Hosting a Fondue party for the Holidays...... please help!?!
Answers: I have decided to host a fondue party for the Holidays. What brand and/or type of fondue pot do you recommend? I want to do one meat, one cheese, and one chocolate. I realize I will have to buy 3 seperate pots for this. Also any good recipes and/or suggestions for my party? Thanks for the help!!
Hi,
Hosting a fondue party for the holiday is a great idea. Although some pots may be good enough to use for all three types, you should keep in mind that cleaning up your cheese fondue pot will take some time, and it would be better to have 3 pots like you are planning on doing.
Trudeau is a good brand for meat and cheese fondue pot. Just make sure that the meat pot can withstand high heat. Cast iron or metal is better.
For cheese, cast iron will do.
Chocolate, you need the type with a tea light. Stronger heat will burn the chocolate.
Check out this site for more information and recipes. They have excellent dip recipes for your meat fondue as well as cheese and chocolate recipes.
for the chocolate, DEFINETLY have strawberries to dip them in, whenever mum hosts a fondue party the strawberries are always first to be chocolate dipped!
Your best option is a cast iron pot. You can use that type for all three.
You can use ceramic pots for both cheese and chocolate, and you can use any kind for an oil or broth fondue. Google Fondue recipes... there are a million out there.
For chocolate the best I have had are: Plain chocolate, orange chocolate, and amaretto chocolate. Serve with fruits, pound cake, or macaroons... even biscotti
For meat: A good beef broth or oil is normal. Stick with beef for the meat in case it doesn't get cooked all the way through everytime. You don't want someone to get food poisoning.
For Cheese: stick with original if you are a first timer. Somehting with Swiss or Gruyere. Bread ripped up, broccoli, cauliflower, and apples or pears are normal.
Note: DO NOT use recipes that have Kirsch in them. YUCK! It's super sweet and strong and a lot of people don't like it. Look for recipes with wine or brandy or bourbon instead.
Also, fun fact... the person who drops a something in the pot either has to kiss everyone at the table or do the dishes. :)
<3 Get cookies for the chocolate, strawberrys, other berrys, etc. For the cheese get things like crackers, etc. <3
I have a Rival fondue pot that works really well.... I'd recommend one of those. HOwever, if I can just make a suggestion, I think fondue parties are great, however, having the appetizer, dinner, AND dessert as fondue might be a little much... keep in mind that cheese and meat fondues are very rich (totally delicious, but rich nonetheless) so you may wish to serve a lighter fare for dessert... fresh fruit, maybe... something along those lines.
Just a suggestion!! Also, foodnetwork.com has good recipes for fondue, plus, when you purchase your pot, that should have a recipe book included as well. Just make sure, if your using wine or beer for your cooking liquid, that it's something you'd drink yourself!! (I personally think "cooking wine" should be outlawed!!)
Good luck with your party!!
I have a stainless steel fondue set that came with a glass insert for the cheese or chocolate fondue. If you are serving all three at the party, you will need 3 pots. The meat requires a sterno pot; the cheese and chocolate must have a lower heat using a tea light usually. Try this recipe for the beef or chicken fondue. It's much less caloric than oils and gives the meat a wonderful marinaded flavor.
2 1/2 cups red wine
2 cans (10 oz) beef broth
1 medium onion, chopped
1 tsp. parsley flakes
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 bay leaf
1/2 tsp. marjoram
Mix together all ingredients in saucepan and heat for 15 minutes. Pour into fondue pot. May be used with meat, shrimp and vegetables. Serve with fondue sauces.
Quick Bernaise Sauce
2 tsps dried tarragon leaves
2 T. tarragon vinegar
2 cups mayonnaise
6 green onions, peeled
1/4 tsp. dry mustard
dash of tabasco sauce
Mix together tarragon leaves and vinegar; let stand for 30 minutes. Combine all ingredients in processor or blender and process for 30 seconds. Chill. Serve cold.
