All the makings for a fondue dinner party, including a full menu for cheese, meat and seafood fondues, a chocolate fondue, plus all the dips, sauces and dippers! Info includes the tools required, timelines and tips and tricks.
What do you think of when you hear the word fondue? The first thought that enters my mind chocolate. Mmmm chocolate. Chocolate smothered strawberries and bananas…can’t you just taste them?! And don’t forget the cheese. The hot, gooey, delicious and rich melted cheese smothered bread chunks. So good.
Fun, fabulous and delicious!
A couple of weeks ago we hosted a fondue party and it was so much fun! I wish I could show you a ‘Martha Stewart’ party, complete with all the perfect invitations, menus, printables, and decorations but I don’t have them. And please excuse the pictures, we were too busy eating and having fun to capture any perfect pics…hopefully next time. The important thing is that I share all of the delicious recipes with you!
A Complete Fondue Menu
Not only will you get some tasty recipes to try, but you also got to see some fondue pots that are the real deal…I’m talking 1970’s real deal…like pots that made their rounds at the first fondues of our time. Now how’s that for authentic?! And I’m hoping that you will find this a one-stop-shop-party!
Now it’s time to partaaaaaaay!
What you need for your Fondue:
First, let’s get everything you need to make your dinner a success. Here are all the supplies you need:
- 3 Fondue pots (we used 4: one pot was for shrimp only)
- One for Meat & Seafood: 1 pot for the oil – use an electric, stainless steel or cast iron pot for oil fondues. Make sure that the pot that you use for oil has a splash guard around the rim of the pot to prevent splashing.
- One for Cheese Fondue: Use a ceramic fondue pot over a flame. We use gel fuel pots – you can find these at WalMart or any major grocery store.
- One for Chocolate: Use a ceramic fondue pot over a tea light.
- Fuel: tea lights, gel fuel pots and vegetable oil.
- Fondue forks: make sure you have at least 2 per person.
- Little bowls for dips and sauces
- Napkins: have a lot
- Serving plates
Fondue Preparation Timeline:
Here’s a quick timeline to help you organize and prepare:
- Make your dips first. These are best made early in the day so the flavours in them can meld together.
- Prep all your vegetables and fruit ahead of time. Wash and cut them up in to bite sized pieces. Again, this is best to do early in the day so you are all ready to go at dinner time!
- Slice your meat. Do this early and put it in your fridge until dinner time.
- De-thaw any seafood you are serving.
- About an hour or so before your fondue dinner, roast any veggies that you plan on serving. They don’t have to be hot right out of the oven at fondue time. Most people like to warm them up in the cheese or even the oil.
3 Delicious Fondues Recipes:
Here are 3 different fondue recipes:
- Meat: Great for steak, seafood and chicken.
- Cheese: Great for dipping vegetables, breads and cured meats.
- Chocolate: A wonderful dessert recipe for dipping fruit, cakes and marshmallows.
Now on to the dips!
Dips and Sauces:
The general rule for fondue dips and sauces, is that there should be at least 3-4 different kinds for your seafood and meats.
- Cocktail sauce for the shrimp (store bought is great!)
- Peanut sauce
- Horseradish-Dijon mustard dip
- Chimichurri sauce
Fondues really are such a fun time! I dare anyone not to have a great time dipping and cooking their food. It makes for great conversation and good times! They make for great romantic dinners too…maybe even this Valentines Day. Just sayin’
Have a delicious day!