It’s All Fondue and Games: The Logistics

I’m a list maker and a schedule creator. It’s through these lists and schedules that I have less stress when hosting guests for a meal. To make it easiest for you to recreate each of the meals or parties I share, I will also share all my recipes, a complete planning timeline, an equipment list, a serveware list and a grocery list. 

The Recipes 

Fondue really does require a fondue set up with a pot over a candle or a sterno so I do recommend investing in one if you would like to embark on this adventure.

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Cheese Fondue

Adapted from the Joy of Cooking.

Ingredients

• 1 garlic clove, halved
• 1 cup dry white wine
• 1 pound Gruyere cheese, cubed
• Pinch of nutmeg
• 1 tablespoon cornstarch
• 2 tablespoons kirsch or Cognac (if you have neither, use the white wine from earlier)

For Dipping:

• 1 large boule, cubed
• 3 Grannny Smith Apples, cubed

Instructions

1. Rub the interior of a medium pot with the garlic clove. Discard the garlic clove
2. Heat 1 cup of white wine over medium heat until it is at a simmer. Add in cubed cheese and pinch of nutmeg. Stir until melted. It will not be blended yet
3. In a small bowl, combine cornstarch and kirsch
4. Stir cornstarch mixture into cheese mixture and stir until smooth, about 5 minutes
5. Season with salt and pepper
6. Transfer to fondue pot and serve with cubed bread and cubed apples

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Zabaglione

Ingredients

• 4 egg yolks
• ¼ cup sugar
• ½ cup Marsala wine
• ¼ cup heavy whipping cream
• 4 cups of mixed berries

Instructions

1. Over a double boiler, over low heat, beat egg yolks, sugar and Marsala wine until thick and pale yellow, about 8 minutes. The temperature of the mixture should register 160 degrees. Remove from heat
2. In a separate bowl, whip heavy cream until firm peaks form.
3. Return to the egg yolk mixture and beat until cooled. Then fold in whipped cream and refrigerate for up to 6 hours
4. Serve with berries

Notes:

A traditional zabaglione does not have heavy cream in it but to make it advance, this addition will make it more stable

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Beef Broth Fondue

Ingredients

• 4 cups beef stock
• 2 garlic cloves, minced
• ⅔ cup of wine
• 2 teaspoons Granulated sugar
• Salt and pepper to taste

For Dipping

• 2 pounds thinly sliced beef tenderloin
• 1 cup of raw vegetables, like broccoli, thinly sliced potatoes, mushrooms, bok choy, per person
• Horseradish Mayo: combine ⅓ cup of mayonnaise with 1 tablespoon of horseradish
• Mustard Sauce: combine ¼ cup of sour cream with ¼ cup of dijon mustard and a dash of Worcestershire sauce

Instructions

1. Combine all of the above ingredients in a pot over medium heat and allow to simmer for one hour
2. Transfer for a fondue pot and enjoy! Serve with thinly sliced beef tenderloin and assorted raw vegetables, as well as the dipping sauces of your choosing!

Notes:

For a lactose intolerant substitute, you’re essentially creating a hot pot. Some people boldly cook chicken in their broth but I would stick to just beef for safety reasons. 

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Vinaigrette

If you’re craving a vegetable alongside this indulgent meal, I would recommend a simple salad of arugula, thinly sliced red onions and a light vinaigrette.

Ingredients

• ⅓ cup of Olive Oil
• 2 tablespoons Balsamic vinegar
• 1 teaspoon. Granulated sugar
• 1 tablespoon Dijon Mustard

Instructions

1. Combine all the ingredients in a container with a lid. Shake vigorously. Salt to taste.

The Timeline

This meal requires little prep as it’s all pretty uncomplicated. You do not need any additional days to prepare for this dinner. I do always recommend setting the table the night before and pulling out all your serving dishes as needed, just to avoid having to think about it on the day of!

The Lists

I’ve compiled all the ingredients needed for these recipes in the below Grocery List, organized somewhat by grocery store categories

Grocery List

1 garlic clove

2-3 Granny Smith apples apples

4 cups mixed berries

¼ cup heavy whipping cream

1 pound Gruyere cheese

4 egg yolks

Pinch of nutmeg

¼ cup sugar

1 tablespoon cornstarch

1 large boule 

½ cup Marsala wine

1 cup dry white wine 

2 tablespoons kirsch or Cognac

Equipment 

Medium Pot

Wooden Spoon

Double boiler - a metal bowl that fits on top of a pot works fine 

Electric hand mixer

Serveware - Dinner for 4:

1 Fondue Pot 

1 Tea candle or sterno

2 Bowls or Plates for Bread and Apples  

4 Fondue forks

4 Salad, Dessert or Side Plates

4 Small Bowls or Cups for Dessert

4 Dessert Spoons