The Ultimate Après-Ski Fondue Night: Cheese, Broth, and Chocolate

After a long day on the slopes, there’s nothing better than gathering around a warm, bubbling pot of fondue. It’s cozy, interactive, and endlessly customizable—perfect for a relaxed night in the cabin. Apres ski Fondue is also fun for kids. Since you only have one fondue pot, we’ll wash it between courses, starting with cheese fondue for appetizers, broth for meats, and a decadent chocolate fondue for dessert.

Apres Ski Fondue Course 1: Classic Swiss Cheese Fondue

Ingredients:

• 1 clove garlic, halved
• 1 cup dry white wine (such as Sauvignon Blanc)
• 8 oz Gruyère cheese, shredded
• 8 oz Emmental cheese, shredded
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons Kirsch (cherry brandy) (optional)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• French baguette, cubed (for dipping)

Dippers:

• Cubed French bread
• Steamed or roasted broccoli and cauliflower
• Sliced apples and pears
• Roasted baby potatoes
• Cooked chicken sausage

Instructions:

1. Rub the inside of the fondue pot with the cut sides of the garlic clove, then discard.
2. Over medium-low heat, warm the white wine and lemon juice until simmering.
3. Toss the shredded cheeses with cornstarch to prevent clumping, then gradually add to the pot, stirring in a figure-eight motion.
4. Stir in Kirsch (if using), nutmeg, and black pepper. Continue stirring until smooth.
5. Serve immediately with dippers. Keep the fondue warm and stir occasionally to maintain the creamy texture.

After enjoying the cheese fondue, clean the pot with warm water and a soft sponge before moving to the next course.

Apres Ski Fondue Course 2: Savory Fondue Broth for Meats

Ingredients:

• 4 cups beef broth
• 1/2 cup dry red wine
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black peppercorns
• 1 teaspoon thyme
• 1 bay leaf

Dippers:

• Cubed beef tenderloin or sirloin
• Sliced chicken breast
• Peeled shrimp
• Mushrooms, zucchini, or bell peppers
• Small bowls of dipping sauces (horseradish cream, mustard, garlic aioli)

Instructions:

1. In a saucepan, combine all broth ingredients and bring to a gentle simmer. Let cook for 10 minutes to develop flavor.
2. Transfer to the cleaned fondue pot and keep warm.
3. Spear meats or vegetables on fondue forks and cook in the hot broth until done to your liking.
4. Serve with dipping sauces on the side.

After the meal, clean the fondue pot and prepare for the final course—dessert!

Apres Ski Fondue Course 3: Decadent Chocolate Fondue

Ingredients:

• 8 oz semi-sweet chocolate, chopped. I like bakers semi sweet chocolate
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 tablespoon Kahlúa or Grand Marnier (optional)

Dippers:

• Sliced strawberries and bananas
• Pound cake or marshmallows
• Pretzels or wafer cookies
• Cubed brownies

Instructions:

1. In a saucepan, heat heavy cream and butter over low heat until warm. I can control the heat on my fondue pot and I prep this right in my fondue pot not a sauce pan.
2. Add chopped chocolate and stir until smooth.
3. Remove from heat and stir in vanilla extract and optional liqueur.
4. Pour into the fondue pot and keep warm while serving.

Fondue Tips for a Perfect Night:

• Plan ahead – Prep all dippers in advance so each course transitions smoothly.
• Use different forks for raw meats and cooked food.
• Keep it casual – Fondue is meant to be slow and social, so enjoy the process!

With just one fondue pot and a little cleaning in between courses, you can enjoy a three-course fondue night that makes the perfect ending to a ski day. Let me know if you try it—I’d love to hear your favorite fondue combinations!