Fondue Dinner Party Theme

After many months (and years) of trying to figure out how to articulate my ideas on put them into a blog post (or create a book or blog about said ideas), I finally got to this point that I am at now. This will be a very long, comprehensive post about fondue dinner parties, etiquette, recipes and the variations upon the theme. It’s more like a pinterest board but with more content, words and suited for the blog reader and not for avid pinterest users. Even though {most} of this information is on my pinterest boards. We will pretend pinterest doesn’t exist just for the fact that I am doing this. Feel free to tell me if you like this or not and I might try another way to convey my ideas.

three course fondue dinner party


What is Fondue?

So what exactly is fondue? Fondue is a hot dish made up of cheese, chocolate, or oil. It’s basically a dish you share with others.

  fondue 1 .

History and Origins of Fondue:

Fondue originated in Switzerland as a way of people surviving on meager rations with nothing but bread and cheese. As the cheese would age and bread would go stale as the winter progressed, the villagers would melt their cheese with varieties of wines, oils and herbs and dip their stale breads into to soften them. Then it would be at least palatable. The french word “fondre” means “to melt”.


Fondue Etiquette:

  1. If you’re sick, don’t attend a fondue party. There is a greater chance of you spreading your illness by sharing a communal pot of food.
  2. Never double dip. One dip per piece of food please.
  3. Do not let the fondue fork touch your lips or teeth. To avoid this, provide each diner with a plate and a small fork to removed dipped pieces or the alternative would be to use disposable bamboo skewers. Another way is to make sure that the food is truly bite sized.
  4. Skewer the food completely through as to not have the piece of food drop into the pot. If it does happen, ask the host/hostess to help you retrieve it.
  5. Do not blow on your food. Wait for it to cool down.
  6. Don’t dip at the same time as someone else. The rotation should go clockwise or counter clockwise so that everyone will get a turn to dip their desired piece of food into the pot.

Types of Fondue:

(please follow the links in the text to go to the associated recipe)

Chocolate- Wasn’t invented until the 1960’s. You can read more about the history, origins and recipe here: European Cuisines. Slices of fruit or pastry are dipped in a caquelon of melted chocolate. Other types of dessert fondues can include coconut, honey, caramel and marshmallow.

Broth/Bouillon- Fondue chinoise is a common name for Hot pot, where meat and vegetables are cooked in a shared pot of broth. Various sauces are provided on the side. Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth, which now contains an amalgam of all of the flavors from the earlier ingredients


