A couple of weeks ago we gathered together with some friends and hosted a fondue party in our house. We had so much fun!! There’s no way to go wrong with a fondue party. Who doesn’t like anything dipped in melted cheese or melted chocolate???!!! Fondue is the French word for “melt” that involves eating foods dipped in melted cheese in a shared pot on the table. Since 1950 the meaning of the word fondue has grown to involve any type of food that is dipped and shared in a hot liquid like chocolate and fondue bourguignonne – pieces of meat cooked in hot oil. Now, fondue is one of those dishes that you don’t need to be afraid of, if you have never made it before, don’t panic !!. It’s incredibly easy, all the work involves the prep but as soon you’re done with it, there’s nothing more to do than sit at the table with your friends enjoying this delicious process of dipping different vegetables, breads and meats. I love the atmosphere of a fondue party: you and all the guest reunited at the table sharing stories, laughing, creating memories alongside with food and wine.
For our fondue party we started off with a mixed green salad (here). The fondue cheese recipe is from a Swiss friend and tastes very similar to one I had before in Switzerland.To go along with the cheese fondue we had a tray with vegetables: carrots, broccoli, blanched asparagus, cherry tomatoes and snow peas. We also had pieces of potatoes, a tray with salami and portuguese sausage (the sausage was roasted in the oven) and 3 different kinds of breads.
We made the bourguignonne but instead cooking the filet mignon in hot oil we made a delicious broth. It’s a light option and we prefer this way to using hot oil. A fondue party is a great way to involve the guests in the dipping and sharing conception. Al, or friend, was in charge of cooking the filet mignon. He cooked it to the perfect medium rare.
Fondue bourguignonne – Ingredients:
I made extra broth because as it heats in the fondue pot it will evaporate. This will give you extra broth to refill whenever you need to!
2 bay leaves
4 garlic cloves, smashed
2 thyme sprigs
2 teaspoons fresh ground pepper
4 cups beef broth
0.5 (750 ml) bottle dry white wine
2 cups water
1 (1 ounce) package French onion soup mix
0.5 (8 ounce) bottle of heinz seafood sauce
1. Mix all the ingredients in your fondue pot, and simmer for 1 hour.
2.When you are ready to start, bring the broth to a boil and transfer to fondue pot.
Fondue Cheese- Ingredients:
2 c. dry white wine
2-3 garlic cloves, smashed
1/4 c. Kirschwasser
3 T. cornstarch
2/3 lb. Gruyere, shredded
1/3 lb. Emmenthaler, shredded
1 oz. Appenzeller, shredded
Bring wine and garlic cloves to a boil and reduce briefly. Add shredded cheese a handful at a time, stirring well after each addition. When well blended stir in Kirschwasser mixed well with cornstarch. This will keep the cheese from separating and keep it super creamy. Let simmer for 5-10 minutes. Transfer to fondue pot.
We had a chocolate fondue which was served with rice crispy treats, strawberries, marshmallows, raspberries, green apples and the hit of the party…the candied bacon. And, I can tell you that when it was dipped in chocolate..it was amazing!!
We used as a base for our chocolate fondue the brigadeiro recipe (here) and let it simmer for five minutes (always stirring) adding Godiva chocolate liqueur and cacao liquor. You can add the liqueurs to your taste! We didn’t want the chocolate very thick, so little by little we kept adding the liquors.
Beijos e Tchau!
Ludmilla and Marilyn