Back to Back Issues Page
Fun with Fondue #17 -- Beef Broth Fondue with Family & Friends on Christmas Eve
December 19, 2013
Hi,

Christmas is less than a week away. Are you excited?

If you haven’t decided what you'll eat on Christmas Eve yet, I recommend beef broth fondue. It’s quick and easy to prepare, and it's perfect for 4 people (you can have multiple pots going if more guests are coming over.)

This newsletter will cover everything you need to host a simple yet delicious fondue dinner this holiday season.


Monthly Recipe Recommendation

Here's everything you need for a complete beef broth fondue dinner.

Broth

Use two packets of Lipton onion soup mixture and prepare enough broth to fill your pot(s) 1.5 times. For example, if your pot holds 2 liters (8 cups) of liquid, bring 3 liters (12 cups) of water to a boil, then add the soup mixture and simmer until onions are soft. The broth will evaporate during your meal, so keep the extra broth warm on the stove top (covered).

If you need to control your salt intake or prefer home-made recipes, here’s a beef broth recipe.

Meat and Vegetable Dippers

  • thin slices of beef
  • white mushrooms (small or cut into halves or quarters)
  • cherry tomatoes
  • small canned potatoes

Feel free to improvise! You can also cook shrimp, chicken, pieces of firm tofu and other vegetables in your pot.

Dips

You can use store-bought dips or make your own. I recommend you choose three dips to serve to your guests:

Side Dishes

Serve your beef broth fondue with rice, caesar or tossed salad, hot buns, raw vegetables (carrot and celery sticks, cucumber slices, mild pepper slices, mushrooms, etc.) and a platter of assorted pickles (sweet pickles, garlic dill, small pickled onions, pickled beets, etc.)


Monthly Tip - Portion Sizes

It can be difficult to determine how much meat to buy for broth fondue. After all, portion sizes will also depend on the number of side dishes or appetizers that you offer, as well as your guests’ appetite!

I normally buy enough meat to feed an extra person, so I’m ready in case someone shows up unexpectedly or if someone if hungrier than the others.

The following would be enough if you make the side dishes I recommend in this newsletter.

  • Meat: around 0.5 lb (225 g) of meat per person
  • Seafood (if you want to include shrimp for example): around 6 oz (180 g) per person
  • Raw vegetables: about 10 to 15 pieces of raw vegetables per person
  • Other side dishes: plan enough for everyone (rice, salad, buns, etc.)
  • Drinks: Beef broth fondue is delicious with red wine, but white wine and beer also go well with this type of meal. I'd recommend an Argentinian Malbec with this recipe. Remember that fondue is a slow meal, so you will likely go through a lot of drinks, especially when everyone is laughing and enjoying each other's company! Plan accordingly.


Food For Thought

"I don’t need a fancy party to be happy. Just good friends, good food, and good laughs. "

- Maria Sharapova


Merry Christmas and I wish you all the best in 2014!

May the new year include plenty of delicious meals shared with wonderful friends.

That's it for now. If you’d like me to answer a specific question in next month’s newsletter, please contact me.

Want more fondue tips and ideas?
Visit our site and browse through our collection of fondue recipes or explore our new fondue site in French.

You'll hear back from me in a few weeks.

Until then, be careful with open flames, and have fun with fondue!

Regards,

Caroline Begin
www.bestfondue.com
www.recettesdefondue.ca

Back to Back Issues Page