  • less commonly steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
  • Jigae Chongol-Korea’s version of sukiyaki, is a one-pot meal, traditionally prepared over a burner at the table. Any number of ingredients can be added to the simmering deep and wide pan of cooking broth: this is Halmoni’s version, a most substantial and festive array which includes strips of meat, a variety of vegetables, bean curd, and konnyaku, the rather bland but chewy curd which is a feature of the Korean kitchen. As such, chongol is an always popular and rather theatrical party favorite. But chongol is the sort of dish where you can utilize whatever is at hand, to make it as grand or as simple as you like.
  • Sinseollo or yeolguja tang is an elaborate dish consisting of meatballs, small and round jeonyueo mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol (elaborate chowder-like stew). It is served in a large bundt pan shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal
  • Sichuan Style Hot Pot is one of the most famous variations. It is well-known to have a heavily spicy taste, leaving a burning and numbing sensation in your tongue. The Sichuan Hot Pot is hence commonly also known as Ma La Hot Pot (Ma la meaning Numb and Spicy). The special spice added to the broth is the Hua Jiao (“Flower Pepper” or Sichuan Pepper). In your Sichuan Hot Pot, it is common to have a variety of different meats including sliced mutton fillet. Sichuan Hot Pot is quite different from other types of Hot Pot in China. The type of meat and soup base used and the sauces and condiments for flavouring the meat are all distinctively unique. The cities of Chengdu and Chongqing in Sichuan province are both famous for their many types of Sichuan Hot Pot. Sichuan Hot Pot also offers an alternative. For those who do not fancy and cannot fanthom why many people are addicted to this fiery and numbing sensation of the Sichuan pepper, you can opt for a split pot.
  • Beijing Hot Pot. Hot Pot in Beijing is eaten all year round. The typical Beijing Hot Pot is eaten indoors in winter. There are a few types of Beijing Hot Pot. More modern restaurants offer sectioned bowl with different flavoured broths in each section. The more traditional ones will serve the Hot Pot in a large brass vessel pot, with burning coals beneath and a chimney structure in the centre, forming a deep donut shaped pot. The broth is typically mild and fragrant.
  • The Manchurian Hot Pot is characterized by its plenty use of suan cai (Chinese sauerkraut) or Chinese pickled cabbage or sauerkraut. It provides a distinct flavouring for the soup. Hence, Manchurian Hot Pot is also known as Suan Cai Hot Pot.The pickled cabbage pickled flavor is not too heavy hence the vegetable flavor still remains. The smell and the taste of sauerkraut are able to increase your appetite. Fatty pork is sometimes added to provide a complementing flavour to the soup base. The special flavour of the Manchurian Suan Cai Hot Pot has made it famous in the whole of China in recent years.
  • Yuan Yang or Mandarian Duck. A split pot as seen on the picture above, dividing the pot into 2 sections resembling the yin & yang symbol in Taoism, allows two different soup base in the pot to suit everyone’s taste at the dining table. This type of Hot Pot design is also known as Yuan Yang Hot Pot or Mandarin Duck Hot Pot (Yuan Yang refering to Mandarin ducks which are commonly seen in pairs).
  • The Cantonese variation involves mixing a raw egg (sometimes with condiments like soya sauce) and pouring into the broth. According to Chinese herbalist theories, this will reduce the ‘heatiness’ absorbed by the food and thus reduce the tendency of getting a sore throat after your Hot Pot meal. In the broth also contains Chinese herbs and mutton chunks cooked with rice wine and root ginger, which helps remove the rank flavour in the mutton. Herbs used in food has a long history in china, different kinds of herbs have different functions in people’s health. The Chinese, and especially the Cantonese, are avid users of medical herbs. The Cantonese Hot Pot lets you enjoy delicious food while taking your health into consideration.
  • The Taiwanese hot pot is also called shabu-shabu due to its Japanese influence. It uses thinly sliced meat and vegetables, and is usually served with Japanese-flavored dipping sauce. Shabu-shabu is quite different from Chinese styled Hot Pot. It is a little bit sweet and sometimes savory. While considered a winter dish, it is eaten all year round. People eat the food with a dipping sauce consisting of shacha sauce (a Chinese condiment with dried shrimp and other spice as ingredients) and raw egg yolk.
  • Fusion Hot Pot. Recently, newer innovations of the Hot Pot are flourishing in modern cities like Shanghai. These Fusion Hot Pot establishments offer a mix and match of different styles. You can pick your own soup base, meat, vegetables and sauce from an endless list of choices.Some restaurants also offer mini Hot Pot. These mini Hot Pots are smaller variations so each individual will have their own mini hot pot with their desired broth and ingredients.


  • Nabemono refers to a variety of Japanese hot pot dishes, also known as one pot dishes. lightly flavored stock (mostly with kombu) types such as yudōfu and mizutaki, eaten with a dipping sauce (tare) to enjoy the taste of the ingredients themselves, and strongly flavored stock (typically with miso, soy sauce, dashi, and/or sweet soy) types such as yosenabe, oden, and sukiyaki, eaten without further flavoring.
  • Yosenabe. Yose means “putting together”, implying that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.
    Chankonabe: was originally served only to Sumo wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon.
    Yudofu: tofu simmered in a kombu stock and served with ponzu and various condiments.
    Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip. Is one of the most popular hot pot dishes among the Japanese, and undoubtedly the most well-known hot pot overseas, particularly in English-speaking parts of the world. Sukiyaki hot pot is served with sliced beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small amounts, enough for the ingredients to merge in a shallow iron pot. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
  • Shabu-shabu is another popular hot pot in Japan. Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp (kombu) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to “swish swish.” Cooked meat and vegetables are usually dipped in ponzu or “goma” (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last. Because shabu-shabu hot pot cooks beef blue rare to rare, it’s preferred to use high-grade Japanese beef. Typically, shabu-shabu is considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan.
    Motsunabe: made with beef or pork offal, originally a local cuisine of Fukuoka but popularized nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles. The soup bases are mainly soy sauce or miso.
  • Regional variations

    There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō and oyster in Hiroshima. Here are a few examples:

