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Fun with Fondue #47 - Back to School - Fondue Ideas for the End of Summer
August 28, 2017
Hey there! Long time no "see."
Life's kept me busy, so I apologize for missing a few monthly newsletters. But as summer quickly comes to an end, and people all over the northern hemisphere get their kids ready for going back to school, I decided to get back on track and send you a newsletter.
While it would be nice if the summer lasted forever, I'm sure you're looking forward to certain TV shows resuming, cooler weather, or quiet evenings in with friends or just your own family.
So, in this month's newsletter, I discuss what's involved in cooking broth/oil fondue, and I offer a super fast/easy way to have broth fondue without cooking hardly anything (if that's what you want - cause let's face it, life gets in the way sometimes.)
Monthly Fondue Tip
Broth and Oil Fondue
Broth fondue (a.k.a. fondue chinoise) or oil fondue (a.k.a. fondue bourguignonne) is normally enjoyed as a full meal. Because you and your guests will be cooking various meats, seafood and/or vegetables into the hot liquid, you'll need to have enough liquid (broth or oil) to make it happen and you should also have dips available, so your guests can add extra flavor to the cooked items.
Cooking Liquid - Broth or Oil
Exact quantities of broth or oil can't really be provided as those are dictated by the size of your fondue pot, but the following guidelines should be helpful:
Dippers: Meat, Seafood, and Vegetables
The amount of meat, seafood and vegetables will vary depending on your selection of dippers, as well as how many side dishes you are making. The following quantities should work when serving fondue with a side salad, buns, and rice. I always buy enough meat to feed an extra person, just in case.
I always make at least 3 dips to accompany broth or oil fondue. When serving fondue at my house, I pass the dips around and ask my guests to put a little bit of each on their fondue plates (using the compartments that come with fondue plates). That way, we can then move the dips to a separate table and make more room for our drinks and raw meat. My guests tend to use about 1 or 2 tablespoons of each dip.
Here is a list of fondue dips you can pick from. Most of these recipes make plenty for 4 to 6 people to share and you should prepare 3 to 5 different dips.
Monthly Recipe Idea
Fast and Easy (Story-Bought) Beef Broth Fondue
Here is the broth fondue meal that started my love affair with fondue. It's REALLY easy to make!
Broth: Lipton's onion soup mix (simply add water, bring to a boil and let the onions soften up).
Dippers: Thinly sliced beef, button mushrooms
Dips: Mild chili dip - Mustard dip - Garlic BBQ dip (pick your favorite dips/sauces/marinades from the store)
Side dishes: Tossed green salad, hot buns from the oven, brown rice, pickles (beets, sweet pickles, baby onions), sliced cheese
Food For Thought
- Charles Baudelaire
That's it for now. Want more fondue tips and ideas?
You'll hear back from me in a few weeks.
Until then, be careful with open flames, and have fun with fondue!
P.S. If you prefer to limit the number of additives in your food and want to cook from scratch, here are complete guides with all of the recipes you'll need: get the complete guide to hosting a Greek-Inspired beef broth fondue dinner today!
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