The idea of a fondue party might sound like it would take place in a 1970s living room. But I think a fondue night should be firmly considered modern dinner parties! This post will not only show you how amazing a fondue party can be, but also give you tips, tricks and recipes to make yours a success.
Jump to RecipesWhat you need
In order to have a successful fondue party, there are a few things that are essential! The equipment and the setup can be the most daunting part. But it is more than manageable with a few tips.
The most important big of equipment you’ll need are the fondue sets! For the cheese and chocolate courses you will need a traditional cast iron fondue pot and enough forks for each guest. But for the main course you will need an electric fondue set and 3 color matching forks for each guest (or as close to matching as you can get).
The other thing most fondue first-timers might not consider is that for the main course, it is essential that you have a small plate for the raw ingredients that is separate from the main dinner plate. Keeping the cooked and raw foods separate is essential for the safety of the meal.
Other than these few essential tools, there is so much room for creativity when planning a fondue party. Below I will list all of my recommendations and recipes for each fondue course!
First Course: Cheese Fondue
Probably the most famous of the fondue courses, the cheese fondue is so beloved and sets the stage for the whole meal. For this first course, make sure every guest has their one color coded fondue fork as well as a plate for their pre and post cheese-dipped goodies.
When it comes to dippers for your cheese fondue, there are so many things that go well with a delicious cheese dip, so get creative! The important part is that they are bite size and dip-able. Here is my list of essential cheese fondue dippers (and a few *special ones*):
- Baguettes or crusty bread
- Apples
- Carrots
- Grapes
- Broccoli
- *Soft Pretzel Bites
- *Roasted potatoes
Now that you have the dippers taken care of, it’s time for the cheese fondue! There are so many wonderful versions of cheese fondue, but the original and most famous is the traditional Swiss Cheese Fondue. But another all time contender, and my favorite, is my Cheddar Ale Fondue recipe below. It is the perfect garlicky, cheesy, beer cheese fondue! Be sure to follow the instructions and be patient to get the perfect consistency.
Jump to RecipeCourse two: Oil or Broth fondue
Once everyone has had their fill of cheese fondue, it is time to move on to the main course. For this, there are two main ways that you can go: oil or broth.
Either way, you will need to use your electric fondue pot to keep the temperature consistent. Run an extension cord to the nearest outlet and make sure all walking areas are clear of tripping hazards. I recommend having a pot for every 4-5 people so that you aren’t over crowding the pot. You will also need to set up a small raw plate and an eating plate for each guest, as well as their 3 same-colored fondue forks.
The fork matching is an essential part of oil or broth fondue, because each thing you dip will need to be set into the liquid for an extended period of time while it cooks, and you need to be able to identify your forks. Be sure everyone knows their color and keeps an eye on what they put into the fondue.
In general, the process for the main course goes as follows. You will have your uncooked ingredient on the table and each person will use their fondue forks to put their choices on their raw plate. Once they have chosen their starting ingredient, they will spear them on a fondue fork and submerge it in the hot broth/oil. Each ingredient will have a different cook time, so it is important to watch your fondue forks. Once your ingredient is cooked you will use your dinner fork to pull the cooked item off the fondue fork and onto your dinner plate (not the raw plate). Be extra careful not to eat off of the fondue fork, as it will be extremely hot from cooking. Each guest can have their 3 forks going at once and rotate them as they eat.
For Oil Fondue,
you should use a neutral oil like canola for frying your dippers. I also usually add minced garlic for some spice as well. Once the pot is filled about 3/4 of the way, it should be set at 375º. The benefit of using oil is that you can get a good crisp on many of the dippers! Remember to cut each ingredient into a bite-sized piece for cooking. Here is a list of my favorite ingredients for Oil Fondue and about how long it should cook.
- Chicken – 2-3 minutes
- Steak – 30 seconds – 1 minute depending on how you like it cooked
- Keilbasa – pre-cooked, so just as crispy as you like it.
- Zuchinni -2-3 minutes
- Mushrooms – 2-3 minutes
- Whole Canned Potatoes – until they are golden brown
- Pineapple – to your liking
For Broth Fondue,
the process and cook times are much the same. But the recomended ingredients change a bit. Broth fondue is lighter, and can be made much more flavorful. For the broth mixture you can combine chicken or veggie stock, fresh herbs and spices, garlic and white wine. Here is a suggested list of dippers perfect for broth fondue:
- Chicken – 2-3 minutes
- Steak – 30 seconds- 1 minute depending on how you like it cooked
- Shrimp – until pink, about 30 seconds
- Mushrooms – until tender
- Broccoli – until tender
- Pre-made Dumplings – 2-3 minutes
Course Three: Chocolate Fondue
Last, but certainly not least, it is time for the dessert chocolate fondue! For this, you will use your cast iron fondue pot again. Each guest will need their one fondue fork and a plate for their dipped and un-dipped goodies!
There are so many different ways to make the chocolate fondue: dark chocolate, white chocolate, milk chocolate. Or you can level up with extras added in like caramel, peanut butter, marshmallow fluff and more! My absolute favorite is a Chocolate Turtle Fondue recipe below.
Jump to RecipeFor your chocolate fondue dippers, there are so many fun and yummy options. I love to add in a few salty treats as well as the sweets. Here is a list of my all time favorite chocolate fondue dippers:
- Strawberries
- Bananas
- Marshmallows
- Rice Crispy Treats
- Pound Cake
- Oreos
- Pretzels
Cheddar Ale Fondue
Equipment
- Cast Iron Fondue Pot
- 1 Sterno
- Fondue Forks
Ingredients
- 1 lb Sharp cheddar cheese freshly shredded, not bagged
- 1 tbsp All purpose flour
- 3/4 cup Beer
- 1 tbsp Garlic minced
- 2 tsp Worcestershire
- 2 tsp Mustard powder
Instructions
- Shred the block of cheddar cheese and mix with the flour until evenly coated.
- Heat the cast iron fondue pot on the stove at a medium, then add in the beer. Bring to a light boil then add in the garlic, Worcestershire, and mustard powder and stir.
- Gradually add the cheese into the liquid, stirring constantly. Reduce the heat to low and continue to stir until it comes together and melts. If the liquid seems split from the cheese just continue to stir until it combines.
- Transfer to the fondue pot stand, light the Sterno to keep the cheese warm and serve!
Chocolate Turtle Fondue
Equipment
- Cast Iron Fondue Pot
- Fondue Forks
Ingredients
- 8 oz Semi-sweet chocolate chips
- 1 cup Heavy cream
- 1/3 cup Caramel sauce
- 1/2 cup Pecans chopped
- 1 tsp Vanilla extract
- pinch Salt
Instructions
- Place the fondue pot on the stove on medium-low heat. Add in the chocolate chips, heavy cream and vanilla and stir frequently until it all melts together.
- Once the chocolate has melted and combined with the cream, add in the chopped pecans, caramel sauce and pinch of salt and combine.
- Serve with your dippers of choice!
Enjoy!
I hope these tips and recipes help you to host the best fondue party! If you’re looking for more fun dinner party ideas, check out the posts below!
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