Dust off your fondue pot and invite your friends over. Fondue is back in style! You'll have so much fun with this interactive meal that you'll wonder why you ever relegated that pot to the back of your cupboard. And if you're looking to update your gear, you might just fall in love with Chop on the Block's selection of fondue sets from Swissmar.

The foodies at Get Cooking love a good nosh fest and have prepared some
tips and menus for throwing a memorable fondue party:

Fondues and Don'ts

1. DO chop fruits, vegetables, breads, or meats before guests arrive. Season and place raw meats, chicken, and seafood on separate plates to avoid cross contamination. Have bite-sized morsels piled on pretty platters so that guests can start cooking.


2. DON'T serve three courses of fondue. Focus on either appetizer, main dish, or dessert. Cheese fondue with cubed bread, sliced apples and steamed veggies makes a satisfying first course or a light meal. A meat and seafood fondue turns an ordinary meal into a festive celebration. And a chocolate fondue is a decadent finish to a special meal. Scroll down for party menus that feature fondue in one of the courses.


3. DO skewer raw meats completely through the fondue fork so that the tines show through. In doing so, you'll keep the meat from sticking to the bottom of the pot.


4. DON'T eat off the fondue fork. Not only is it unsanitary, but you might burn your mouth. Have dinner forks on hand so that people can use the fondue forks primarily for cooking and transferring food to their plates.


5. DO prepare cheese or chocolate fondue on your stovetop before transferring the pot to the burner. For meat fondues, heat oil or bouillon on the stove before setting the pot on the burner. (The fuel in the burner will maintain a consistent temperature for cooking but is not as effective as the stovetop for heating liquids and melting solids.)


6. DON'T leave a pot of hot oil or broth unattended. Think of meat and seafood fondue for a leisurely, sit-down dinner.


7. DO stir the fondue. Frequent stirring keeps the fondue smooth and prevents scorching spots in the pan.


8. DON'T double the liquid for a cheese fondue recipe. When doubling a recipe, increase the liquid by 1 1/2 to achieve a thick (not soupy) fondue.


9. DO use broth instead of oil for a lighter, more healthful meat fondue.


10. DON'T be shy. Experiment with ingredients and recipes, and have fun. Remember, this is not your mother's fondue--unless, of course, she has a really good recipe. In that case, we hope you'll share it with us!

Fondue FAQs

1. How much food do I need?
   For any kind of protein fondue (beef, chicken, pork, seafood, or tofu), plan on 6 to 8 ounces per person. You can round out the meal with a salad and side dishes of your choice.
   
   For a cheese fondue appetizer or light meal, have 4 to 6 ounces of cheese per person. Include about 20 1-inch bread cubes (1/2 of a ciabatta) and 6 to 8 ounces of veggies or sliced apples per person.
   Dessert fondue is rich, so you don't need more than 2 to 3 ounces of fondue sauce per person. For skewering, have 6 to 8 ounces of fresh fruit (banana, pineapple, and strawberries are best); 2 to 4 ounces of dried fruit; and about 4 cookies, marshmallows, or cubes of cake per person.


2. What type of fondue pot should I use?
   Match the pot to the meal. Metal pots of cast iron, copper, or stainless steel are best for cooking meat and seafood fondues. Ceramic pots are excellent for cooking cheese and chocolate. The best of both worlds is a metal fondue pot with a ceramic insert that works for all three kinds of fondue, like the Swissmar Arosa Stainless fondue pot. If safety is a concern (and if you're cooking with young children), consider an electric fondue pot such as the Swissmar Alpenglow Fondue set with a cast iron pot and 400 watts of power.


3. What is the proper technique for cooking meat fondue?
   Pour oil, flavorful broth, or beer to a depth of 3- 3 1/2 inches and place on stove top. Heat oil until it reaches 375 degrees (a cube of bread will brown evenly in 20 to 30 seconds). Heat other liquids until simmering gently. Carefully move pot from stove top onto fondue stand and place splatter guard on top of pot.


4. How can I get my cheese fondue smooth?
   The secrets to a velvety fondue are cheese, wine, and temperature. Choose cheeses that melt readily, and if combining more than one type of cheese, pick from the same family. Examples:
   Cheddar, Colby, Longhorn, Monterey Jack, Brick, Muenster
   Emmenthaler, Gruyere
   Edam, Gouda
   Provolone, Mozzarella, Scamorze
   Camembert, Brie, Bel Paese, Port du Salut
   
   As for wine, a dry or demi-sec wine will help break down the cheese proteins to melt more smoothly.
   
   Finally, cheese fondue should be cooked over low heat on the stove before transferring it to the burner lit with a medium flame. Stir the fondue frequently to avoid it scorching at the bottom of the pan.