Fondue

From fondre, the French word for 'melt," the term fondue has several meanings. The first three definitions pertain to food cooked in a central pot at the table. 1. Fondue au fromage is a classic dish of Swiss heritage consisting of cheese (usually Emmentaler and Gruyere) melted and combined with white wine, Kirsch and seasonings. Bite-size chunks of French bread are dipped into the hot, savory mixture. 2. Fondue bourguignonne is a variation whereby cubes of raw beef are cooked in a pot of hot oil, then dipped into various savory sauces. 3. Another version is chocolate fondue, a combination of melted chocolate, cream and sometimes liqueur into which fruit or cake may be dipped. 4. In French cooking, the term fondue refers to finely chopped vegetables that have been reduced to a pulp by lengthy and slow cooking. This mixture is often used as a garnish, usually with meats or fish.