Melting Pot

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:

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Fondue for Four

Supplies:

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

Meats:

  • 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

Sauces:

  • 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.

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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! 🙂

-t&T

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