Holiday fondue party!

Getting our first course set up while Morty supervises

My sister-in-law Rosie hosts a fondue dinner every Christmas Eve. We won't travel to see them until the new year, but we were inspired to continue the tradition. Fondue is great because you can graze throughout the day, interspersing courses with presents, puzzles, and gingerbread decorating! Here was our three-course lineup! We even made a homemade baguette for dipping!

Over the years, we collected two fondue pots and a "Little Dipper" mini-crockpot, so we thought we were all set. Shortly before cooking, we discovered that one of our fondue pots was broken, and the second one needed Sterno that we didn't have, so we had to pivot. There's nothing I like more than a cooking challenge, so we decided to use our reliable Little Dipper for the cheese and chocolate courses, and my beloved Instant Pot for the broth course! 

Beer Cheese Fondue

1/4 cup flour

1/4 cup half and half or heavy cream

12 oz beer (a light-to-medium bodied beer is good here, depending on your preferences), divided

8 oz shredded cheddar

Homemade French bread!

4 oz shredded gouda

1 t garlic powder

1 t Worcestershire sauce

1/2 t dijon or stone ground mustard

1/2 t smoked paprika (optional)

dash of hot sauce

Dippers:

bread

pretzels

apple slices

bell pepper slices

cooked meatballs

In a saucepan or electric fondue pot, whisk together 1 cup beer, half and half, and flour and bring to a simmer. Place heat on the lowest setting and add seasonings and stir in cheese by the handful. Once melted and smooth, serve immediately in a vessel that provides gentle heat, like a fondue pot on a low setting or a small crockpot. If mixture becomes too thick, add more beer as needed and warm through.

Roasted Garlic Fondue

1 cup white wine

2 cups water

1 T plus 1 t Better Than Bouillon Roasted Garlic flavor

1 t Italian seasoning

black pepper

Dippers:

raw shrimp or other seafood

mushrooms

zucchini

Zesty garlic aioli sauce:

1/2 cup mayonnaise

3 cloves garlic, pressed or minced very finely

1 T lemon juice

1 t Worcestershire sauce

1 t dijon or stone ground mustard

black pepper to taste

hot sauce if desired

In a vessel that will be able to sustain a simmer, like an electric fondue pot or a small Instant Pot, bring wine to a simmer, add remaining ingredients, and serve. Spear raw veggies and seafood, and allow to cook in hot broth for a few minutes before eating. Serve with aioli.

Chocolate Dulce de Leche Fondue

1 can Dulce de Leche

1/3 cup milk of choice

4 oz unsweetened chocolate (I used Bakers)

pinch of flakey salt (optional) 

In a saucepan or fondue pot, heat Dulce de Leche and milk on low until warmed, 3-5 minutes. Break chocolate into small pieces and stir in until melted. Once melted and smooth, serve immediately in a vessel that provides gentle heat, like a fondue pot on a low setting or a small crockpot. Sprinkle with flakey salt if desired. 

Dippers:

pretzels

berries

apple

marshmallow

bananas