Are you freaking out about fall? We know -- we are too. You know what helps us coast into a new, cooler season a little easier? Melted cheese. Melted chocolate. Steaming hot bowls of broth meant to gather around and cook stuff in. That's why, today, we're going to talk fondue party.
Fondue, as we know it, was invented by the Swiss, champions of all things melted cheese and chocolate. But we don't want you to limit yourselves to just traditional cheese and chocolate -- there are plenty of molten liquids to cook things in. Shabu shabu, the Japanese version of fondue, gathers us around a steaming hot pot of kombu broth, so hot that we can cook thinly sliced meats and vegetables right before our eyes.
We also love Fondue Bourguignonne -- a French hot oil fondue style. Fondue Bourguignonne is a great choice if you want fondue to be your main course, as its bubbling bath of hot oil (or an oil/butter combination) is a great compliment to meat and vegetables alike. Cube your fondue ingredients, whip up a couple of sauces on the side, crack open a bottle of wine for the grown ups and you're done!
The experience of arriving to the dinner table, being armed with spears and cooking your own food on a fire, right at the table, is an experience your friends and family will not soon forget.
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