A few friends, a cool evening, warm cheese, dippers and drinks. If this sounds like a relaxing way to unwind and enjoy the company of friends, then a fondue party is for you. And here are some easy ideas for hosting a fondue party followed by a couple of my favorite fondue recipes.
Pick a Time and Invite a Few Friends
A fondue party is so easy to pull together it really can be hosted any night of the week. With only one main course and party guests serving themselves, work for the host is minimal, so pick a time and send out casual invitations. Phone or e-mail invites will suffice for this casual, come-as-you-are type party, with 6-12 guests being optimum.
Have Two or Three Fondue Pots
One of the goals of a fondue party is to bring people closer together, however too much closeness can cramp people’s style. Nip that potential problem in the bud by having at least two fondue pots, each holding a different type of cheese dip. Party guests will mingle as they try the different cheese dips offered. A good rule of thumb is one fondue pot for every four party guests and set up each pot on different surface (not on the same table). Dessert fondue, such as warm chocolate for dipping, is the exception, one dessert fondue pot is sufficient.
Start Fondue on Stove Top
Make the main food attraction on the stove prior to the party, then transfer the cheese sauce to the fondue pots just before the guests arrive. Most fondue pots keep sauce warm with a small tea candle, hardly enough heat to melt cheese. Shred cheese to expedite cooking time and reserve a little wine to add to the sauce during the party in case the fondue begins to dry out.
Prepare Dippers
If using wooden skewers, place them in a bowl of water to soak the morning of the fondue party (this prevents the wood from scorching) and/or make sure you have enough little dipping forks for guests.
Slice all dipping foods into bite sized pieces so it only takes one dip in the cheese sauce to coat it (no double dipping allowed!).
Slice day old French or pumpernickel bread into cubes for dipping and place on a platter (one bread platter for each fondue pot). Slice vegetables of choice (broccoli, bell pepper, carrots, squash, mushrooms, etc.) and give them a quick blanch in boiling water followed with a shock of an ice water bath to stop the cooking process. Blanching raw veggies make them easier to chew without making them too mushy to stay on skewers.
If serving apple slices, squeeze lemon juice over slices and toss to prevent apples from turning brown.
Always serve one surprise food at a fondue party to keep it interesting. Try a dessert fondue pot filled with warm chocolate and served with a platter of strawberries or fresh pineapple cubes. Or make the party food a little more substantial by serving cocktail wieners or sliced kielbasa with roasted potato quarters.
Serve dippers at room temperature and keep covered with wax paper to keep the food fresh yet easily accessible. Set out saucers or paper plates for guests along with napkins and drinks of choice.
Make a delicious gruyere cheese fondue by pouring one cup of dry white wine into a sauce pan set on low heat. Slowly add one-half pound of shredded gruyere cheese and one-half pound of shredded Swiss cheese. Stir in two tablespoons of all-purpose flour. Continue stirring until cheeses are completely melted, then add one-fourth teaspoon each of salt and garlic powder.
Start this easy cheddar fondue by simmering one cup of Marsala wine in a sauce pot, then adding one pound of shredded cheddar cheese. Stir until cheese melts, then add two tablespoons of all-purpose flour and continue stirring. When cheese is smooth add salt and cayenne pepper to taste.
Sources:
FondueBits
CookThink
