Fond of Fondue - Pots on Parade

A couple of weeks ago, I posted an episode about chafing dishes. In it I said that though a chafing dish can be used for fondue, it's best to have a dedicated fondue pot. So I thought I'd give you a glimpse of my fondue pot collection. I hope it serves as inspiration to get you own if you don't have one, or to make some fondue if you do!

I love fondue - particularly the cheese variety, and I love the fondue pots you serve it in. I have quite a few of them. I chose six to share with you today. Above you'll see my most recent addition - a beautiful silver pot with a bulbous wood handle. Featured with these pots are some of the napkins in my line. These napkins are our Jane Linen line in Spring.

Next up is my electric fondue pot by Oster. Simple one touch temperature control! It's accompanied by my tablecloth check napkins.

Next is a striking architectural fondue pot in orange with a black and white base. The sterno cup swings out on a hinge! I love how the inside of the base is enameled in white. It's such a nice touch - shows a lot of thought went into the design. This pot is featured with our Gillian floral napkins.

Another stark modern design is this white fondue pot. The base is made of a sheet of metal that's folded to support the sterno pot and a grate. The grate supports the pot. Very nicely designed! This one came with its own matching fondue forks. Featured here are our Jane linen napkins in pumpkin.

For diminutive desserts, this pot can't be beat! It's tiny compared to the others and just perfect for chocolate fondue for two! Instead of sterno, this pot has a candle. I even have tiny little forks to use with it! It's twinned with our Jane linen napkins in Peacock - very Howard Johnson's - so chic!

Last, but not least is my favorite. This elegant pot is from Dansk - you my recognize the handle on the lid. I especially love the elephant-like legs with wooden feet and the rough, artfully rusty iron structure. Featured with the pot are our Jane linen napkins in Buttercup. In addition to the different pots, you'll also see my collection of vintage fondue forks - you can't eat fondue without the proper forks!

Shopping for these little niceties is easy and fun. Vintage and thrift shops, flea markets and eBay are rife with fondue accoutrements. You can find them new now, too - the fondue craze is back!

Of course the pots and forks are just the beginning. Here are a few recipes for fondue and below, you'll find the episode of my show in which we made fondue with Margaret Cho!

04-13 Something to Warm Your Cockles - All About Chafing Dishes

Hello people! Well, I'm topping off my first week of regular blogging with a new podcast episode. It's so nice to be back among you! This time around Mary Ellen has asked me to help her select a chafing dish and I thought I'd show her and all of you, one of mine as an example.

This is my Pot Pourri and it's a lovely little appliance for buffet serving. Have a look!


Here are a few of my favorite chafing dish recipes:

- Swedish Meatballs

You'll need:

1/4 cup butter
3 tablespoons minced onion
1 one-inch-thick slice of bread
1/2 cup milk
1/2 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon sugar
1 tablespoon flour
1/2 cup beef stock, warm
1 cup cream (or milk), warm

Melt 1 tablespoon of the butter over medium heat and cook the onion until lightly browned. Soak the bread in the milk until soft. Combine all remaining ingredients except flour, stock, and cream and mix well with your hands. It's important to use your hands; nothing else will combine the ingredients as well. Then roll the meat mixture into small balls and brown them in the rest of the butter. 

Remove the meatballs and set them aside. Pour off all but 3 tablespoons of the fat from the pan. Add the flour and stir until it's mixed well with the fat. Remove the pan from the heat, add the stock and cream, and stir constantly until the gravy is smooth and has thickened nicely. Put the meatballs back in the pan with the gravy and cover. 

Simmer over very low heat for 30 minutes to 1 hour, then transfer to a chafing dish and serve.

Makes about 25 balls

- Classic Beef Stroganoff

You'll need:

4 Tbs. all-purpose flour
1/2 tsp. salt
1 Lb. beef sirloin cut in 1/4" strips
4 Tbs. butter
1 3 oz can of sliced mushrooms, drained
1/2 cup chopped onion
1 minced clove of garlic
1 1/4 cup beef stock
1 cup sour cream
2 Tbs. dry sherry

Combine 2 Tbs. flour with the salt and dredge meat in flour mixture. In a large frying pan melt 2 Tbs. butter and brown meat on both sides. Add mushrooms, onion, garlic and cook for several minutes until onion is transparent. Remove meat and mushrooms and set aside. Add remaining butter to pan and blend in remaining flour and blend into a roux. Once all the lumps are gone, add the beef stock and cook, stirring, until the mixture thickens. Return meat and mushrooms to the pan and stir in the sour cream and sherry. Cook until evenly heated, but do not boil. Remove to chafing dish and keep warm over water (bain-marie). Serve next to a bowl piled high with buttered noodles.

-Chocolate Fondue:

You'll need:

12 oz bar chocolate, broken up
1 cup of heavy cream

Melt the chocolate with the cream over low heat until smooth, stirring constantly. This can be melted in your chafing dish, or in a sauce pan.

For dippers we chose pineapple, pound cake and strawberries, but you can add marshmallows, kiwi, bananas, cookies, lady fingers, and pretzels and anything else your little heart desires!