Fondue party
April 30, 2013
I've been meaning to post about the fondue party playgroup we hosted in honor of Anouk's birthday since it happened, all the way back in March. But somewhere along the way I misplaced my SD card with the party pictures on it and didn't find it again until this past weekend (in the bottom of my camera bag...like, who would ever look there?)
Fondue might just be one of the best kids' party foods out there. It keeps little hands occupied. It encourages children to see food in a fresh way, to try new things in different combinations. It's fun, it's novel, and it's yummy. I think you could even make an argument that it builds motor skills, using those pointy little fondue forks.
We had two kinds of fondue at our party, with a whole tableful of dippables to go along with them. Strawberries, bananas, marshmallows and pound cake for the chocolate fondue; broccoli and carrots, french bread and homemade pretzels for the cheese.
The talented Molly contributed both the charming vintage fondue pots and the sauces to go in them. The recipes are below -- with a few tweaks suggested for making them even more kid-friendly. The recipes come from a 1970s edition of a Better Homes and Gardens book titled simply "Fondue." Unlike most of the other recipes on this blog, there is absolutely nothing healthy about these recipes (1.5 cups of sugar!?) but sometimes you have to splurge, you know? So here you go.
Chocolate fondue (makes 6-8 servings)
6 oz of unsweetened chocolate
1.5 cups sugar
1 cup light cream (substitute full-fat coconut milk, if your kid has a milk intolerance like mine does)
1/2 cup butter
1/8 teaspoon salt
In a saucepan, melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly, about five minutes or until thickened. Pour into fondue pot, place over fondue burner.
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Cheese fondue (makes 4-6 servings)
1 small clove garlic
3/4 cup beer (you can substitute unsweetened grape or apple juice)
8 ounces shredded Swiss cheese
4 ounces shredded sharp cheddar cheese
1 tablespoon all-purpose flour
Dash bottled hot pepper sauce
Rub inside of saucepan with cut surface of garlic. Discard garlic. Add beer (or juice) and heat slowly. Coat cheese with flour. Gradually add the cheese to the liquid in the pan, stirring constantly, till mixture is thick and bubbly. (Do NOT allow the mixture to become too hot). Stir in pepper sauce. Transfer to fondue pot, place over fondue burner.
One thing to note: when they say "place over fondue burner," they mean right away. Our cheese fondue had to be transported and the sauce cooled and broke during the journey, which is why it looks kind of blobby in the photos. But it was still delicious!
The chocolate was the big hit of the afternoon, as you might imagine. A table of kids plus a big old pot of chocolate? Who has eyes for anything else? We moms ate most of the cheese fondue and we let the wee ones have their fill of the sweet stuff. (A. was cresting the sugar wave for hours after, which is why this is best saved for a once-in-a-while treat).
Just looking back at these photos makes me hungry all over again! Have your kids tried fondue? What did they think of it? What are some of your favorite things to dip? The BHG book suggests small boiled potatoes to dip in the cheese -- I never would have thought of it but yummm.
1 comments
Brilliant idea! I love it! So clever and yet simple.
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