FONDUE BROTH RECIPE
This Fondue Broth Recipe is a tasty base that combines finely chopped veggies and spices to cook your proteins and veggies perfectly, fondue style!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 20m
Number Of Ingredients 8
Steps:
- In a medium to large bowl, whisk together the water, onion, celery, carrot, salt, pepper and garlic powder until it is combined.
- Pour the broth into a fondue pot.
- Bring the broth to a rapid simmer over medium-high heat.
- Place a piece of meat or vegetable on a fondue fork.
- Cook in the broth until you have reached your desired level of doneness.
- Serve with your favorite sauces and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 8 kcal, Carbohydrate 2 g, Sodium 953 mg
WINE FONDUE
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
Provided by MARCPTOR
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 8.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1078.7 mg, Sugar 2.9 g
COQ AU VIN BROTH FONDUE
I first experienced this fondue at a popular chain restaurant. I've been trying to make it at home ever since. This is the closest I've come and it's always a big hit! Enjoy for a romantic dinner for 2 at home or prepare a larger quantity for a dinner party. Either way, we rarely have leftovers! Dip chicken, steak, veggies, etc.
Provided by gerke627
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 12.9 g, Fat 1 g, Fiber 2.4 g, Protein 2.8 g, Sodium 811.1 mg, Sugar 6.3 g
BEEF FONDUE WITH MUSTARD-MAYONNAISE SAUCE
Fondue is fun, but for me, the accompanying sauces are what make them even more delicious. This creamy, zippy sauce enhances the flavor of beef.-Ruth Peterson, Jenison, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings (about 1 cup sauce).
Number Of Ingredients 6
Steps:
- In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes. , Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauce.
Nutrition Facts : Calories 532 calories, Fat 47g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
IMPERIAL FONDUE DIPPING SAUCES I
This is a selection of easily prepared Dipping Sauces to be eaten with Imperial Fondue. Serve each sauce in a small bowl with a spoon. Guests spoon their sauce of choice, onto their plate, to dip each individual portion of food in.
Provided by Daydream
Categories Asian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
- For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
- For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
- For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.
Nutrition Facts : Calories 200.2, Fat 10.4, SaturatedFat 1.5, Sodium 3601.5, Carbohydrate 20.3, Fiber 1.2, Sugar 14.9, Protein 7.6
CHEDDAR, CRAB AND WINE FONDUE
This is from my NC Cookbook. Submitted by the Duplin Winery of Duplin County. It is a scrumptious fondue dip. The recipe calls for Duplin County wine (Scuppernong or Riesling), but your favorite white wine will do. Serve using bread cubes or veggies.
Provided by Bobtail
Categories Crab
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Drain crabmeat and flake.
- Mix cheese and flour together.
- Heat wine until bubbles rise.
- Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
- Add caraway seeds and crabmeat.
- Transfer to fondue pot.
- Last but not least, ENJOY!
BEEF FONDUE WITH DIPPING SAUCES
this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.
Provided by chia2160
Categories Meat
Time P1DT3m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
- heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
- for horseradish sauce, mix all ingredients, refrigerate.
- for garlic butter, mix all ingredients, refrigerate.
- for bernaise sauce: combine vinegar, water and pepper in double boiler.
- add egg yolks, stir constantly.
- slowly add butter, stirring as it thickens.
- add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
FONDUE BROTH
Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!
Provided by Midge Plourde
Categories Meat
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in your fondue pot, and simmer for 1 hour.
- When you are ready to start, bring the broth to a boil.
- We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
- Of course, you can have what ever meat and vegetables you wish.
- Guten apetit!
Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5
FONDUE DIPPING SAUCES
Make and share this Fondue Dipping Sauces recipe from Food.com.
Provided by Carmen B.
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 21
Steps:
- Cracked Pepper Sauce: Beat cream cheese& butter together until smooth.
- Add remaining ingredients and mix.
- Chill a few hours or overnight to blend flavors.
- Serve at room temperature.
- Dill Sauce: Combine all ingredients.
- Chill several hours or overnight.
- Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds.
- Add soy sauce, water,& Sake.
- Bring to a boil over medium heat.
- Combine brown sugar and cornstarch.
- Stir into Sake mixture.
- Heat& stir until thickened.
- Serve at room temperature or warm.
WINE FONDUE WITH BROTH BASE AND MUSTARD DILL DIPPING SAUCE
This recipe comes from a fondue cook book. The fondue is exceedingly simple, as is the sauce, but the result is extravagant and tasty. At the end of the directionsI list a number of tips to make your fondue party a success.
Provided by SaffronMeSilly
Categories Sauces
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In fondue pot, bring broth and wine to a boil. Reduce to a simmer and immerse dippers for cooking.
- For sauce:
- Finely chop dill.
- Mix mustard with wine and sugar.
- Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
- Stir in dill.
- Serve sauce as a side for dippers.
- Notes and Tips for a great fondue party:.
- Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth. For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes. For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes. Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
- Any and all veggies are great in this broth. Like with the meat, it needs to be chopped thinly. I recommend precooking many veggies before using them as dippers. Many veggies are too hard in their raw form to cook in a timely manner in the broth. The easiest way to do this is to bring a pot of water to a boil. Add a generous amount of salt to the water. Add veggies and cook for 3-8 minutes depending on toughness of veggies. Transfer veggies to ice water and hold for 2-5 minutes. This partially cooks veggies, so they only need 3 minutes in the broth.
- If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
- Also if you are including mushrooms as a dipper (which I highly recommend!) treat them like a meat. Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth. I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes. Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
- Above all, enjoy yourself, and have fun with your fondue!
Nutrition Facts : Calories 328.5, Fat 23.7, SaturatedFat 3.2, Sodium 552.5, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 3.5
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