Tillie Doyle
Fondue parties are a fun and interactive way to get together and enjoy dinner. They are a great party idea for the holidays and can be a nice change from the usual dinner party format.
Fondue is a dish in which small pieces of food are dipped into a hot sauce or cooking medium, such as oil or broth. The only special equipment you will need are fondue pots and sticks.
- It is best to have more than one fondue pot, depending on the number of people you are expecting. A good rule of thumb is one pot for every three people.
- Provide a variety of dippers, such as bread, vegetables, meat, and fruit.
- If you are serving meat, cut it into bite-sized pieces before the party.
- Offer a selection of dipping sauces for your guests to enjoy.
- Don't forget dessert! Chocolate fondue with items such as marshmallows, fruit, and cake is always a hit.
- Create a fun and relaxed atmosphere with music and decor that fits your chosen theme.
| Characteristics | Values |
|---|---|
| Number of fondue pots | One pot for every three people |
| Type of fondue pot | Electric, candle-warmed, or Sterno |
| Fondue forks | One per guest, usually colour-coded |
| Dippers | Bread, apples, cured meats, shrimp, sausage, steak, asparagus, broccoli, small boiled potatoes, french fries, cornichons, thinly sliced steak, cucumber, carrot, roasted baby potatoes, roasted cauliflower florets, roasted Brussels sprouts, grilled shrimp, marshmallows, angel food cake, fruit |
| Dipping sauces | Store-bought or homemade |
| Number of courses | Three (cheese, meat cooked in oil or broth, and chocolate) |
| Drinks | Beer, Riesling, Chenin Blanc, Gruner Veltliner, Prosecco, Pinot Noir, dessert wine, milk stout, porter, bourbon |
| Prep time | At least six or seven hours for more than five people |
| Fondue etiquette | No double dipping, no eating directly from the fondue fork, no using fingers to dip |
What You'll Learn
Choosing a fondue pot
Choosing the right fondue pot is essential for a successful fondue party. Here are some factors to consider when making your selection:
Type of Fondue Pot
Fondue pots come in various types, each with its advantages and disadvantages. Electric fondue pots are a popular choice as they allow for better heat control and are safer than open-flame options. However, they may limit your placement options due to the need for an electrical outlet nearby. Open-flame fondue pots, such as those fuelled by liquid fuel or fuel paste, offer more flexibility in terms of placement but require careful monitoring to ensure safety.
Number of Fondue Pots
The number of fondue pots you need will depend on the number of guests and the type of fondue you are serving. A good rule of thumb is to have one fondue pot for every three to four people. If you are serving multiple types of fondue (e.g., cheese and chocolate), you will need additional pots. It is also a good idea to have extra pots in case of malfunctions or to accommodate different dietary restrictions or preferences.
Size of Fondue Pot
The size of the fondue pot is essential for ensuring all your guests can enjoy the fondue comfortably. A standard fondue pot typically serves about four people. If you are hosting a large party, consider using multiple smaller pots rather than a single large pot, which may be cumbersome and difficult to handle.
Material of Fondue Pot
The material of the fondue pot is crucial for both functionality and safety. For meat or seafood fondue cooked in hot oil, choose a pot made of high-heat-compatible materials such as cast iron, stainless steel, or copper. These materials can withstand high temperatures and distribute heat evenly. For cheese or chocolate fondue, a ceramic or stoneware pot is a good option, as it retains heat well and is easy to clean.
Additional Features
Some fondue pots come with additional features that can enhance your fondue experience. For example, some pots have a non-stick coating, making cleanup easier. Others may have temperature controls, allowing you to adjust the heat level according to your needs. Some fondue pots also come with colour-coded skewers or forks, helping guests keep track of their utensils.
Safety Considerations
When choosing a fondue pot, always prioritise safety. Ensure the pot has a stable base to prevent accidental spills or tip-overs. Look for fondue pots with long handles to keep your hands away from the heat source. Additionally, consider using a trivet to protect the surface underneath the pot from heat damage. Always follow the manufacturer's instructions and safety guidelines when using your fondue pot.
