Fondue fun without all the fat - Eat Right News

Shape, Jan, 2002 by Victoria Abbott Riccardi

Dipadee-doo-da! Fondue is back. It's an easy, sociable way to feed friends, but instead of plunging your forks into a fatty pool of oil, molten cheese or chocolate, use a seasoned broth. Visit cookware chains or Internet food sites for cool-looking fondue pots (neither avocado green nor harvest gold!). Here are some ideas for broths and sauces: asian Season clam juice or chicken stock with smashed garlic, grated ginger, a shot of sake and a few shakes of soy sauce. Dunk in small pieces of swordfish, scallops or peeled shrimp until cooked through, then swirl them in ketchup blended with hoisin and hot-pepper paste or soy sauce blended with toasted sesame oil and chopped scallions. mediterranean Season chicken or beef broth with dried Italian seasoning, garlic and a splash of white wine. Cook cubes of chicken, pork, lamb or beef thoroughly, then swirl in a mixture of light mayonnaise, lemon juice and pesto or light sour cream and horseradish.

A good resource for recipes, including safe cooking times and temperatures: Fondue, by Rick Rodgers (William Morrow, 1998).