Saturday, October 1, 2011

Fond-of-You Fondue

In the category of food, the girls voted the Fond-of-You Fondue party as their favorite.  This was our party theme back in January of 2009.  If you've never had fondue, you really should give it a try.  It is absolutely amazing.  Just know it can get very expensive depending on what cheeses, meat, and fruits you buy.  One way to make it less expensive is to ask your guests to each bring part of the meal.  An invitation for this party could be a fondue pot with the event title on the outside and a fork coming out the top.  Make the pot like an envelope so the fork can pull out and put your event details on a strawberry or piece of meat/cheese (paper of course) that is on the bottom of the fork.

Decor: This party was all about the food, so there were not many decorations.  You need a lot of fondue pots, so these become your centerpiece.  Just remember, you are using hot oil, so you'll need to protect your table.  This is why I used a plastic tablecloth over another old tablecloth. You can also play up the Fond-of-You part of the theme by writing fond wishes on the plastic tablecloth.
The placecards at this party were fondue pots made out of cardstock with the party title on the front.  The fork in each pot matched the fondue fork colors the guest would be using for the evening, and the guest's name was written on the paper fork.  Upon arrival, all guests were given small slips of paper with the name of each guest in attendance printed on one of the papers.  It also had the words, "I'm fond of you because...".  The task was to fill in the rest of the sentence with a positive comment, fold it, and place it in the fondue pot placecard.  This was easy for our group to do because we had been having monthly dinners together for over  2 years when this party took place.
Food: This party was voted favorite menu for the food.  Here are the recipes for some the fondue we made that night.

Dipping Items:

 French bread

Veggies – carrots, mushrooms, cauliflower, broccoli, etc.

Top Sirloin Steak, cubed

Fruits – strawberries, bananas, berries, apples, etc.

Cakes – pound cake cubes, lemon cubes, etc.

Classic Cheese Fondue

 2 loaves French or Italian bread – get unsliced

1 pound Emmenthaler cheese, diced (or use Swiss)

2 tablespoons flour

1 clove fresh garlic

2 cups dry white wine

1 tablespoon lemon juice

¼ cup Kirsch (or Rum)

Nutmeg and pepper or paprika to taste

Cut bread into 1” squares with crust on one side of each square.  Place cheese in a bowl and sprinkle with flour.  Mix so that each piece is coated with flour.  Rub casserole and wooden stirring spoon with cut clove of garlic.  Pour wine into the casserole and place or moderate heat until small bubbles rise to the top (simmering; not boiling).  Add lemon juice.  Add cheese one handful at a time, stirring constantly until each handful is melted before adding another.  Continue stirring until mixture starts to bubble lightly.  Add Kirsch and spices.  Stir until well blended.  Put on table over warmer.  Serves four.


Fiesta Fondue

1 10¾ ounce can cheddar cheese soup

1 8 ounce package sharp cheddar cheese

1 cup salsa

1 cup whole milk

Mix together over low heat.


Hot ‘n’ Spicy Dipping Sauce

 1 cup chili sauce

½ cup chopped onion

3 tablespoons lemon juice

2 tablespoons salad oil

1 teaspoon brown sugar

2 teaspoons vinegar

1 clove garlic, crushed

½ teaspoon tobasco

¼ teaspoon dry mustard

¼ teaspoon salt

Combine all ingredients in saucepan.  Heat to boiling; simmer 5 minutes.  Serve warm or cool.  Makes 1¼ cup.

Blue Cheese Dipping Sauce

 ½ cup sour cream

¼ cup crumbled blue cheese

1 teaspoon Worcestershire sauce

¼ teaspoon salt

Combine and refrigerate.  Makes ¾ cup.

Chocolate Mocha Fondue

 1 bag semi-sweet or mild chocolate chips

1 can sweetened condensed milk

2-4 tablespoons of instant powdered coffee granuals

Whole milk or more condensed milk as need

Melt one bag of semi-sweet or milk chocolate chips in a fondue pot. Stir in one can of sweetened condensed milk and 2-4 tablespoons of instant powdered coffee granuals, to taste.  Add whole milk or more condensed milk as needed to achieve desired thickness.

Chocolate Peanut Butter Fondue

4 (1 ounce) squares of unsweetened chocolate

1 cup light cream

1 cup sugar

¼ cup peanut butter

1½ teaspoon vanilla

 In medium saucepan, combine chocolate and half and half. Cook over low heat until mixture is smooth and blended, stirring frequently. Add sugar and cook 2-3 minutes longer, until sugar is dissolved. Add peanut butter and vanilla and stir until blended. Remove from heat and pour into fondue pot or chafing dish. Serve with slices of fruit, angel food or pound cake, and marshmallows for dipping. 6 servings

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