Mar 27 2009
Fondue Party
Fondue is a great option for a party because most of the preparations can be done ahead of time, leaving you and your guests time to enjoy the party while the food cooks in front of you. Fondue can also make a cozy evening for two. For a dinner party, you may opt to have a fondue party and serve cheese fondue, a main course of fondue, and a dessert fondue. For two, you may focus on one type of fondue to highlight.
The traditional cheese fondue includes a combination of Gruyere and Emmentaler cheese, as well as a dry white wine or hard cider, and a splash of Kirsch. To make cheese fondue, you will need the following ingredients:
10 oz dry white wine or hard cider
6 oz Gruyere
6 oz Emmentaler
2 T cornstarch
1 T Kirsch
½ tsp freshly grated nutmeg
1 clove garlic
fondue pot/cauldron
Dippers:
Sliced granny smith apples (squeeze lemon juice over them to prevent browning)
Baby carrots, asparagus, broccoli and cauliflower flowerets
Cubes of bread (Italian bread or baguette, pumpernickel)
Instructions:
1. Cut the garlic clove in half and rub over the inside of the fondue pot, discard.
2. Shred the cheeses using a box grater or food processor and toss well with cornstarch.
3. Heat wine in the cauldron over low to moderate heat until it reaches a simmer. Drop a handful of cheese in and stir in a figure 8 pattern until mixed. Add another handful of cheese, and continue to mix and add cheese until combined. Add Kirsch and stir to combine, season with nutmeg, stir, and serve with Dippers.
The main course fondue is a great option for entertaining because everything can be prepared ahead of time. It’s common to use either a soup stock or oil to cook the meat in; some people prefer the flavor of the oil, others like the lightness of a soup stock. Vegetable or chicken stock won’t impart quite as much flavor as beef stock, and can be good choices.
In advance you will want to prep the meats, which can include tenderloin, sirloin, shrimp, chicken, and even lobster. Cut the meats into bite-size pieces, peel and devein the shrimp; keep each meat in a separate bowl. For non-meat eaters, keep a supply of fresh ravioli on hand. You’ll want to have dipping sauces on-hand for the meats; you can prepare these in fondue trays or small bowls ahead of time. Suggestions include blue cheese dressing, cocktail sauce, teriyaki sauce, steak sauce, pesto, and a garlic butter sauce. For the fondue event, simply heat the stock in the cauldron until it simmers, and skewer the meats or ravioli and place in the cauldron until cooked through.
Lastly, there’s the dessert fondue. Chocolate fondue consists of chocolate and heavy cream, with dippers such as fresh fruit and angel food cake. A dessert fondue is not the place to skimp on the quality of chocolate; with so few ingredients, be sure to buy good quality chocolate. To make chocolate fondue, you will need:
1/2 c heavy cream
8 oz chocolate (bittersweet or semi-sweet preferred, can use quality milk chocolate), chopped
Optional: can add 2 T liqueur, such as Frangelico, Grand Marnier, or Framboise
Dippers: strawberries, sliced bananas, sliced kiwi, pear slices (use lemon juice to prevent browning), bite-sized pieces of angel food or pound cake
Instructions:
Bring cream to a simmer in the cauldron over moderate heat. Reduce heat to low and add chocolate, whisk until combined. Remove from heat and add liqueurs, whisk until combined. Serve with dippers.
Sit back and enjoy yourself; adults and children alike will have a wonderful time with a fondue dinner.
