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.
Food: This party was voted favorite menu for the food. Here are the recipes for some the fondue we made that night.
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.
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