Fondue Party Ideas & Recipes

Fondue party ideas and recipes for your next get together.
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THE MENU:

Roasted Artichoke Hearts with Lemon Aioli – 1:18
Salad with Olives, Fennel, Oranges – 3:32
Cheese Fondue – 6:16
Chocolate Fondue – 10:26
Easy Pound Cake – 12:53
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RECIPES:

Roasted Artichoke Hearts with Lemon Aioli – http://bit.ly/2eM3HIq

Salad with Olives, Fennel, Oranges – http://kincommunity.tumblr.com/post/44255972647/beths-fondue-party

Cheese Fondue – http://bit.ly/KinCheeseFondue

Chocolate Fondue – http://bit.ly/2eM5M73

Easy Pound Cake – http://bit.ly/2gmHzHd
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Hey guys I’m finally back with another fulllength menu for you so many of you have asked what happened to the specials where did they go I know we took a bit of a break after the holidays but I’m excited to announce that they are back and this month with all the chilly

Weather we’ve been having I thought it’d be a great idea to throw a fondue party we’re going to kick things off with a roasted artichoke cart appetizer served with a lemon aoli then it’s a refreshing winter salad with oranges fennel and olives served with a Tangy Citrus

Vinegret for the main course it’s a wonderful cheese fondue served alongside a shakuri platter with assorted mustards and vegetables and for dessert a chocolate fondue with all the trimmings including homemade pound cake if you like the looks of this menu you can now subscribe to my own channel entertaining

With Beth where I’ll show you how to make easy recipes elegant enough for entertaining but simple enough for a weeknight meal I love fondue parties they are fun they’re interactive they get your guests mingling and chatting with one another and everybody always ends up having a great time now if you

Don’t already own a fondue pot not to worry I’ve seen them at thrift stores for just a few dollars all the way up to the top-of-the-line models so in the description I’ve given you a few links to some of my favorite models that will suit every budget so if you want to have

A fondue party it’s a good investment to make to buy a fondue pot now serving appetizers at a fondue party can be a little bit tricky because you don’t want to serve anything with cheese or bread in it because there’s a lot of that already coming so what I

Like to do is serve a roasted artichoke heart with a lemon aoli they’re delicious and refreshing and they’re not going to fill anybody up too much here’s what you do to put it together the first thing you want to do is start with some frozen archo carts I really love to buy

The ones that come in a big bag that they sell at Trader Joe’s because they’re already prepped they’re cut and ready to go if you’re not lucky enough to live near a Trader Joe’s you can buy the artichoke carts that are packed in water I recommend those over the ones

That are packed in olive oil because they they just tend to work a little bit better just make sure that you Pat them really dry before putting them in the oven because you want to make sure that there’s no excess moisture in them if there’s too much moisture the archo

Carts will actually steam up and they won’t crisp and get golden brown now if you’re working with the Frozen archo carts you want to make sure that they’re completely defrosted so either pop them in the microwave on the defrost setting or put them in your refrigerator

Overnight then you want to Pat them dry with some paper towels just to make sure that you’re getting rid of all that moisture toss them with a little bit of olive oil add a little salt and pepper and put them on a sheet pan single layer then you’re going to roast them at

A very high temperature for about 15 minutes on each side meanwhile you’re going to create your lemon aoli anytime I’m making a dip for a party that has mayonnaise in it I usually turn to the reduced fat mayonnaise it’s just a little bit healthier and by the time you

Put all of your herbs and spices in it nobody ever knows the difference all you do is you take your reduced fat mayonnaise add a clove of minced garlic a little bit of lemon zest and a few dashes of hot sauce stir that all together and you will have a delicious

Lemonade oi with a little bit of a kick for your artichoke hearts you’ll know your artichokes are done when they start to crisp up and turn golden brown just remove them from the oven transfer them to a big serving platter and then I like to garnish them with a little bit of

Freshly cut Italian parsley and sea salt serve them with your lemon aoli and there you have it a delicious appetizer that everybody will Love now the one thing that I do want to warn you about when it comes to serving a fondue party is that you really want to create more of a meal the noest Temptation is just to serve the melted cheese and bread and some chocolate and

Fruit if you do that you’re going to end up with a bunch of party guests feeling a little bit ill it’s just too rich and there’s not enough nutrition involved to really feel like a full dinner so what I like to do is always serve a nice

