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Do you own a fondue pot? And what's in it?

alliegator Jan 29, 2013 12:02 PM

I got a fondue pot a few years ago and used it often, but kind of got burned out on it. It's been in the back of my cabinet for a while.
Maybe some of you have a favorite recipe (savory, sweet, whatever) you make that you'd like share, and it will inspire me to bring it out again.
Thanks!

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    Puffin3 RE: alliegator Jan 29, 2013 12:06 PM

    Yes. A spider plant.

    2 Replies
    1. re: Puffin3
      jrvedivici RE: Puffin3 Jan 29, 2013 12:48 PM

      Hahahahahahah.....exactly I was going to say the lid !!

      For the life of me I have no idea how a chain like The Melting Pot stays open.

      1. re: jrvedivici
        w
        wadejay26 RE: jrvedivici Jan 30, 2013 04:29 AM

        I love the Melting Pot! It is a fun way to share food with others. Taught my niece to like scallops at the Melting Pot. The only scallops she had ever eaten were over cooked ones her father made. I cooked one in the fondue pot for about 15 seconds and gave it to her to eat. After eating, her eyes lit up and she said, "that's what they are supposed to be like, not all rubbery?".

    2. j
      Jimisi RE: alliegator Jan 29, 2013 12:44 PM

      I don't, but I remember this one thing that my mom did when I was a kid and we'd have some family or someone over. She had marinated small chunks of beef and veggies in something like vinaigrette and we'd skewer them and cook them in simmering oil in the pot. I remember it as good and fun for us kids. Sorry it's not more specific.

      1. m
        masha RE: alliegator Jan 29, 2013 02:25 PM

        I got 2 as wedding gifts back in 1978. Had not used them in ages but took them out last year for Valentines day and did a 3-course fondue dinner for my husband --

        (a) cheese with bread cubes & apples for dipping;
        (b) beef cubes and julienned vegetables, cooked in the pot in hot oil, with bearnaise sauce for dipping; and
        (c) chocolate with cake cubes and more apples.

        My husband loved it, especially the cheese course. I was planning to repeat it again for Valentines dinner this year except that he has to work that night. Maybe a belated Valentine Dinner the following Saturday.

        2 Replies
        1. re: masha
          1sweetpea RE: masha Jan 29, 2013 02:33 PM

          I bought one about a year ago and have used it twice. I only do broth-based fondues. One was shabu shabu. I made the broth and the dipping sauces and we cooked the meat and veggies in the broth, then added noodles to the broth and ate them, along with some of the broth. It was fun. The other was a take on a Mongolian hot pot. It was also good.

          To be honest, I don't think about using the pot very often. I should bring it out more. I've thought about doing a cheese fondue, but for two people, I fear we'd power through a lot of cheese and bread! I also own a raclette maker (a Christmas gift), which is super fun, but again, makes for a decadent and not-so healthy meal. It's also a bit of a pain to clean afterward. It has a marble slab for cooking, while the little trays underneath gently melt the raclette cheese.

          1. re: 1sweetpea
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            ludmilasdaughter RE: 1sweetpea Jan 30, 2013 08:05 AM

            When I kid my family used to do broth based fondue too. We'd have several types of meat, very thinly sliced (usually beef and chicken) and some assorted veggies like mushrooms and onions. There would be several different dipping sauces. At the end of the meal we would drink the broth with all of the little bits of things that feel off of our fondue. It was so much fun for me as a kid!

        2. Bacardi1 RE: alliegator Jan 29, 2013 02:58 PM

          My husband gifted me recently with this one (by my request)
          http://www.amazon.com/Trudeau-Alto-El...

          And it's FABULOUS!!! (I have a review on the Amazon site under "Breezy"). Haven't used it for a hot pot yet, but plan to. The Swiss fondue I made for it came out so perfect; I'll never go back to one of those cheap sterno pots ever again.

          As far as recipes, mine was pretty close to this one:
          http://www.saveur.com/article/Recipes...

          I used a pound of good Gruyere Comte cheese, Pinot Grigio for the white wine, & subbed in Cherry Heering for the Kirsch. It was one of the best cheese fondues we'd ever had.

          And as for the performance of the fondue pot? EXEMPLARY. The temp was so easy to regulate, & the fondue stayed creamy & smooth with absolutely zero scorching on the bottom.

          I can't wait to try a Chinese hot pot in this!!! This particular fondue pot comes with a ceramic insert for cheese & chocolate fondues, & a stainless pot for meat, seafood, & Asian hot pot fondues.

          For you fondue naysayers - you simply don't have decent equipment - lol!!! Don't knock it until you try it with the right equipment - LOL!!!.

