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Fun with Fondue, Issue #58 – Holiday Fondue
December 21, 2018

It's hard to believe the holidays are upon us already! The other day I was in a food warehouse store trying to plan out my holiday meals and saw lobster. I thought that would make a special meal for Christmas or New Year’s.

Then I thought to make it even more special, I would make it fondue-style! (And it is super easy!)

Below you will see a recipe for how to cook seafood fondue style in broth, as well as how to set up the table for the optimal fondue dining experience.

Monthly Recipe Recommendation

Below is a Seafood Fondue Broth recipe that will help make your holidays jolly. While the recipe calls for shrimp and scallops, you can use it with any seafood you would prefer (like lobster, yum!) The recipe serves 4-6 people.

Remember that with meats and seafood, you want to cook it thoroughly. Seafood doesn't take long to cook so be careful not to overcook. You will know if lobster is done when the opaque flesh turns white.

Monthly Fondue Tip

Table placement is super important for broth fondue to help avoid any accidental spills or burns.

The fondue pot should be within easy reach to everyone so they aren’t reaching across others or having to stand to reach. You will want to have one fondue pot for every four guests (give or take).

It is best to keep the raw meat (or seafood!) within reach, possibly between guests, so it’s close enough for people to help themselves to it and cook it as the evening progresses. For food safety reasons, you will want to keep some in the fridge and only bring out enough for people to manage for 30 minutes or so. Just top off their raw meat dishes as needed.

Do the same with cooked side dishes. It is best to move the serving dishes away from the table and leave the valuable table space for the fondue pot, the dips, and the raw meat plates.

Here's an example of how to set your table for fondue:

fondue table layout

The previous image was taken from one of my complete fondue guides.

For more information about fondue table setup or how to host a fondue party (serving sizes, recipes, timeline, EVERYTHING!), you can get all the information you need in Discover the Best Fondue Volume 2: Greek Style.
Get your copy here.

Food For Thought

"Creativity varies inversely with the number of cooks involved in the broth."

- Bernice Fitz-Gibbon

That's it for now. Happy Holidays! I hope this season is magical for you!

Feel free to visit the site and browse through the collection of fondue recipes.

You'll hear back from me next month as we all plan for starting out the new year healthier!

Until then, be careful with open flames, and have fun with fondue!


Caroline Begin (en français)

P.S. New to meat fondue? Get the complete guide to hosting a Greek-Inspired beef broth fondue dinner today!

BestFondue volume 2: Greek-Inspired Broth Fondue

P.P.S. Or try fondue bourguignonne. Get the complete guide to hosting a French-Inspired beef oil fondue dinner today!

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