Appetite I ier followed by a refreshing salad that way everybody’s tummies are a little bit full before they get into the decadence of a fondue party in the winter time I love to serve a butterleaf salad with oranges fennel and olives the first step is to create your dressing in

A small bowl you’re going to combine some Dijon mustard a little bit of orange zest and orange juice and white balsamic vinegar I like the white balsamic vinegar for this because it’s a little bit sweeter than regular vinegar which is a great Counterpoint to the olives you’re going to whisk that up and

Then slowly add your olive oil and some salt and pepper and then the final step is just to add some freshly cut chives set that aside and then you can prepare the salad in a salad bowl you’re going to combine some butterleaf lettuce leave the leaves whole because I just think it’ll create

A more elegant salad that way then you’re going to take some Belgian and and slice them into match sticks the thing with Belgian Andie is it is a little bit bitter so you want to slice it very thin so that your guest don’t get a big bite of a very strong lettuce

Then you’re going to take some raw fennel and slice it thinly if you haven’t tried fennel before it is a great vegetable that has a wonderful licorice taste to it then you’re going to prep your orange segments so just take a naval orange and cut the peel all

The way around and also remove some of that white part then you’re going to take your knife and go in between all of the orange membranes and remove the orange segments you’re then going to set those aside and then prep the olives now for this salad I really love the pitted

Calamada olives I just think they’re mellower and flavor and will add a nice saltiness to the salad just go ahead and cut those in half and now all of your components are ready take your dressing toss all of your greens and then portion out a serving onto some salad plates

Then you’re going to garnish with your orange segments and your olives and that’s it your salad is done I love the salad because it’s refreshing and delicious it’s also a great flavor combination between the sweetness of the oranges the saltiness of the olives and then that licoricey kick of the fennel I

Also think it’s a great thing to serve before a fondue party because it’s in such stark contrast to the rich cheese and bread that’s on its way the best combination for a cheese fondue is half swiss cheese and half grer cheese I like to buy it already

Grated and sometimes you can even find it in a package that’s half Swiss half Grier saves a ton of time so the trick with cheese fondue is to prevent it from separating and there are two tricks to help with this trick number one is you

Want to take your cheese and coat it in flour so just take about a tablespoon of flour toss the cheese and that will help the cheese become more stable as it melts the other tip is you want to melt the cheese into something that is acidic

Like wine or lemon juice I prefer wine because I think it’s a little bit more flavorful but if you don’t drink I’m going to I’m going to show you an alternative for what you can use instead if you’re using the wine you’re going to

Take a cup of wine a garlic clove and a bay leaf once that starts to simmer you’re going to then fish out the garlic clove and the bay leaf set that aside then add your cheese let it slowly melt until it all becomes combined doing like a figure eight pattern with the cheese

Now at this point if you find that your cheese mixture is too thick which can happen if you let the wine simmer too long and it starts to evaporate that’s okay go ahead and add some more wine but it should be wine that is hot and not

Cold because if you put cold wine into that cheese the cheese is going to kind of congeal back up and it’s going to be harder to melt now if you don’t drink and you want the non-alcoholic version what you’re going to do is you’re going

To take a cup of milk add the garlic and the bay leaf bring that to a simmer remove the garlic and the bay leaf and then add your cheese once the cheese is melted you’re then going to take some acid in the form of some lemon juice and

Squeeze that in about 2 tbsp and then as a Finishing Touch I like to add a little bit of grated nutmeg and that’s it the cheese fondue is done that’s all you have to do you’re just going to transfer the mixture into the fondue pot and make

Sure you’re keeping it warm with one of those little sternos now for the other components that you are going to serve with your fondue and the most important part is some bread so I really like to serve either day old French bread because as you dip the bread into the

Funu it does have a tendency to fall apart if it’s not a stiff bread or the other kind of bread that I like to use is a chabata just because it has a really great structure to it and holds up well under the heat of some hot cheese just cut them into bite-sized

Pieces and put them in a big bowl or basket so the other thing that I like to do with the cheese fondue is not rely just on the bread but to actually round out the meal with some shakuri and some steamed vegetables that way your guest

Will get a little bit more nutrition and a little bit more protein which will fill them up and prevent anybody from getting too sick on just the cheese and the bread the vegetables that I think work really well will the cheese fond do are some broccoli some cauliflower and

