Fondue Party Essentials: What You Need For A Fun Night

Fondue parties are a fun and unique way to socialise and enjoy a variety of delicious foods. The equipment you'll need includes a fondue pot, extension cords, fondue plates, and fondue forks. You can use a variety of pots, from electric to candle- or Sterno-warmed. For oil fondue, you'll need a heat source like an electric burner or hot pot.

For a cheese fondue, you'll need cheese, wine, and bread, with optional additions like garlic and nutmeg. For dessert fondue, use chocolate, heavy cream, sugar, butter, and wine. For a main course, use oil or broth and raw ingredients like beef, sausage, shrimp, or vegetables.

Don't forget the safety measures! Keep children and pets away from hot oil, and don't use water to put out oil flames. Use regular flatware instead of fondue forks to avoid burning your mouth.

Fondue types: cheese, broth/oil, or chocolate

Fondue is a Swiss dish that dates back to the 1700s. It is typically made with melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables or other snacks. However, the term "fondue" has since been generalised to other dishes that involve dipping food into a communal pot of liquid kept hot. There are four commonly prepared types of fondue: cheese, chocolate, broth/oil (meat fondue) and broth.

Cheese Fondue

Cheese fondue is the archetypal fondue. The traditional recipe involves rubbing a garlic clove around the pot, melting Alpine cheeses such as Gruyère, Comté or fontina in a bath of white wine, and finishing with fresh-grated nutmeg and Kirsch. You can also experiment with hard cider, cheddar and pilsner, or jalapeño. It is important to choose cheeses that melt well, such as pepperjack and gouda, and to avoid those that don't, like grana, halloumi or fresh cheeses.

Broth/Oil Fondue

Also known as meat fondue, broth/oil fondue involves cooking raw items in a simmering fondue pot of oil or broth. This style is similar to Japanese shabu shabu or Chinese hot pot. In Switzerland, it is called fondue Chinoise. It is best done in a pot with a drip tray to rest meats on after cooking. For oil fondue, peanut or canola oil work best. For broth, you can flavour it with onions, herbs, dried mushrooms, ginger, garlic, vinegar or citrus.

Chocolate Fondue

Chocolate fondue is a versatile dish—there is little that wouldn't taste good dipped in chocolate! You can start with a good base recipe and opt for the highest-quality chocolate you can afford. You can also experiment with different flavours, such as coconut cajeta, nut-butter-infused riffs on Nutella, or espresso infusions.

Other Types of Fondue

There are many other types of fondue, including peanut butter fondue, smoked mozzarella fondue, salted caramel fondue, double chocolate fondue, Greek fondue, pizza fondue, and more.

Fondue equipment: pots, skewers, plates, napkins, and forks

Fondue equipment is essential to the success of your party. Here is a detailed list of the equipment you will need to host a memorable fondue night.

Fondue Pots

Firstly, you will need a fondue pot to act as the heart of your party. Fondue pots come in various styles, including electric, candle-warmed, and Sterno-warmed. Electric pots are preferred by some due to their better temperature control. If you want to embrace the retro vibe, opt for vintage pots from the 60s and 70s, but be cautious as their electrical systems may not be as advanced as modern pots. Additionally, consider the number of guests you are hosting; each pot typically serves about four people.

Skewers/Forks

Skewers or fondue forks are essential for dipping into the fondue pot. Ensure you have enough for all your guests, and provide two per person if you are serving multiple types of fondue. It is important to note that food should not be eaten directly from the fondue forks to avoid burning mouths and for sanitary reasons. Regular flatware or appetizer forks should be provided for eating.

Plates

Provide each guest with a small appetizer plate for placing their dipped items before consuming them. If serving a side salad or a more substantial meal, consider using larger dinner plates.

Napkins

Napkins are a must-have at any fondue party, and it is recommended to have one napkin per guest, plus plenty of extras, for obvious reasons!

Other Equipment

Other useful equipment includes bowls for holding dips and sauces, serving plates or platters for displaying raw items for dipping and cooking, and extension cords if using electric pots.

Fondue dippers: bread, apples, meats, and vegetables

When it comes to fondue dippers, there are several options to choose from, including bread, apples, meats, and vegetables. Here are some ideas to get you started:

Bread

Bread is a classic fondue dipper and for good reason! It goes well with both savoury and sweet fondues. Go for a crusty loaf of French, sourdough, rye, or walnut bread, and cut it into cubes. If you want to get fancy, you can even make large garlic croutons. Bread is best served with cheese fondue, but it can also be dipped in chocolate for a sweet treat.

