Cheese Fondue - what to dunk?

[Anonymous]

I am planning a cheese fondue night with DH. We have never done it before. I found a recipe online that I plan to use... but what are the best things to "dunk"? Obviously, bread and ham cubes, but what else?
This is the recipe I plan on using
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
1 garlic clove, halved crosswise
1 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon lemon juice
1 tablespoon kirsch (cherry brandy)
1/2 teaspoon dry mustard
Pinch of freshly grated nutmeg

[Anonymous]

Ok now you just made me really hungry!

-Apples (green)
-Good ciabatta bread
-proscuitto
-Asparagus

Just some that we like!

[Anonymous]

Anonymous wrote:Ok now you just made me really hungry!

-Apples (green)
-Good ciabatta bread
-proscuitto
-Asparagus

Just some that we like!

Do I need to let the ciabatta bread dry up, or is it dry enough fresh? Also, do I need to blanch the apples?

[Anonymous]

turkey
broccouli
cauliflower

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ok now you just made me really hungry!

-Apples (green)
-Good ciabatta bread
-proscuitto
-Asparagus

Just some that we like!

Do I need to let the ciabatta bread dry up, or is it dry enough fresh? Also, do I need to blanch the apples?

I like harder ciabatta bread and most are already so I think you would be fine cutting it as is. Just maybe look for one that is a bit crispier if you like that. Also for the apples I just cut them and leave them room temp bc I like them to be crunchy, but if you want them softer then you could blanch them.

[Anonymous]

OK you can't use jarlsberg. It is not a swiss cheese and lacks the authentic tang of a good Emmenthal. Ementhal/Gruyere or appenzaler is a good combo.

some cornichons on the side are good to go with it.

Dunking - nice french bread is best. If you want to be unconventional broccoli (parboiled), asparagus, and maybe new potatoes.

[Anonymous]

We have it frequently in the fall winter as a quick dinner - we just use the fondue packets they sell at whole foods or TJs. We use bread, potatoes and apples to dip and then have a little ham or meat, and cornichons, on the side (not for dipping).

[Anonymous]

All the recipes we've used call call for cubes of cheese vs. shredded cheese, and flour instead of cornstarch. I guess the shredded cheese would melt more quickly, but it's not a thing you're supposed to rush or the fondue will get stringy/gloppy instead of staying smooth. I agree with the PP's cheese and bread advice -- use Ementhal with Gruyere and some good, crusty French bread.

[Anonymous]

Agree with Emmenthal.

Day old good French baguette.
Boiled new potatoes.
Real French cornichons on the side.
Use a good, drinking white white.

Also, crack a room-temp egg in the pot when you get low on cheese at the end of the meal.

[Anonymous]

Anonymous wrote:Agree with Emmenthal.

Day old good French baguette.
Boiled new potatoes.
Real French cornichons on the side.
Use a good, drinking white white.

Also, crack a room-temp egg in the pot when you get low on cheese at the end of the meal.

What does this do?

[Anonymous]

Anonymous wrote:We have it frequently in the fall winter as a quick dinner - we just use the fondue packets they sell at whole foods or TJs. We use bread, potatoes and apples to dip and then have a little ham or meat, and cornichons, on the side (not for dipping).

The TJ's cheese fondue is really good. The ingredients are exactly what you the OP listed above, just cheese, corn starch, kirsch, etc... It's incredibly easy and delicious.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Agree with Emmenthal.

Day old good French baguette.
Boiled new potatoes.
Real French cornichons on the side.
Use a good, drinking white white.

Also, crack a room-temp egg in the pot when you get low on cheese at the end of the meal.

What does this do?

Gives you something else yummy to eat

[Anonymous]

strawberry
banana
grapes
orange

[Anonymous]

cubed bread
steamed cauliflower, broccoli, asparagus

I hadn't thought of apples before for some reason, but that sounds really good