Fondue Broth Recipes

THE MELTING POT MOJO FONDUE BROTH

Steps:

• Combine ingredients in saucepan on stovetop.
• Bring to a boil.
• Transfer to fondue pot with alternative heat source.
• Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
• Veggies are wonderful with "Green Goddess Dip" recipe # 346525.

FONDUE BROTH

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!

COQ AU VIN BROTH FONDUE

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.

GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)

Steps:

• Gather the ingredients.
• In a large saucepan, brown the cut surface of the onion without oil.
• Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
• Bring everything to a simmer and cook for at least 15 minutes.
• When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
• Gather the ingredients.
• While the broth is simmering, cut the pork into bite-sized pieces.
• Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
• Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
• Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
• Clean and separate the cauliflower into bite-sized chunks.
• Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
• Place in separate serving dishes. Keep everything covered and cool until ready to eat.
• Gather the ingredients.
• Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
• Add salt, pepper, paprika, and optional lemon juice to taste.
• Gather the ingredients.
• In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
• Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
• Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.

BEEF TENDERLOIN FONDUE

Steps:

• Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
• Remove beef from the marinade and pat dry with paper towels.
• Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

FONDUE BROTH RECIPE

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!

TRADITIONAL SWISS FONDUE

Steps:

• Step 1 Rub the inside of a small saucepan with the cut garlic cloves, and then discard them. Adjust the saucepan to medium heat. Add the wine and lemon juice, and bring to a simmer. Step 2 Gradually add the cheese and the cornstarch, stirring constantly. Step 3 Add the Kirsch, if using, and stir constantly with a wooden spoon in a "figure eight" motion until the mixture has thickened, about five minutes. Step 4 Preheat your fondue pot, season the cheese with salt and pepper to taste, and then transfer to the fondue pot. Serve with cubed bread and assorted accompaniments (see below for ideas!)
• Step 1 In a fondue pot, combine all broth, garlic, water, soy sauce, Worcestershire, bay leaf, and black pepper. Bring to a simmer. Step 2 Dip meats and seafood and leave in broth until fully cooked thru. Pair with sauces, suggestions below.
• Step 1 Heat 1/2 cup cream in a heavy saucepan over medium heat until cream comes to a low boil. Remove the pan from the heat and whisk in chocolate. Stir in butter, cocoa powder, vanilla and cinnamon. Step 2 Transfer to a fondue pot Step 3 keep warm, stirring occasionally. If fondue becomes too thick, stir in more cream, 1 tablespoon at a time, to desired consistency. Step 4 Serve with your favorite dessert dippers, see below for suggestions.