you decide where to begin: We recommend starting with a classic cheese fondue. Here’s the basic cheese fondue recipe plus 28 variations, from blue cheese and goat cheese variations to Nacho and Philly Cheesesteak fondue. Or consider:

 
For Valentine’s Day, how about chocolate fondue—your choice of dark, milk or white chocolate? Here’s an even richer Chocolate Fondue with Mascarpone recipe.

You can also spice things up with these Spicy Chocolate Fondue recipe variations.

[3] Surf & Turf fondue: Raw seafood and meat can be cooked in oil. This recipe, from Simple Seasonal, presents cooked shrimp and beef to dip into cheese fondue. Yum! (photo courtesy Simple Seasonal).

[4] For seafood fondue (no cheese), cocktail sauce and other traditional sauces—tartar, dill—are ideal dippers (photo courtesy Caviar Russe | NYC).

This recipe was adapted from GourmetSleuth.com.

Ingredients For 4 People

 
*Plan for at least 1/3 pound fish/seafood per person.
 
Preparation

1. CUT fish into one-inch cubes or 1/4″ w x 2″ long strips, depending on shape of filets. Keep refrigerated until ready to serve.

2. SET the table with plates, fondue forks and dips. You can provide individual dip portions, or have guests spoon dips onto their plates. (NOTE: Use only metal fondue forks or bamboo skewers, as wooden skewers can burn in hot oil.)

3. FILL the fondue pot with oil and heat on the stove until it reaches 350°F. Place the fondue pot on a brazier stand or hot plate on the table, over moderately high heat. Note that for beef or seafood fondue, you must use a stainless steel pot. Ceramic pots aren’t safe with the hot oil.

4. SPEAR cubes or shrimps and place in the hot oil until cooked.
 
 
SEAFOOD FONDUE DIPS

RECIPE: SPICY COCKTAIL SAUCE

Ingredients

 
1. COMBINE ingredients and refrigerate until use.

Ingredients

 
1. BLEND all ingredients in medium bowl. Season to taste with salt. Refrigerate until use.
 
 
RECIPE: DILL SAUCE

Ingredients

 
1. COMBINE clam juice and wine in a heavy small non-aluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium.

2. WHISK in crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper. Refrigerate until use.