Over July 4th weekend, Naoto and I went all out for a fondue feast. I’ve been wanting to have fondue for awhile now, and at the beginning of the pandemic, I made it one of our stay-at-home goals…who knew at the time we’d have so much time to accomplish that list!
(Try to ignore Naoto’s hair here…it’s even longer and more epic now!) Randomly, we own three fondue pots. I received the metal one for a Christmas gift in college and then learned cheese works better in ceramic, so I bought the ceramic one at Marshall Fields (RIP) almost twenty years ago. And my parents found the burnt orange 70s model at a thrift shop. So we figured we’d break out alllll the pots for our three course fondue fest.
We started with traditional Swiss fondue. I have (had?) a fondue cookbook but I couldn’t find it in time for the fest, so we relied on Food & Wine for the recipe. (We halved the recipe since there were only two of us which was more than enough and included leftovers.) We made the fondue in the pot, adding the cheese slowly and stirring often. It worked like a charm! (We learned our lesson the last time we had fondue…seven years ago!)
We had bread, carrots, potatoes, and broccoli for dipping. I can’t believe we forgot apples and pretzels for this round!
After we’d had enough cheese (yes, there is such a thing!) we started preparing the main course–meat and vegetables.
For the main course, we used this recipe for a broth fondue. We built the broth in the pot and let it come to a boil slowly. We found this was a nice way to pace ourselves…
We were going to do a few kinds of meat and vegetables, but we ended up just going with steak…next time I would add shrimp or chicken for some variety. (We were afraid of having too much food!) With the steak, we had carrots, broccoli, zucchini, potatoes, and mushrooms.
We ended up making little shish-ka-bobs, mixing meat and vegetables together on the same fork.
My favorite combination was steak + carrot + zucchini dipped in ponzu sauce. Fondue sauces are a great part of the experience and next time we’d like to experiment with more. I have to say though…the ponzu was the perfect citrusy balance to the meats and vegetables.
For the dessert round, I mixed up some Brandy Alexanders while Naoto prepped the fondue ingredients. It was a very indulgent evening!
For the chocolate fondue, we used this recipe and we made it on the double broiler on the stove before we transferred it into the fondue pot. We dipped strawberries, bananas, brioche, marshmallows, and pretzels. I had to blow out the flame after a few minutes because the pot got too hot and the chocolate was burning, so we need to find a better heating element for the chocolate fondue next time! Maybe just a little tea light? It took three days of soaking to get the pot clean!
It was such a fun project to plan and to execute. I’m really missing hosting parties and it might seem silly to make a big to-do on a regular ol’ Sunday night, but I found it such a great distraction. I love a good theme party and why not throw one just for ourselves? Oh, and it was a perfect excuse to wear my kaftan and bask in the 1970s for the evening. (P.S. We used these forks from our coffee shop pal, Madonna.)
Cheers to more celebrations this summer.
kimberly ah 