Broth fondue is a savory way to cook meat and vegetables.
Fondue originated in 18th century Switzerland when villagers and cow herders devised an appetizing way to use old cheese and stale bread. It became popular in the U.S. in the 1960s, showing up in fine restaurants and home gatherings. Modern fondue recipes still feature cheese as a base, but variations, such as hot broth and melted chocolate, have rounded out the menu. Aficionados dip everything from the traditional chunk of bread to any bite-size morsel they can imagine spearing on a fondue fork.
Cheese Fondue
Thick cheese fondue clings well to the dipping food. It normally includes a blend of cheeses and often an alcohol, such as wine, beer or the traditional cherry brandy, to add flavor and prevent curdling. Choose firm foods that won't fall apart in the pot, and chill fruit so it sticks to the fondue fork better. All of the dipping morsels should be cut into bite-size pieces that are either pre-cooked or edible raw. Hearty assorted breads (a little stale is better), sliced apples, assorted colors of bell peppers, broccoli, asparagus, small meatballs, hard salami, potato wedges, small mushrooms and squash make good choices.
Broth Fondue
Super hot broth fondue cooks seafood, meats and vegetables right in the pot. The temperature must be maintained near boiling to properly cook raw food. Bite-size chucks of filet Mignon, shrimp, scallops, chicken, assorted vegetables and mushrooms work well with broth fondue. Add a secondary dipping sauce on the side such as a creamy horseradish or teriyaki for extra flavor.
Dessert Fondue
Though chocolate holds the distinction of most common dessert fondue, caramel and marshmallow both make a nice change. Experiment with salty or tart dipping items as well as sweet. Grilling firm fruit first adds extra flavor. Try dunking marshmallows, cake bites, pretzels, banana chunks, grilled pineapple chunks, peach slices, peanut butter cookies, strawberries, graham crackers and maraschino cherries in your dessert fondue.
Complete the Meal
Add a leafy green salad or a light soup to round out your meal. Serve a slightly chilled white wine, beer, lemonade or iced tea to accompany the fondue. Accompany broth fondue with crusty bread.
Tags: broth fondue, extra flavor, fondue fork, wine beer