Planning A Fondue Dinner: A Step-By-Step Guide

Fondue is a fun and interactive way to eat with friends and family. It can be served as a special occasion dinner or a simple weeknight treat. The best fondue experience is all about the perfect fondue recipe and some tasty and unique dippers. Fondue originated in Switzerland as a way to stretch families' resources – some cheese mixed with a bit of wine was served with stale bread. Nowadays, it is a fun and social way to enjoy a variety of delicious foods.

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. You can serve a single fondue recipe for an appetizer or host a retro fondue party with cheese fondue, hot oil, broth and dessert fondue.

This paragraph will cover the basics of planning a fondue dinner, including the equipment you will need, fondue recipes, dippers, and etiquette.

Choosing a fondue pot

When choosing a fondue pot, you'll want to consider the type of fuel source, the material, and the size.

Fuel Source

Fondue pots can be heated in a few different ways. The most common are electric, gel fuel, or tea light candles. Electric fondue pots are easy to control and can be used for a variety of fondues, including cheese, chocolate, and oil-based. However, they do require access to an electrical outlet and can be tricky to wash. Gel fuel and tea light options are great if you don't have an outlet nearby, but they may be harder to find and offer less precise temperature control.

Materials

Fondue pots come in a variety of materials, including ceramic, cast iron, and stainless steel. Ceramic pots are great for chocolate and cheese fondue as they distribute heat evenly and don't require a separate fuel source. Cast iron pots are perfect for almost any type of fondue and can be heated on a stove before being transferred to a heating base. Stainless steel pots are ideal for broth or oil-based fondues as they allow for constant flame control, but they can be more difficult to clean and may burn chocolate.

Size

Finally, consider the size of your fondue pot. Most pots come in sets that serve four people, but you can also find larger sets or purchase additional forks to accommodate more guests. If you're hosting a large party, you may want to consider having multiple pots or serving fondue in shifts to ensure everyone has a chance to enjoy the deliciousness!

Additional Tips

• If you're using an electric fondue pot, be sure to secure the cord to avoid any tripping hazards.
• Cast iron and stainless steel pots can be heavy, so choose a sturdy table that can handle the weight.
• Always follow the manufacturer's instructions for your fondue pot, especially when it comes to care and cleaning.
• Get creative with your dippers! While bread and fruit are classic choices, don't be afraid to experiment with different meats, vegetables, and even pretzels or crackers.
• Make sure to have enough fondue forks or skewers for each guest, and consider getting a set with colour-coded handles to avoid any mix-ups.
• For an extra touch of flair, look for fondue pots with decorative patterns or fun shapes, like a heart.

Fondue dippers

When it comes to fondue dippers, the possibilities are endless! Here are some ideas to get you started:

Breads and Crackers

Bread is a classic choice for cheese fondue, with options like sourdough, French bread, rye, pumpernickel, brioche, and focaccia being popular choices. Toasting your bread before dipping can help it hold up better against the melted cheese. Crackers and chips, such as wheat crackers, pita chips, and tortilla chips, can also be used for dipping.

Fruits and Vegetables

Some fruits and vegetables that pair well with cheese fondue include apples, pears, grapes, asparagus, zucchini, carrots, broccoli, cauliflower, tomatoes, and Brussels sprouts. Roasting or steaming the vegetables beforehand can enhance their flavour and make them easier to dip.

Meats and Seafood

Cooked meats such as marinated sirloin, filet mignon, herb-roasted chicken, prime rib, and miniature smoked sausages can be delicious additions to your fondue. Cured meats like prosciutto, salami, and chorizo are also excellent choices. For seafood lovers, cooked shrimp, salmon, lobster tail, and crab legs can be indulgent and tasty options.

Other Savoury Options

Potstickers, pasta (especially ravioli), roasted jalapeño peppers, meatballs, and pretzels can also be unique and savoury additions to your fondue spread.

Remember to cut your dippers into bite-sized pieces, and consider providing a variety of options to accommodate different tastes and dietary preferences. Enjoy experimenting and creating a memorable fondue experience!

Fondue etiquette

Before the meal

• If you're using a fondue pot with a cord, consider serving the fondue buffet-style so that it's easier for guests to access the food and keep the cheese hot.
• Provide each guest with a fondue fork and a regular fork, along with a small plate. If serving a side salad, use dinner plates.
• Assign each guest a colour so that they can use the corresponding fondue fork.

During the meal

• The proper way to eat fondue is to use the long fondue fork to dip and then place the food on your plate. Then use your regular fork to eat.
• Do not eat directly from the fondue fork.
• Do not double-dip.
• When eating cheese fondue, do not pierce the bread with the fondue fork all the way through. Instead, use your front teeth to remove the bread from the fork, ensuring your lips and tongue do not touch the tines.
• When eating meat or fish fondue, you can touch the tines of the fondue fork with your lips and tongue as the dinner fork is used as an eating utensil.
• If you are serving raw meat, do not place it on your dinner plate. Instead, use the fondue fork to cook the meat in the stock heated in the fondue pot.

If a guest is exhibiting signs of illness

If you are the host:

Offer to carve out a separate bowl of fondue for the unwell guest to prevent the spread of illness.

If you are a guest:

Suggest that a separate bowl be used for you to avoid infecting others.

