Remember the fondue parties people used to have? Nights spent sitting around talking and dancing to the Beatles or the Rolling Stones while melted cheese was bubbling away in a fondue pot? Well, if you hold on to something long enough, eventually, you’ll need it again. In this case, that would be the fondue pot!

Fondue parties are a great way to celebrate because there is nothing people enjoy doing more than sitting around while eating and talking. With several fondue pots spread around with different sauces and dipping foods, family and friends will do just that. In fact, you will probably have to run everyone off!

If you don’t still have that outdated pot, which is probably gold, tangerine orange, avocado green or a coppertone, don’t fret! There are plenty of new ones. If you do still have that green antique pot, it is time to get rid of it and get one of the sleeker, more modern stainless steel pots. Maybe stick some silk flowers in the old one for a table arrangement. Check out HGTV; I’m sure there are some good ways to use it!

The fondue craze never really went away, and for good reason – it’s delicious, easy, impressive and lots of fun! From cheese to caramel, fondues are making a “splashing” comeback!

Today’s fondue brings more choices than our generation ever thought about. Even though Swiss cheese is still the classic fondue (and is returning bubbling ever stronger infused with new flavors), the newest meat fondues are healthier versions that use broth instead of oil, and the variations are endless. Use different cheeses, garlic, spices, sundried tomatoes, mushrooms, herbs, flavored mustards – anything you want.

For dipping, try cherry tomatoes, grapes, celery, carrots, cubed meat, lightly steamed broccoli, cauliflower and asparagus; apple and pear wedges, pineapples, bananas, and cherries – any vegetable or fruit will work. (A fresh cherry plunged into a pot of chocolate fondue is so wonderful! One of my favorites.)

A single fondue setup will do for a party of two to six, For more guests, you can increase dipabilities by placing pots at other tables. A slow cooker can also do double duty, or try a suitable cooking pot or casserole dish over a warming plate to keep the fondue dishes warm. Long fondue forks or skewers can serve as both cooking and eating utensils.

The Melting Pot, with locations in Nashville and Memphis, is a food-dipping, finger-licking outfit whose specialty is fondue. I have a recipe very similar to theirs of the chocolate fondue used for sweet breads, cakes and fruits. The Melting Pot, which considers fonduing an “art,” brings this wonderful chocolate concoction to the table flaming. They offer many types of food – meats, vegetables and desserts. Your entire dinner is centered around just a few pots and lots of dippers.

To bring the fondue recipe above to the table with the fondue flaming like that at the restaurant, pour two tablespoons of 151-proof rum on top of the sauce before adding pecans. Leave a small amount of rum on the spoon to ignite with a lighter. Use the flaming spoon to ignite the rum on the chocolate. Allow the flame to burn out, then put pecans on top. The alcohol in the rum will burn out, so don’t worry if you are a non-drinker.

Well, I guess it’s time to try your hand at dipping, the fondue way! And for fresh fruits, summertime could not be a better time! If you want to have a family meal or party that is out of the ordinary, and one that gets lots of oohs and aahs, fondue is the way to go.

Turtle Chocolate Fondue

1/2 cup milk

8 ounces semi-sweet chocolate

1/2 cup caramel syrup

1/2 cup pecan pieces

For the dipping basket:

Fruit (strawberries, bananas,

pineapple, apples, cherries)

Marshmallows

Cake, cubed (angel food, pound cake or cheesecake)

Soften milk chocolate in the microwave. Heat milk in fondue pot. Once hot, add softened chocolate. Stir until you have a smooth consistency. Pour caramel into a pool in the middle of the chocolate. Add the chopped pecans on top and serve.

Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot; the sauce is hotter there. Watch any children carefully so they don’t burn themselves in the flame, or scald themselves with the sauce.