Fondue Appetizers
I would like to set up small fondue pots at each table during the appetizer/cocktail hour.
Any ideas on how to do this safely and inexpensively?
Any feedback from anyone who has done this before?
Any ideas for what to dip in cheese fondue besides bread or apples?
Posted by Susie; updated 05/31/04
Reply
I wouldn`t set them up at the guests tables because guests want to walk around and mingle during a cocktail hour. I`d set up the fondues at a station like all the other foods will be set up around the cocktail room. It would probably be best to let the caterer decide where each station should go and have a server to assist at each one.
What to dip... Almost anything can be dipped in cheese fondue. Of course different breads are good, apples, pears, raw vegetables (broccoli, cauliflower, carrots, celery, asparagus spears, button mushrooms, anything!). Different types of meats (cut in large cubes) are delicious, crab, chunks of potato.
Posted by Lisette; updated 05/31/04
Reply
Just a few quick thoughts. First of all I will just say that I absolutely LOVE fondues. We have them eery year at New Year`s. However, I`m just not sure that having them at a reception would be safe because of the open flame. Also consider the amount of time to cook the meat (up to 5 mins) and having that many people (not sure how many at your reception) trying to get into a few pots may be tough. Also consider that the oil leaves a very distinctive odor. I know that for days after we fondue all we can smell is the oil. Just think about that being in your clothes and wedding gown. My experience has been that fondues only really work if there is about 4 people to each pot. Good luck.
Posted by Coral; updated 05/31/04
Reply
Chunks of poundcake could be dipped in a chocolate fondue.
For cheese fondue, any vegetables or fruit, pieces of french bread. I think pear slices go well with a cheese fondue.
Posted by Missy; updated 06/01/04
Reply
Coral, she said it`s a cheese fondue, not oil or broth fondue. So nothing will be cooking, it`s just for dipping. The meats will be prepared meats.
The "open flame" would be the same as any warmer flame under any other hot foods.
Posted by Lisette; updated 06/01/04
Reply
In just thinking about logistics, I think it would be best to put them at one table and have someone in charge of stirring the pots every once in awhile as in my experience the bottom tends to burn, no matter how small the flame. I love pears, grapes and bread with the cheese fondue! Good luck!
Posted by Pam; updated 06/03/04