Some baby potatoes so to prep the vegetables all you do is take a big Skillet throw in the broccoli and the cauliflower fill the bottom of it with a little bit of water put a lid on and let them steam just for about 5 minutes until they’re fork tender you don’t want

To cook the vegetables too much because what will happen is your guest will start to dip those vegetables in they’ll come away from the fork and there’s nothing worse than a bunch of floating vegetables in the cheese Bond do and then for the potatoes you just want to

Cook those in a big pot of boiling water again until they’re fork tender as well a shakuri platter is just a French word for a selection of cured meats and for me I like to do an assortment of Salamis Pudo and Black Forest ham and then alongside of that usually in the center

I will serve a big bowl of cornishon now if you’re not familiar with a cornishon it is a small French pickle that is really really good with a selection of cured meat and then another thing that’s good to serve with your shuder platter is a selection of mustards so I like to

Do a whole grain mustard a Dijon mustard and then a honey mustard and then that way you get all the flavors covered so there you have it your main course is complete with all the food groups represented you’ve got your delicious cheese fondue your vegetables and your Shak cuder platter it’s the perfect

Dinner that will keep everybody satiated but not too full so that they’ll be able to have room for the best part of this meal the chocolate fondue the best thing about chocolate fondue is that it couldn’t be easier to make all you do is melt two bags of semi

Chocolate chips with some heavy cream give it a good whisk until all the chocolate is melted then you’re going to add some vanilla and some decaf coffee now you could use real coffee but to be honest there’s so much caffeine in the chocolate that unless you want to keep

Everybody up all night you’re better off with the Decap coffee is a great flavor enhancer to Chocolate it just brings out its richness and gives it a nice depth of flavor that really is a good thing to add now that your chocolate fondue is ready now we’re going to talk about all

The things you’re going to dip into it so I love to do a combination of fresh fruits dried fruits and some cake so for the fresh fruits we’re going to do bananas strawberries pineapple and apple now a couple of tips about prepping the fruit so for the bananas you don’t want to

Slice them too thin because again they want to really hold up under the heat of the hot chocolate so I like to do about 1 in chunks for the strawberries I like to just cut off the tops and keep them whole that way they’ll be easier to dip

Into the chocolate if you start cutting them again you can end up with a bunch of floating fruit in your chocolate fondue which is what you don’t want and for the pineapple I like to cut those into big chunks as well if you’ve never cut a pineapple before it’s really easy

To do all you do is cut off the top then cut off all the skin all the way around cut it in half then put it on the flat side and cut it into Spears and from there you can then cut it into about 1

Inch chunks then for the Apple I like to use a Gayla Apple just because I feel that they’re the sweetest of the apples you’re then going to cut all the sides off from your Apple put the flat side down and then cut it into 1in chunks if

You want to prevent your Apple from turning brown just squeeze a little bit of lemon juice on top that will keep them nice and fresh and then for the dried fruits I really love to use some dried apricots you don’t have to do anything to them you just buy them whole

And they’re good to go now for the cake I really love to serve a pound cake with a chocolate fondue because they’re rich and delicious and they hold up well under the heat of the chocolate now you could go ahead and buy a store-bought pound cake if you’re pressed for time

But I find that they’re normally filled with all kinds of preservatives they’re too sweet and they’re usually stale by the time you bring it home so I love to just make it myself and it couldn’t be easier to do I’m going to show you how quick it

Is when it comes to cakes pound cake is a as simple as it gets but there are a couple of tricks that you want to keep in mind to making sure you bake a really delicious one and the first thing has to do with the butter so pound cake has a

Lot of butter in it I won’t lie that’s what makes them good so you really want to choose a high quality butter and it’s really not the time to go buy the generic store brand butter you really want to spend just a few extra dollars on a high quality butter because it

Makes all the difference tip number two is you want to make sure that your butter is room temperature that will help it combine with the sugar and whip up till it’s nice and fluffy so in the bowl of an electric mixer you’re going to add your butter and your sugar beat

That on high for about 5 to 7 minutes just until that butter is nice and white and fluffy then it’s time to add your eggs now this is really tip number three you want to make sure that those eggs are room temperature if you take a cold

