Wednesday, May 14, 2014

fondue dinner party

This past weekend we had a few friends over for a fondue dinner.  Growing up, my family would sometimes do fondue dinners for get togethers and holidays.  As a kid, it was fun to cook with the fondue forks and stick them in the pots (supervised of course).  As an adult, it's still a fun and different way to cook and hang out at the same time.  We did fondue dinners for New Year's Eve for the last couple of years and also last year for Valentine's Day (see here).


For the veggies, we used potatoes, cauliflower, mushrooms, and broccoli.  You can really use any vegetable that is hard enough to stay on the fork when cooked.  Onions, acorn squash, zucchini, and carrots work well too.


For the pots, we usually use oil.  However, this time we opted to use a broth based fondue instead since the broth is lighter (and healthier) than using oil.  We used The Melting Pot Mojo's Fondue Broth recipe which you can find {here}.


We made the broth ahead of time on the stove and then ladled it into the pots when our guests arrived. It is better to make extra because the broth will burn off as the meal continues.  Even with the extra, we ran low and just added water to the pots later.


For the meat, we cut filet mignon and chicken breast into cubes and also got some pre-cooked shrimp and chicken sausage.


For the sauces, we had creamed horseradish, cocktail sauce, a chicken marinade, soy & lime marinade, BBQ sauce, and ranch dressing.  The Allegro soy & lime marinade was mostly everyone's favorite.


For dessert, we opted to do sorbets, ice cream, berries, and watermelon rather than something heavy like pie or cake.  The sorbets and fruit were a nice offset to the fondue.



All in all, we had a great time.  Since you're only cooking a couple bites at a time, a fondue dinner tends to be long but it does provide a great opportunity to fill the time hanging out with friends! 

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