All the makings for a fondue party, including a full fondue menu: for cheese fondue, meat & seafood fondue, chocolate fondue, and all the dips, sauces and dipper ideas! Plus tools required, timelines and tips & tricks! One stop fondue fun!
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Fondue anyone? What do you think of when you hear the word fondue? The first thought that enters my mind chocolate. Mmmm chocolate. Chocolate smothered strawberries and bananas…can’t you just taste them?! Don’t forget the cheese. The hot, gooey, delicious & rich melted cheese smothered bread chunks. Drool.
A couple of weeks ago the hubby & I hosted a fondue party and it was fuuuuuun! I wish I could show you a ‘Martha Stewart’ fondue party, complete with all the perfect invitations, menus, printables, and decorations but I don’t have em!
And the pictures. Gah. My camera is broken and I’m using my hubby’s camera which hates me. Plus, taking pictures at a party is the worst! It’s hard to take great photos when it’s dark, and you’ve got a glass of wine in your hand! Plus, you can’t exactly ask your guests to step aside so you can get the perfect shot! 😉
But you will get to see some fondue pots that are the real deal…I’m talking 1970’s real deal. Like fondue pots that made their rounds at the first fondues of our time. Now how’s that? Bet Martha doesn’t have these! And you will get a tonne of fabulous fondue recipes!
I’m hoping that you will find this a one-stop-shop-fondue-party!
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Now it’s time to partaaaaaaay!
What you need for your fondue:
- 3 fondue pots (we used 4: one pot was for shrimp only)
- Meat & Seafood Fondue: 1 pot for the oil – use an electric, stainless steel or cast iron pot for oil fondues. Make sure that the pot that you use for an oil fondue has a splash guard around the rim of the pot to prevent splashing.
- Cheese Fondue: Use a ceramic fondue pot over a flame. We use gel fuel pots – you can find these at WalMart or any major grocery store.
- Chocolate Fondue: Use a ceramic fondue pot over a tea light.
- Fuel: tea lights, gel fuel pots and vegetable oil.
- fondue forks – make sure you have at least 2 per person.
- 4 little bowls for dips & sauces (or you can use 8 dishes, and put a set of dips on either end of the table for easy access)
- napkins, serving plates
- Make your dips first. These are best made early in the day so the flavours in them can meld together.
- Prep all your veggies. Wash & cut them up in to bite sized pieces. Again, this is best to do early in the day so you are all ready to go at fondue time!
- Slice your meat. Do this early and put it in your fridge until dinner time.
- De-thaw any seafood you are serving.
- About an hour or so before your fondue party, you can roast any veggies that you plan on serving. They don’t have to be hot right out of the oven at fondue time. Most people like to warm them up in the cheese fondue or even the oil.
Now on to the food!
Dips & Sauces:
The general rule for fondue dips and sauces, is that there should be at least 3 different kinds. We served 4:
- a cocktail sauce for the shrimp (store bought is great!)
- a peanut sauce
- a horseradish-dijon mustard dip
- a Chimichurri sauce
Peanut Sauce Recipe
- 3 tbsp finely chopped onion
- 1 clove garlic minced
- 1/4 teaspoon dried hot red pepper flakes
- 1 tsp vegetable oil
- 3 tbsp water
- 1 - 2 tbsp creamy peanut butter
- 1 tbsp hoisin sauce
- 1 tsp tomato paste
- 3/4 tsp sugar
In a small saucepan, cook the onion, garlic, and red pepper flakes in oil until soft, about 4 minutes.
Whisk in the remaining ingredients, and simmer while stirring, about 1 minute.
Horseradish and Dijon Dipping Sauce
- 1 cup sour cream
- 6 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- Course salt & freshly ground paper
Stir sour cream, horseradish, and mustard in a small bowl.
Season with salt and pepper.
- 1/2 cup packed fresh parsley chopped
- 1/2 cup packed fresh cilantro chopped
- 4 cloves of garlic minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar white wine vinegar works well too
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
Combine all the ingredients together, and let sit for at least 2 hours.
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- sirloin steak cut into strips
- chunks of chicken
Fill your fondue pots 1/2 - 2/3 full with vegetable oil.
Turn on the heat, and when the temperature reaches around 350 - 365 degrees it's ready to cook in.
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- 1 clove garlic cut in half lengthwise
- 1 cup dry white wine
- 1 lb Gruyere and/or Emmentaler cheese. Shredded should make about 9 cups total.
- 2 tbsp cornstarch
- 2 tbsp freshly squeezed lemon juice about 1 lemon
Dippers for Cheese Fondue:
- Chunks of bread
- Cooked meat
- Fresh Vegetables: grape tomatoes broccoli, cauliflower, mushrooms
- Roasted Vegetables: cauliflower potatoes, bell peppers, onions, mushrooms
Before you get your fondue pot hot, rub the inside of it thoroughly with the cut garlic halves, then thrown them out.
Pour the wine into the fondue pot, and place over medium-low heat. (See notes)
When the wine starts to bubble, add the cheese by the handful, stirring until melted and combined.
In a small bowl, whisk together the cornstarch with lemon juice until the cornstarch dissolves, then stir the mixture into the cheese mixture.
Continue whisking the cheese mixture until it is smooth and bubbling slightly.
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- 1 lb semisweet chocolate
- 2 cups heavy cream
Chocolate Fondue Dippers:
- chunks of pineapple
- chunks of white cake
On your stove, place a heatproof bowl over a pan of barely simmering water.
Add the chocolate and cream.
Using a wooden spoon, stir until the chocolate is melted and the mixture is creamy and smooth.
Once it's smooth, transfer the chocolate mix to a fondue pot, and set over a warming candle like a tea light. See notes.
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Fondues really are such a fun time! I dare anyone not to have a great time dipping and cooking their food. It makes for great conversation and good times! They make for great romantic dinners too…maybe even this Valentines Day. Just sayin’