What to CookNew Year's Eve

Dip Into the New Year With a Sizzling Hot Pot

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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.
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 ice—all shaken up, just like the adults. The whole experience made me feel warm and sunny inside and out.

Auld Lang Syne Fondue

Auld Lang Syne Fondue

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Serves as many as you'd like

Beef, Chicken, Shrimp Fondue

  • 1/3 to 1/2 pounds thinly sliced chicken breast, beef tenderloin, and small shelled and deveined shrimp per person
  • 3 cups low/unsalted chicken or beef broth

Hot Mustard Sauce

  • 1/2 cup dry mustard
  • 1/2 cup hot water
  • 1 tablespoon olive oil
  • 1/4 cup Champagne vinegar
  • salt to taste
Go to Recipe
Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Community, Heirloom Recipes