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The Super Bowl Fondue

Difficulty Level: Intermediate
Not Spicy
4-6 persons
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!
bouillon
La Fondue Super Bowl

  • Ingredients

    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?