By Chef Alli

Simmering Broth Fondue


3-4 cups vegetable or chicken broth

1/2 cup dry red wine

1/2 cup sliced button mushrooms

2 scallions, sliced

2 cloves garlic, crushed

1 bay leaf  

Assorted Dippers

1 lb. steak, cut into 1-inch pieces (preferably sirloin, filet or tenderloin)

1 lb. pork tenderloin, cut into 1-inch pieces

1 lb. chicken, cut into 1-inch pieces (may use breasts, thighs or tenderloins)

Steamed baby potatoes, skin on

Steamed ravioli and tortellini

Steamed vegetables, such as broccoli and cauliflower, baby carrots or asparagus spears

Button or baby portobello mushrooms

Sliced zucchini or yellow squash


Place the broth into a saucepan over medium-high heat and bring to a simmer. Add the wine, mushrooms, scallions, garlic and bay leaf, cooking until the broth is nicely aromatic (about 15 to 20 minutes).

Pour the broth into a preheated fondue pot set to medium-high temperature, bringing the broth to a full simmer for cooking. Bite-size pieces of meat will typically take one to two minutes to cook. Serve with the forks and assorted dippers and enjoy at once.

Serves four to six.

To prevent the possibility of cross-contamination, don’t handle raw meat with your bare fingers and keep raw meats in a separate dish away from other dippers. Don’t add meats to your individual plate of dippers until they’re fully cooked.