Fondue Fun: Melting Pot's Guide to a Tasty Experience
You may want to see also
Selecting the right ingredients
Cheese Fondue
The type of cheese you choose will significantly impact the flavour and texture of your fondue. Traditional Swiss cheese fondue typically includes Gruyère, white wine, cracked black pepper, and nutmeg. You can also experiment with different combinations, such as zesty cheddar, macaroni and cheese, spinach artichoke, or classic beer cheese.
When selecting cheese, focus on meltability. Avoid cheeses that don't melt well, like most goat cheeses, fresh sheep's milk cheeses, and Hispanic-style cheeses. Instead, opt for cheeses like Gruyère, Beaufort, Emmental, or Appenzeller, which will create a creamy, smooth fondue.
Dippers for Cheese Fondue
The key to a great fondue party is offering a variety of dippers. Start with classics like bite-sized bread, apples, and cured meats, then branch out. You can add proteins like shrimp, sausage, and steak, or other vegetables such as asparagus and broccoli.
Hot Oil or Broth Fondue
If you're planning to cook meat or seafood in hot oil or broth, you'll need to choose a suitable cooking liquid and select the right type of fondue pot. Vegetable oil, a mix of vegetable and olive oils, or broth are common choices. Make sure your fondue pot is made of a high-heat-compatible material like cast iron, stainless steel, or copper.
For dippers, you can use beef cubes, sausage slices, meatballs, shrimp, or vegetables like potatoes, zucchini, and cauliflower. If you have vegetarian guests, consider having a separate fondue pot for cooking veggies.
Chocolate Fondue
For dessert, offer a sweet treat with a chocolate fondue. Typical ingredients include bittersweet chocolate, heavy cream, sugar, butter, and even red wine. You can also add some caramel and walnuts to milk chocolate for a turtle dessert fondue.
For dippers, provide options like marshmallows, bananas, strawberries, figs, graham crackers, pretzels, and pound cake. Cold fruit tends to hold chocolate better, resulting in fewer drips.
Drinks
Don't forget to pair your fondue with the right drinks! If you're serving cheese fondue, try Kolsch, Pilsner, or IPA beers, or white wines like Riesling, Chenin Blanc, or Gruner Veltliner. For chocolate fondue, pinot noir or dessert wine, milk stout or porter, or even bourbon on the rocks can complement the sweetness.
Fondue Melters: A Guide to Cost and Functionality
You may want to see also
Preparing the food
Fondue is typically served in three courses: cheese, a hot pot where meat is cooked in oil or broth, and chocolate. However, you can choose to serve just the cheese and dessert courses, filling in with a charcuterie plate or a platter of sliced meat.
If you're serving cheese fondue, it's best to use a good cheese such as Beaufort, Emmental, Gruyere, or Appenzeller. You can melt the cheese with white wine and a little garlic, and dip in crusty bread, vegetables, and apples.
For the hot pot course, you'll need to use a hot cooking component such as oil or broth, as you'll be starting with raw ingredients. Popular items for dipping include beef cubes, sausage slices, meatballs, shrimp, potatoes, and other vegetables.
For dessert, typical chocolate fondue ingredients include bittersweet chocolate, heavy cream, sugar, butter, and even red wine. You can offer a few different fondue options, such as dark chocolate, milk chocolate, and white chocolate, with dipping items such as marshmallows, bananas, strawberries, graham crackers, pretzels, and pound cake.
Remember to cut dipping items into bite-sized pieces, and use less crumbly bread and slightly stale pound cake to keep the mess to a minimum. You can also offer a variety of dipping sauces for the cooked meats and vegetables.
Fondue Set Caramel Dipping: A Sweet Treat Experience
You may want to see also
Creating the fondue
Choose your fondue type
Fondue is typically served in three courses: cheese, a hot-pot type where meat is cooked in oil or broth, and chocolate. You can opt to serve all three or just choose one or two. For a lighter option, go with just the cheese and dessert courses.
Pick your ingredients
The ingredients you choose will depend on the type of fondue you are making. For a cheese fondue, select a good melting cheese such as Gruyere, Emmental, or Appenzeller. For a chocolate fondue, choose bittersweet chocolate, heavy cream, sugar, and butter. If you want to add a twist, you can even include some red wine. For a meat fondue, select your choice of meat, such as beef cubes, sausage slices, or shrimp.
