How To Host a Fondue Party
I love Fondue! Five years ago my husband and I ate fondue in Switzerland. Ever since, I thought it would be fun to host a fondue party. One of the best things about fondue is you can have everything prepped before hand. When guests arrive all you have to do is get your fondue on! I’m going to show you how easy it is to make and host your own fondue party. I literally came up with this idea and threw it together that day.
Fondue Party Ingredients for six people
- 2 1/4 cups of Chardonnay
- 1 lb. Gruyere Cheese, shredded
- 1 lb. Swiss Cheese, shredded
- 1 Tsp. Dry ground mustard
- Kirschwasser (cherry flavored brandy)
- 1 Garlic Clove
- 4Tbsp. Cornstarch
- 1 Tbsp. Lemon Juice
- 4 Filet Mignons cubed (to prepare steak later: worcestershire, salt, pepper, olive oil)
- Grape tomatoes
- Green seedless grapes
- Baby Carrots
- Mushrooms (bought sliced, saves time)
- 2 Baguettes cubed
Things to do before guests arrive:
- Get all your ingredients and supplies out and ready.
- Prepare two trays with your dippers, excluding steak. Keep cold dippers covered and sealed in the refrigerator.
- Shred cheese ahead of time and keep sealed in refrigerator until ready to melt it.
- Cube baguettes and store in Ziploc.
- Cube your steak and store in refrigerator until ready.
Note: I used two platters for cold dippers, two platters for cubed bread, and two bowls for the steak. That way you could have dippers on each side of fondue pot so everyone could have easy access.
We chose to have our party outside because it was a beautiful day and the children could play in the yard while we socialized.
Decorating Your Table: This was my table before:
This was mid way through.
What I Used To Decorate Table:
- I used heavy weight, neutral color, matte finish wrapping paper that I had on hand to cover the table. This is pretty much like brown craft paper. I did this for two reasons: First, when people dripped and dropped it wouldn’t matter. Second, I could poke a hole in the paper for my cord to go through for my electric fondue maker.
- I had to overlap the paper to cover the table. I taped sides and ends to the underneath of table with scotch tape.
- I chose to use ribbon to cover seams where I overlapped the paper. I attached each end of ribbon underneath with scotch tape.
- I dressed up the table with metallic brown chargers.
- The napkins I used came with a fabric napkin ring. I tucked a fondue fork into each napkin ring. Everyone liked that little touch. I could have also used ribbon or raffia to tie around the napkin to hold the fondue fork.
Guests Have Arrived, Time To Start Fondue:
- Roll steak in Worcestershire sauce to cover and season with salt and pepper. In a pan with olive oil, cook to desired doneness.
- Peel garlic and cut in half. Rub the halves of garlic on the bottom and sides of fondue pot.
- Add wine to pot and set heat at 4 or 4.5. Bring to a simmer only. If it starts to boil, turn heat down a little.
- Once wine is simmering, reduce temperature to 3.5. Add cheese 1/4 cup at a time and stir with a silicone whisk. After each addition stir until fully melted and repeat. I stir continuously the whole time so the cheese gets smooth.
- Once all cheese is added, stir in dry mustard, lemon juice, and Kirsch until combined and smooth.
Cheese fondue has to be monitored as you eat it. I keep the whisk close by and stir it every once in awhile. If it starts to get a little thick on you, add a little more of the Kirsch and stir to combine. As you eat the cheese down you may have to adjust both the temperature and the addition of Kirsch.
Our friends kept saying how much they loved this fondue party! So have some fun and get your fondue on!
Woot Woot! I was Featured for this Fondue Party! Thanks so much!