Our fondue went fast. It was so popular, in fact, that we ordered another bowl. The restaurant where we were offered only cheese fondue, which was kept warm with an alcohol burner under a thick ceramic pot. There are endless fondue opportunities, however. Creamed lobster or crab don't get stabbed for cooking, but instead they are simmered slowly and kept hot in a fondue pot.
Individuals serve themselves with scoops heaped on crackers or melba toast for a great appetizer.
Dipping carrots, cauliflower, green beans, cherry tomatoes, red or green peppers, mushrooms, or zucchini into a flavored olive or peanut oil is another unique appetizer choice. Turn the heat to low, and lightly brown the vegetables on bamboo skewers. Serve with thin slices of French bread to catch any drippings. Dessert fondue is one of my favorites. Spears of apple, melons, bananas, cake squares, or even donought chunks can be dipped into a melted chocolate for a tasty treat after the main course.