Fondue Party: Tips and Dips
Fondue Party: Tips and Dips
November 2, 2012 • Posted by Christina Fong

Nostalgia’s been bringing a lot of things back from the past lately and among them is a party favorite: fondue. With temperatures dropping and holidays coming up, there are few things better at gathering friends and family around a table than a warm fondue pot filled with your favorite cheese sauce, chocolate or broth and a variety of treats to dip in them!

While fondue parties are pretty simple to host, here are a few good tips for optimum fondue-fun:

  • Figure out what kind of food you want to serve. Do you want to keep it strictly a savory fondue with cheese, broth or oil to dip your choice of bread, meat, and vegetables? Or do you want to keep it sweet with a chocolate or dessert (caramel, syrup, etc.) fondue and your choice of fruits and pastries? Whichever it is you choose, make sure you have enough food for everyone. About one pound of food per person is a safe amount.
  • Size matters! Cut and prepare bite-size food for you and your guests. They should be small enough to pick up with a skewer and dip in the fondue pot. About 1/2 inch to 1 inch cubes will do.
  • Variety adds more fun and flavor so offer your guests plenty of choices. Crusty breads, steamed or sautéed veggies, and certain fruit go well with cheese. Simple cakes, cookies, and fruit go well with chocolate.
  • Be mindful of the fondue pot’s temperature. Different liquids will require different temperatures to keep them perfectly warm. Keep cheese and dessert fondues at a low temperature, about 120 degrees, and oil for frying should be kept at about 375 degrees. Just don’t let it come to a boil.
  • Don’t cook your sauces in the fondue pot. It’s best to cook it on the stove and then transfer it to the fondue pot when you’re ready to serve it.

Looking for fondue recipes? These party-pleasers will be a hit.

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