Recipes

Broth Fondue

  • Servings: 8

    Ingredients Print Recipe

  • 64 oz. low sodium, fat free beef broth
  • 6 cloves garlic, crushed
  • 4 sprigs fresh rosemary
  • 1 Tablespoon black peppercorns
  • 2 Tablespoons dried tarragon leaf
  • 1/4 cup low sodium soy sauce
  • Thinly sliced, bite-sized pieces of beef tenderloin or lamb loin, trimmed of all exterior fat
  • Pencil-thin asparagus, no-longer than 5 inches
  • 32 oz. cubes of mushrooms (crimini, portabello, button, etc)
  • Blanched vegetables* such as: cauliflower florets, baby carrots, baby corn, broccoli, artichoke hearts
  • Assorted dipping sauces

Directions

1. In a saucepan, combine broth, garlic, rosemary, peppercorns, tarragon and soy sauce. Bring to a boil, reduce to a light simmer and cook for 5 minutes.

2. Transfer to a decorative fondue pot. Place the pot over a flame so that it keeps a light simmer. If you have a kitchen island with a stovetop, you can simply leave the broth in the original saucepan and simply have your guests gather around the stove.

3. The guests will then skewer the meat and vegetables as they wish and cook them in the broth to their preferences. Once they are cooked, they can be dipped into any of the dipping sauces.

*The vegetables should be just cooked so that when they are heated up/cooked a second time in the broth, they don't become overdone.

DIPPING SAUCES
In addition to the 3 recipes below, provide your guests with a pepper grinder and assorted mustards.

GARLIC TOMATO
1 Tablespoon olive oil
1/4 cup minced onion
3 garlic cloves, minced
1/2 teaspoon ground black pepper
2 Tablespoons red wine (optional)
15 oz. can/ jar of flavorful tomato sauce

1. In a small saucepan over moderate heat, sauté onion in olive oil until soft (about 5 minutes).

2. Add garlic and continue cooking for another 2-3 minutes.

3. Add red wine and reduce slightly.

4. Add tomato sauce and black pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Serve hot.

Nutritional Analysis: Cals: 75, T.Fat: 4gm, S.Fat: TR gm, Chol: 0mg, Sodium: 649mg, Carb: 10 gm, Fiber: 2gm, Pro: 2gm

HORSERADISH YOGURT
1 cup non-fat plain yogurt
1/4 cup horseradish
2 Tablespoons lemon juice
pinch of white pepper
1/8 teaspoon salt

1. Combine all ingredients.

Nutrional Analysis: Cals: 48, T.Fat: 1gm, S.Fat: 1gm, Chol: 4mg, Sodium: 127mg, Carb: 7gm, Fiber: TR gm, Pro: 3gm

CAPER MAYONNAISE
1/2 cup low fat mayonnaise
3 Tbsp chopped capers
2 Tbsp minced red onion
Several shakes of hot sauce
Pinch black or white pepper

1. Combine all ingredients.

Nutrional Analysis: Cals: 83, T.Fat: 8 gm, S.Fat: 1gm, Chol: 10mg, Sodium: 215mg, Carb: 2gm, Fiber: TR gm, Pro: TR gm

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