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auld lang syne fondue

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Shrimp

Auld Lang Syne Fondue

Growing up, I never knew a New Year's Eve to be complete without my mom's fondue. Thankfully, NYE did not involve keys in a fishbowl or other offending 1970's behavior as always mom kept it healthy by using broth instead of the traditional oil.

Ingredients

  • Beef, Chicken, Shrimp Fondue
  • 1/3 to 1/2 pounds thinly sliced chicken breast, beef tenderloin, and small shelled and deveined shrimp per person
  • 3 cups low/unsalted chicken or beef broth
  • Hot Mustard Sauce
  • 1/2 cup dry mustard
  • 1/2 cup hot water
  • 1 tablespoon olive oil
  • 1/4 cup Champagne vinegar
  • salt to taste

Directions

  • Beef, Chicken, Shrimp Fondue
  • Cut the meat into thin strips and half the shrimp if large. Set up in bowls in center of table. Put the broth into the fondue pot and heat to boiling (all fondue pots will vary). Adjust the control knob to keep it at a rolling boil while cooking meat.
  • Each person will spear the meat of their choice and dip it into the broth until cooked. The shrimp takes the least amount of time. It takes about 15 seconds to cook the meat rare (not the chicken or shrimp, clearly) and about 60 seconds for well done.
  • Dip into preferred sauce and eat. Repeat. You could use a high smoke oil and fry the meat instead also.
  • Hot Mustard Sauce
  • Combine all ingredients and let stand at room temperature for about 20 minutes.
  • SOY SAUCE MIXTURE: 3 tablespoons of butter, 1 cup water, 3 tablespoons soy sauce, 1 tablespoon sherry, and 1 tablespoon cornstarch Melt butter in skillet. Add water and heat to boiling. Add sherry. Make a paste of the soy sauce and cornstarch and cook until thickened. Feel free to add garlic and fresh ginger.

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