Appetizers / Bread / Desserts / Dinner / Vegetarian

Fondue Party

It’s fondue season! 

My family had a fondue dinner quite often when I was growing up, and I still love to do it.  It’s just hard to find the opportunity to fondue with such young children in the house.

A few months ago, I hosted a fondue party for a group of my friends as a mom’s night in.  It was so much fun and more reasonable than going out to eat in a fondue restaurant.  (Which I have never done.)  I planned it so that everyone could contribute their favorite dipper.  Everyone brought their favorite item to dip into a savory fondue and their favorite item to dip into a sweet fondue.  The items that were brought were bread, potatoes, polish sausage, broccoli, tomatoes, apples, pretzels, brownies, marshmallows, strawberries, and pineapple.

After reviewing some of the etiquette, such as not using the fondue fork to place food in your mouth, we all began dipping away.  Back in the 60’s and 70’s, if a woman dropped a piece of food into the fondue pot, she would have to kiss each man at the table.  Since we did not have a co-ed group, we changed the game to require someone who dropped their food to get up and do the twist.  Luckily, it never happened to me!

Savory Fondues:

Cheddar Cheese Fondue

  • 1 can cheddar cheese soup
  • 8 oz. French Onion dip
  • 2 cups cheddar cheese

Combine all ingredients in a fondue pot and allow to melt.  Serve.

Edam-Swiss Fondue

  • 2 T. butter
  • 1 clove garlic
  • 1 cup beer
  • 7 oz. Edam cheese, grated
  • 7 oz. Swiss cheese, grated
  • 7 oz. cream cheese
  • 1 and 1/2 t. cornstarch
  • 2 T. lemon juice
  • 1/4 heavy cream
  • Salt
  • Pepper
  • Sunflower Seeds

Saute garlic in butter in a saucepan.  Pour in beer.  Add cheeses and cook until melted.  Combine the lemon juice and cornstarch and pour in.  Cook and stir until thickened.  Stir in heavy cream.  Season with salt and pepper.  Stir in sunflower seeds.  Pour into a fondue pot and serve.

Sweet Fondues:

Chocolate Caramel Fondue, by Robin Miller

  • 16 oz. semi-sweet chocolate chips
  • 1 cup caramel ice cream topping
  • 1/2 c. milk

Combine all ingredients in a fondue pot and allow to melt.  Serve.

Coconut Cream Fondue, from Barron’s Fondue

  • 16 oz. unsweetened coconut milk
  • 1 and 1/4 cups heavy cream
  • 1/2 cup milk
  • 2-3 t. sugar
  • 4 t. cornstarch
  • 1/2 lemon

Combine the coconut milk, cream, and all but 3 T. of the milk in a saucepan and bring it to a boil.  Stir in the sugar.  Combine the cornstarch with the remaining 3 T. milk and add it to the pan.  Bring to a rolling boil, then simmer for 15 minutes, or until thickened.  Stir in the grated rind of the lemon, along with a couple of teaspoons of it’s juice.  Serve in a fondue pot.  Set out a plate of flaked coconut for coating dipped desserts.

All photos courtesy of Kat Tomasewski, of Mom on the go in Holy Toledo

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2 thoughts on “Fondue Party

  1. I was cleaning out a closet yesterday and found a fondue set that I forgot I had. I’m considering doing fondue as a starter or desert for a small dinner party. I appreciated reading your tips. Thanks!

  2. Pingback: LauraLovingLife

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