In the 50’s, 60’s and 1970’s, fondue parties became very popular and fondue was a popular dish served for dinner parties. Couples sipped Frisky Sours..while standing around the communal fondue pot..dipping chunks of stale bread into ooey, gooey, melted cheese. Sounds like fondue fun to me.
The fondue craze really took off in the 1970’s, due in part to the hassle-free life-style and easygoing entertaining,that fit right into the pantsuit way of life. Disco music, platform shoes, mini skirts and leisure suits. Ahhh, the good ol’ days. Brie Fondue is made with: La Bonne Vie Brie Cheese
Cheese fondue has always been popular, with chocolate fondue coming in at a close second. The Swiss and French still serve fondue on a regular basis.Fondue originated in Switzerland as a way of using harden cheese and stale bread. Deriving from the French verb, fondre, meaning “to melt”
Fondue is a classic peasant dish.
Traditional fondue is made with Gruyere cheese, dry white wine and then melted in a communal pot. Cherry Brandy is often added and stale pieces of bread are dipped into the melted cheese. Marshmallows, fruit or small cookies are dipped onto melted chocolate fondue. There are many variations and recipes for fondue. Let’s break out the fondue pot and get this party started.
Have you ever heard of The Melting Pot?
The Melting Pot is an Unique, Dinning Experience featuring Fondue. To learn more about this different dinning experience or if you’re traveling to the Fox Valley Area this summer and would like to try something new. stop by The Melting Pot and Take a Dip. Learn more about it here: The Melting Pot. The Melting Pot Restaurant is located on College Ave in Appleton WI.
Want to throw the perfect fondue party? Put on some music…we recommend KC and the Sunshine Band, change into your bell-bottoms, peasant top and platform shoes….time to make the Fondue!
Follow these few simple tips
8 Fun Fondue Party Tips
#1: How Much Food Will You Need
Figure about 1 pound of food per person.
20 (one-inch) cubes of bread or cake cubes
8 oz meat
6 oz fish or seafood
4-6 oz cheese
6-8 oz fruits and vegetables
2-4 oz dried fruit
2-3 oz dessert cake
#2: Serve Bite Size Pieces
Fondue food should be served in one or two-bite pieces.
Bread and cake should be cut into 1-inch cubes
Cut meat into 1/2 to 1 inch cubes
#3: Fondue Pots
Use Ceramic fondue pots for: cheese, chocolate or dessert fondue recipes.
Metal fondue pots for: broth, oil, wine or beer fondue recipes.
#4: Use the Right Liquid
Use flavorful liquids only.
Such as: broth, beer, or wine. Never use water.
When using wine in your cheese fondue, use a dry or semi-dry wine.
This helps break down the proteins in the cheese and will help the cheese to melt smoothly.
#5: If necessary; Cook Sauce on the Stove-top first
Prepare fondue recipes on the stove-top first, if needed.
Some instances will call for making the sauce ahead of time.
Transfer the sauce to the fondue pot, when the sauce is ready to be served.
# 6: Never let your fondue boil in the pot
Keep cheese and dessert fondue at a low temperature, about 120 degrees.
Oil for frying should be kept at 375 degrees.
# 7: Observe Fondue Etiquette
Always remember, you are dipping into a communal pot.
No double dipping allowed, Ever.
Have the proper utensils readily available.
Long bamboo skewers, small plates, extra forks, knifes, napkins and
damp tea-towels all come in handy.
# 8: Mix Cheese of the Same Family
Here are a few examples:
*Cheddar, Colby, Longhorn
*Gruyere, Edam, Gouda
*Blue Cheese, Roquefort,
*Cream, Neufchatel, Ricotta
*Brie, Camembert, Limburger
- 1 pound
brie cheese, outer crust removed and cubed
- 1 clove
- 3 tablespoons
- 3/4 cup
dry white wine
- 1/8 teaspoon
- 1/4 teaspoon
- 3 tablespoons
- 1/8 teaspoon each
salt and pepper
- 2 tablespoons
- 1 loaf
Italian or French bread, cut into 1-inch cubes
- In a medium bowl, mix cubed brie with flour. Set aside.
- Rub the inside of the fondue pot with garlic halves.
- Turn the fondue pot on low or turn temperature dial to 200º Add the wine and warm up. (Don’t let it boil) Add the cheese, half cup at a time. Increase the temperature slightly. (Don’t let it boil) With a wooden spoon, mix well then stirring constantly, until all the cheese has been added and the mixture is smooth. Add the cinnamon, nutmeg, brown sugar, salt and pepper. (Do not let the mixture boil) Add the brandy. Mix well. Turn temperature dial to warm. *If the mixture is to thick, add more wine *If the mixture is to thin, add more cheese.
- Serve with bread cubes.
*Brie Fondue is made with: La Bonne Vie Brie Cheese