Fondue Party

Fondue has really become my favorite over the last few weeks. 

cuisinart. Underneath is a “sterno” basically a gel lighter fluid that stays lit for a long period of time to keep the fondue warm. The middle fondue pot was one that I picked up from a local thrift store. It’s not as durable as the cast iron pot’s but it still gets the job done. There are a number of different electric fondue options as well if the traditional fire lit ones are intimidating. Once you have your fondue set up the whole process comes together really easily. 

We had two different cheese fondues. One was a traditional wine and cheese with pinot grigio wine and smoked gouda and gruyere cheeses. The second one we did was a pale ale and cheddar cheese combination. I used a pale ale from a local micro brewery in the area called Odell’s brewery. If you love wine or it’s your first time making fondue I would stick with the wine recipe but if you’ve got people who are beer lovers it’s a great option too!

I set up the fondue pots and all of the dippers on a coffee table along side couches and comfy chairs but you can do it anywhere. For older guests or a traditional dinner you may want to set it up on your dining room table. I’ve also set the pots up in an indian style environment. Jared and I did fondue for valentines day and I used a table low to the ground and put some comfy pillows and blankets all around it for a cozier setting. I’ve provided you with a foundation of dippers but you can mix and match anything that you would want to dip into cheese and chocolate! Enjoy!

Smoked Gouda Fondue

1 1/2 Cups of Pino Grigio Wine
3 Cups of shredded Gruyere Cheese
3 Cups of Smoked Gouda Cheese
3 Tablespoons of Corn Starch
1 Garlic Clove split in half

Shred all of your cheeses into a large bowl. Add in cornstarch and dust the cheese. Dusting your cheese is just mixing it well together. The cornstarch will aid as your thickener of the cheese mixture. Rub the inside of your dry fondue pot with the open side of the garlic clove and then discard. 

In your cast iron fondue pot or a large sauce pan add in your wine and bring to a strong simmer. Once your wine is simmering add in a handful of the cheese mixture at a time and stir with a wooden spoon until melted. Do not add another handful until the previous has melted into your wine mixture. Continue to stir the mixture after each cheese addition. 

Once all the cheese has been melted continue to cook for an additional 1-2 minutes to allow the mixture to thicken. Transfer to your cast iron/electric fondue pot. Serve with a variety of dippers

yeilds 3-4 servings

Pale Ale Cheddar Fondue

12 Ounces (1 standard bottle) of pale ale beer
4 Cups of grated sharp cheddar cheese
2 Cups of grated white cheddar cheese
1/2 Cup of cooked crumbled bacon (optional)
3 Tablespoons of cornstarch
1 Tablespoon of minced Garlic
1 Garlic Clove split in half

Shred all of your cheeses into a large bowl. Add in cornstarch and dust the cheese. Dusting your cheese is just mixing it well together. The cornstarch will aid as your thickener of the cheese mixture. 

Rub the inside of your dry fondue pot with the open side of the garlic clove and then discard. 

In your cast iron fondue pot or a large sauce pot add in your beer and minced garlic and bring to a strong simmer. Once your beer garlic mixture is simmering, add in a handful of the cheese mixture at a time and stir with a wooden spoon until melted. Do not add another handful until the previous has melted into your beer mixture. Continue to stir the mixture after each cheese addition. Add in your bacon and stir.

Once all the cheese has been melted continue to cook for an additional 1-2 minutes to allow the mixture to thicken. Transfer to your cast iron/electric fondue pot. Serve with a variety of dippers

yeilds 3-4 servings

Great Cheese Fondue Dippers

Broccoli
Carrots
Cauliflower
Salami
Celery Sticks
Green Apples
Gala Apples
Grapes
Snap Peas
Crackers
Mushrooms
Zucchini  
Peppers
Pickels
French Bread
Pretzel Bread
Pumpernickel Bread

Chocolate Caramel Pecan Fondue

2 Cups of Semi-Sweet Chocolate
2 Tablespoons of Heavy Cream
1/2 Cup of Pecans
1/4 Cup of Caramel Sauce
1-2 Teaspoons of Bacardi 151 Rum (Make sure it’s 151!)
Wooden Skewers

Fill a medium sauce pan 3/4 of the way with water and heat until boiling. In a heat safe bowl (glass is preferable) place over the pot of boiling water. This is a double boiling method to ensure silky chocolate that won’t scorch. 

Add in chocolate and cream to your bowl over boiling water and continue stirring until melted and smooth. Transfer chocolate to a cast iron fondue pot. Add in your carmel sauce ( I store bought my caramel but if you want to make it homemade Martha’s got a great recipe) and pecans to your chocolate. Add in your bacardi 151 rum. Carefully light the tip of a long wooden skewer. Hold the end of the skewer and let the tip of the flame catch to the rum. A flame will stay lit for 1-2 minutes. The flame will easily blow out if your guests are antsy and ready to enjoy the fondue. Please light with caution! 

Great Chocolate Fondue Dippers

Strawberries
Bananas
Pineapple Chunks
Brownie Pieces
Cheesecake Bites
Rice Crispy Treats
Marshmallows
Cookies
Bacon

Happy Fun-Duing 😉

xo
Elizabeth