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Fondue: Broth with Meats, Veggies and Dipping Sauces

Create your own fondue experience at home with our savory Coq Au Vin cooking broth, selection of meats and veggies to cook and variety of delicious dipping sauces.
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Servings 4 people

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