          1. C. Hamster RE: alliegator Jan 29, 2013 07:43 PM

            cheese fondue with top quality cheese is one of the best things in life, if you ask me.

            That's what's in my fondue pot.

            1. k
              khuzdul RE: alliegator Jan 29, 2013 08:17 PM

              I've used my fondue pots for Asian style hot pot, as well as chafing dishes for dinner parties in addition to meat fondue and cheese fondue, so don't limit yourself to just fondue.

              1 Reply
              1. re: khuzdul
                Dax RE: khuzdul Jan 30, 2013 10:08 AM

                Any recipes you use for hot pot? Or links? My fondue set (which is probably just a spider web hatchery, like puffins) is on the smallish side. I probably bought it 8 years ago and have used it twice for traditional fondue.

              2. h
                HillJ RE: alliegator Jan 29, 2013 08:21 PM

                Love the spider plant comment! Touche!

                If you really want to be a fondue fool the new electric models are the way to go. You'll not only enjoy the freedom of set it and forget it but the electric fondue pots can be used for a host of other tasks, like hot pots (mentioned).

                I prefer a minimum of six people to bother with fondue but don't avoid having some fun with fondue. It's just another way to chow!

                1. c
                  charlesbois RE: alliegator Jan 29, 2013 08:22 PM

                  I bought my husband a Swissmar Lugano fondue pot, after we discovered an amazing fondue place in Amsterdam that used them. It's red enameled cast iron and holds heat like a dream. We try to recreate their fondue, which is a pretty classic recipe. You know, gruyere and emmenthaler, with loads of booze (chablis and kirsch) and the pot rubbed with garlic. We went back in the spring and they added some herbs or scapes, which gave it a bright note.

                  The NY Timres ran an article a few years back about some great combos of cheese and booze you could use, like port wine or Irish whiskey or beer.

                  Oh and fondue reheats really well, surprisingly.

                  1. s
                    Sal Vanilla RE: alliegator Jan 29, 2013 09:04 PM

                    Spider plant Puffin cracks me up.

                    My husband wanted to take ours to our neighbor's house the other night. Given that they are firmly stuck in the 70's maybe I was wrong to scoff and deny him his brilliant idea.

                    1. MsMaryMc RE: alliegator Jan 30, 2013 02:34 AM

                      Hard Apple Cider Cheese Fondue
                      http://www.thecookingphotographer.com...

                      Very Washington--made with Cougar Gold cheese (a sharp white cheddar from the WSU Creamery) and and a nice Washington cider. Good stuff. Excellent with crusty bread chunks (white and rye), boiled new potatoes, apple and pear slices, and lightly-steamed broccoli florets.

                      1. alkapal RE: alliegator Jan 30, 2013 05:13 AM

                        last one i made -- a while back now -- was a classic cheese fondue with gruyere. the time before that i made a chocolate fondue for dipping strawberries and pound cake cubes. it was so easy, and delicious. they are great for parties, and i need to have more parties. ha!

                        here is the NYT link with several recipe variations, plus the classic: http://www.nytimes.com/2008/01/23/din...

                        i have an original oster electric pot (non-stick) and a le creuset enameled cast iron version that i got at a yard sale (new) for $5.00. i am always buying up the skewer-forks when i see them, usually for a song. i see ebay has some really neat vintage pots -- i especially love the great, bright enamels (love me some orange!).

                        remember this recipe book? http://www.amazon.com/Oster-Electric-...

                        1 Reply
                        1. re: alkapal
                          m
                          masha RE: alkapal Jan 30, 2013 08:21 AM

                          I'm pretty sure that I pulled my recipes last year for my cheese & chocolate sauces from the Joy of Cooking. Believe I used a 50-50 blend of gruyere and ementhaler for the cheese.

                        2. alliegator RE: alliegator Jan 30, 2013 07:52 AM

                          Haha, a spider plant! I keep mine in a strawberry pot.
                          I usually did cheese fondues or broth based hot pot type meals. I'm thinking of digging around for a sichuan hot pot recipe. My pot is electric and non stick, really easy to use. So I should dig it out and get working on something yummy.
                          Thanks for the responses!

                          1. m
                            malibumike RE: alliegator Jan 30, 2013 08:41 AM

                            AIR.--- Fondue used to be very popular back in the 60's and 70's and seems to be making a comeback recently, wifie used to make and it was sharp like welsh rarebit sauce. Dipped in crusty sourdough bread.

                            1 Reply
                            1. re: malibumike
                              Bacardi1 RE: malibumike Jan 30, 2013 10:06 AM

                              Yes - Welsh Rarebit type sauces work well as fondue, but it's best to use more cheese & make them a bit thicker than one would do for a regular rarebit.

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