Fondue?

[mosaicjulz]

Does any one have any (tried-and-true) fabulous recipes for fondue?

Husband and I love eating at the Melting Pot, but it's so pricy!
I would love to be able to duplicate the broths. I've tried before, but they usually come out a little too bland.

Comments

[auronsgirl]

Here is my default cheese fondue recipe.

For the broth, I use two 32 oz containers of vegetable broth, (We have this fondue set), a tablespoon or so of chives, a good shake of dehydrated onions, a few crushed cloves of garlic, a splash or two of white wine, some lemon juice, maybe a dried chili or two, if I want it more like the Mojo style.

Here's a good recipe for the "Green Goddess" dip they use.

A fairly good recipe for the curry sauce is here.

All the other sauces I just get a similar bottled sauce or use whatever sauce strikes my fancy at the time.

I love fondue

[nakedmarmar]

This is the fondue my friends and I used to make when we lived in France and cheese that we consider to be fancy here in the states was cheap. It's my favorite recipe

[kitarra]

The reason your broth turns out bland is because it needs to be more concentrated. Make the broth you want (make sure that you don't put too much salt in at the beginning) and then reduce it to less than half it's original volume. Then add a little fresh garlic and salt, pepper, and seasoning.

Fondue

[sheherazahde]

My family did two kinds of Fondue when I was growing up

Meat fondue is quality beef cut into cubes and cooked in a pot of boiling oil. Served with homemade Hollandaise, Béarnaise, and Mayonnaise.

Cheese fondue is made with Emmentaler, Gruyere, and white wine. With a little bit of garlic.

Both served with crusty bread and green salad.

We never had more than one kind of fondue on a night. It is just to fiddly.

Cooking things in broth is more of a Japanese Shabu-shabu than a fondue.

[pbrim]

If you are looking for recipes for cooking the meat course, try searching under "poaching" instead of "fondue" since that is essentially what you are doing. Alton Brown has a decent recipe for court bouillon here. You probably need to reduce your cooking liquid to intensify the flavor before using it -- the above recipe says to simmer for 8 min before it's ready to use.