Three-Course Fondue Night


In my last blog post, I talked about creating new family traditions and mentioned that I made a three-course fondue night for my stepdaughter.  This was A LOT of work, but totally worth the effort!  It helped to create a lasting memory and let’s just say the food was pretty dang amazing.


The Melting Pot has long been one of my absolute favorite restaurants ever since I was little and has since become a great date night spot.  I love all three main courses – cheese, meat, and of course the chocolate!  My own stepmom will sometimes treat me to a fondue night which is where I got the idea to try it out with my stepdaughter.


First things first, find a good quality fondue pot.  I happened to have an Oster Electric Fondue Pot that was gifted to me at some point, which is perfect.  I prefer the electric pot to the sterno models as they cook more evenly and the heat can easily be adjusted, but either will do.  My boyfriend couldn’t eat the food fast enough so he recommends having two pots for cooking, not just one!


For all of these recipes, I also suggest cooking these on the stove top before transferring them into an electric fondue pot.  I just like the ability to cook at the stove where all my spices are versus cooking at the dinner table.  So, here are the compiled recipes I found across the internet to help create the perfect memorable Christmas Eve!


*Sorry I don’t have any pictures, the family couldn’t stop eating to make time for photos!



Cheese Fondue

Courtesy of Genius Kitchen


This is a great starter to the whole fondue night.  We kept it casual for the first course just standing around the kitchen island and talking.  Our family likes a little spice, so I added a chopped jalapeno which I greatly recommend.  For dippers, we had some apples, carrots, tortilla chips, and some pretzel bread from our local grocery store.


4 oz beer or chicken broth

1 tsp. garlic

6 oz. shredded cheddar cheese (I also used some Monterey Jack)


Mustard Powder

Worcestershire sauce

Chopped jalapeno (optional)


Get the directions here.


Entrée Course (Chicken Broth)

Courtesy of HowStuffWorks


We had chicken, beef, and shrimp for our dippers, but you can certainly use any type of meat.  We also chopped up some red potatoes that we ended up just dumping into the broth to cook resulting in some pretty tasty, juicy potatoes.


48 oz. chicken broth

1 Tbsp. chopped fresh parsley

1 tsp. minced garlic

½ tsp. dried thyme leaves

½ tsp. dried rosemary


Get the directions here.


Also check out these awesome dipping sauces from Whole Made Living and Genius Kitchen!  The teriyaki was great for chicken and shrimp where the peppercorn sauce was delicious on steak.  Bonus: I mixed the peppercorn sauce into mashed potatoes the next day and they were amazing!

Teriyaki Sauce
Cracked Peppercorn Sauce


Chocolate Fondue

Courtesy of Genius Kitchen


Holy bajeezus this is some of the most amazing chocolate fondue I have ever tasted!  This was an instant hit with the family.  For dippers, we had strawberries, bananas, cinnamon graham crackers, marshmallows, and cream puffs.  My favorite is to freeze the cream puffs so then when dipped in the hot chocolate fondue they taste kind of like an ice cream explosion in your mouth (very accurate description).  I would definitely do just this chocolate for a special dessert night.


½ c. soft caramels (Kraft or Werther’s)

½ c. heavy cream

½ c. milk chocolate chips

½ c. semi-sweet chocolate chips

Giant dollop of marshmallow cream


Get the directions here.

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