Fondue Cooking Styles

From the Melting Pot Cookbook
these are cooking styles for veggies/ meat

Mojo Cooking Style

5 1/2 c warm water
juice of 1/2 an orange
juice of 1/2 a lime
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
1 T finely chopped garlic
2 T chopped fresh cilantro (or 2 t dried)
2 T kosher salt
1 T pepper

Whisk water, orange juice, lime juice, onion, celery carrot, garlic, cilantro, salt, and pepper in bowl til combined. Pour in fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork (we usually just toss the veggies in and rescue those with a slotted spoon). Cook in broth to desired done-ness. Serve with favorite sauce.

Court Bouillon Cooking Style

5 1/2 c warm water
3 T finely chopped onion
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper
2 t garlic powder

Whisk water, onion, celery, carrot, salt, pepper, and garlic powder in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.

Luau Cooking Style
One of my fav's

4 c low sodium chicken broth
1 c pineapple juice
1/2 c soy sauce
1/2 t ginger
3 garlic cloves, thinly slived

Whisk broth, pineapple juice, soy sauce, garlic, and ginger in bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.

Coq au Vin Cooking style
One of our family fav's

3 3/4 c warm water
1 1/2 c burgundy (grape juice)
3/4 c thinly sliced button mushrooms
1/2 c chopped scallions
3 T finely chopped onion
2 T finely chopped garlic
1 T finely chopped celery
1 T finely chopped carrot
2 T kosher salt
1 T pepper

Whisk water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt, and pepper in a bowl til combined. Pour into fondue pot. Bring to rapid simmer over medium-high heat. Thread meat on fondue fork and do search and rescue veggies. Cook in broth to desired done-ness. Serve with favorite sauce.