| Dust off your fondue pot and invite your friends | | | | us! |
| over-fondue is back in style! You'll have so much fun | | | | Fondue FAQs |
| with this interactive meal that you'll wonder why you | | | | 1. How much food do I need? |
| ever relegated that pot to the back of your cupboard. | | | | For any kind of protein fondue (beef, chicken, pork, |
| The foodies at Get Cooking love a good nosh fest | | | | seafood, or tofu), plan on 6 to 8 ounces per person. |
| and have prepared some tips and menus for throwing | | | | You can round out the meal with a salad and side |
| a memorable fondue party: | | | | dishes of your choice. |
| Fondues and Don'ts | | | | For a cheese fondue appetizer or light meal, have 4 to |
| 1. DO chop fruits, vegetables, breads, or meats before | | | | 6 ounces of cheese per person. Include about 20 |
| guests arrive. Season and place raw meats, chicken, | | | | 1-inch bread cubes (1/2 of a ciabatta) and 6 to 8 |
| and seafood on separate plates to avoid cross | | | | ounces of veggies or sliced apples per person. |
| contamination. Have bite-sized morsels piled on pretty | | | | Dessert fondue is rich, so you don't need more than 2 |
| platters so that guests can start cooking. | | | | to 3 ounces of fondue sauce per person. For |
| 2. DON'T serve three courses of fondue. Focus on | | | | skewering, have 6 to 8 ounces of fresh fruit (banana, |
| either appetizer, main dish, or dessert. Cheese fondue | | | | pineapple, and strawberries are best); 2 to 4 ounces of |
| with cubed bread, sliced apples and steamed veggies | | | | dried fruit; and about 4 cookies, marshmallows, or |
| makes a satisfying first course or a light meal. A meat | | | | cubes of cake per person. |
| and seafood fondue turns an ordinary meal into a | | | | 2. What type of fondue pot should I use? |
| festive celebration. And a chocolate fondue is a | | | | Match the pot to the meal. Metal pots of cast iron, |
| decadent finish to a special meal. Scroll down for party | | | | copper, or stainless steel are best for cooking meat |
| menus that feature fondue in one of the courses. | | | | and seafood fondues. Ceramic pots are excellent for |
| 3. DO skewer raw meats completely through the | | | | cooking cheese and chocolate. The best of both |
| fondue fork so that the tines show through. In doing so, | | | | worlds is a metal fondue pot with a ceramic insert that |
| you'll keep the meat from sticking to the bottom of the | | | | works for all three kinds of fondue, like the Swissmar |
| pot. | | | | Arosa Stainless fondue pot. |
| 4. DON'T eat off the fondue fork. Not only is it | | | | 3. What is the proper technique for cooking meat |
| unsanitary, but you might burn your mouth. Have dinner | | | | fondue? |
| forks on hand so that people can use the fondue | | | | Pour oil, flavorful broth, or beer to a depth of 3- 3 1/2 |
| forks primarily for cooking and transferring food to | | | | inches and place on stove top. Heat oil until it reaches |
| their plates. | | | | 375 degrees (a cube of bread will brown evenly in 20 |
| 5. DO prepare cheese or chocolate fondue on your | | | | to 30 seconds). Heat other liquids until simmering gently. |
| stovetop before transferring the pot to the burner. For | | | | Carefully move pot from stove top onto fondue stand |
| meat fondues, heat oil or bouillon on the stove before | | | | and place splatter guard on top of pot. |
| setting the pot on the burner. (The fuel in the burner will | | | | 4. How can I get my cheese fondue smooth? |
| maintain a consistent temperature for cooking but is | | | | The secrets to a velvety fondue are cheese, wine, |
| not as effective as the stovetop for heating liquids and | | | | and temperature. Choose cheeses that melt readily, |
| melting solids.) | | | | and if combining more than one type of cheese, pick |
| 6. DON'T leave a pot of hot oil or broth unattended. | | | | from the same family. Examples:o Cheddar, Colby, |
| Think of meat and seafood fondue for a leisurely, | | | | Longhorn, Monterey Jack, Brick, Muenstero |
| sit-down dinner. | | | | Emmenthaler, Gruyereo Edam, Goudao Provolone, |
| 7. DO stir the fondue. Frequent stirring keeps the | | | | Mozzarella, Scamorzeo Camembert, Brie, Bel Paese, |
| fondue smooth and prevents scorching spots in the | | | | Port du Salut |
| pan. | | | | As for wine, a dry or demi-sec wine will help break |
| 8. DON'T double the liquid for a cheese fondue recipe. | | | | down the cheese proteins to melt more smoothly. |
| When doubling a recipe, increase the liquid by 1 | | | | Finally, cheese fondue should be cooked over low heat |
| ½ to achieve a thick (not soupy) fondue. | | | | on the stove before transferring it to the burner lit with |
| 9. DO use broth instead of oil for a lighter, more | | | | a medium flame. Stir the fondue frequently to avoid it |
| healthful meat fondue. | | | | scorching at the bottom of the pan. |
| 10. DON'T be shy. Experiment with ingredients and | | | | And if you're looking to update your gear, you might |
| recipes, and have fun. Remember, this is not your | | | | just fall in love with Chop on the Block's fondue set |
| mother's fondue-unless, of course, she has a really | | | | from Swissmar. |
| good recipe. In that case, we hope you'll share it with | | | | |