Fondue Party Essentials: What To Bring And Why

Fondue parties are a fun and unique way to socialise with friends and family while enjoying a variety of delicious foods. The ultimate comfort food, fondue is a great way to bring people together and create a cosy atmosphere. The perfect fondue party requires some planning, from choosing the right equipment and ingredients to preparing tasty dippers and creating the right ambiance. In this guide, we will cover everything you need to know to host an unforgettable fondue party, from the types of fondue and dippers to fondue etiquette and entertainment ideas. So, get ready to dip, dunk and indulge!

Fondue recipes: cheese, chocolate, broth/oil

Cheese Fondue

Cheese fondue is a quintessential Swiss dish that is perfect for a fun and communal dining experience. The key to a great cheese fondue is using good-quality, creamy cheese that melts smoothly. The best cheeses for this are fontina, Gruyère, and gouda, though traditional Swiss cheese fondue uses a mix of Gruyère, Emmental, and Appenzeller.

For a classic cheese fondue, you will need:

• Firm alpine-style cheese, such as Gruyère
• Cornstarch
• Dry white wine, such as Sauvignon Blanc
• Garlic, minced
• Lemon juice
• Dijon mustard
• A selection of dippers, such as bread, apples, vegetables, or meat

To make the fondue, grate the cheese and toss it with cornstarch. In a fondue pot or saucepan, bring the wine, garlic, and lemon juice to a simmer. Slowly add the cheese, stirring constantly, until the mixture is smooth. Finally, stir in the mustard and any additional seasonings, such as nutmeg or brandy. Serve with an assortment of dippers and enjoy!

Chocolate Fondue

Chocolate fondue is a rich and decadent treat that is perfect for satisfying your sweet tooth. The key to a great chocolate fondue is using good-quality chocolate that melts well. For the best results, use chopped chocolate or high-quality chocolate chips, such as Ghirardelli or Guittard.

For a simple chocolate fondue, you will need:

• Chopped semisweet or bittersweet chocolate
• Milk
• Vanilla extract
• A selection of dippers, such as fruit, cookies, or marshmallows

To make the fondue, combine the chocolate, milk, and cream in a fondue pot or saucepan. Heat the mixture over low heat, stirring occasionally, until the chocolate is completely melted. Be careful not to let the mixture come to a boil. Once melted, stir in the vanilla extract and adjust the consistency by adding more cream or milk if needed. Serve with an assortment of dippers and enjoy!

Broth Fondue

Broth fondue is a savoury and flavourful option that is perfect for those who want a break from the richness of cheese and chocolate fondues. A popular option is to use vegetable stock as a base and add ingredients such as mushrooms, green onions, and garlic to enhance the flavour.

For a basic broth fondue, you will need:

• Vegetable stock
• Mushrooms, sliced
• Green onions, sliced
• Garlic, minced
• A selection of dippers, such as vegetables, meats, or seafood

To make the fondue, pour the vegetable stock into a fondue pot or saucepan and bring it to a simmer. Add the mushrooms, green onions, and garlic, and simmer until the broth is aromatic. Cut your chosen dippers into bite-sized pieces and cook them in the broth until they are cooked to your liking.

Hot Oil Fondue

Hot oil fondue is a unique and interactive dining experience that allows your guests to cook their own food. It is important to use a type of oil with a high smoke point, such as avocado oil, rice bran oil, or coconut oil.

For a hot oil fondue, you will need:

• Oil, such as avocado oil or coconut oil
• Meat, seafood, or poultry, cut into small, thin bite-sized pieces
• Additional sauces or dips, such as mustard sauce or herb butter

To make the fondue, fill a fondue pot or heavy-bottom pot halfway with oil and heat it to 375°F. Keep the heat low and maintain a temperature of around 325°F to 375°F. Provide your guests with plates for raw and cooked food, as well as skewers or forks for eating. Place the prepared food near the oil pot and carefully spear a piece of food with a skewer, then place it in the hot oil for 30 seconds to 90 seconds, depending on the desired doneness. Remove the food from the oil, dip it into a sauce, and enjoy!

Dippers: bread, meat, fruit and vegetables

When it comes to dippers, the options are endless. Here are some ideas for bread, meat, fruit, and vegetable dippers to get you started:

Bread

• Cubed bread, preferably day-old or slightly stale to keep the mess in check. Go for a crusty bread, such as French, rye, or sourdough.
• Pretzels, including warm Bavarian-style pretzels.
• Breadsticks.
• Crackers, such as graham crackers.
• Crostini, or toasted bread slices.

Meat

• Salami or cured sausage, such as prosciutto.
• Steak, cut into bite-sized cubes or thinly sliced.
• Shrimp, either peeled or breaded.
• Chicken, breaded or cut into bite-sized pieces.
• Meatballs.
• Bacon.
• Andouille sausage.
• Thinly sliced marinated steak or pork.
• Hot dogs.

