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Posted by Cayla Capri
Where Credit Fondues
Where credit fondues cover full
Whether it’s a cast-iron pot of dark Venezuelan chocolate or a succulent spread of beef bourguignon, a fondue spread at your wedding is sure to melt hungry hearts. Depending on the region, Swiss fondue comes with a variety of finger-licking quirks – Morel mushrooms from Geneva, plum schnapps from Fribourg, and dry cider from the East. Give guests the option of choosing between something super savory or tantalizingly sweet – think piping-hot broth fondue or a silky Chateau Suisse recipe.
say cheese
Where credit fondues 1
In order to break down stubborn cheesy consistency, most fondues call for a little liquid courage to ensure extra smoothness. Broth, beer or wine may be added – try a southern Reisling or Sauvignon Blanc. As for cheese pairings, you can blend up to three for an ooey-gooey out-of-body experience. Try Cheddar, Gruyere, and Monterey Jack or Edam, Gouda, and Provolone. Other zesty constituents include Camembert, Bel Paese, Roquefort, and Brie.
Clever tip:
Always use a dry or semi-dry white wine when adding a splash of bevvie.
chocolate dunk
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Melted-down Toblerone bars, Kirsch brandy, and douses of Cointreau make a fantastic concoction for all of your dipping delights. For a play on the traditional old-school mix, blend grated Belgian milk chocolate, heavy cream, vanilla extract, granulated sugar and a dash of instant coffee powder for kicks. Up the octane ante by incorporating a flambé element – pour rum over the top of the melted chocolate and ignite with a flaming spoon.
A chocolate fountain is a true show-stopper. When heated, the liquid chocolate pours up, out, and over into splendid multi-layered tiers. Guests may dabble in this seventh-heaven waterfall for as long as they’d like – enjoying cocoa-coated meringues, marshmallows, and angel food cake.
not-so-skinny dip
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For easy skewing, offer one to two-bite yummies according to the sauce. For cheese, broths, and oils, go with sizzling shrimps, scallops, and marinated chicken. For le chocolate, try strawberries, grapes, pineapples, cherries and pound cake sprinkled with Muscovado sugar. Unique samplers may include biscotti, graham crackers, lady fingers, or crystallized ginger chunks. Mix and match – green apples are luscious with cheese while pretzels deserve a standing O when drizzled in sinful chocolatey-ness.
Clever tip:
When serving fruit, sprinkle lemon juice over any slices likely to go brown. Or simply grill and caramelize (apple, pear, and banana) for an irresistible fusion of good taste.
pot of gold
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For something a little more outside of the tradish’ melting pot, try a saucy confection of imperial pink. Combine a dry rosé with white pepper, garlic cloves, flour, and Swiss cheese. A pinch of nutmeg makes this mélange super special, alongside helpings of broccoli or cauliflower florets, mushrooms, grilled potatoes and toasted artisan flat breads.
For something truly celebratory, break out the skewers for a rollicking champagne fondue banquet. Substitute the sparkly stuff for rosé and serve with speared bunderfleisch or rosemary focaccia bites.