Fondue recipes

Fondue is a quintessential Swiss dish that is perfect for a fun and interactive dining experience. It typically consists of small pieces of food dipped into a hot sauce or cooking medium, such as oil or broth. Here are some fondue recipes to get you started:

Cheese Fondue:

• Classic Swiss Cheese Fondue: A blend of traditional, firm mountain-style cheeses like Gruyere, Emmental, and Appenzeller. You can also add some wine and a hint of garlic for extra flavour.
• Zesty Cheddar Fondue: Sharp cheddar cheese with onions, garlic, and cilantro. Pairs well with bread and apples.
• Macaroni & Cheese Fondue: A mix of Fontina, Cheddar, and Swiss cheese with pasta.
• Spinach Artichoke Cheese Fondue: Gruyere, mozzarella, and parmesan cheese with spinach and artichoke hearts. Pairs well with French bread, raw broccoli, carrots, and apples.
• Beer Cheese Fondue: Your choice of cheese with beer instead of wine.
• Blue Cheese Fondue: Crumbled blue cheese, cornstarch, dry white wine, low-fat milk, and fat-free cream cheese. Pairs well with bread, smoked sausage, and carrot and celery sticks.
• French Onion Cheese Fondue: A combination of Fontina, Butterkase, and shredded Grand Cru Original cheeses with caramelized onions.

Broth/Oil Fondue:

Broth or oil-based fondues are perfect for cooking raw or par-cooked vegetables, meats, or seafood. Here are some ideas for cooking liquids and dippers:

• Lemongrass Fondue Broth: A Thai-inspired broth perfect for cooking chicken, pork, shrimp, or scallops.
• Roasted Garlic Fondue Broth: Sweet and savory garlic broth that pairs well with chicken, pork, shrimp, or scallops.
• Coq Au Vin Fondue: Red wine, chicken broth, onions, and mushrooms with sliced chicken and cubed beef.
• Meat: Steak, chicken, meatballs, shrimp, scallops, or chicken wings.
• Vegetables: Broccoli, potatoes, mushrooms, carrots, zucchini, cauliflower, asparagus, or green beans.

Dessert Fondue:

Dessert fondues are usually made with melted chocolate and served with a variety of dippers. Here are some ideas:

• Vegan Chocolate Fondue: Coconut cream, cocoa powder, semi-sweet chocolate chips, sugar, and vanilla.
• White Chocolate Champagne Fondue: White chocolate chips, white baking chocolate, heavy whipping cream, and champagne. Serve with fresh strawberries and pound cake.
• Peanut Butter Butterscotch Fondue: Butterscotch chips, half-and-half cream, smooth peanut butter, and a dash of salt. Serve with fresh fruit.
• Slow Cooker Cinnamon Roll Fondue: Cream cheese glazed fondue with miniature cinnamon rolls.
• Chocolate Peanut Butter Fondue: Coconut cream, semi-sweet chocolate chips, creamy peanut butter, and other ingredients. Serve with angel food cake, brownies, or pretzels.

Fondue safety

Fondue is a fun and unique dining experience, but it's important to keep safety in mind when planning a fondue dinner. Here are some detailed instructions and tips to ensure a safe and enjoyable fondue experience:

• Always read and follow the manufacturer's instructions for your fondue pot. This includes directions and warnings on fuel containers. Never heat hot oil in an earthenware, ceramic, or stoneware fondue pot.
• To prevent cracking, do not heat a ceramic, stoneware or earthenware fondue pot when empty.
• Warm foods over low to medium-low heat for a brief period. Using a heat diffuser can provide extra protection.
• Ensure that the handles are securely attached before picking up a filled fondue pot.
• Place the fondue pot on a heatproof surface, such as a thick wooden cutting board or colourful ceramic tiles.
• Fill the fuel cup with fondue fuel. If alcohol fuel splashes, wipe it up immediately, wash, and dry your hands. Fit the fuel cup into the fondue stand. Close the liquid alcohol bottle and remove it from the lighting area. Light the fuel with a long match. Do not move or tip the burner once it is lit.
• Never add fuel to a hot fuel cup, regardless of whether there is a flame or not. Some pots come with an extra fuel cup, allowing you to safely fill and replace it if needed. Fuel cups are inexpensive, so consider keeping a second one on hand.
• Never attempt to extinguish a burner by blowing out the flame. Use the flame snuffer included with your fondue set to prevent the fire from spreading over the table.
• Remind diners, especially children, that fondue forks can cause burns if placed directly in the mouth after dipping into boiling hot broth or oil.
• Never leave a hot fondue pot unattended in the presence of children.
• Secure the electric cord of the fondue pot to a table leg or another fixed object to prevent accidental pulling or tripping.
• Unplug the electric fondue pot immediately after use. Do not pour cold water into a hot fondue pot, regardless of its material. Avoid rapid temperature changes.

Additional Safety Tips:

• If using an electric fondue pot, ensure the extension cord is taped down to the floor to prevent tripping.
• When using an oil fondue, keep a fire extinguisher, snuffer lid, or box of baking soda nearby in case of flare-ups.
• Place the fondue pot on a heatproof trivet or small cutting board to protect your table surface.
• Control the flame by adjusting the vents. Closing all vents will result in the lowest flame setting.
• When using a burner lamp, fill it up to the level of the wire lattice in a well-ventilated area away from any heat sources. Wipe up any spilled fuel. Place the lamp on a stand and light it with a match at the central opening.
• Always ensure the flame is extinguished before refilling the burner lamp. The lamp should be empty when storing.
• If children are participating, ensure close adult supervision to ensure their safety. In case of minor burns from the hot fondue fork, run cold water over the affected area and leave it uncovered to promote healing.

Frequently asked questions