There is some dispute about the origin of the word fondue. The French say it is from the word fondre which means “to melt”. The Swiss say it means “to dip”. Does it really matter though? You melt cheese, you dip it.
WHile fondue is often thought of as haute cuisine, it actually had humble beginnings. It originated out of necessity and practicality. A cook discovered that hard cheese would melt and that dipping bread into it made a simple and delicious meal.
During the MidCentury, fondue became a very popular way to celebrate. Fondue parties became very en vogue. They are a quick and easily prepared meal that provides a lot of interaction with the guests and a lovely display.
So I am throwing a fondue party for my birthday this year! I have about 15 guests coming, so the organizing of the party was key. I needed to make sure I had enough fondue pots, enough dipping sticks and a nice variety of both the fondue and the dippables.
I started by creating a menu. This was a great way to help me organize and determine what was needed.
Starters
Charcuterie
A Combination of Cured Meats and Hard Cheeses, Olives, Gherkins and Peppers
Garden Salad
A Blend of Lettuces and Accoutrement
Fondue Suisse
White Wine, Swiss Cheese and Spices
Classic Welsh Rabbit
A Mixture of Sharp Cheddar Cheese and Beer with Seasonings
Dippables
Crusty French Bread, Rye Bread, Rosemary Bread, Celery and Carrots
Main Course
Fondue au Boeuf
A Blend of Olive Oil and Seasonings
Fondue Chinoise
A Blend of Flavorful Bouillon, Clarified Butter, Wine and Seasonings
Roasted Garlic
Rich Broth Of Wine, Onion and Garlic
Dippables
Sirloin Steak, Chicken, Shrimp, Scallops and Pork Tenderloin
Sauces
Green Sauce
Anchovy, Capers, Garlic and Vinegar
Hot Paprika Sauce
Butter, Cream and Hungarian Paprika
Curry Sauce
Onion, Garlic, and Ginger blended with Yellow Curry
Garlic Sauce
Garlic and Olive Oil
Sauce Royale
Sour Cream and Onion
Desserts
Fondue Chocolat
Chocolate, Cognac and Cream
Coffee Chock Fondue
Chocolate, Cream, and Coffee
Dippables
Apples, Strawberries, Angel Food Cake, Marshmallows, and Pineapple
I choose fondue recipes from a lovely little recipe pamphlet I found at an estate sale. I wanted to make sure that each fondue was a bit different, so that I could offer my guests some variety.
For the dippables, I made the breads, both Dark Rye and French bread. I also made the Angel Food Cake for the dessert dippable.
For the set up I choose to have several different stations so that my guests would be able to wander around and mingle.
I printed labels for all the fondue pots, sauces, and dippables so that everything was easily recognizable. I also made a label for how long the proteins needed to be cooked in the fondue.
And of course, I laminated them because, well, I am that nerdy!
It was an amazing party and honestly a ton of fun!
Stay tuned for all the recipes in the next few days. . .
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