The Super Bowl! This huge sporting event is also a real foodie bonanza, as well as a fun reason to get together during the cold month of February! You’ll love devouring our Super Bowl Fondue during the only football game you’ll watch all year, or any other night for that matter! The three delicious sauces in this recipe warrant its intermediate difficulty rating, but it’s still pretty simple to make, and almost as good with store-bought or simplified dips. So, what are you waiting for? Enjoy some Super Bowl bites, Fondussimo-style!
Ingredients
When using the Evolution Mini, reduce the amount of ingredients by about one-third.
FOR THE SWEET AND SOUR BROTH:
4 chicken stock cartons of 900 ml each (3.6 litres total)
125 ml (1/2 cup) blond beer
125 ml (1/2 cup) ketchup
125 ml (1/2 cup) maple syrup
1/2 cup minced French shallots
60 ml (1/4 cup) cider vinegar
15 ml (1 tbsp.) Cajun spices
15 ml (1 tbsp.) minced garlic
3 sprigs of fresh thyme
1 bay leaf
1 sprig of fresh rosemary
Salt and pepper to taste
FOR THE MEATBALLS:
225 g (1/2 lb) ground pork
225 g (1/2 lb) ground veal
125 ml (1/2 cup) panko breadcrumbs
60 ml (1/4 cup) chopped fresh parsley
30 ml (2 tbsp.) maple syrup
30 ml (2 tbsp.) Cajun seasoning
10 ml (2 tsp.) onion powder
5 ml (1 tsp.) garlic powder
1 egg
Salt and pepper to taste
FOR THE HONEY AND CHIVE MAYO:
80 ml (1/3 cup) mayonnaise
80 ml (1/3 cup) sour cream
2 tbsp. of chopped fresh chives
15 ml (1 tbsp.) honey
2 tsp. mild smoked paprika
Salt and pepper to taste
FOR THE BLUE CHEESE DIP:
80 ml (1/3 cup) of plain Greek yogurt
80 ml (1/3 cup) sour cream
1/3 cup of crumbled blue cheese
2 tbsp. of chopped green onions
15 ml (1 tbsp.) of fresh lime juice
Salt and pepper to taste
FOR THE BBQ MAYO:
125 ml (1/2 cup) mayonnaise
80 ml (1/3 cup) barbecue sauce
30 ml (2 tbsp.) honey
15 ml (1 tbsp.) Worcestershire sauce
SUGGESTED DIPPING INGREDIENTS:
BBQ chicken strips, marinated shrimp, hot dog sausages, meatballs, smoked meat, capicola, cheese curds, mushrooms, broccoli florets, sliced corn on the cob
SUGGESTED SIDES:
French fries, buns to make sliders (with smoked meat and cheese curds), carrots and celery for a restaurant-style dip, chicken wings
Preparation
Combine the stock ingredients in a large pot. Bring to a boil and simmer over medium heat for 25 minutes, until about a quarter of the liquid has evaporated.
Taste the broth and adjust the seasoning if necessary.
If desired, strain the broth through a fine sieve.
Pour the correct amount of broth into the Fondussimo. Reserve the rest of the broth.
Combine the meatball ingredients in a bowl. Make 24 meatballs, using about 30 ml (2 tbsp.) of mixture for each.
In three bowls, mix the sauce ingredients separately.
Arrange the dipping ingredients, veggies, meatballs and sauces on serving plates. Create delicious sliders with smoked meat, cheese curds and barbecue mayonnaise!
A few tips
Make delicious bundles with thin slices of smoked meat and cheese curds. You can close them with a toothpick before putting them in your perforated basket!
If you’re taking advantage of the shortest month of the year to participate in the 28-day Sober Challenge, you should know that the broth for this fondue can be made without beer! Just replace it with the same amount of white grape juice or filtered apple juice and you’re good to go!
Chicken wings are one of the few foods we wouldn’t recommend dipping into a reinvented fondue, but they will have their place on the sidelines as a superstar side dish! Psst… Don’t hesitate to dip them in the delicious sauces suggested in the recipe!
You can precook the meatballs before your reinvented fondue party to speed up the eating game, or cook them directly in the Fondussimo!Check out this blog post to find out more about this pivotal question: To precook or not to precook?