Prepare your equipment
To make the fondue, you will need a fondue pot, fondue forks or skewers, and a heat source such as a stovetop or electric burner. If using a hot-pot style fondue, you will also need a pot made of a high-heat-compatible material, such as cast iron or stainless steel.
Prepare your dippers
Cut your chosen dippers into bite-sized pieces. For a cheese fondue, this could include crusty bread, vegetables, and apples. For a chocolate fondue, offer marshmallows, bananas, strawberries, and pretzels. For a meat fondue, prepare raw meats and vegetables, ensuring they are patted dry before cooking to prevent oil splatters.
Melt and combine
Combine your fondue ingredients in your chosen pot and heat until melted, stirring continuously. For a cheese fondue, melt the cheese with white wine and garlic for an authentic flavour. For a chocolate fondue, melt the chocolate with cream and butter, and add any additional ingredients such as liqueur or red wine.
Serve and enjoy
Arrange your dippers on a platter and pour the fondue into the fondue pot. If serving multiple types of fondue, you may wish to use individual fondue pots for each guest, especially if there are food allergies to consider. Provide each guest with a fondue fork or skewer, as well as a regular fork to eat the dipped food from their plate.
Now you're ready to enjoy your fondue party!
Canola Oil for Fondue: A Tasty, Healthy Option?
You may want to see also
Fondue etiquette
Fondue is a communal dining experience, so it's important to be considerate of your fellow diners. Here are some fondue etiquette tips to ensure an enjoyable evening for all:
The Dos
- Be patient and wait for your turn to dip your food into the pot. Avoid overcrowding the pot or dipping your fork in front of someone else.
- Stir the fondue in a figure-eight motion to prevent it from burning or sticking to the pot and to ensure a smooth and consistent texture. Keep stirring the cheese as it can harden quickly.
- Use the provided fondue forks to spear your food and dip it into the pot. These forks are long and slender, perfect for fondue.
- Place your dipped food on your plate and then use your regular fork to eat. This avoids putting your mouth on the fondue fork that goes back into the communal pot.
- If you are the first to be passed a basket of bread or potatoes, take a small amount and then pass it on.
The Don'ts
- Double-dip! Once you've taken a bite, do not re-dip the same fork into the communal pot. Use separate serving plates or utensils for individual dipping.
- Push or force food into the pot if it falls off your fork. Simply let it be and continue dipping with a new piece.
- Scrape the bottom of the fondue pot with your fork as this could scratch or ruin it.
- Skimp on fondue ingredients—be generous with the food provided.
- Use dirty utensils—always use clean forks and spoons for serving and dipping.
Cheese Fondue: Safe for Kids or Not?
You may want to see also
Frequently asked questions
Fondue parties typically include cheese fondue and dessert fondue, but you can also add a hot-pot course where guests cook meat and veggies in oil or broth. If you want to stick to just cheese and dessert, fill in with a charcuterie plate or a platter of sliced meats, condiments, and cornichons.
You'll need a fondue pot(s), fondue forks or skewers, and extension cords if your pot is electric. If you're using bamboo skewers, color each end with a marker so guests can keep track of their skewers. You'll also want a trivet to protect your surfaces and cloth napkins for drips and spills.
For cheese fondue, choose a good melting cheese like Gruyere, Beaufort, Emmental, or Appenzeller, and melt it with white wine and garlic. Popular dippers include bread, veggies, and apples. For dessert fondue, use chocolate, heavy cream, sugar, butter, and red wine. Offer marshmallows, fruit, graham crackers, pretzels, and cake for dipping. Serve beer or wine with cheese fondue and pair chocolate fondue with pinot noir, dessert wine, milk stout, porter, or bourbon.
Cheese fondue is only for dipping and won't cook raw ingredients. Hot oil can be used for cooking but pat dry any items before cooking to prevent splatters. Keep kids and pets away from unattended oil pots and don't use water if there's an oil fire; cover the pot instead. Fondue forks get very hot, so don't eat food straight off them.
