American Ranch Fondue

Ingredients

For the broth

• 4 x 250 ml concentrated chicken broth (we used Campbell's brand)
• 500 g Philadelphia cream cheese, softened
• 2 x 350 ml Ranch dressing (we used Mag brand)
• 30 ml (2 tbsp) garlic powder
• 30 ml (2 tbsp) fresh dill, chopped
• 60 ml (1/4 cup) fresh chives, finely chopped
• Salt and pepper to taste

Bacon jam

• 1 cup bacon bits (real crumbled bacon, we used Kirkland brand)
• 1/2 Spanish onion, finely chopped
• 15 ml (1 tbsp) oil or butter
• 15 ml (1 tbsp) garlic powder
• 60 ml (1/4 cup) balsamic vinegar
• 60 ml (1/4 cup) brown sugar
• 15-30 ml (1-2 tbsp) sriracha (optional)
• Freshly ground black pepper

Smoked cheese rösti:

• 4 frozen hashbrown patties, thawed
• 125 ml (1/2 cup) grated smoked cheese
• 65 ml (1/4 cup) real mayonnaise
• 1 large egg
• Salt and freshly ground pepper, to taste
• 30 ml (2 tbsp) vegetable oil

To grill and dip:

• Chicken breast or thigh, cut into strips
• Chicken meatballs
• Bacon strips
• Romaine lettuce, cut into strips
• Corn on the cob, cut into rounds
• Broccoli florets, blanched
• Cherry tomatoes
• Brussels sprouts, halved and blanched

Preparation

For the broth

• In a pot, heat the concentrated chicken broth over medium heat, without adding water at this stage.
• Add the softened cream cheese in small amounts, whisking until completely melted and smooth.
• Incorporate the Ranch dressing and mix well. Then, fill each dressing bottle with water, shake, and pour into the broth.
• Add the garlic powder, fresh dill and fresh chives. Taste and adjust seasoning.
• Transfer to the Evolution Mini fondue pot. Keep warm.

For the bacon jam

• In a skillet over medium heat, heat the oil or butter. Sauté the chopped onion until golden and caramelized, about 8-10 minutes.
• Add the bacon bits and lightly toast for 2-3 minutes to warm and develop flavors.
• Add the balsamic vinegar and brown sugar. Mix and simmer 5-7 minutes until the mixture is thick and syrupy.
• Add the sriracha and pepper. Cook another 2-3 minutes. Let cool.

For the smoked cheese röstis

• In a bowl, crumble the potato patties, add the other ingredients and mix well.
• Press a small amount of mixture firmly between your hands to shape 8 to 10 patties; be careful, they're fragile.
• Pan-fry the patties in hot vegetable oil for 2 to 3 minutes on each side.
• Place the ready-to-reheat patties in a serving dish.

A Few Notes

• Although the Dip & Grill surface is non-stick, foods benefit from a little vegetable oil to optimize their cooking.
• Romaine in fondue? It may surprise you, but it's actually really delicious!
• To enjoy the pleasure of potato patties without turning them into röstis, simply cut them into 6 pieces. Let your guests grill them directly on the grill and provide a small bowl of smoked cheese.
• Have leftover broth after the meal? Combine it in a pot with the leftover bacon jam and fondue ingredients and cook them together. It will make a delicious soup with an irresistible smoky profile!