Fruit

• Apples, preferably green apples, sliced or cut into cubes.
• Pears, sliced or cut into cubes.
• Bananas, sliced.
• Strawberries.
• Figs.
• Pineapple.
• Blackberries.
• Cherries.

Vegetables

• Roasted vegetables, such as Brussels sprouts, potatoes, or cauliflower.
• Raw or gently cooked veggies, including carrots, cauliflower, broccoli, mushrooms, green beans, asparagus, and radishes.
• Cornichons or small pickles.
• Cherry tomatoes.
• Potatoes, boiled or roasted, or French fries.
• Zucchini.
• Summer squash.
• Mushrooms.
• Cubed or sliced cucumbers.

Drinks: wine, beer, cocktails

When it comes to drinks, there are a few options that pair well with fondue. If you're serving cheese fondue, a crisp, dry white wine is a good choice. Examples include Swiss Chasselas, Chignin or Roussette from Savoie, Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. If you prefer a red wine, opt for a fresh, light-bodied variety such as a young red Burgundy, Gamay, or Dole. For beer lovers, lightweight beers like Kölsch, Pilsner, or a New England IPA are a good match for cheese fondue.

If you're looking for something stronger, cocktails like Manhattans or Martinis pair well with the rich cheese fondue.

For chocolate fondue, a pinot noir or dessert wine is a good option. Heavier beers like milk stouts or porters also go well with chocolate. If you're looking for a spirit, bourbon whiskey is a great choice to pair with the sweetness of the chocolate.

When it comes to drinks, it's important to consider the type of fondue you're serving. White wine is generally recommended for cheese fondue, while red wine or dessert wine can accompany chocolate fondue. Beers and cocktails can also be good options, depending on the type of fondue and your personal preference.

Equipment: fondue pot, skewers, plates, napkins

A fondue party is a fun and interactive way to entertain guests. To ensure your party is a success, you'll need the right equipment. Here's a detailed guide on the equipment you'll need to create a memorable fondue experience:

Fondue Pot

The fondue pot is the star of the party and the key piece of equipment. You can choose between a cordless or corded electric fondue pot, or go old-school with a pot warmed by candles or fuel paste. If you opt for a corded pot, consider the location of your power outlets and the length of the cord to ensure easy access to power. For a larger group, you may need multiple pots or individual fondue pots for each guest, especially if you plan to offer different fondue styles.

Skewers

Each guest should have their own set of skewers or fondue forks. These can be colour-coded to help guests keep track of their skewers. Bamboo skewers can be used, and you can get creative by colouring the ends with markers. If using metal skewers, ensure you have enough for all your guests, and consider providing extra ones for variety.

Plates

Provide each guest with a small appetizer plate and a regular dinner plate, especially if you're serving a side salad or other accompaniments. You'll also need serving plates to display the raw items for dipping and cooking. Vintage plates can add a unique touch to your fondue party.

Napkins

Fondue parties can get messy! Provide each guest with a napkin to protect their clothes from drips and spills. It's a good idea to have plenty of extra napkins on hand as well.

With the right equipment and a creative fondue setup, you'll be well on your way to hosting a fun and memorable fondue party.

Etiquette: no double dipping, no eating off the forks

Etiquette is an important part of any fondue party. While the whole point of a fondue party is to have fun, there are a few things to keep in mind to ensure that the experience is enjoyable for everyone. Here are some essential etiquette tips to follow:

No Double Dipping: Double dipping is a big no-no at any fondue party. It is not only unsanitary but can also be considered rude to other guests. To avoid double dipping, guests should be instructed to slide the food off the fondue fork onto a plate and then use a regular fork to eat. This ensures that the fondue fork remains in the pot and is not contaminated.

No Eating Off the Forks: Fondue forks can get extremely hot, and eating directly off them can be dangerous. It is important to remind guests not to put the fondue forks in their mouths and to use regular forks or spoons to eat the food. This also helps to prevent contamination and the spread of germs.

Use of Regular Flatware: In addition to not eating off the fondue forks, guests should be provided with regular flatware, such as forks and spoons, to eat their food. This is not only safer but also more sanitary, especially if guests are sharing pots.

Napkins: Fondue parties can get messy, so it is essential to provide each guest with a napkin. This will help them wipe their hands and mouths, and it can also be used to protect their clothes from any drips or spills.

Dipping and Cooking Procedures: It is important to follow proper procedures when dipping and cooking food in the fondue pots. For example, raw meats should be transferred directly from their original bowl to the pot of oil or broth, and not placed on dinner plates beforehand. This helps to prevent cross-contamination. Additionally, guests should be instructed to twirl their poker after each dunk to avoid drips and reduce mess.

Fondue forks are an essential part of the fondue experience, but it is important to follow proper etiquette when using them. By following these simple rules, guests can enjoy the fondue party without worrying about contamination, safety hazards, or unsanitary practices.

Frequently asked questions