Personal tools
log in | join | help

10 Easy Pieces: Classic Fondue Pots

by LiveModern Webmaster last modified Feb 07, 2013 01:06 AM
Editorial Rating: 1 2 3 4 5
Average Rating: 1 2 3 4 5 ( 0 votes)
by Sarah Lonsdale last modified Feb 06, 2013

Fondue sets have always seemed a little cheesy to me (forgive the pun). However, a recent array of offerings has me rethinking; after all, when you do find yourself hunkered down around a bubbling fondue pot (ideally high in the Swiss Alps, as I once did), it's a pretty idyllic way to spend a winter evening. N.B.: We've included a Mark Bittman recipe below (in our humble opinion, one of the better fondue recipes to be had). Above: Our favorite is the Alessi Mami Fondue Set with black ceramic pot; $370 from All Modern. Above: The Fondue Set Classic with stainless steel pot from Swiss company Spring: €169 from Connox. Above: The Le Creuset Fondue Pot is available in Marseille blue, red, or flame from Williams-Sonoma (it comes with six color-tipped wood handled forks). Above: The Emile Henry Quart Fondue Set is made from Burgundy clay; $100 from Amazon. Above: The Cast Iron Fondue Set in red from Crate & Barrel is $39.95 and comes with eight chrome forks with plastic color-tipped handles Above: The Fondue Set in Cast Iron by Staub includes six forks: $157 from Royal Design. Above: The cast iron Boska Holland Cheese Pro Fondue Set includes six wood-handled forks; $86.99 from Amazon. Above: The Mauvel M'Cook Fondue Pot is made from three layers of heat-responsive aluminum sandwiched between exterior and interior layers of stainless steel for even distribution of heat; $199.95 from Williams-Sonoma. Above: A budget option: the Fondue for Two with ceramic pot; $20 from Uncommon Goods. Mark Bittman's fondue recipe, from How to Cook Everything Vegetarian ($19.48 from Amazon). • 2 cups dry white wine • 1 large clove garlic, crushed (optional) • 2 T cornstarch; mixed with water to make a slurry • 1 lb Gruyere cheese, grated (4 cups) • 1 lb Emmenthal cheese, grated (4 cups) Combine wine and garlic in a saucepan and bring to a slow bubble. Gradually stir in cheese until melted and creamy; do not let boil. Whisk slurry in and cook until thickened. If fondue is too thick, add a little more wine. Have a better fondue recipe (or a favorite pot)? We would love to know. See more 10 Easy Pieces .






Website migration, maintenance and customization provided by Grafware.