  • Hokkaidō
    • Ishikari-nabe: salmon stewed in a miso-based broth with vegetables. Typical ingredients include daikon, tofu, konnyaku, Chinese cabbage, potato, negi, shungiku, shiitake mushroom and butter.
  • Tōhoku Region
    • Kiritampo-nabe: Kiritampo (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, negi, thin konnyaku. Specialty of Akita Prefecture.
  • Kantō region
    • Hōtō-nabe: a specialty of Yamanashi. Hōtō (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the like.
  • Chūetsu region
    • Momiji-nabe (venison-nabe). Typical ingredients: venison, burdock, shiitake mushroom, negi, konnyaku, tofu, green vegetables, stewed in a miso-based broth.
  • Kansai region
    • Udon-suki: udon stewed in broth with various ingredients.
    • Harihari-nabe: whale meat and mizuna. Specialty of Osak
  • Chūgoku region
    • Fugu-chiri: Slices of fugu stewed in dashi with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip.
    • Dote-nabe: Oyster and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.
  • Shikoku region
    • Benkei no na jiru: (na means green vegetables, and jiru means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizuna (a kind of Chinese cabbage), hiru (a kind of shallot), and dumplings made from buckwheat and rice.
  • Kyūshū region
    • Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzu. Ingredients include chinese cabbage, negi, shiitake mushroom or other mushroom, tofu, shungiku, shirataki noodles.
  • Nabemono are usually eaten with a sauce sometimes called tare, literally “dipping”. Several kinds of sauce can be used with additional spices, called yakumi. Typical yakumi include grated garlic, butter, red pepper, a mixture of red pepper and other spices, roasted sesame, or momiji oroshi (a mixture of grated daikon radish and red pepper).
    • Ponzu: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and kombu (kelp) stock.
    • Gomadare (sesame sauce): Sesame sauce is usually made from ground sesame, soy sauce, kelp stock, sake and sugar.
    • Beaten raw egg: The egg cooks due to the hot ingredients added to it

    Other Regions:

  • In Thailand, hotpot is called Thai suki, although it is quite different from a Japanese shabu-shabu variation called sukiyaki. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce, chilli, lime and coriander leaves was added. 
  • In Vietnam, a hot pot is called lẩu or cù lao, and the sour soup called canh chua is often cooked in hot pot style (called lẩu canh chua). The generic term for a salted fish hot pot is lẩu mắm.In Singapore, Brunei and Malaysia, hot pot is known as steamboat.

Lancashire Hot Pot- Not really a hot pot or fondue, but just thought I’d mention it.

Bourgungonne- Consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side



  • Neuchâteloise: Gruyère and Emmental. A classic swiss cheese fondue.
  • Moitié-moitié (or half ‘n half): Gruyère and Fribourg vacherin.
  • Vaudoise: Gruyère.
  • Fribourgeoise: Fribourg vacherin wherein potatoes are often dipped instead of bread.
  • Innerschweiz: Gruyère, Emmental and sbrinz.
  • Appenzeller: Appenzeller cheese with cream added.
  • Tomato: Gruyère, Emmental, crushed tomatoes and wine.
  • Spicy: Gruyère, red and green peppers, with chili.
  • Mushroom: Gruyère, Fribourg vacherin and mushrooms.


  • Savoyarde: Comté savoyard, Beaufort, and Emmental.
  • Jurassienne: Mature or mild Comté.


  • Fonduta- is the Italian version of the Swiss Fondue. Fonduta is a specialty of Piedmont and Valle d’Aosta. It is made with fontina, a young cow’s milk cheese that melts much like mozzarella. Its taste is similar to other Alpine cheeses, like Gruyère and Emmental from Switzerland. The big difference between Swiss fondue and fonduta is that the Italian recipe does not include wine, garlic, or cornstarch as thickener. Instead fonduta is made with butter, milk, and egg yolks as thickener. It comes together much like custard and is made in a bain-marie, a double boiler. The final dish is richly flavored and silken. It’s ideal for a communal gathering of family or a New Year’s Eve party with friends. Just add a roaring fire, and complete the Alpine feel.
  • Fonduta alla valdostana or Fondue à la valdôtaine: Fontina, milk, eggs and truffles, typical of the Aosta Valley;
  • Bagna cauda- Fonduta piemontese in Piedmont, is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta)

(there are more types of fondue and I will be adding to the list as soon as I have time)

Course suggestions for a dinner party:

three courses fondue

1st course: vegetables, meats, bread, fruit dipped into cheese with a side salad.

