There is nothing inexpensive or quick about a fondue night -- not if you absolutely have to have some of everything. Emma and I spent all night prepping sirloin beef roast, chicken breasts, and veggies as well as making dipping sauces for our fondued food.
We used the fat and scraps from the chicken and the beef to make the beef and chicken stock for our bouillon. Oh, did they taste good! We placed the scraps of meat and fat in a saucepan with carrots, celery leaves, onion, 8 cups of water and two tsp salt (a separate saucepan for the beef and for the chicken). Bring each pot to a boil and allow to simmer for about 30 minutes. Once cool, strain each broth to remove solids. Tomorrow night we'll pour the broths into two fondue pots and add a Tbsp of minced garlic, 1/2 lemon sliced, and one bay leaf. Once they are boiling, we'll use these to cook the beef (it's marinating in Teriyaki sauce, sesame oil and sesame seeds), chicken breast, and veggies (the potatoes and zucchini are my favorites).
We made Green Goddess sauce - so simple, but so good. Melt 8 oz of cream cheese in 1/2 cup of milk. Place the milk and cream cheese in a microwaveable dish. Microwave on high for one minute. Remove and whisk. Continue to microwave until the cream cheese is completely melted (check every minute). Add 1/4 cup of sour cream. Add 2 Tbsp dried minced onions, 2 Tbsp dried chives, and 1/4 cup of fresh chopped parsley. Add 1/2 tsp kosher salt and 1/4 tsp fresh ground pepper. Stir well and refrigerate for at least 30 minutes.
We made plum sauce too, but I need to wait until tomorrow to try it. I'll let you know how it turned out.