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Fondue & Charcuterie Night | NYE Recipes

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Fondue & Charcuterie Night | NYE Recipes

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Fondue and charcuterie. Two essentially opposite concepts that go hand in hand. Fondue concentrates on the ingredients while they are raw; charcuterie focuses on completed elements that when mixed and matched together can complement each other. Both food styles are excellent conversation pieces - and for me, just another way to play with my food.

I love to fondue. Whether I'm dipping croustinis in hot brie or making a pizza fondue pot, there's no end to the ways or things you can fondue. For NYE, I really want to put out a huge fondue spread for all our friends to gather around and cook their way into the New Year.

The key to a perfect fondue is having a variety of meats to cook. I made simple pork meatballs to serve along some nice steak, shrimp and chicken legs.

Any decent steak will do - because I like to go all out at the end of the year, I splurged on some $25 per pound ribeye, and boy was it worth it!

In retrospect, I probably would have rather served marinated chicken breast cut into chunks instead of the legs, because they take much longer to cook. However, if you aren't in any sort of rush - and let's be honest, if you are planning on doing a fondue night, you're already pretty dedicated - fryer size chicken legs can be a welcome addition.

I also love any and all kinds of sauces that I can dip my freshly fried meat bites into - from green sriracha and ginger chili to sweet mustard BBQ sauce, whatever sauces you love can be used for dipping!

On the opposite end of the table, I have a variety of dried and cured meats, crackers and fresh bread and fruits. In the furthest corner, even dessert finds a place on my charcuterie board.

Whenever we have a charcuterie night, I always try to find the best deals. You get to try some fun stuff when you pick up what's on sale that day! For our dried meats, I selected a variety of jerky and pepperonis.

The best way to get cheese for a charcuterie board is to grab cheeses from a sample or precut selection basket. I've found these in most standard grocery stores where I live - usually a basket or section of the fine cheese department where bits and pieces of larger cheeses are sold, often for a few bucks.

And no fondue and charcuterie night is complete without some dessert - fresh strawberries and grapes offer fruity options when served side by side with cheesecake, marshmallows and graham crackers for dipping in a white and dark chocolate fondue pot.


All said and done, this fondue and charcuterie spread we enjoyed on a romantic snowy evening, but I can't wait to recreate it for our NYE guests!

Happy New Year!

Categories: Dinner , Side Dish , Appetizers , Brunch , The Starving Chef's Favorite Recipes

Tags: Fondue , Charcuterie , Raw , Cured Meat

The Starving Chef Blog

Fondue & Charcuterie Night | NYE Recipes

For Raw Fondue:

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  • 1 lb ribeye steak or filet mignon
  • 8-10 shrimp, peeled and deveined
  • 1 lb chopped chicken breast OR chicken fryer legs
  • 8-10 pork meatballs (recipe follows)
  • 1 lemon, sliced for spritzing
  • 1 cup vegetable oil, for frying
  • salt & pepper, to taste

Here's How:

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  1. Heat oil in a fondue pot until shimmering - about 300 F to 350 F. Season the steak with salt and pepper. Cut the steak into bite size pieces. Peel and devein the shrimp, leaving the tails on. Season the chicken with salt and pepper. Prepare the pork meatballs.
  2. STEAK COOK TIME: 2-3 minutes for rare, 3-4 minutes for medium, 4-5 minutes for well done
  3. SHRIMP COOK TIME: 1-2 minutes
  4. CHICKEN COOK TIME (Chicken Legs): 4-5 minutes
  5. CHICKEN COOK TIME (Chopped Chicken Breast): 2-4 minutes
  6. PORK MEATBALLS COOK TIME: 3-4 minutes
  7. Spritz cooked items with fresh lemon, as desired. Serve with dipping sauces. Enjoy!

Sauce Ideas:

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  • green sriracha
  • garlic vinaigrette
  • cranberry sauce
  • sweet mustard BBQ
  • spicy Thai chili ginger

Here's How:

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For Pork Meatballs:

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  • 1/2 lb ground pork
  • 4 tablespoons panko bread crumbs
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon salt

Here's How:

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  1. Combine all ingredients for meatballs. Use a half tablespoon of the meat mixture to roll into individual, small meatballs. Chill until ready to cook in the hot oil. Bring to room temperature prior to cooking.

Charcuterie Board Ideas:

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  • pepperonis, sweet and spicy
  • cured meats such as jerky or meat sticks
  • variety 'fancy' cheeses like gouda, goat cheese, mozzarella, etc.
  • butter crackers
  • fresh bread
  • fresh fruits such as grapes, strawberries and orange slices

For Chocolate Fondue:

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  • 1 cup dark chocolate melts
  • 1 cup white chocolate melts
  • cheesecake slices
  • graham crackers
  • marshmallows
  • strawberries

Here's How:

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