Snowy Day Fondue

#1 Have beef or vegetable stock? It can be pantry ready or your favorite recipe. Bring it to a boil right before you are read to eat. Note: The key is to keep it close to boiling. Be creative I have used an electric wok, an electric skillet, or heck use your Instapot on saute mode! These days I use a butane burner.

#2 You need fondue sticks or wooden skewers. Forks will work in a pinch but it’s difficult.

 #3 See what you have in your freezer and refrigerator.

• Cut up fresh veggies. If doing hard things like carrots or potatoes, I like to roast them first until they are just slightly soft (al dente).
• Defrosted from the freezer, pick your proteins and cube them: beef, chicken, pork, or shrimp. When we do a planned fondue we do them all; use what you have.
• Don’t forget the sauces… Have as many as you can make or find: soy sauce, teriyaki sauce, homemade sweet and sour sauce, ketchup for the kids, and yes, ranch dressing is a sauce.

#4 Last but not least, always set the table with two plates: a raw plate and a finished plate. Do not mix your raw meats with the foods and dips you will eat. ​