Game Day Fondue

Today, we went over to Tristan’s best man’s place to watch the Seahawks game. As a thank you to Jayson and his girlfriend Brittney for being so helpful during the wedding process,  we offered to bring them dinner to accompany the football. Lately, Tristan and I have been sipping the fondue pot kool-aid and we thought that Jayson and Britt should be converted to fondue fans as well.

Here they are, getting excited… I like to think it’s over the fondue vs. the football score:

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The “table” is set:

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Aren’t they bad asses with their two TVs?

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And here we go!

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The first bites are ready:

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The hubby and I are getting quite efficient at our “pop-up Melting Pot” experience. It’s pretty cost effective when you consider what it would cost to treat friends to dinner at a restaurant, plus this is more unique. Here’s what you need to do your own pop-up Melting Pot:


Fondue for Four


  • Fondue pot and skewers – we got this one as a wedding present & love it
  • 24 fl. oz. peanut oil
  • Extension cord (optional)


  • 1lb. chicken breast, cut into small bite-size pieces
  • 1lb. raw peeled jumbo shrimp
  • 1lb. steak cut into small bite-size pieces and marinated in Yoshida’s Original Teriyaki Sauce


  • 1 c. peanut sauce (we recommend purchasing from a local Thai restaurant – store-bought sauce is so hit or miss)
  • Steak sauce (we mix equal parts A1 and mayonnaise, 1/3 c. each)
  • 1 jar cocktail sauce (usually you can make one jar last several meals)

For simple accompaniments, we usually bring a baguette with butter and Parmesan and a bagged Caesar salad. Essentially, we pack it all up into a big basket and unload everything straight onto the kitchen table. Once the oil has heated in the fondue pot, your guests can stab their meat of choice, put the skewer in the pot and two minutes later, have a bite cooked to perfection and ready to dip in a sauce. We typically set out saucers for each person’s raw meat, plus plates, forks and knives because it doesn’t quite work to eat straight off of the skewer. It’s all very intuitive but let me know if I’ve omitted some crucial step.


Eventually, we’d like to get easy formulas for cheese fondue and chocolate fondue parties. My issue is that the more gourmet, the more over-complicated I make it. When I’ve done cheese fondue, I can’t just melt a block of cheddar; it needs to be an artisan blend of cheeses. I can’t just provide bread to dip in it; I have to buy and slice five kinds of fruit. With chocolate fondue, I’m even worse: in addition to wanting “special” chocolate, I think I need five fruits AND pretzels AND marshmallows (and as I’m sure you can tell, I’m a sucker for the fancy versions). It all adds up to Mo Money Mo Problems! I am working on the art of less.

What are your favorite fondue recipes? Bonus points if they are simple with simple dunkers! 🙂




  1. Love your fondue tailgate quest, Torie – fondue-ing with cheese might be a little challenging as the cheese is more likely to scorch or get too thick. Also, the cheesey ingredients should be melted and kept warm in an earthenware type dish, or heavy pot. That aside, it will be worth it if you master cheese fondue-ing at a tailgate party – or any party.
    Here is my favorite recipe!
    *Mix in a large zip lock baggie: 8oz. shredded sharp cheddar, 8 oz. shredded well-aged swiss cheese, 2 TBLS flour, 1/2 tsp salt, 1/4 tsp pepper, 1 clove crushed garlic, 2 dashes or more of Tabasco.
    *Prepare Dippers: Crusty French Bread cut into 1″ cubes and apple chunks.
    *Pour into your fondue pot:12 oz good beer and heat slowly. Add cheese mixture little by little stirring constantly until mixture is all melted.
    *Eat: Spear a 1″ cube of crusty french bread, or apple chunk on fondue fork and dip into yummy mixture.
    *Stir often, keep over very low heat, if it becomes too thick add more beer.
    *Swiss custom: Each guest takes a turn stirring the hot cheesy mixture, but anyone who looses their bread in the pot pays a penalty of a kiss or plays host to the next fondue party.
    Have fun! Auntie Sue

    1. Thanks for the recipe! I love the idea of making it a shared task to keep stirring the pot, or ELSE! 🙂 I have an antique fondue pot that runs on sterno that might work better for cheese. Maybe for Christmas?? 🙂

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