2nd course: meat course with oil or broth with a variety of dipping sauces.

3rd course: chocolate fondue with fruit, cake and cookies to dip.

Variations on the fondue dinner party theme:

fondue variations

  1. Weddings (photo credit: Wedding Elation)
  2. 70’s party (photo credit: Bachology)
  3. Fondue Tasting (photo credit: A Pretty Life)
  4. Cocktail Party ( Photo Credit: A Subtle Revelry)
  5. New Year’s celebration or any other type of holiday (photo credit the examiner)

A sample dinner party:

sample fondue party2

  1. Example fondue setup (from Confetti Couture)
  2. DIY dyed skewers to match party decor (Somewhere Splendid)
  3. Fondue party favors-includes instructions in the link (A Subtle Revelry)
  4. Entertainment starts with a good conversation (photo credit: Little Black Journal)
  5. Twinkle lights (photo credit: Eats and Beats)
  6. A sample place setting: from Pier 1 Imports (napkin rings, runner, napkins, utensils, placemats, goblets, charger)
  7. Bowls-you will want some nice colorful patterns (from Anthropologie)
  8. Fondue Plates (from
  9. Royal Doulton Bowls (from Macy’s)
  10. Hostess gifts-Infused Olive Oils: Black Truffle Infused Oil By Ranieri – 8.5 Oz.
  11. Kirschwasser Brandy is great with fondue (by it from Wine Chateau)
  12. Make your own infused olive oil (recipe on The Kitchn) for a hostess gift

(Not Pictured) Suggested music for a cocktail party (from Apartment Therapy and the spotify link)

Fun tid-bits:

Some people like to establish some ground rules before serving fondue to make it more interesting.  Here are some fun ideas you might want to try at your next fondue party.

  • If anyone loses their bread in the cheese, they have to drink a shot of Kirsch.
  • If someone forgets to stir the pot when they dip, they have to properly stir their next piece of bread and serve it to the person on their right.
  • If someone puts their mouth on their fork, they have to kiss the person on their left.

Traditionally the “Shot in the Middle”:

Another tradition: the “coupe d’midi”, or “shot in the middle”, for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you’re feeling too full. It just works, we don’t know why or how, it just does. So do it.

What To Do With The Hard Cheese On The Bottom Of The Pot

Once you have eaten most of the cheese, you will find a film of hardened cheese on the bottom called “la courte” or “la religuese”.  Don’t throw it away!  The Swiss consider it a treat to break it off the bottom and eat it with their guests once the pot is empty.  I suppose it would be in some way or fashion like a racellette.

Don’t Drink Water With Cheese Fondue

It reacts unkindly in your stomach with the cheese and will cause the bread to swell. Dry white wine or tea are the usual accompaniments.

Different fondue pots:

fondue pots 2

 The metal, cast iron, enamel and electric fondue pots are great for meat and broth fondues where you need to get the temperature up to 200-350 degrees.

The other ones are perfect for cheese or chocolate where you just need to keep them warm.

Be sure to protect your table from the heat of the flame by putting your pot on a stable surface with a heat pad, wooden cutting board, or ceramic tile under it.

  1. Cuisinart CFO-3SS Electric Fondue Maker 
  2. Brylanehome 4.6 Qt. Round Chafing Dish
  3.  Swissmar F66705 Sierra 1.6-Quart Cast Iron Meat Fondue Set, 11-Piece, Cherry Red
  4.  Lucerne 10-Piece Meat Fondue Set, Red Enameled Pot
  5.  Zojirushi EP-RAC50 Gourmet d’Expert 1350-Watt Electric Skillet with Mini Tool Box (cog)
  6. Total Chef WTF-43 Stainless-Steel Double-Tower Chocolate Fountain
  7. Wilton 2104-9008 Chocolate Pro 3-Tier Chocolate Fountain
  8. Chocolate Factory As seen on TV 92 Piece Set
  9. Trudeau Multi 12-Piece Stainless-Steel Fondue Set
  10. Hamilton Beach 33416 Party Crock Set, Red
  11. Wilton Chocolate Pro Electric Melting Pot

Chocolate Fondue:

chocolate fondue collage

 These are my picks for best chocolate fondue recipes. You can flavor your chocolate fondues with liquor or flavoring extracts.

