It’s a wisemommies’s tradition to do fondue for New Year’s Eve. Stemming from a European tradition, where many have Raclette or Fondue for New Year’s Eve, we wisemommies thought to also fondue into the New Year, every year.
Below is how we make our meat fondue course which follows our cheese fondue.
Wisemommies’s Meat Fondue
The meats we use
Chicken (marinated in garlic)
Beef (marinated in teriyaki)
*Our marinated chicken and beef has been the most popular amongst everyone
** For our meats, we bought, cut and prepared the day before our fondue day. Once cut, we put the different meats into baggies and refrigerated. For the marinated chicken we added minced garlic into the baggie and teriyaki into the baggie with beef.
Our meat batter
We make a tempura batter. You can dip any meat into the tempura batter before placing into the oil to fondue. You can also dip the meat into the oil without tempura batter, but the batter adds to your meat!
Tempura Batter (mix the following together until you have a thick consistency, so add more flour until very thick) Serves 7 people
1-2 egg yolk(s)
4-5 cups flour
3 cups cold water
Once you have cooked your meat in the oil pot, fondue, you can eat away or you can further your palate by dipping the meat into a chosen sauce. These are the sauces we make.
1) Teriyaki sauce
2) Curried Yogurt Dipping Sauce #1
Combine 2tsp curry paste, 1 tsp Dijon mustard, 2tsp brown sugar, 4 tsp grated onion, 6 Tbsp mayonnaise, and 6 Tbsp plain yogurt
3) Curried Yogurt Dipping Sauce #2
Combine 4 tbsp. butter, 1 cup plain yogurt, 1 tbsp. yellow curry powder, ¼ tsp. garlic powder, and ¼ tsp. kosher salt
Make sure everyone cooks their meat before dipping into a sauce. Last year, we had two family members dip raw meat into their sauce before cooking and we had to change out their dishes with new sauces.
Click below for our meat fondue video showing our meats and sauces.