Of course the French invented it: in involves copious amounts of cheese, special equipment, and is deliciously decadent. “Fondue” is a derivative of the French verb fonder, which means to melt, and in the 1970s, America went fondue crazy, gathering to spear cubes of baguette to dunk in pots of molten gruyere. When the trend fizzled out, the poor fondue pots were sentenced to life in storage.
Two local women, Laurie Mordorski, who works in Woodbury and lives in Cottage Grove and Jen Lavine of Woodbury, have rescued the melting pot and injected it with fresh fun and flavor. Their annual fondue party is neither camp nor retro but a bona fide celebration of food, family and friends. Those little enameled crocks and spindly, long-handled dipping forks are undeniably cute; it’s time to dig out that avocado-green heirloom and fire it up.
The word “fondue” appeared in recipe books as early as 1699. The most popular kind of fondue is a mixture of Swiss cheeses, wine and kirsch, a clear cherry brandy—a tasty bath for crusty cubes of good white bread. Mordorski and Lavine branch out from this basic model: they also fondue a variety of meats in broths, wines and herb-infused oils as well as yummy morsels dipped in a chocolately creation.
Mordorski recalls early encounters with the alchemy that is fondue. “It was a very special treat when my mom pulled out our harvest gold fondue pot. Back then, fonduing meant stocking up on Sterno and cooking chunks of steak in a pot of bubbly oil. Fonduing has come so far!"
Like Mordorski, friend and co-hostess Lavine remembers fondue as a special occasion in her childhood home. “My mom used to make fondue for our family when I was younger,” Lavine recalls. “She always made a beer cheese fondue, and we didn’t have it very often. It was a production because she made her own meatballs for dipping. It was rich, gooey cheese heaven.”
Lavine helped her mother make meatballs and toast cubes of bread for the fondue feasts. She began making fondue on her own after her she got married in 1999. “My husband loves cheese, and his favorite fondue is a Gruyere and Emmental version,” she says. Before we had children, we celebrated many New Year’s Eves with friends and our fondue pots.”
Fondue lends itself well to social gatherings. It’s multi-course and multi-flavored, both savory and sweet to inspire individual experimentation and discussion. Mordorski admits that the parties require a lot of prep work. But there’s no mad rush for the food because the portable stove keeps the fondue warm for hours.
“We most enjoy the social aspect of a fondue party,” says guest Naomi Burchett. “We find them to be more enjoyable and relaxing with friends as compared to a formal sit-down gathering. With a fondue party, you are mingling with everyone while enjoying a variety of delicious menu options.”
Lisa Crain has also attended a couple of Mordorski’s fondue parties. “The setting is great for conversation and meeting new people,” Crain says. Her favorite course? “All of it! I can’t tell you one specific course since it is all amazing.”
Thinking about hosting a party on your own? Mordorski recommends a test run for melty new endeavors. Once she donated a fondue dinner to a silent auction; she and her husband set up a multi-course meal which included their first foray at the flamboyant “flaming turtle” dessert. “It requires that you pour 151-proof rum on top of the chocolate and light it on fire,” she says. “I held my breath and crossed my fingers that neither our guests nor our dining room would go up in flames. Thankfully, it turned out beautifully and everyone was impressed,” she says.
Fondue Courses
Recommended by Laurie Mordorski and Jennifer Lavine
Cheese Course:
Tart green apple slices, bread cubes and steamed vegetables dipped in a mixture of Emmetaller and Gruyere.
Salad Course:
Romaine lettuce with toasted macadamia nuts, mahon cheese and dried cranberries with cranberry balsamic vinaigrette.
Meat Course:
Chicken, filet mignon and shrimp simmered in pots of broth, wine, herbs, green onions and sliced red potatoes. Serve with a variety of accoutrements: steak sauces, teriyaki sauces, Green Goddess dressing, cocktail sauce, etc.
Chocolate Course:
Bananas, marshmallows, strawberries, brownie bites, pound cake and graham crackers dipped in a blend of white and dark chocolates.
Fondue Tips from Laurie Mordorski and Jen Lavine
- If serving four or more people, use two fondue pots.
- Electric pots filled with water and then a glass bowl resting in the fondue pot yields best results, similar to a double boiler effect. Not only do they keep the cheese and chocolate from scorching to the bottom of the fondue pot, they also allows you to transition through courses with ease; no stopping to have to scrub the fondue pot while your guests wait.
- The finer you grate the cheese and chocolate, the easier it is to melt them.
- Use the fondue fork to poke the raw meat and cook meat. No eating off of the fondue forks. This spreads bacteria from the raw meat, can burn your mouth and puts your germs into the pot.
- Give each person two or three fondue forks, all of the same color, so that as the evening goes on and everyone has a few cocktails, they don’t have to try to remember whose is whose.
