Fondue can be expensive to have at a restaurant &mdash; and can leave you feeling kind of ripped off. After all, aren&rsquo;t you paying them to do the cooking when you go out to eat? </p><p> The good news is it&rsquo;s pretty affordable to throw a fondue party at home (and for a crowd, no less). </p><p> My foodie friends and I stick primarily to cheese and chocolate. Here&rsquo;s how to set up your own dip-fest. </p><p><strong><span class="subhead">Who does what?</span></strong></p><p> &bull;The host will provide the fondue, which means the recipes are, of course, house choice. Choose at least one savory, though preferably two, and one sweet. </p><p> &bull;Select your guests. They will be tasked with bringing assorted items to dip in the fondue. Tip: Be sure to assign savory and sweet dipping items to more than one person in case someone can&rsquo;t make it at the last minute. </p><p><strong><span class="subhead">What to dip?</span></strong></p><p> Pretty much anything slathered in cheese or chocolate works, but these are some of our favorites. </p><p> &bull;<strong>Savory:</strong> Assorted types of crusty bread, such as sourdough, rye and whole grain; vegetables &mdash; broccoli, cauliflower, carrots, tomatoes, endive and celery; pre-cooked protein, such as sliced beef or chicken, mini sausages or shrimp. (You can steam broccoli and cauliflower until just cooked, but raw works just as well.) </p><p> &bull;<strong>Sweet:</strong> Try pound cake, croissants, shortbread or other cookies; fruit such as apples, pears, bananas and mangoes; and marshmallows. </p><p><strong><span class="subhead">Special supplies</span></strong></p><p> &bull;<strong>Fondue pot or slow cooker.</strong> Check yard sales, eBay and even Target for fondue pots. We found a brand new stainless steel pot from Rival at Target for $29.99. We&rsquo;ve also used Sterno-fueled pots, which work just fine, but you have less control over the heat. No fondue pot to be had? Cook your fondue on the stove and transfer to a slow cooker on low (dip-sized slow cookers work well).</p><p> &bull;<strong>Skewers.</strong> Often these will come with your fondue set, but bamboo skewers or forks are fine. </p><p><strong><span class="subhead">Drinks</span></strong></p><p> If your cheese recipe calls for wine or beer, serve the rest of the bottle(s) to enhance the flavors of the fondue. </p><p><strong><span class="subhead">Presentation</span></strong></p><p> Everyone casually congregates in the kitchen, so all you need to provide are plates (mostly to prevent drips) and some spoons (in case people want to select some dipping items and wander away to chat). </p><p><strong><span class="subhead">The main event</span></strong></p><p> The fondues themselves can be the most expensive part of the party. Buy cheese and chocolate in bulk and shred and chop it yourself (a food processor makes quick work of this) to help cut costs, but buy the best quality your budget allows. The flavor is important since this is the party highlight. </p><p><hr class="infobox-hr-separator" /> <div class="infobox"> <strong><span class="infobox-head"> CLASSIC CHEESE FONDUE </span></strong><br /> <em> Serves 4 to 6 </em></p><p> 1/2 pound Swiss cheese, shredded </p><p> 1/2 pound Gruyere cheese, shredded </p><p> 3 tablespoons flour </p><p> 1 garlic clove, minced </p><p> 1 cup dry white wine </p><p> 2 tablespoons lemon juice </p><p> 1 tablespoon cherry brandy</p><p> In a plastic zip-top bag, coat the cheeses with flour and set aside. (You can prepare this ahead of time.) </p><p> Over medium heat, add the garlic, wine and lemon juice and bring to a simmer. Add the cheese gradually, until all is melted and incorporated. Once smooth, stir in the cherry brandy. Add additional seasoning to taste. </p><p></div> <hr class="infobox-hr-separator" /> <div class="infobox"> <strong><span class="infobox-head">CHEDDAR-STOUT FONDUE </span></strong><br /> <em> Serves 4 to 6 </em></p><p>1 pound sharp cheddar cheese, grated </p><p> 3 tablespoons all purpose flour </p><p> 3/4 cup (or more) Irish stout </p><p> 1/2 cup frozen apple juice concentrate, thawed </p><p> 1 tablespoon dry mustard</p><p> In a plastic zip-top bag, coat the cheese with flour and set aside. (You can prepare this ahead of time.) </p><p> Over medium heat, bring 3/4 cup stout, 1/2 cup juice concentrate and dry mustard to simmer. Add the cheese gradually, until all is melted and incorporated. Add additional stout if too thick or for extra flavor. Add salt and pepper to taste. </p><p></div> <hr class="infobox-hr-separator" /> <div class="infobox"></p><p><strong><span class="infobox-head">CHOCOLATE FONDUE </span></strong><br /> <em> Serves 4 to 6 </em></p><p>4 to 6 tablespoons whipping cream </p><p> 3 tablespoons honey </p><p> 2 3.52-ounce bars chocolate, chopped </p><p> 1 tablespoon cherry brandy </p><p> 1/4 teaspoon almond extract </p><p> 1/2 teaspoon pure vanilla extract</p><p> Bring 4 tablespoons cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Whisk in brandy and extracts. Add additional cream if necessary for consistency. Remove from heat or place in slow cooker on lowest setting and stir occasionally (it can burn easily).</p><p></div>