For some reason, the Winter Olympics inspire me to cook up some …
Maybe it’s because people from those Nordic countries are so dominant in so many winter sports? Isn’t fondue from Switzerland?
Or maybe it’s because it just sounds like a fun thing to do in the midst of this never-ending winter.
The problem is, I have to dig out my fondue pot, and I’m not quite sure where it is. Hubby Bryan has rearranged our storage area at least five times since I last used it. I’m sure it’s in there somewhere; I just have no idea exactly where.
But I did get so far as to look up some of my favorite fondue recipes, including a couple that were published in DotMom’s column a few years ago. Here’s the first one, with more to follow in the next couple of days.
Fondue Beef Broth
In fondue pot, heat 1 cup water, 1½ beef bouillon cubes, 3 tablespoons whiskey or brandy, 2 tablespoons white wine and 3 tablespoons soy sauce.
Use as a medium for cooking chunks of steak or other meat.