HOW TO THROW A FONDUE PARTY – WITH GOURMET DIPPERS!
When it comes to how to throw a fondue party, I’ve got you covered. If a cozy winter dinner party with a crackling fire sounds good, a fondue party with gourmet dippers is perfect.
H.H. and I were expecting house guests that we’ve vacationed with extensively through the years. And since we had consumed gallons of various cheese fondues in that time, it seemed like a no brainer.
A fondue party with gourmet dippers is a favorite for a great evening of slow-paced eating and socializing.
That decided, I chose my favorite Harvest Cheese Fondue recipe with an extensive choice of gourmet fondue dippers. It would be a great “do-ahead” dinner party for a long weekend with house guests.
HOW TO THROW A FONDUE PARTY – A QUICK & EASY DO-AHEAD MEAL
The key to a great fondue party is to have all your gourmet fondue dippers done well in advance.
That includes cubing your crusty loaf of bread. What dippers you choose really is determined by what fondue recipe you make.
Any cheese based fondue recipe will be great with the standard foursome – apples, bread, broccoli and potatoes. A combo that is perfect with my Harvest Cheese Fondue recipe below.
By giving the broccoli a quick blanch and cooking up a batch of tiny new potatoes, you’re half way there. Cube and bag the bread, and place the sliced apples in lemon water.
If simple is your style, then you’re done with your fondue dipper prep. Quick and easy, just like I said.
GOURMET FONDUE DIPPERS – THE SKY’S THE LIMIT
I love to think up creative gourmet fondue dippers, and there is really no limit on what you can include. I’m positive that you’ll find a nice combination from this list to include in your gourmet dipper display.
CHECK OUT MY LIST OF FABULOUS GOURMET FONDUE DIPPERS:
- Crusty bread, french, ciabatta, sourdough, etc., cubed
- Thin bread sticks
- Fried dough balls
- Yellow sweet bell pepper, sliced in thin strips
- Small new potatoes, whole or halved, cooked till just tender
- Whole young carrots with green tops, cooked til crisp-tender
- Fennel, sliced
- Sugar snap peas, whole, blanched
- Shrimp, peeled and fully cooked, tails on
- Asparagus spears, cooked til crisp-tender, chilled
- Broccoli florets, cooked til crisp-tender, chilled
- Cauliflower, cooked til crisp-tender, chilled
- Assorted Olives
- Spicy salami slices, tightly rolled
- Miniature garlic scones
- Wedges of skin-on pears
- Chunks of ham
- Meatballs, fully cooked
- Proscuitto wrapped asparagus spears (see notes in recipe)
- Asst. colors of apple wedges with skin-on
HOW TO THROW A FONDUE PARTY – GOTTA MAKE IT PRETTY!
With a meal that requires some food set-up, I usually assemble my display on the party table. In the picture above, I used a mahogany tray to “contain” the majority of the dippers.
I surrounded the tray with a few more offerings, like the cubed bread and garlic-laced miniature scones. Not only does it make the creative process less stressful, you don’t have to try to refrigerate the display beforehand.
Think — abundance when you’re constructing your display of dippers, making sure that you “crowd” your ingredients into small spaces to make a display that looks inviting and appealing to the eye. Plan enough time for assembly so you can put together a display that gives you goosebumps!
WHAT ABOUT THE FONDUE POT?
I have owned my two fondue pots for longer than I can remember.
They have accompanied us on many a road trip where we were renting a cabin or chalet. As I mentioned at the start of this post, fondue is on the menu on lots of our vacations.
I love my
Harvest Cheese Fondue & Gourmet Dippers