Egg and put it into butter you will see it’ll start to separate a bit and will not combine as well than if your egg is at room temperature now if you forget to take your eggs out of the fridge and you don’t have room temperature eggs that’s

Okay you can create a room temperature Egg by taking them putting them in a pitchure of warm water and letting them sit for about 5 minutes then they’ll be good to go and it’ll be just like a room temperature Egg you want to add your

Eggs one at a time just making sure that they’re well Incorporated between each addition then you’re going to add your vanilla this is the major flavoring of a pound cake so it’s not the time to be chintzy you want to add at least a full tablespoon once that’s combined you want

To set it aside and then combine your flour mixture you’re going to take flour a little bit of salt and baking powder and give it a good whisk here’s tip number four you want to add your flour slowly in thirds just until combined you don’t want to over mix your batter or

You’re going to end up with a tough pound cake texture and flavor are the two biggest characteristics of a fabulous pound cake and if you end up over mixing your batter you’re going to end up with a tough cake and all you’re going to be left with is some nice

Flavor so go for the texture and flavor and take your time and don’t overwork it you want to to turn your batter out into a greased and floured loaf pan you’re going to then bake for 45 minutes at 350° just until a toothpick comes out clean you’re going to allow it to cool

Completely and then you’re going to take it out of the tin and slice it into 2 in slices then from there you can cut it into about 1 in chunks and that’s it your pound cake is done how easy was that I love this pound cake recipe because it’s easy it’s delicious it’s

Got flavor it’s got texture it’s so quick to put together and so much better than a store-bought pound cake I promise so if you’d like to host a Fondo party here’s your game plan the day before the party you can make the AOL Le for your archo carts cover and

Refrigerate you can also make the vinegret for the salad as well as prep your orange segments and olives and put those in the refrigerator as well you can prep all the fruit for the chocolate fondue with the exception of the bananas and the apples cover and refrigerate you

Can portion out your mustards and cornon so they’re ready to go and cover and pop those in the fridge as well the day of the party you can bake your pound cake allow it to cool and cover it with foil you can lay out all your Meats on your

Shuder platter cover them tightly with plastic wrap and keep refrigerated while your guests are finishing up their salads you can then prep the cheese fondue you can also enlist a friend to help you cut the bread into cubes this is something you want to do at the last

Minute so that the bread doesn’t dry out when it looks as though your guests have had enough of the cheese fond you can then go warm up the chocolate fondue cut the pound cake into cubes then cut your bananas and your apples and then bring your beautiful chocolate fondue to the

Table and watch everybody dig in and lastly I think it’s worth mentioning a few tips on fondue etiquette tip number one the fondue Fork should only be used to dip the food into the pot and swirl it around the cheese or chocolate the food is then placed on

On a plate and eaten with a dinner Fork you really don’t want your guest eating with the fondue Fork not only is it sharp and pointy and a little dangerous but there’s no better way to spread germs you want to make sure that each guest gets their own dinner Fork the

Fondu Fork is just for dipping not eating and the same goes for double dipping that’s another no no the best way to avoid the Temptation is to make sure that all the food you serve to dip into the fondue is bite siiz that way your guest will not be inclined to want

A double dip before you compose your guest list count to see how many fondue Forks your set has come with they usually come with anywhere from six to eight Forks that’s the perfect amount of people you should invite you really want to make sure that everybody gets their

Own Fork it just can get really awkward among guests if people are kind of sharing the dipping Forks another basic is guests should not dip the food into the pot with their fingers not only is it just a little UNC but it’s also hot and they could burn themselves so

Definitely encourage the use of the dipping Fork now now when it comes to dipping the host should designate an order either clockwise or counterclockwise that way every guest gets their turn to dip and you’ll avoid kind of locking forks with other guests when both people kind of go in at the

Same time to dip and lastly a little bit of fondue folklore for you so Legend has it if a woman drops her food into the pot she’s supposed to kiss every man at the table if a man drops his food into the pot he’s supposed to offer the host

A bottle of wine H I wonder who made up those rules so there you have it a fondue party with all the trimmings I hope you guys give this one a try and let me know what you think I think you’ll find it’s a fun party idea that

Gets your guest mingling and enjoying grap food I’ll see you back here next time when I’m going to share with you one of my favorite menus for an Easter Sunday lunch I’ll see you Then