New Year’s Eve Fondue Party Menu and Planner

Fondue is fun no matter what time of the year, but we especially love it during the colder months and around the holidays. We have two ways to do it, one option is easier and the other option offers a little more commitment. If you love a good party, but don’t want to handle too many details, go with option 1. If you are a master of sourdough starters, go for option 2.

Prep Timeline

One week before party

Assemble equipment, ebay and Etsy are great resources for pots and accessories.

2 days before party

1. Stage serving area.
2. You’ll want to think about accessibility to the kitchen, guest seating and where your platters and pots will be. You’ll want everyone to be able to easily reach the pots and the menu items. If you don’t have a large enough table to accommodate this think about setting up stations where guests can serve themselves and mingle. Great if your parties are of the type that never leave the kitchen. Also think of where to place the punch bowl.
3. Shopping. Make your list list and don’t forget the ice!

1 day before party

1. Prep and make ahead items.
2. It’s a good time to wash, trim and plate your vegetables. Cover serving platter with foil or plastic wrap and store in refrigerator.
3. If using block cheese, shred and store in the refrigerator in ziplock bags.
4. Make sauces for steak and shrimp. Store in refrigerator in airtight containers.
5. Arrange shrimp on serving plate/platter, cover with foil or plastic wrap and store in refrigerator.

Day of the party, Morning

1. Set table, assemble serving platters and utensils.
2. Prep all dessert items except for the bananas. Arrange on platter, cover with foil or plastic wrap and store in refrigerator.
3. Prep orange slice garnish for punch cups.

Day of party pm, 1 hour before guests arrive.

1. Assemble all remaining ingredients (cheese, beef, oil, chocolate etc.)
2. Tenderize and cube steak, toss with salt and arrange on serving plate/platter. Put in refrigerator until 30 minutes before you are ready to serve. Keep raw steak separate from the others menu items.
3. Assemble all punch ingredients except for the sparkling water and ginger ale.
4. Start cheese fondue and begin warming the oil for the steak and shrimp.
5. Toast baugette slices and arrange on plate or basket.
6. Party Time
7. Add sparking water and ginger ale to punch, carefully pour so the garnishes aren’t disturbed.
8. Finish off the cheese fondue and oil pot.
9. When guests are winding down the main course heat the chocolate fondue and switch out the serving platters.
10. Bask in the praise of your delighted guests and pat yourself on the back.

You can switch up any of the cheeses, vegetables or proteins to suit your taste. Two things that we don’t think pair well with a full fondue party are too much alcohol and young children. Keep the sizzling pot of oil contained to a group of responsible adults if you chose option 2.

This is what you will need for the complete fondue party experience:

• Fondue pots with forks
• Sterno buffet warmers
• Large platters
• Small serving plates
• Punch bowl or large glass bowl and ladle
• A receptacle such as a used glass jar with lid to dispose of the cooking oil

Option 1

If you chose this option (the simpler version) follow the instructions for the cheese fondue. Purchase cooked peeled and devined shrimp and your favorite Pre steak. Cook your steaks on the grill or cast iron skillet to your liking, prepare sauces for the steak and shrimp and serve alongside the cheese fondue.

Whip up a batch of our Vieux Carre punch, finish with some delicious purchased dessert items and your party is complete!

Cheese Fondue

• Bread

• Steak (sirloin or filet)
• Large shrimp, peeled and deveined

• Mushrooms
• Broccoli
• Potatoes
• Cauliflower
• Tomatoes
• Brussels sprouts
• Cornichons
• Pearl onions

• Horseradish
• Roasted Red Pepper
• Garlic Mustard Aioli

• Store bought goodies of your choice
• Punch/batch cocktail
• Vieux Carre Punch

Option 2

This option is the more complex, offering a full on fondue experience. It takes a bit of planning and attention to timing but isn’t difficult. Follow our prep timeline guide and your finished spread will worthy of a few Instagram posts for sure!

• Bread

• Steak (sirloin or filet)
• Large shrimp, peeled and deveined

• Mushrooms
• Broccoli
• Potatoes
• Cauliflower
• Tomatoes
• Brussels sprouts
• Cornichons
• Pearl onions

• Horseradish
• Roasted Red Pepper
• Garlic Mustard Aioli

• Chocolate
• Strawberries
• Pound cake
• Waffle cookies
• Pretzels
• Bananas

• Vieux Carre Punch

Classic Cheese Fondue

Our version of classic cheese Fondue uses 2 cheeses, Gruyere and Gouda. The cheese mix can be made a day ahead and gently warmed on the stove before serving. We recommend that you use a saucepan to melt the cheese, then transfer to your Fondue pot. Before transferring the cheese mix,  fill the Fondue pot with hot water, cover, and let it stand for 5 minutes. Pour out water and dry thoroughly before adding the cheese mix. 

Get the recipe here! 

Beef Fondue with 3 Sauces

The real deal and the full Fondue experience, cooking pieces of Pre beef directly in sizzling hot oil paired with your favorite vegetables and dipping sauces.

Be extremely careful with the hot oil and let it cool before discarding. Don’t be tempted to pour the oil down the drain, that’s a no-no (Google it!). You’ll want to have a sturdy item like a used glass jar with a tight fitting lid on hand. When the oil has cooled pour into jar and discard in trash.

Sauces can be made 2 days in advance and stored in the refrigerator

Get the recipe here! 

Dessert Fondue

Wrap up your fondue party on a sweet note with this super simple recipe. You can do all the prep in advance, giving you time to relax with your guests over this decedent dipping delight. We have suggested accompaniments below but as with all fondue courses, feel free to improvise.

Get the recipe here!