Apples

Apples are a perfect fruit to dip in fondue, especially when paired with a sharp cheddar or Gruyere cheese fondue. Pears are also a great option and are best paired with a fondue that has blue cheese in it. Cut your apples and pears into wedges or slices for easy dipping.

Meats

If you're looking for a heartier fondue experience, you can offer a variety of cooked meats as dippers. Some options include cubed steak, chicken, meatballs, shrimp, sausage, prime rib, or even cured meats like salami or prosciutto. These pair well with cheese or chocolate fondue but can also be cooked in hot oil or broth.

Vegetables

Vegetables are a healthy and delicious option for fondue dippers. You can offer raw or lightly cooked vegetables such as broccoli, cauliflower, carrots, asparagus, mushrooms, zucchini, green beans, or potatoes. If you're serving raw vegetables, consider blanching them first to make them more dip-friendly. Vegetables can be dipped in cheese or chocolate fondue, or cooked in hot oil or broth.

Fondue safety: no double-dipping, no fingers, and no eating off the fondue forks

Fondue parties are a fun and unique way to socialise and enjoy a variety of delicious foods. However, to ensure your party is a success, it's important to follow some basic safety guidelines and etiquette rules. Here are some detailed instructions to ensure your fondue party is safe and enjoyable for all:

No Double-Dipping: Double-dipping is a major fondue party foul and can spread germs. It is considered improper to put the entire fondue fork into your mouth. Instead, use the fondue fork only for dipping, then use a table fork to transfer the food onto your plate before eating. This will also prevent burns, as the fondue fork can get very hot.

No Fingers: Aside from being unsanitary, dipping with your fingers is a sure way to burn yourself. Fondue pots can be extremely hot, so it's important to use the provided utensils and always be cautious when handling them.

No Eating Off the Fondue Forks: Fondue forks are meant for dipping only. After dipping your food, use your regular dining fork to slide the food off the fondue fork and onto your plate. This will prevent burns and reduce the risk of cross-contamination, especially when dealing with raw meats.

Other important safety tips for a fondue party include:

• Always use fondue forks for their intended purpose and avoid putting them directly into your mouth.
• Allow your fondue fork to cool off between dips to prevent burns.
• Use plates to catch any drips and avoid spilling on the table or yourself.
• For meat fondues, use the fondue fork to cook the meat and then transfer it to your plate before using a regular fork to dip it into sauces.
• When using an electric fondue pot, tape down the extension cord to prevent tripping hazards.
• Keep a fire extinguisher or a box of baking soda nearby when cooking with hot oil, just in case of flare-ups.
• Always read the manufacturer's instructions for your fondue set, especially regarding fuel sources and cleaning.

By following these simple rules and guidelines, you can ensure that your fondue party is safe, enjoyable, and memorable for all the right reasons!

Fondue prep: choose a style, get a pot, and prep ingredients

The first step to hosting a fondue party is choosing a style: cheese, broth/oil, or chocolate. If you're feeling ambitious (and have multiple pots), you could attempt two to three styles in one night, but it's recommended that first-timers stick to just one.

Choosing a Pot

Once you've decided on a style, it's time to get your hands on a fondue pot. These come in various sizes and materials, including ceramic, cast iron, XL, and even copper. If you don't have a fondue pot, you can use a double boiler or heavy-bottomed pot set over tea lights. Make sure you have enough skewers for your guests, as well as plenty of plates, napkins, and forks.

Prepping Ingredients

When it comes to ingredients, quality is key. Take your time to select the best options available, whether it's cheese, chocolate, or fresh produce. For cheese fondue, focus on options that melt well, such as Gruyère, Comté, or fontina. Avoid cheeses that don't melt well, such as grana, haloumi, or fresh or soft cheeses.

For chocolate fondue, opt for the highest-quality chocolate you can afford, and feel free to experiment with different types of chocolate or add-ins like coconut cajeta or nut butter.

If you're going with a broth or oil fondue, select a variety of meats, seafood, and vegetables that your guests can cook in the hot cooking liquid. Popular options include beef cubes, sausage slices, shrimp, and meatballs.

Don't forget the dippers! For cheese fondue, offer day-old bread, pretzels, apple or pear slices, roasted vegetables, cornichons, cherry tomatoes, salami, or cured sausage. Chocolate fondue dippers can include pound cake, marshmallows, graham crackers, strawberries, banana slices, pretzels, potato chips, or even bacon!

With the right style, pot, and ingredients, you're well on your way to hosting a fantastic fondue party!

Frequently asked questions