Ladies and Gentlemen, gather ’round because it’s time to spice up your broth fondue game!
If you’re tired of the same old bread and vegetables as dippers, fear not – we’ve got some wild and original sides that will have your taste buds doing the cha-cha.
Put down that plain old carrot and step into the world of flavor-packed dips, sauces, and accompaniments that will have you rethinking what it means to be a proper meat fondue sidekick.
So, grab a fork and a napkin, and let’s dive into the world of creative and delicious meat fondue sides.
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Proteins: meat, fish, seafood and plant-based proteins
Meat, seafood, fish and plant-based proteins are the main accompaniments of any self-respecting fondue. Here are some suggestions for your next meal.
Beef : It is the classic meat of any fondue and you can hardly do without it. But instead of opting for the usual thinly sliced beef, why not go to your butcher and choose a different cut of meat? Try thicker slices or cubed beef, thinly sliced flank steak or other cuts that are a little more marbled.
Other varieties of meat : in addition to beef, chicken and pork, you can also add meats such as ostrich, rabbit, bison, lamb or deer.
You could also opt for:
- Italian sausage rings
- Seafood and fish: shrimp, squid, salmon cubes, scallops…
- Dumplings to be cooked in the broth
- Tofu cubes
Vegetables
You can also be creative with vegetables. To the usual broccoli, mushrooms and blanched potatoes, add:
- mini bokchoys;
- roasted Brussels sprouts;
- shiitake or enoki mushrooms;
- cherry tomatoes;
- miniature corn on the cob.
Sauces and other condiments
In addition to sauces, which are essential for spicing up cooked meats and vegetables, other condiments can also be added:
- sesame seeds;
- fried onions;
- chopped fresh herbs: basil, oregano, etc.
Food and Canton dipping sauce pairing suggestions
As part of a collaboration with Canton sauces, Chef Jonathan Garnier, of La Guilde Culinaire cooking school and boutique in Montreal, created a few recipes and pairings with Canton fondue sauces that can be found in most grocery stores.
Bocconcini, potato and Brussels sprouts skewers : Grill Brussels sprouts and baby potatoes in the oven after seasoning and brushing with olive oil. Once they are well cooked and colored, make small skewers of bocconcini, potatoes and Brussels sprouts before plunging them a few minutes in the broth. Sauce pairing: Original Canton.
Gnocchi : Dip the gnocchi into the fondue broth. Once they have risen to the surface and cooked, add grated Parmesan cheese and a little chopped basil. Sauce pairing: Sauce 3 Peppers.
Veal or lamb meatballs with chopped onion, garlic and coriander : Prepare the meatballs and cook them in the fondue broth. Sauce pairing: Oriental.
Marinated Tempeh: Marinate tempeh for a few hours in a mixture of beer, garlic, soy sauce and herbes de Provence before cooking it in fondue broth. Sauce pairing: Béarnaise with its tarragon and shallot notes.
Mussels and clams: Cook mussels and clams in the fondue broth. Sauce pairing: Cari.