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Fall Fondue Party: Easy and relaxed fall entertaining with cheese fondue, oil fondue, and for dessert caramel apple fondue. The perfect fall dinner party.
I love fall. I love the colours of the leaves, I love the cooler days, I love the food, I love the pace -the return to school days, and lessons, and schedule. Fall is also the perfect time to slip in some casual entertaining before all the fuss and pressure of the holidays begin.
Today I’m sharing with you a fun, and no-fuss, easy fall entertaining idea -a Fall Fondue Party that I came up with for #CollectiveBias. I used Maple Leaf Prime Chicken Strips, to make this into truly easy entertaining, and so delicious. I picked them, and everything else I needed up at Walmart while visiting the #FallMarketplace for some #BrightIdeas.
Half the fun of fondue is trying lots of fun sauces, and the perfect accompaniment is French’s Honey Mustard, in the convenient squeeze bottle. French’s Honey Mustard combines the sweetness of honey with the tangy taste of the finest grade of mustard seeds to enhance the flavour of any meal. French’s Honey Mustard is great for chicken strips, sandwiches, pretzels, as a glaze for grilling and as a dip for fondue! It’s also fat-free and cholesterol free, making it a great treat for the entire family.
For the party, I put together a simple fall table, and brought out the fondue pots.
I picked up a ready made cheese fondue at the grocery store, and cut up a fresh baguette for dipping. Yum. We served apple cider as the perfect fall drink. I made a dish of scalloped potatoes as an easy side dish.
For the Chicken Fondue, I heated peanut oil on the stove to 375 F (190 C), and then kept it hot on the fondue stand, with the fuel. For the chicken, let the Maple Leaf Prime Chicken Strips come to room temperature , and cut them into bite size pieces.
To cook the chicken, guests skewered a piece and cooked it in the hot oil until it was golden brown on the outside, and white in the middle. (Chicken is fully cooked when it reaches an internal temperature of 165 F or 74 C.)
We had several fun dipping sauces to enjoy with the fondue. There was ketchup, soya sauce, plum sauce, French’s Honey Mustard, and a Honey Mustard Mayo dip.
I also made Tempera Vegetables -such a yummy way to eat veggies.
Honey Mustard Mayo Dip
- 1 Tbsp French's Honey Mustard
- 2 Tbsp mayo
- 2 Tbsp sour cream
- a sprinkle of paprika
- 6 Tbsp Cornstarch
- 1 egg
- 1 cup ice water
- 1 cup flour
- broccoli flowerets
- white mushrooms
- zucchini, sliced into bite size pieces
Honey Mustard Mayo Dipping Sauce
- Combine the ingredients in a bowl, and stir to combine.
- To make the batter, beat egg and water together in a bowl. Add in flour, and stir briefly being careful not to overheat -it should still be lumpy.
- Place the cornstarch in another separate small bowl.
- To serve, invite guests to skewer veggies, dip in cornstarch to lightly coat, then dip in batter, and fry in peanut oil until golden brown.
Fondue is perfect for relaxed fall entertaining. It takes a while to cook your food, and that leads to fun, laid back conversation, while everyone takes their time and lingers at the table.
Caramel Apple Fondue
For dessert, I made a caramel apple fondue with lots of fun sprinkles and add-ons. We had nuts, coconut, mini chocolate chips, sprinkles and popping candy. It was a sweet ending to the meal. Find the easy Caramel Apple Fondue recipe by clicking here.
With a fun fall fondue party, life really is a party!