Fondue Party

FONDUE Party

Not sure what to serve at your next party? How about fondue! It may take a bit of work to prep all the food beforehand, but it’s well worth the effort and sure to be a hit with guests.

Fondue Can Be Served As A Party Appetizer, Entree & Even Dessert!

Ingredients can be as basic or as fancy as you like and most recipes are so easy to whip up that even beginner cooks can confidently tackle the job. It can be served as an appetizer, entree or as a dessert and if you can slice, dice and stir a few ingredients while they’re melting, you can do this.

Don’t have a fondue set? No worries! After heating ingredients on the stove, pour into a small crock-pot to keep warm (low heat).

Here’s a page full of tips, dipper ideas and recipes to help get you started (dessert recipes are separated from the rest for easier browsing), have fun!

TIPS

• Prevent cheese from being ruined by cooking slowly over low heat and do not overcook (or it will become rubbery). Once the cheese has melted, transfer to fondue pot.

• If cheese fondues get too thick after awhile, try stirring in a bit of milk to thin.

• When making a chocolate fondue, melt the chocolate first in a double boiler (on the stove) and then transfer to fondue pot. Once melted, the chocolate needs to be just warm enough to stay melted (105°F will do the trick), if it gets too hot it will be ruined.

• No fondue dipping forks or not enough for all the guests? You can use bamboo skewers, just make sure they’re long enough to prevent anyone from getting burned.

• Worried about double dippers? You can provide small ramekins to guests so they can fill with individual portions of sauces and dips or provide each guest with an extra fork for eating.

• All food items to be dipped (such as fruits and vegetables) need to be completely dry or the fondue won’t stick and will slide right off.

• Portion planning: You should be safe with 1 cup each of bread cubes, vegetables or fruit and 1/2 pound of meat cubes per person.

• Make sure to have a wire mesh ladle on hand to scoop out bits of food lost in hot oil pots, this will prevent items from getting burned in the oil and affecting its taste.

• Use cubes of dense bread that aren’t crumbly or easily fall apart. Day-old bread works well, slice a couple hours before guests arrive so it will dry out a bit.

• Did you know: the cooking oil can be re-used, simply strain it then store in a cool location until needed.

• Which oils to use for deep frying? Canola or peanut oils are great since they can be heated to high temperatures before starting to smoke.

DIPPERS

This isn’t an exhaustive list of dippers to serve, but it will give you lots of ideas to get started.

For Cheese & Main Fondues:

Bread cubes – sourdough, rye, garlic, Italian, French, ciabatta, pumpernickel
Homemade croutons        Bread sticks
Mini- meatballs                 Sausage cubes
Ham cubes                        Steak cubes
Fresh mushrooms           Bell Pepper strips
Broccoli florets                   Artichoke hearts
Cherry tomatoes                Shrimp (cooked)
Cauliflower                       Carrots
Zucchini chunks
Potato cubes or wedges (cooked or roasted)
Apples can be used in cheese fondues and dessert fondues

• It is nice to have sauces on the side after items have been fried in oil – French onion dip, Worcestershire sauce, soy sauce, peanut sauce….

• Try dipping veges in egg and bread crumbs before putting in oil.

For Dessert Fondues:

Most fruit can be used, cut up in spears or chunks
Cake cubes – pound cake, angel food cake
Cookies – biscotti, shortbread, chocolate chip, peanut butter, sugar
Pretzel sticks
Mini-cupcakes
Marshmallows

Topping Ideas: shredded coconut, crushed nuts, crushed cookies, candy sprinkles, minced dried fruit, shaved chocolate.

FONDUE RECIPES

French Onion Fondue
3 T. butter
1 ½ c. finely chopped onion
½ c. apple juice
½ lb. (2 cups) American cheese
½ c. white cooking wine or water
¼ t. pepper

Dippers:
broccoli florets, cauliflower florets, baby carrots, bell peppers, (blanched or fresh is good), French bread

Directions
Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is browned and caramelized (15 to 20 minutes).

