Delicious Dippers For Your Garlic Broth Fondue

Fondue is a fun and interactive meal that allows you to enjoy a variety of flavours and textures. While cheese fondue is a popular choice, broth fondue offers a savoury alternative that pairs well with various proteins, vegetables, and dipping sauces. For a classic option, beef is a popular choice for broth fondue, but you can also branch out and try different cuts of meat or other types of meat such as chicken, pork, lamb, or even ostrich. If you're looking for something more creative, dumplings, gnocchi, or marinated tempeh can be cooked in the broth. For dipping, roasted Brussels sprouts, shiitake mushrooms, and miniature corn on the cob can add a unique twist to the usual broccoli and potatoes. Don't forget the sauces, which are essential for enhancing the flavours of your cooked meats and vegetables. With so many options to choose from, you can create a flavourful and enjoyable fondue experience.

Meatballs, chicken, steak, shrimp, and potatoes

Dipping Meatballs, Chicken, Steak, Shrimp, and Potatoes in a Garlic Broth Fondue

Meatballs

Meatballs are a great option for a garlic broth fondue. You can make them with beef, chicken, veal, or go for a vegetarian option. Try a recipe for beef meatballs in a hot oil fondue, such as the traditional bourguignonne fondue. The best oil to use for this fondue is peanut oil. You can also add some bacon, onion, celery, and spices like thyme and Montreal steak spice to your meatballs for extra flavour.

Chicken

Chicken is another food that pairs well with garlic broth fondue. You can poach or fry chicken pieces and dip them into the fondue. Chicken fondue is often served with a variety of dipping sauces, such as curry sauce, tomato and ginger sauce, cocktail sauce, or guacamole dip.

Steak

Steak is a popular choice for fondue, especially when paired with garlic butter or other dipping sauces. Cut your steak of choice (such as beef sirloin or top round beef) into cubes and cook it in hot oil or broth. You can also skewer a bit of bread and steak, dip it in the fondue, and you've got yourself a fancy, bite-sized burger.

Shrimp

Shrimp is a unique and delicious option for fondue, especially when cooked in a flavorful broth. Raw shrimp is recommended as it keeps its juices when dipped into hot liquid and doesn't become tough. You can also add some garlic and parsley to your shrimp for extra flavour. Enjoy your shrimp fondue with dipping sauces like cocktail sauce, barbecue sauce, or teriyaki sauce.

Potatoes

Potatoes are a perfect match for fondue, especially when paired with melted cheese. Waxy potatoes like Yukon Gold or Charlotte are best suited for fondue as they hold their shape well and provide a creamy consistency. You can boil or oven-roast your potatoes, cut into bite-sized cubes or wedges, and serve them with a variety of dipping sauces like mustard, aioli, or salsa.

Thick or cubed beef, flank steak, or other marbled cuts

Fondue is a fun and interactive way to serve dinner, and it's easy to prepare and cook. A staple of American dining in the 20th century, fondue is a timeless delight that brings flavour and fun to the table.

If you're cooking with a garlic broth fondue, thick or cubed beef, flank steak, or other marbled cuts are a great choice. Here's what you need to know:

Preparation

Before cooking, cut the beef into bite-sized, 1-inch cubes so they cook quickly and evenly. For flank steak, cut into 1/2-inch cubes. You can also slice the meat into long strips if you prefer.

Marinating

Marinating the beef is an essential step to enhance its flavour and tenderness. Combine soy sauce, Worcestershire sauce, and garlic in a small bowl or measuring cup. Add the cubed beef to a large resealable plastic bag and pour in the marinade. Seal the bag, ensuring the meat is well coated, and refrigerate for four hours, turning occasionally.

Cooking

After marinating, remove the beef from the bag and pat it dry with paper towels. Heat 2 to 3 cups of oil per fondue pot to 375°F. Use skewers or fondue forks to cook the beef in the oil until it reaches your desired doneness.

Dipping Sauces

A variety of dipping sauces complement the beef. You can serve the beef with a mustard-mayonnaise sauce, horseradish sauce, or a barbecue sauce made with tomato sauce, steak sauce, and brown sugar.

Sides

Beef fondue goes well with a crisp green salad, light grains like couscous or egg noodles, and steamed vegetables such as broccoli, carrots, summer squash, green beans, or cauliflower. Baked potatoes and bread are also great sides for dipping into the garlic broth.

Chicken and pork, or more unusually, ostrich, rabbit, bison, or deer

Chicken and pork are great options for a fondue night. You can cut the chicken into bite-sized pieces and cook it in the garlic broth fondue for a juicy and flavourful dish. Similarly, pork can be cut into thin slices and cooked in the fondue broth for a tasty treat.

