Fondue: Broth with Meats, Veggies and Dipping Sauces
Equipment
- 1 Fondue Pot electric works best
Ingredients
Coq Au Vin - Cooking Broth
- 3 1/2 cups vegetable stock
- 1/2 cup burgundy wine
- 1/2 cup mushrooms sliced
- 1 tablespoons garlic minced
- 2 tablespoons green onions sliced
Proteins and Veggies to Cook
- 1 chicken breast cubed
- 1 pound steak any cut you desire, cubed
- 1/2 pound shrimp whole, peeled and deveined
- 3 red potatoes cubed
- 8 mushrooms
- 1 cup cauliflower and broccoli florets
Green Goddess Dipping Sauce
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 cup greek yogurt
- 1 tablespoon onion finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon chives finely sliced
Curry Dipping Sauce
- 3/4 cup greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon garlic minced
- 1 teaspoon honey
- 1/4 teaspoon cayenne
Gorgonzola Port Dipping Sauce
- 1 cup greek yogurt
- 2 ounces gorgonzola cheese
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic minced
- 1/4 ounce port wine
- 1/2 ounce milk
Instructions
Dipping Sauces - Prepare at least 2 Hours (up to 1 Day) ahead
- Green Goddess Dipping Sauce: In microwave safe bowl, microwave cream cheese and milk for 2-4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley, and chives. Refrigerate until cold.
- Curry Dipping Sauce: Blend all ingredients in a blender and pulse. Refrigerate covered for a few hours.
- Gorgonzola Port Dipping Sauce: Combine all ingredients except gorgonzola in mixing bowl. Whisk. Add gorgonzola and stir to combine. Cover and refrigerate.
Proteins and Veggies - Prepare 1 Hour ahead
- Prepare the meats and place on their own plate as to avoid cross contamination with other foods. Cover and refrigerate until ready to begin.
- Prepare the veggies and place in bowls. Cover and refrigerate until ready to begin.
Cooking Broth - Prepare 10 minutes ahead
- Heat vegetable stock in fondue pot until it begins to simmer, add all other ingredients. Bring back to simmer and you can begin cooking.
Time to Fondue!
- Set up your table with the fondue pot in the middle with your protein and veggie selections around it and enjoy the experience!
Cook Times
- For the Proteins: Chicken: 3 minutes, Shrimp: 1 1/2 minutes, Steak: 1-3 minutes. Always check to see that your meat is cooked thoroughly before consuming as cooking times may vary depending on how hot your broth is.
- For the Veggies: Place a couple of the potatoes, mushrooms and other veggies in the broth at a time and allow to simmer for about 5-10 minutes while you are cooking your proteins
~Amanda~
One of the best parts of living in Colorado in the fall is beautiful scenery all around us. This past weekend, Conor and I headed up to the mountains with our dog, Molly, to take in the stunning scenery and enjoy a little weekend getaway. We went on an amazing hike on Saturday to Eaglesmere Lakes, which is just a little bit north of Silverthorne. It was such an incredible hike that brought us up to two gorgeous lakes at the top. It left us both so appreciative of the world around us, and also quite exhausted and ready for a big, delicious meal back at the house.
We love a fun date-night-in and there’s nothing quite like a homemade fondue dinner. Fondue is such a fun, rustic, comforting and interactive meal where you get to enjoy so many different flavors, textures, and ingredients. It was the perfect meal for us to have after a great day of hiking, but it has also always been a go-to for us for special occasions (hello Valentine’s Day!). Fondue might make you think of a stereotypical 70s dinner party, and that makes it even more fun in my opinion! I have always been a big fan of fondue and have so many fond memories growing up going out for special occasions. I love taking the extra time to sit around the table preparing food together and we can’t forget the most important part – how delicious it is!
Fondue really coves all the bases when it comes to a meal loaded with flavor, texture, sensory appeal and variety goes. You can mix up your combinations and create a meal that is sure to please almost anyone. For this meal, I went with some of Conor and my favorite fondue fixings; chicken, steak, shrimp, potatoes, and sauces like green goddess, curry, and gorgonzola inspired by all of our favorites at The Melting Pot restaurant. I love to play around with all the different flavor combinations and enjoy every single bite – my favorites are the red potatoes and mushrooms in the Green Goddess Sauce, the shrimp in the Curry Sauce and the steak in the Gorgonzola Port Sauce. I hope you enjoy these recipes and I’d love to hear what combinations you’re loving the most!