Add juice and wine. Continue cooking until mixture just begins to boil (2 to 4 minutes). Add cheese, 1/2 cup at a time, stirring until cheese is melted. Stir in pepper.

Transfer fondue to fondue pot or 1-quart electric slow cooker. Serve with vegetables or French bread.

Pizza Fondue

1 tablespoon butter 
1/2 cup onion, chopped  
1/2 pound ground beef 
2 (10 1/2-ounce) cans pizza sauce 
1 1/2 teaspoons fennel seed, crushed 
1 1/2 teaspoons leaf oregano 
1/4 teaspoon garlic powder 
2 1/2 cups (10 ounces) Cheddar Cheese, shredded  
1 cup (4 ounces) Mozzarella Cheese,
Shredded  Italian, French bread, or English muffins

Directions
Heat butter in a 2-quart fondue pot or heavy saucepan over high heat. Brown onion and ground beef.
Add pizza sauce and spices to fondue pot; stir well until the mixture bubbles. Add cheeses by handfuls, stirring well after each addition until smooth. Serve with Italian or French bread cut in pieces.

Italian Fondue

2 1/2 cups white cooking wine
1 clove garlic, crushed
2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper
2 Tbs. cornstarch
1/4 cup water
2 lbs. shredded Italian cheeses
2 Tbs. minced sun-dried tomatoes, optional
1 loaf crisp Italian bread
2 dozen bread sticks

3- to 4-qt. combination raw and steamed vegetables, such as baby carrots, bell pepper strips, asparagus, broccoli and cherry tomatoes, cut into serving size

Directions
Pour wine into saucepan and heat over low until simmering. Add garlic, basil, oregano and crushed red pepper, and cook for 2 minutes more.

Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium and cook until mixture boils and thickens. Reduce heat to low.

Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 3 minutes. Stir in sun-dried tomatoes.

Transfer cheese mixture to fondue pot or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.

Three Cheese Fondue

4 oz. Havarti cheese, shredded (1 cup)
4 oz. sharp Cheddar cheese, shredded (1 cup)
4 oz. American cheese, shredded (1 cup)
3 tablespoons flour
1 cup white cooking wine
¼ teaspoon garlic powder
6 cups French bread cubes

Directions
In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring until melted. Cook until very warm. Stir in garlic powder. Pour into fondue pot. Keep warm over medium-low heat.

Seafood Fondue

1 can (13 ounces) lobster, crab or shrimp bisque 
2 tablespoons butter 
1 tablespoon chopped fresh dill or 1/2 teaspoon dill seed 
2 cups (8 ounces) shredded Wisconsin Aged Swiss cheese 
1/2 teaspoon salt 
1/4 teaspoon dry mustard 
1/4 teaspoon freshly ground pepper 
1 loaf French or Italian bread, cut in chunks  
32 medium-sized cooked, cleaned shrimp

Directions
Heat bisque with butter and dill in Fondue pot over medium heat. When thoroughly heated, but not boiling, stir in cheese a little at a time, stirring after each addition until cheese is melted. Stir in seasonings.
Serve over low heat. Dip chunks of bread and shrimp in hot mixture. If mixture thickens during serving, stir in a small amount of milk.

Cheese and Artichoke Fondue

1 ½ cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon ground mustard
1 ½ cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
¼ cup chopped drained roasted red bell peppers (from 7-oz. jar) or diced pimientos
French or herbed bread cubes, if desired

Directions
In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.

Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Swiss Cheese Fondue

1 cup Chicken Broth
1 tablespoon cornstarch
1 clove garlic, cut in half
1/2 cup white cooking wine
1 tablespoon lemon juice
4 cups shredded Swiss cheese (about 16 ounces), at room temperature
1/4 teaspoon ground nutmeg
Ground black pepper
French bread, cut into cube

Directions
Stir ¼ cup broth and cornstarch in a small bowl until the mixture is smooth. Rub a 2 quart saucepan with the cut sides of the garlic. Stir the remaining broth and wine in the saucepan and heat over medium heat until the mixture is hot, but not boiling. Stir in the lemon juice.

