Top Ten Tips for Fondue Fun

Here's some more ideas for your next fondue party:

  1. Breads. Try a variety of bread cubes for dipping in cheese fondue. Visit a bread shop (Old Church Bakery is right next door to us!) and stock up on baguette, sourdough, pumpernickel, and any other unique varietals.

  2. Meats. Yes, you can dip and cook a variety of meats in an olive oil fondue. But how about forming a variety of meatballs: ground beef with a slice of jalapeño in the middle, ground turkey with an herbed cheese cube in the middle, ground pork wrapped around a pineapple tidbit.

  3. Steak. I know we just said meat, but steak deserves it's own special mention. Marinate your steak bites in a blend of our oils, vinegars and spices, then fry in a Garlic Olive Oil fondue. Your hands-on and super fun meal, just got SERIOUSLY tasty.

  4. Vegetable skewers. Thread three slices of mixed veggies on your skewer. Cook in an Infused Olive Oil fondue. Stick with less hard vegetables to ensure a quick cooking time, unless you enjoy a tender crisp veg. Try mushrooms, onion, and peppers!

  5. Potato cubes or wedges. You can make your own or buy from frozen and cook these bite size flavour bombs in the Rosemary or Dill Olive Oils. Delish!

  6. Chocolate. Aside from melting wafers and other fondue chocolates, how about a melted chocolate spread? Decadence Chocolates high quality gourmet Chocolate Hazelnut Spread will knock your grocery store brand hazelnut spread out of the park. Heat on low heat. Dip fruits, brioche bread, popcorn, marshmallows and more! Like...

  7. Brownies. Invite friends over and make your own brownie fondue bar. Dip a maple blondie, cherry brownie, and vanilla bean blondie in a pot of white, milk or dark chocolate. Strawberries, too. Valentine's idea, anyone?

  8. Gourmet Inspirations sauces are also amazing 'fondue' sauces. We recommend the Creamy Peppercorn Whiskey Sauce (serve alongside your steak fondue). And try the Salted Caramel Whiskey Sauce with brownies, apples, doughnut holes, and more. Simply heat through, but do not boil. The sauce should thin out and coat your food, slightly thicker than a rich glaze.

  9. Ensure your cut of meat is excellent, like a tenderloin, fillet or cutlet, and your meat will not be tough or chewy.

  10. Make sure your oil is heated to the proper temperature for cooking. A rough way to check this is if you dip the handle of a wooden spoon in and it bubbles around the wood. If your oil is smoking, it is too hot. Remember to avoid burning your cooking oil.

So do you still do fondue? If not, give it a try! It's a great way to spend an evening or a lazy Sunday afternoon with friends or just someone special.

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