Chafing Dish Book, by Helen Evans Brown (out of print) has some good recipes:
bagna cauda, champagne cheese, swiss cheese fondue, cheese fondue, sherried eggs with gruyere,welsh rabbit, welsh rabbit with oysters,
msg me on food 52 if interested and i will post the recipes in full for any of these. they're not all strictly fondue but sort of on the same page and the book also has some nostalgia recipes, like cherries jubilee!

Fondue is really just a simple cheese sauce right? So all you need are three things: Liquid (beer, wine, cream, milk, broth) cheese (shredded or diced and added in small increments) and a thickening agent ( roux, flour or cornstarch). Here's a simple ratio 3 cups of cheese 1 cup of liquid 3tblsp of flour. Simmer your liquid, add cheese in increments add flour and simmer until thickened. It should have the viscosity to stick to anything, just a little more than coat a spoon.

If I wanted to make a pizza fondue (never have) I would take a cup of beer and get it simmering add 3 cups mozzerella and 3tblsp flour and simmer til thickened and reduce and remove from heat. Add tblsp finely chopped of each: pepperoni, olive, mushroom and onion ( because thats what I like on my pizza).

So once you have the basic sauce you can add anything you want. roasted garlic, shallots, diced tomato, herbs. Or you can go with something like a take on pizza. I hope this helps.

If you are looking for a unique approach to fondue, why not try a Korean hot pot? It's not exactly a fondue but it would present at a party as such. You'd have a pot of hot broth and an assortment of meat, vegetables, etc and dipping sauces. Your guests could choose what they want and cook it in the hot broth.

I guess I should have been clearer...the rind of parmesan (parmigiano) is immersed in the warming tomato/marinara sauce simply as an additional flavoring to amp up the sauce.....not a traditional fondue but more to the question of "pizza fondue"

The problem with using parmesan (parmigiano) is that it's not a good melting cheese for fondue. The "alpine" cheeses would work well, but so would raclette type (which actually describes a group of cheeses in France and Switzerland). In most parts of Italy seafood would never come in contact with melted cheese.

I'd go super simple....grab your favorite sauce (gasp, yes, a jar or homemade if its already in your fridge) add a couple of garlic cloves, and the rind of a chunk of parmesan and then use all sorts of dippers...mini fresh mozzarella balls, mini meatballs, warm crusty bread, shrimp or scallops (watch that a guest isn't allergic to shellfish) lightly steamed zucchini, sauteed mushrooms, artichoke hearts ...let your imagination and inner Italian run amok.

Tomato fondue is a bright and rich variation of cheese fondue. It originates in the Valais canton of Switzerland, adding tomato and onion to the usual cheese fondue ingredients. The tomato imparts a lovely red hue to the cheese and adds a bit of acidity, which, at least for me, makes it easier to eat more. Be sure to use an authentic alpine cheese such as Gruyère, Emmenthaler or Vacherin. If Kirsch is not available, Calvados makes a good substitution. Typically the fondue is served over boiled baby potatoes, but it's also delicious with bread. http://www.tastefoodblog.com/tastefood/tomato-cheese-fondue.html

I don't think this is all that "Mmmm good," but a recipe similar to this made the rounds among my circle of PTA moms about 30 years ago.

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=27064&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dpizza%2bfondue

This doesn't fall under full fondue category...but these are crazy fun Wisconsin traditional party foods. They would be an interesting contrast to the fondues...

Cannibal Sandwiches. Super high grade ground organic/natural angus beef, mound into mountain on plate that set onto a bed of cracked ice. Dress with fresh cracked black pepper, sea salt, raw onion slices, and a side of fresh ground horseradish. Serve with heavy German style rye bread.

Yes. It's raw. And yup, people really eat it. It's a holiday delicacy. Kinda like the lutefisk of Wisconsin! But try it; as long as you use a butcher you trust you'll be fine.

Another more fondue-y item is Beer Cheddar Cheese Soup. This "soup" is super thick and more of a dip. I've taken the generally accepted Soup recipe and adjusted it for a fondue...making it thicker and more flavorful.

* 1 cup diced onion
* 2 cloves garlic, minced
* 1 teaspoon hot pepper sauce
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 cups chicken broth
* 2 cups a nice, flavorful ale or lager. (A robust beer gives it more flavor.)
* 1/3 cup butter
* 1/3 cup flour
* 1 1/2 cups half and half
* 3 cups sharp Cheddar cheese, shredded
* 1 tablespoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon Coleman's mustard powder
Directions

1. In a large saucepan over medium heat, stir together onion and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until onions and garlic are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.

As soup, it's served with a garnish of popcorn. I would suggest that you use popcorn as the item to be dipped into the goo!

On the sweet side, try a Gjetost fondue - Gjetost is a caramelized Norwegian goat cheese -- apples are an excellent dipper for this.
Recipe here: http://www.nytimes.com/2004/01/07/dining/a-toast-for-a-humble-norwegian-cheese.html

You could also go Tex Mex and make Queso Fundido, which is at its heart, fondue.