Enjoy Fondue with Friends

Google+ Pinterest LinkedIn Tumblr +

Ever had a dinner party and you really didn’t get to spend a lot of time talking with friends? Well, have a fondue party where everyone is gathered around pots of delicious sauces and pieces of food for dipping and you’ll have the perfect situation for getting to know people. Fondue is a fun way to eat. I am giving many recipes for a great fondue party that I’ve gathered over the years. Have your guests bring their fondue pots with different sauces and pieces of food to dip in. Put them all together on the table and dip away! Add a hearty salad at the beginning to take the edge off of hunger if you want. Have tags on the table by the different pots, so people know what the dip is. Enjoy dipping with friends! Have fun and Happy Dipping!

Step 1

The best way to serve your fondues is to have a round table for easy access to pots and easier conversation.

Step 2

To keep your dips and sauces warm you don’t have to be limited to fondue pots, You can use larger potpourri pots with tea lights underneath, small crock pots, and sterno cans under ceramic pots.

Step 3

CHEESEY CRAB FONDUE: Add 8 oz. cubed cheddar and 8 oz. cubed Velveeta cheeses with 3/4 C milk to a saucepan and heat on low until melted. Stir in 2 t. lemon juice and add ONE 7 oz. can crab meat. Serve warm in fondue pot with Italian or French Bread cubes and/or veggies.

Step 4

CARAWAY CHEDDAR-TOMATO FONDUE: Mix together 1 1/2 C tomato juice and 2 t. caraway seeds in a saucepan and heat, but do not boil. In a bowl, mix together 1 lb. natural cheddar cheese (grated) and 2 T. flour. Slowly add the cheese to the tomato juice, stirring until smooth. Stir in 1/4 C. milk and 1/2 t. worcestershire sauce; mix and pour into fondue pot. serve with chunks of Italian or French Bread.

Step 5

HEARTY FONDUE: Combine 1/4 C milk and TWO 8 oz. packages of softened, cubed Cream Cheese in a greased fondue pot. Heat until cheese is melted. Add 1 C more of milk, 2 t. dry mustard, 1/4 C chopped green onions, and a 2 1/4 oz. jar sliced dried beef that has been diced. Stir thoroughly. Serve with French or Italian bread cubes.

Step 6

CLAM FONDUE IN A BREAD SHELL: Mix together in a saucepan, THREE 7 oz. cans minced clams (reserving 1/2 liquid), TWO 8 oz. packages softened cubed cream cheese, 1/2 t. salt, 2 t. fresh lemon juice, 2 t. worcestershire sauce, and 6 drops Tabasco until smooth and heated through. Cut off the top of a loaf of round bread and save. Hollow out bread leaving a 1/2-inch thick shell/border inside. (to prevent leaks). Pour clam mixture into bread shell. Cover with saved bread top and place on cookie sheet. Bake for 2 1/2 – 3 hours at 250 degrees. Serve with cubed bread from inside loaf AND cubed French bread or baguettes.

Step 7

CRABMEAT FONDUE: In a saucepan on simmer, put 8 oz. softened cubed cream cheese, few shakes garlic salt, 2 heaping T. mayonnaise, and 1/2 stick softened butter and stir will until smooth and heated through. Add 8 oz. fresh or frozen crabmeat. When butter bubbles up to the top, it is done. Keep in fondue pot on low. Serve on Triscuits or other crackers.

Step 8

FUDGE FONDUE: In a small saucepan over low heat, melt 6 oz. semi-sweet chocolate chips and 2 T butter, stirring constantly. Add 1 can Eagle Brand sweetened condensed milk, 1 t. Pure Vanilla Extract, and a dash of salt. Cook about 5 minutes or until mixture is hot and slightly thickened. Keep warm in fondue pot while serving. If it becomes slightly thick, gradually add hot water until it is the right consistency. Serve with cubes of angel food cake, pound cake, fruit, pretzels, etc.

Step 9

FUDGE MINT FONDUE: In a small saucepan over low heat, melt 6 oz. semi-sweet chocolate chips and 2 T butter, stirring constantly. Add 1 can Eagle Brand sweetened condensed milk, 1 t. Mint Extract, and a dash of salt. Cook about 5 minutes or until mixture is hot and slightly thickened. Keep warm in fondue pot while serving. If it becomes slightly thick, gradually add hot water until it is the right consistency. Serve with cubes of angel food cake, pound cake, fruit, pretzels, etc.

Step 10

BUTTERSCOTCH FONDUE: In a small saucepan over low heat, melt 6 oz. butterscotch chips and 2 T butter, stirring constantly. Add 1 can Eagle Brand sweetened condensed milk, 1 t. Pure Vanilla Extract, and a dash of salt. Cook about 5 minutes or until mixture is hot and slightly thickened. Keep warm in fondue pot while serving. If it becomes slightly thick, gradually add hot water until it is the right consistency. Serve with cubes of angel food cake, pound cake, fruit, pretzels, etc.

Step 11

MOCHA RUM FONDUE: In a saucepan over medium-low heat, stir in 1 can Evaporated Milk (NOT sweetened condensed milk), 1/4 C. sugar, 2 t. instant coffee granules, 4 squares grated unsweetened chocolate. Stir until boiling. Reduce heat and simmer gently for 5 minutes, stirring constantly. Stir in 2 t. rum. Keep warm in fondue pot while serving.

Step 12

CHOCOLATE MARSHMELLOW DESSERT FONDUE: In a greased (use 1 T. butter) fondue pot or crock pot, put in SIXTEEN chopped 1 oz. chocolate bars with almonds, 30 large marshmellows, and 1/3 C milk. Cover and turn to low. Stir every 30 minutes during first hour until melted and smooth. Gradually add 1/2 pint of whipping cream. Cover and cook on low 2 – 6 hours. Serve warm with pound cake cubes and banana pieces, fruit, etc.

Step 13

BE SURE TO CHECK OUT MY MANY OTHER RECIPE ARTICLES IN BUKISA! HAVE FUN AND HAPPY DIPPING WITH FRIENDS!

Share.

About Author

Leave A Reply