Last weekend I was in the mood to make something totally different, something beyond the norm of a workweek and something that I can really dig into. And dig I did. I had made surf and turf fondue before when I had a party for my old dogpark committee. That was probably about 7 years ago! Wow… what took me so long to do it again? Good question.

So off to create my surf and turf fondue night. For my meat selection, I chose sirloin steaks and medium shrimp with some carrots. I cut the steak into cubes for easy dipping.I had the perfect serving dish for it too. I also purchased some Parmesan and herb bread from Harmon’s grocery that I cubed as well for a cheese fondue I mention later in this post.

For my broth, I combined the following
2 1/2 cups low sodium beef broth
1 1/4 cup water
1 cup dry white wine
1 celery stalk, chopped
1 green onion, chopped
1 large clove garlic, chopped
1 Tablespoon fresh chopped parsley
salt & pepper to taste

To cook, simmer the above ingredients in a saucepan for 10 minutes, then remove from heat and let stand for 2 hours. Yes, two hours. The time is needed to allow the flavors to blend. Then just before you are ready to serve, strain into a fondue pot and bring to a boil. A lot of meat fondues use oil instead of broth which I find makes the meat way too heavy and using broth brings out the meats flavor and cuts way down on calories. Meanwhile, which my beef broth was blending, I made three sauces to dip my meat and shrimp into. The first was a combo of 1/4 cup fat free sour cream and some adobo sauce mixed in. If you like hot spicy, use a lot of adobo. If not, just a bit will do. Chill until ready to serve.

Another sauce I made was a horseradish sauce. All I used was 1/4 cup fat free sour cream, 1 Tablespoon strained prepared horseradish, 1 teaspoon lemon juice and a dash of paprika. Paprika is a strong flavor for me so I used a mini-dash. Chill until ready to serve.

The final was a Roquefort butter specifically for the beef. It only took 1 oz Roquefort cheese, 1/8 cup butter (softened), 1 teaspoon of brown mustard, 1 small clove of garlic (crushed) and a dash of Worcestershire sauce. You can make this just before you are ready to eat.

Ready for the cheese fondue recipe?  Click “next” to see how easy it is to make.