If you're feeling adventurous, you can try some less common options such as ostrich, rabbit, bison, or deer. These meats can be prepared in a similar way to chicken and pork, and their unique flavours will surely impress your guests.

For a successful fondue night, it is important to have a variety of dipping sauces to satisfy everyone's taste buds. You can offer simple sauces such as mustard, Worcestershire sauce, or garlic butter, or get creative with combinations of mayonnaise, sour cream, ketchup, and chilli pepper.

Ingredients:

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 cup red or sherry wine
• 6 cups chicken broth
• 3-4 heads of garlic

Instructions:

• Preheat your oven to 200 °C.
• Slice the top of each garlic head and place them on aluminium foil sheets. Drizzle with olive oil and close the foil.
• Bake for about 50 minutes, or until the garlic is tender and caramelized. Then, press the cooked garlic to create a garlic purée.
• In a saucepan, heat some olive oil and brown the onion.
• Deglaze the onion with the wine and reduce it by half.
• Add the chicken broth and garlic purée to the saucepan and bring it to a boil.
• Simmer the broth for about 5 minutes and season with salt and pepper to taste.

Your garlic broth fondue is now ready to be enjoyed with your choice of meats!

Seafood: shrimp, squid, salmon, scallops, mussels, clams

Seafood is a great option for garlic broth fondue. Here are some tips and suggestions for preparing and serving shrimp, squid, salmon, scallops, mussels, and clams in a garlic broth fondue:

Shrimp

Rinsed, de-veined, shelled, and cut into bite-sized pieces, shrimp is a popular choice for fondue. It can be cooked directly in the garlic broth and paired with various dipping sauces. For a healthier option, consider grilling, roasting, or sautéing the shrimp before dipping them in the fondue. Adding minced garlic and chopped parsley to the shrimp while cooking can enhance the garlicky flavor.

Squid

Squid can be a unique and tasty addition to your garlic broth fondue. Clean and prepare the squid by removing the beak, ink sac, and gladius (hard transparent spine). Cut the squid into small, bite-sized pieces. Cooking times may vary depending on the size and thickness of the squid pieces. Be careful not to overcook the squid, as it can become rubbery.

Salmon

Salmon is another delicious and nutritious option for your fondue. Cut the salmon into bite-sized pieces. You can briefly sear or cook the salmon before dipping it into the garlic broth to prevent it from falling apart. Alternatively, you can serve the garlic broth fondue as a cooking medium for the salmon, ensuring it is cooked to your desired doneness.

Scallops

Scallops are a great choice for fondue due to their firm texture and mild flavor. Rinse and pat dry the scallops before cutting them into thin coins, about 1/4 inch thick. Like shrimp, scallops can be cooked directly in the garlic broth or pre-cooked and then dipped into the fondue for added flavor.

Mussels

Mussels are easy to prepare and cook, making them an excellent choice for your garlic broth fondue. Clean and debeard the mussels, checking that they are tightly closed before cooking. Steam the mussels in the garlic broth or a complementary liquid, such as white wine, until they open. Serve them with crusty bread to soak up the delicious broth.

Clams

Clams are similar to mussels in preparation and cooking. Be sure to scrub and clean the clams thoroughly before cooking. Steam the clams in the garlic broth or a complementary liquid until they open. Clams can be served in their own liquor (broth) with crusty bread or over pasta.

Remember to monitor the temperature of your garlic broth fondue to prevent it from evaporating too quickly or taking too long to cook your seafood. Enjoy experimenting with different combinations of seafood and dipping sauces to create a memorable and indulgent fondue experience!

Vegetables: broccoli, mushrooms, potatoes, roasted Brussels sprouts, bell peppers, cauliflower

Broccoli

You could try roasting the broccoli to bring out its sweetness, and serving it with a light, creamy cheese fondue for dipping. Alternatively, you can dip it raw, or lightly steam it to smooth out its raw, bitter flavours.

Mushrooms

A garlic fondue could pair well with garlic mushrooms. You could also try a garlic broth fondue with shiitake and chanterelle mushrooms.

Potatoes

Fondant potatoes are a good option for a fondue. They are baked in a buttery herb-infused broth, so they are crispy on the outside and meltingly tender on the inside. You could also try roasted potatoes, or potato slices, which work well with cheese fondue.

Roasted Brussels sprouts

Roasted Brussels sprouts are a good option for a fondue, as they are leafy and good for you. They are also the perfect match for mild, nutty cheeses.

Bell peppers

Bell peppers are a colourful addition to any fondue. If you slice them into long strips, you won't even need a skewer. Their natural sweetness works well with savoury cheese.

Cauliflower

Cauliflower coated in a layer of cheese could be a good option for a fondue. You can boil or roast the cauliflower before covering it in cheese.

Frequently asked questions