Fondue!

For Valentine's Day I decided to make my sweetheart a special fondue dinner.  I usually do a cheese and chocolate fondue.  I also do the oil fondue often, but this time I wanted to switch it up a little and do a broth based fondue.

The broth consisted of sauteed shallots and mirepoix, a sachet, red wine and beef stock.  I simmered it for about an hour to let the flavors meld.  I removed the sachet and transferred it to the fondue pot.  I served it with par cooked vegetables and New York strip.  It was really a nice change to have the court bouillon instead of oil.  Much healthier too!

Dipping sauces I made were:

Sun dried tomato and sweet pepper

Creamy Monterrey, fresh herbs, and saffron

Spicy Asian miso ketchup

Blue cheese and bacon chive

Caper mustard aioli

Hoisin