Help With a Fondue Dinner Party
My bf and I are having two other couples over for a fondue get together. I have never done a fondue before so I need some assisstance!
I have widdled it down to a traditional cheese fondue for which I will put out potato, broccoli florets, asparagus, cauliflower florets, garlic and some good crusty bread.
Also, I am planning on doing a broth fondue with some sliced beef, and chicken. I think I will do some sauces for dipping but I am not sure how many to do. I think I will get a good mustard from Kolztinks (sp) in St. Lawrenece market (the best mustard you have ever tasted!).
Suggestions for other sauces would be fantastic!
I am planning on laying out some pickels ie. gherkins, onions etc.
Could someone please give some suggestions for appetizers, nibbles, or salads that I amy also lay out?
What about a cucumber dill salad and perhaps some hard boiled eggs with a little dollop of roe? Any comments?
Also, are small plates the best way to go for the nibbles?
Thanks for your help!
Can’t say the French onion soup instead of broth idea appeals to me. Are you talking about a canned or dried onion soup mix? They tend to be very salty. Real French onion soup stands on its own and would likely overwhelm what you’re cooking in it. Personally, I prefer cooking in oil to cooking in broth or court bouillon for fondue. If the temp is high enough (which would be higher than for cheese fondue), the protein cooks quickly, is not greasy, and retains its own flavor.
I’ve done cubed rather than sliced beef, and among my favorite sauces are old-fashioned Green Goddess dressing and curry mayo (or other flavored aioli). They go well with both beef and chicken, as well as seafood, if you decide to go that route. Part of the fun of fondue is a wide variety of dipping sauces, I think.
I love Froddard’s suggestion of roasting the vegetables ahead. You will at least want to blanch them. Raw grape tomatoes are another option with the cheese fondue, and I agree that apples are a great complement.
Graze away, and have fun!
re: intuitive eggplant
The french onion soup came as a suggestion from the person that handed me down the fondue sets.
It is a homemade soup but really it just a very simple broth with some carmelized onions.
Green godess dressing is a great idea! It will introduce a herby flavour to the mix of dipping sauces.
Must be honest and say I can't imagine doing a fondue party without chocolate fondue for dessert. I have a super easy recipe and fun ideas for dippers if you change your mind.
I second the idea of Granny Smith apples with the cheese...it's yummy.
For dipping sauces for the meat, try a blue cheese sauce for the beef, Asian for the chicken (teriykai works well for both, actually).
We just had a three fondue night in January - cheese, broth, and chocolate for dessert. We didn't bother to stick with tradition too much, and had a lot of fun as a result.
We had the same type of dippers for the cheese fondue, with the addition of some smoky homemade kielbassa from the local corner store. I roasted the broccoli, cauliflower and baby potatoes before putting them out.
We also fondued scallops and prawns in addition to beef and chicken in the broth fondue which was quite nice (as long as they're small - our scallops were HUGE and even cut in half, they took too long to cook.)
I bought an inexpensive but yummy Asian mango-pepper sauce that was really nice with the seafood. I also had a spicy peanut sauce for the chicken and barbecue sauce for the beef.
With all this food, I didn't bother too much with appetizers - but I had some olives, tapanade, and an artichoke dip to go along with the bread.
For pictures and other tips (Use sterno! Lamp oil was a bad, bad, bad, idea!) check out this post on the evening:
Granny Smith or other tart apple slices are very good with a cheese fondue....pears are good too if not too juicy.
We find the meal very filling so we go light on appetizers....warm olives in fresh herbs...homemade curried pecans....bacon wrapped prunes...
Enjoy your dinner.....