While hot pot or hot oil fondue with meat is delicious, many people prefer broth, since it is lower in fat and temperature. Because broth boils at 212°F (100°C), the meat will take longer to cook, but that only enhances the party experience. Be sure to serve a green salad and some fresh bread or baguette to shorten the wait.
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 servings
- 1 large onion, peeled and cut in half
- 4 oz. of leek, chopped (about 1 cup)
- 3 - 4 carrots, peeled and cut in large pieces
- 4 oz. celeriac or 3 stalks of green celery, chopped
- 1 bay leaf
- 1 tsp. whole, black peppercorns
- 1 1/2 quarts of vegetable stock or broth
- 1 lb. of pork filet or boneless pork chops
- 1 lb. mixed ground meat (1/2 pork, 1/2 beef)
- 1 egg
- 2 slices white bread cut into bread crumbs
- 1 tsp. salt
- Black pepper and ground paprika to taste
- 3/4 lb. cocktail sausages, cut in 1 inch lengths
- 1 lb. cauliflower
- 1 lb. zucchini
- 1 c. sour cream
- 1/2 c. yogurt
- Ground, sweet paprika
- Lemon juice (optional)
- 1 c. Schmand or Crème fraiche
- 1 T. Dijon mustard
- Salt and pepper to taste
Brown the cut surface of the onion in a large pan without oil. Add the leek, carrot and celery, the bay leaf and peppercorns and the broth. Bring everything to a simmer and cook for at least 15 minutes. When it is time to eat, strain the broth into a fondue pot and place on the table over a rechaud.
While the broth is simmering, prepare the meat and vegetables. Cut the pork into bite-sized pieces.
Mix the ground meat with the egg and bread crumbs, ground paprika, salt and pepper. Form into bite-sized meatballs and place in the refrigerator until serving time.
Take the cocktail sausages out of the package, cut into bite-sized pieces and place in a serving dish.
You may also use beef or chicken pieces, as you desire.
Clean and separate the cauliflower into bite-sized chunks. Cut the zucchini into quarters, lengthwise, then into one inch pieces. Place in separate serving dishes.
Keep everything covered and cool until the party begins.
Prepare the Sauces
Sauce 1) Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream. Add salt, pepper, paprika and lemon juice to taste.
Sauce 2) Clean and chop parsley to fill 1/4 cup or more. Mix with the crème fraiche, yogurt and mustard. Add salt if necessary.
The Actual Fondue Party
When it is time to eat, place the fondue pot with warmer (rechaud) filled with broth in the middle of the table. Every person has a fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.Each person places one or two pieces of food on a fondue fork and dips it in the simmering broth. After two or more minutes, the tidbits are done. They are removed from the fork to the plate and new tidbits are placed on the fondue fork. Sauce is added to each person's plate as they like and the meat or vegetable is dipped. Many different combinations are possible. Some people like to drink the broth after the food has finished cooking. One suggestion is to scramble two eggs and swirl them into the broth (like egg-drop soup) and then serve it hot to the guests.
For more on fondue parties of all kinds, please take a look at our Guide to Entertaining, Donna Pilato's "Fun With Fondue."