Fondue Party Plan & Mexican Party
Menu Ideas and Implementation for Mexican Fiesta
Following is another in an onging series of articles on hosting a potluck dinner, and specifically on implementing a fondue style party. These menu plans can also be adapted and used for regular parties where the guests are not necessarily contributing to the meal.
Meat & Vegetable Fondue
Ingredients:
- Beef: flank steak or filet
- Chicken: skinless, boneless breast
- Shrimp: peeled, tails on or off optional
- Potatoes: peeled, cubed
- Broccoli: florets
- Cauliflower: florets
- Onion: rings
- Teriyaki Sauce
- Soy Sauce
- Cocktail Sauce
- Hoisin Sauce
- Steak Sauce
- BBQ Sauce
- Ranch Dressing
- Italian Dressing
Instructions:
- Heat oil to 375F or low sodium chicken broth until it boils in a free standing deep fryer or on a free standing extra burner, placed in the center of the table.
- Allow guests to cook the items they prefer from the suggested list above, and then they can dip the cooked tidbits in their choice of sauces. Some hosts prefer to par boil the meat, poultry, and seafood before the dinner, to lessen the time required to cook at the fondue pot. In either situation, keep the meat and poultry sliced very thin, and the vegetables should all be uniformly sized.
Chocolate Fondue Dessert
Ingredients:
- Marshmallows
- Maraschino Cherries
- Sliced Bananas
- Fresh Pineapple Chunks
- Canned Mandarin Oranges
Instructions:
- Melt 12 ounces of milk chocolate chips and heavy whipping cream in the top of a double boiler.
- Stir frequently until smooth.
- Transfer chocolate fondue to fondue pot or crock pot to keep warm for serving.
- njoy the chocolate fondue with your choice of the dippers listed above.
It’s a Fiesta! Menu Plan
This Mexican-inspired potluck dinner is a really fun menu that is a cinch to pull together in a heartbeat. Invite your friends over and have them each bring one of the component ingredients for the following dishes:
Tortilla Chips served with Salsa and Guacamole
Make-Your-Own Nachos or Tacos or Burritos
- Tortilla Chips
- Taco Shells
- Flour Tortillas
- Refried Beans
- Shredded Chicken Breast (parboiled and then prepared with taco seasonings)
- Ground Beef (browned, drained and prepared with taco seasonings)
- Shredded Lettuce
- Diced Tomatoes
- Shredded Cheese (Cheddar or Colby-Jack)
- Taco Sauce
Tembleque served over Raspberry Sauce and Sprinkled with Diced Mango
This is a traditional coconut custard that is absolutely delicious when combined with the suggested fruit accoutrements. These additions raise a box of powdered pudding mix to an unbelievably authentic and special treat.
Instructions:
- This dish is best prepared ahead of time by the hostess, and can be poured into individual custard cups.
- Once the custard has set, unmold each one onto a dessert dish that’s been drizzled with a sauce made from thawed and pureed frozen raspberries in heavy syrup.
- Place the tembleque portion on top of the sauce, and then top the custard with a couple of tablespoons of minced mango.