  1. Green Cauldron Fondue by Betty Crocker
  2. Clean Eating Chocolate Fondue by The Gracious Pantry
  3. Mexican Chocolate Fondue by Rachel Ray
  4. Chocolate Mint Fondue by Taste of Home
  5. Peppermint Chocolate Fondue by Taste of Home
  6. Red Velvet Fondue by She Knows
  7. White Chocolate Fondue by Good To Know
  8. Yin-Yang Chocolate Fondue by The Melting Pot
  9. S’mores Fondue by Better Homes & Gardens
  10. White Chocolate Fondue by Rachel Ray
  11. Brownie & Chocolate Raspberry Fondue by Betty Crocker

Cheese Fondue:

cheese fondue collage 2

There are so many cheese fondue recipes out there. There are as many different varieties of cheese fondue as there are different kinds of cheeses. So many combinations and bases for the cheeses it’s crazy and overwhelming but oh so good! These choices had my picks for the best pictures and recipes. It is surely a way to delight your guests at your next dinner party.

  1. Beer & Cheese Fondue by
  2. Pepper Jack Fondue by Katies Cucina
  3. Swiss Fondue by Eat Live Grow Paleo
  4. Blue Cheese Fondue by The Hopeless Housewife
  5. Lobster Fondue by From Away
  6. Goat Cheese with Fried Sage Fondue by How Sweet Eats
  7. Fontina Cheese Fondue by Celebrate Mag
  8. Gouda Fondue by Nugget Market
  9. Gruyere Fondue by

Meat Fondue with broth or oil:

meat fondue collage 2

Meat fondues are ways to cook small pieces of meat in a broth or oil. They are known as hot pots the world over. They are popular in Asian countries. The distinctive fun to this fondue is all the dipping sauces you can have with it!

  1. Sesame Chicken Fondue by Spoonful
  2. Bagna Cauda by Shockingly Delicious
  3. Chicken Pesto Fondue by Andreas Recipes
  4. Bouillabaisse Broth Fondue by
  5. Shabu Shabu (Japanese Hot Pot) by Snixy Kitchen
  6. Bourguignonne Fondue by Pepe Kitchen
  7. Best Broth Fondue by Coconut & Lime
  8. Chinese Hot Pot by SF Gate
  9. Kushiage (Japanese Style Oil Fondue) by Food52

 Unique Fondues:

unique fondues

I call this section unique fondues because these recipes just began to emerge during the last decade or so. People are getting quite creative with their fondue and the boom of food bloggers helps with that too. Have fun with your food!

  1. Breakfast Fondue by
  2. Amaretto Mascarpone Fondue by Recipe Gold Mine
  3. Blonde Bliss Vegan Fondue by Vegetarian Times
  4. Butterscotch Fondue by Better Homes & Gardens
  5. Cookie Dough Fondue by Cookies & Cups
  6. Caramel Sauce Fondue by Spoonful
  7. Cupcake Fondue by How Sweet Eats
  8. Wine Fondue by Allrecipes
  9. Pizza Fondue by Fat Girl Trapped In A Skinny Body
  10. Spiked Orange Cranberry Fondue by Andreas Recipes
  11. Ragu Fondue by Ragu
  12. Strawberry Fondue by Taste of Home
  13. Mexican Fondue by
  14. Pumpkin Fondue by Eating Rules
  15. Mini Doughnut Fondue by Obsessive Daydreamer
  16. Sicilian Superfood Fondue by Jackson Hole Foodie
  17. Gingerbread Fondue by Shaken Together Life
  18. Curry Peanut Fondue by Key Ingredient
  19. Wine Fondue by Land O’ Lakes

Kid Friendly Fondue:kid friendly fondue collage

  1. Cheesy Pizza Fondue by She Knows
  2. Fondue Party by Where the Watermelons Grow
  3. “Fun-due” by Simple Bites
  4.  Kid Friendly Valentine Chocolate Fondue byBarbara Beery Kids Cooking
  5. Kitchen Playdate: Fondue Fun by A Little Yumminess
  6. Orange Scented Pound Cake and Frosting Fondue by Betty Crocker
  7. Supreme Pizza Fondue by Allrecipes
  8. Marshmallow Peep Chocolate Fondue by Food Network
  9. Caramel Fondue by Tried and Tasty


Parent Map: 10 Kid Friendly Dipping Sauce Ideas


Accompaniments to Fondue:

Cheese Fondue:

