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Fun with Fondue #45 - Creamy Seafood Fondue - Easy, tasty and fast!
March 22, 2017
Hi,

I don't know about you, but every now and then I get huge cravings for seafood. And today is one of these days, so I'd like to share a super easy seafood recipe that you can serve fondue style.

I'll also discuss a few important details about fondue pots in general and how you can tell what kind of fondue you can serve with your fondue pot.


Monthly Recipe Idea

Creamy Seafood Fondue

Here's an easy and different twist on cheese fondue. Forget about traditional Swiss cheeses and dry wine. This one is more like a big pot of delicious creamy dip that would appeal to all seafood lovers. It doesn't contain any alcohol and it's fast to make.

http://www.bestfondue.com/shrimp-fondue-recipes.html

You can use almost anything for dippers, but I recommend pita bread, roasted crackers, garlic bread, cooked/peeled shrimp, and green apple slices.

As for your fondue pot, you could serve this one in a regular bowl if you wanted (as long as it's served while hot.) Feel free to pour it into a chocolate or dessert fondue pot and keep it warm with a tealight.


Monthly Fondue Tip

I often get questions from people about whether or not their fondue pot would work for a specific recipe or type of fondue. So, here's a refresher on how to know what your fondue pot is good for.

What Kind of Pot is That?

Look at the burner:

  1. It uses small candles: Chocolate or dessert fondue pot. Technically, it could also be used to "keep cheese fondue warm" (after it's been prepared).
  2. It's a metal burner with holes: Burners like these use either gel or liquid alcohol for fuel and create a lot of heat. They're used for hot/broth/cheese fondue pots, but the material and shape of the pot itself will determine which of these fondues you should have in it. More info on burners and their fuel here: http://www.bestfondue.com/fondue-burner.html
  3. Sterno type canisters: See above.
  4. Electrical: If it's a crock-pot that can't bring liquids to a boil rapidly, then you could use it for cheese or chocolate fondue. It you can adjust the heat to low and high heat settings (where you can bring liquids to a boil), then you've probably got yourself a versatile fondue pot that is suitable for all types of fondue.

Look at the pot itself:

  1. Small ceramic: Dessert and chocolate fondue only
  2. Ceramic insert that goes into a metal pot: This insert is meant to be used for chocolate and cheese fondue, the metal pot itself (without the insert) is meant for oil and broth fondue.
  3. Aluminum, copper, or stainless steel: Oil and broth fondue
  4. Cast iron: This one will depend on the shape of the pot.
    1. Wide opening with one long handle: Cheese fondue pot, use low heat. Technically, you could use it for oil and broth, but it's not ideal since oil could splatter everywhere and you don't have a fork-holder/splatter guard.
    2. Narrow opening: Oil and broth fondue with highest heat setting. Technically, you could also use it for cheese fondue, but make sure to keep your heat low or else the oil will separate from your cheese and you'll mess up the texture/taste.

To see examples of these pots, visit this page: http://www.bestfondue.com/fondue-equipment.html

If you find yourself with a pot you still can't identify with all of this information, then please post some pictures and a description on our Facebook page and I'll do my best to reply as quickly as possible. https://www.facebook.com/bestfonduerecipes


Food For Thought

Keeping up with the seafood theme, here's a quote from a famous writer:

"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans."

- Ernest Hemingway


That's it for now. Want more fondue tips and ideas?

Visit the site and browse through my collection of fondue recipes or explore my 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 (en fran├žais)

P.S. If you'd like to try broth fondue but don't know how, get the complete guide to hosting a Greek-Inspired beef broth fondue dinner today!

BestFondue volume 2: Greek-Inspired Broth Fondue

P.S. Get the complete guide to hosting a French-Inspired beef oil fondue dinner today!

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