food for thought: fondue

This year for our family Christmas dinner, we wanted to do something fun, so I suggested doing something different, fondue...and it was fantastic! We had our reliable steak fondue in oil, Swiss fondue, beer n cheddar fondue and I introduced the brother and nephews to broth fondue for shrimp and veggies, it was quite a hit.

• 3 1/2 C chicken broth
• 1/2 C white wine
• 1 T garlic, minced
• 2 green onions, sliced

I blanched some potato cubes and cauliflower before hand to be warmed in the broth, then we dipped the cauli in the cheddar fondue. The shrimp cook perfectly tender in the broth and the sauces that we made for them were delish. The following were my contributions:

Lemon Tartar Sauce (for shrimp)

• 1/4 C mayo
• 2 T finely chopped green onion
• 1 tsp. lemon zest
• 2 T lemon juice

Sesame Ginger Sauce (for shrimp and steak)

• 1/4 C soy sauce
• 2 T Dijon mustard
• 2 T honey
• 2 T water
• 1/2 tsp. toasted sesame seeds
• 1/2 tsp. ginger

Gorgonzola Dip (for steak and potatoes)

• 1 C mayo
• 1 C buttermilk
• 2 T minced shallots
• 1 T white wine vinegar
• 8 oz. Gorgonzola
• S & P
• dash of cayenne
  

I am fortunate to have been brought up in a home by parents who were foodies before foodies existed. My brother and I both requested fondue for our birthday dinners and now that we are not always together for our birthdays, I'm hoping this new Christmas fondue tradition continues.

What traditional celebration dinners do you have?