  • Cubes of crusty bread: Baguette, multigrain, rye, sourdough, a rustic cranberry walnut loaf, etc.
  • Steamed or roasted artichoke hearts
  • Sauteed or roasted mushrooms: Cremini, shiitake, oyster, sliced portobellos, Marinated mushrooms
  • Steamed baby potatoes: Yukon Gold, fingerling, red, or purple
  • Fennel spears
  • Cherry tomatoes
  • Cured meats: sausage, salami
  • Fresh fruit: Raw, crisp apple or pear slices, seedless grapes
  • Marinated mushrooms
  • Gherkins
  • Lightly steamed vegetables: Broccoli, cauliflower, carrots, asparagus, Brussels sprouts, zucchini

Broth Fondue:

  • Beef tenderloin
  • Mushrooms
  • Pearl Onions
  • Blanched Broccoli

Oil Fondue:

  • Beef tenderloin
  • Chicken breast
  • Swordfish
  • Mushrooms
  • Onions
  • Potatoes


  • Cake
  • Fruits: 
    • Kiwi
    • Pineapple
    • Marachino Cherries
    • Banana (frozen or fresh)
    • Mandarin Oranges
    • dried fruits like apricot coins
    • Pears
    • Raspberries
    • Blueberries
    • Blackberries
    • Melons
    • Mango/Papaya
    • Star Fruit (Carambola)
    • Dragon Fruit
    • Kumquats
    • Fresh Coconut Chunks
  • Graham Crackers
  • Rice Crispy Treats
  • bare truffles, ready for dipping
  • small popcorn balls
  • chewy caramels on a stick
  • homemade nut bars (cut into small squares)
  • biscotti
  • Twinkies
  • Cookies
  • Candied Ginger or Candied Orange Peel
  • Gingerbread cookies
  • Frozen Cheesecake Bites
  • Bacon
  • Pretzels
  • Pretzel Sticks
  • Marshmallows
  • Coconut Marshmallows
  • Cheesecake Squares
  • Angel Food Cake
  • Frozen Twinkies
  • Zingers
  • Rice Krispy Treats
  • Animal Crackers
  • Vienna Fingers
  • Graham Crackers
  • Graham Cracker
    Sandwiches (with Frosting!)
  • Mini Cream Puffs – Frozen
  • Mini Chocolate Eclairs – Frozen
  • Potato Chips
  • Pork Rinds
  • Sesame Sticks
  • Ritz Crackers
  • Raisin Clusters
  • Caramel Popcorn
  • Pringles
  • Bugles
  • Candies
  • Waffles
  • Donuts/Holes
  • Pastries
  • Mint Sticks
  • Biscotti
  • Waffle Cone Chips
  • Bagel Chips
  • Corn Chips
  • Brownies
  • Brownie Bites
  • Eclairs
  • Toffee
  • Candy Canes
  • Peppermint Twists
  • Cinnamon Sticks
  • Cinnamon Twists
  • Caramels
  • Mini Muffins
  • Cookie Dough Balls
  • Ice Cream Balls/Bonbons
  • Ice Cream Sandwiches
  • Gummy Bears
  • Cinnamon Bears
  • Twizzlers/Licorice
  • Circus Peanuts
  • Mint Sticks
  • Chick-O-Stick
  • Scones
  • Nuts
  • Nut Clusters
  • Granola Bars
  • Breakfast Bars
  • Fruit Bars
  • Almond Meringue Puffs
  • Peanut Butter Balls
  • Popcorn Balls 
  • Peanut Brittle
  • Popsicles
  • Lolly Pops
  • Bonbons
  • Rasins
  • Figs

You could supply garnishes as small bowls of different chopped nuts (peanuts, pistachios, almonds, cashews, Brazilnuts), coconut, etc.)

Dipping Sauces for Oil and Broth Fondues:

Horseradish Cream Sauce: Sour cream, horseradish, lemon juice, salt, freshly ground pepper.
Indian Curry Sauce: Sour cream or plain yogurt, curry powder, finely minced cilantro, salt, white pepper.
Sesame Ginger Sauce: Sesame oil, rice wine vinegar, soy sauce, grated ginger minced garlic, sesame seeds, freshly ground pepper.
Red Wine Vinaigrette: Olive oil, red wine vinegar, minced garlic, fresh or dried basil, salt, freshly ground pepper.

7 Dipping Sauce Recipes

Another 7 Dipping sauce recipes

4 From Pillsbury

(will add more at a later date)

Wine Pairings:

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