Dip Into the New Year With a Sizzling Pot of Fondue

December 28, 2017

Growing up, I never knew a New Year's Eve to be complete without my mom's fondue.

Every year, I looked forward to using those long-handled sharp forks with colored ends that speared up strips of chicken, beef, and shrimp; cooked them in hot broth; and then dipped them in barbecue, hot mustard, or gussied-up soy sauce. I rarely waited for the fondued protein to be even remotely cooled off before sticking it burning hot into my mouth.

When I dip, you dip, we dip. Photo by Rocky Luten

Served alongside cocktails and Burgundy wine for the adults, I enjoyed this with a kid's cocktail my dad made especially for me (and any other kid) with orange juice, grenadine, maraschino cherry juice, and iceā€”all shaken up, just like the adults. The whole experience made me feel warm and sunny inside and out.

See what other Food52 readers are saying.

chef/food stylist assistant/recipe editor/developer/tester.