How to Entertain with a Fondue Party

• Fondue: A Bit of Background Information


• The Many Faces of Fondue


• Poll: What's Your Favorite Fondue?


• Great Fondue Recipes!


• One of my Most Important Tips


• Must Have Tools!


• A Good Quality Chef's Knife is Essential for Cutting up Ingredients!


• You'll Need a Cutting Board!


• Don't Forget the Fuel to Keep the Pot Warm!


• Some Essential Tips!


• Fondue Ettiquette


• More Essential Tips!


• Fondue Ceramic Ware and other Fondue Accessories


• Classic Fondue Recipes


• Guestbook


• Lensmasters, please don't forget to rate this lens!

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1. Cheese Fondue, using melted cheese as cooking medium. This is the most widely known form of fondue, The classic Cheese Fondue consists of a combination of Gruyere and Emmentaler cheeses.Foods traditionally include breads. Another great food option are fresh vegetables.



2. Meat Fondue, using oil or broth as cooking medium. Meat options commonly are beef, sausages, chicken or pork; all accompanied by a variety of dips for additinal flavor.



3. Dessert Fondue, using mainly melted chocolate(as in a chocolate fondue, served in a chocolate fountain) as cooking medium.Foods are mostly fresh, sweet fruit, like strawberries, bananas or pineapple. But salty snacks like pretzels or potato chips also go along great here.

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• A chef's knife to cut up everything


• A cutting board


• Fondue Ceramic Ware, like a Fondue pot, fondue plates and bowls


• Fondue forks or wooden skewers to handle all the bits of cooked food


• A saucepan


• Fondue fuel to keep your sauce warm

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• If you want to make your own cheese sauce recipe, it is important to only combine cheeses of similar characteristics, belonging to the same group!


Only use combinations of:



• Gruyere and Emmentaler


• Monterey Jack, Colby, Cheddar and Longhorn


• Gouda and Edammer


• Blue Cheese and Roquefort


• Parmesan and Romano


• Neuchatel, Cottage Cheese, Ricotta and Cream Cheese


• Muenster, Camembert, Brie and Limburger





• Don't let your sauce (cheese or chocolate) boil in your fondue pot


• Prepare your sauce in a saucepan and transfer it to your fondue pot just before your guests arrive

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• Whatever goes into the pot repeatedly (fondue fork or skewer): try not to touch it with your lips! It's best to strip off the bite off food onto your fondue plate and use a spare skewer to eat with



• Serve raw meat, fondue dips and other foods to be cooked on separate fondue plates and reserve an additional fondue plate for each diner to rest their food on (it's hot). Compartmentalized fondue plates are great for keeping foods separate



• Let your fondue fork or wooden skewer penetrate through the bit of food to be cooked; this prevents bits of food to get stuck to the bottom of the pot



• Traditionally, if you are a woman and drop one of your bits of food into the pot, you must kiss all the men at the table!



• Traditionally as well, if you are a man and drop a bit of food into the pot, you must supply another bottle of wine to the table!

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• When adding wine to your sauce recipe use a semi sweet white wine


• Use the correct fondue pot: a
  ceramic fondue pot for cheese or chocolate fondues and a metal
  fondue pot for oil/broth based fondues


• Cut up all foods to be cooked in about one inch chunks, so they can be skewered and eaten easily


• And finally: Figure portions per guest correctly, so you don't end up with lots of leftover chunks of food




• Allow about one third of a loaf of french bread per person



• Eight ounces of meat



• Six ounces of cheese



• Seven ounces of fruit (untrimmed)



• All in all figure about one pound, or so, of total food per guest




• If you're doubling a Cheese Fondue Recipe, don't double the liquid. Increase the liquid by 1 1/2. Otherwise, the fondue will be too soupy!


• Stir your fondue pot often, so heat distributes evenly and the bottom of your
  fondue pot does not scorch

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