Add the cheese ½ cup at a time, stirring until the cheese is melted before adding more. Stir in the cornstarch mixture and heat to boil. Reduce the heat to low. Cook and stir for 1 minute. Season with nutmeg and black pepper.

Pour the cheese mixture into a fondue pot or slow cooker. Serve with bread cubes or vegetables.

Caramel Fondue

2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2 cups heavy cream
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 teaspoons pure vanilla extract
Pound cake, angel food cake, brownies, bananas, pineapple, pears and apples, for dipping
Shaved chocolate, chopped nuts, grated coconut and minced dried fruit, for sprinkling

Directions
In a medium saucepan, combine the sugar with the corn syrup and water. Cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes. Increase the heat to moderately high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, until the syrup starts to turn golden.

Gently swirl the pan and continue to simmer until a deep amber caramel forms, about 40 minutes total from the time you started.

Remove the saucepan from the heat. Carefully stir in the heavy cream, then stir in the butter until melted. Return the saucepan to the heat and bring the caramel just to a simmer. Remove from the heat and stir in the vanilla.

Let the caramel cool for 30 minutes, whisking occasionally. Pour the caramel into a heatproof serving bowl or fondue pot set over low heat and serve with the cake, fruit and garnishes.

Make Ahead: The caramel can be refrigerated for 1 week. Rewarm gently over low heat.

Cupcake Fondue
Make mini cupcakes with the cake mix of your choice.

For the “fondue": You can use either melted white chocolate, vanilla cream glaze, or any other frosting of your choice of course.

Toppings: various sprinkles, shredded coconut, mini chocolate chips, crushed cookies, etc.

Directions
Prepare your frosting or melted chocolate of choice (if it is a glaze or melted chocolate, I suggest keeping the heat on under the fondue pot. If it is frosting such as butter-cream (which is possible but would be challenging for “dipping.”) keep the heat off under the fondue pot. Assemble small bowls with your toppings of choice. Bake your cupcake flavor of choice in mini liners and serve!

White Chocolate Fondue

1 cup heavy cream
1/2 stick unsalted butter
2 (12-ounce) packages premier white morsels
For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake

Directions
In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

Café Caramel Fondue

14 oz. bag of caramel
¼ c. extra strong coffee
¼ c. milk

Directions
Place caramels in large microwaveable bowl. Add coffee and milk. Microwave on HIGH for 5 minutes, or until caramels are melted and well blended. Stir every 2 minutes. Pour into fondue pot and keep warm. Serve with fruit, cake, crackers, marshmallows

Spiced Chocolate Fondue

1 1/2 cups heavy cream
1/4 cup whole milk
Eight 4-inch cinnamon sticks, crushed
2 teaspoons cardamom pods
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 pound bittersweet chocolate, coarsely chopped

Directions
In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes.

Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.

Will stay fresh for 4 days. Reheat gently.

Dark Fudge Fondue

2 c. (12 oz. pkg. Hershey’s Special Dark Chocolate Chips)
2 t. vanilla
½ c. light cream

Directions
Combine chocolate chips and cream in heavy medium saucepan. Cook over low heat stirring constantly until chips are melted and mixture is hot. Stir in vanilla. Pour into fondue pot. Dip assorted cake, cookies, pretzels, fruit, etc. into fondue.

Milk Chocolate Fondue

6 oz. Milk Chocolate Baking Bar
1 1/4 c. milk (or heavy cream)
1 t. vanilla extract
2 T. unsalted butter

Directions
In a medium saucepan at medium heat stir in milk, vanilla and butter until it simmers. Remove from heat and stir in chocolate bar until melted and smooth. Serve over heat source that will keep it warm, but not hot. Dip assorted cookies, cakes, pretzels, fruit, etc. into fondue.

Taken from: http://tipnut.com/fondue-guide/