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Recipe: Fondue Party with Friends & Classic Cheese Fondue | Fondue Pot Etiquette & More Things Fondue

Updated on July 31, 2012




Fondue Garden Party, Dip, Dunk, Swirl, and Savor to the Heart's Content

I am reminded today of the Fondue Garden Party I attended at the house of my friend, Diane. She is always quite the hostess. When attending any of her hospitable events, there is nothing left unattended and you leave feeling absolutely loved. Such was the fondue garden party that summer for all the girls that worked at the local garden center. As we arrived, the long connected tables on the patio were covered and decorated with three electric fondue pots. I never attended a fondue party so the adventure was all new to me. Refreshments made their way around as everyone greeted each other and prepared our pallets for epicurean delights. What fun.

In Pot 1 - Canola Oil was heating. On a plate were empty skewers accompanied by nuggets of chicken, deveined shrimp, cubes of cheese, pieces of mushroom, cauliflower, and zucchini all awaiting their fate. There was also a side dish of whipped egg and Japanese Bread crumbs 'Panko' for tempura batter for dipping these items if you wished before entering the oil. All things entering the oil will remain for a little while as they cook. It is a much more intimate and communal atmosphere of sharing the meal from the same pot. Great for chatting while your fondue is cooking.

In Pot 2 - Swiss Cheese Fondue was heating. On the side plate there were pieces of dried bread and more veggies of the same. This pot is just for dipping.

In Pot 3 - It was empty. I asked, " why this one was empty." I was told that was for the dessert.... Chocolate Fondue. Everyone smiled as we are all over-the-top chocoholics. Later, the side dish that accompanied the chocolate fondue was filled with strawberries, dried apricots, pineapple chunks, banana chunks and large marshmellows. This pot is just for dipping. If you have not tried dried apricots dipped in a hot chocolate sauce, you have not yet lived. OMG, too good to describe. Just YUMMY.

Candles were hanging in the trees and we were surrounded by beautiful gardens and lovely friends. We chatted, drank lots of wine, ate to our hearts content, and ended our meal on everything dipped in chocolate. What could be better. It was so much fun.

FONDUE Originated in the Swiss Alps

During the 18th century Swiss villagers that lived far away from populated areas and secluded in the mountainous hilltops relied on foods consisting of bread and cheese to sustain them over the long freezing winters. They discovered that dipping stale bread into a warm crock of cheese not only softened up the bread, but was deliciously sustaining and delightful to eat. Recipes were created using various ingredients in the bare cupboards. Wine among other seasonings transformed stale bread and cheese into our contemporary electric pots of Fondue.

Click to Play: How to Make Classic Fondue

Traditional Swiss Cheese Classic Fondue Recipe


1/2 lb grated Gruyere Cheese (rindless)

1/2 lb grated Emmentaler Cheese (rindless)

1 clove garlic peeled

1 cup dry white wine

1 tbsp lemon juice

3- 1/2 tsp cornstarch

1 tbsp kirsch (optional)

pepper & nutmeg to taste


1. Rub the inside of medium saucepan with the peeled garlic clove and discard. Add wine and lemon juice. Bring to a simmer on medium heat. Do not scorch.

2. Mix and toss grated cheeses and cornstarch. Add the mixture a handful at a time until each is melted in to the wine. It is ok if bubbles, but do not boil. Season with pepper and nutmeg to taste. Add kirsch if desired. Once complete transfer the mixture to the fondue pot. Keep on low setting. Serve immediately.


Swiss tradition: A woman who drops food in the pot must kiss the person next to her. "I wonder how many woman intentionally dropped food for that cozy kiss by the fire on those cold winter nights."

FONDUE ETIQUETTE: No Fondue Fauxpas for You!

Since sharing a communal fondue pot can be potentially messy and a socially challenging fauxpas; here are some simple rules to follow for Fondue Etiquette.

Dipping rules: NO DOUBLE DIPPING, a huge fauxpas. Once you take a bite, do not reenter the dipping pot. Absolutely no finger licking or finger dipping. Though this product is definitely finger lickin good, DON'T DO IT!!! When dipping in fondues like cheese or chocolate; simply dip, swirl and hold for a moment to let the extra drips reenter the pot also giving a chance to cool. If still too hot to eat after a moment, you may bring a small plate up to the pot to allow your food to rest on the plate away from the congestion of the communal pot. This will also avoid a messy situation. Never allow your mouth or fingers to touch the end of the skewer if you intend to reuse it for additional dipping in the communal pot.

Skewer Spearing: If meat, pierce through until skewer tips are exposed so that the meat may rest on the tips of the skewer and not on the bottom of the oil pot. This will prevent sticking, burning and trying to dig your meat out of the pot. Any of the above will ruin the taste for everyone else. When piercing fruits, marshmellows etc for dipping, do not pierce all the way through.


  • 2/3 cup Heavy cream
  • 4 Toblerone bars, finely chopped or substitue hershey bars in a pinch
  • 1 tbsp Cognac or Frangelico


  1. Heat cream to simmer in medium saucepan, do not scorch.
  2. Remove from heat and add chopped bars then let stand until softened (3 min).
  3. Add Cognac & whisk until smooth
  4. Once blended well. transfer to fondue pot. Keep warm on low. Serve immediately for dipping and swirling your favs.

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