Have a fondue party and include a dessert fondue as the perfect finish to fun meal. To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook to desired doneness.

Meat Fondue with Southwestern Cocktail Sauce

Southwestern Cocktail Sauce:
3/4 cup bottled chili sauce 3 tablespoons snipped fresh cilantro 2 tablespoons finely chopped onion 4 teaspoons fresh lime juice 1 tablespoon prepared horseradish 1 jalapeno chile pepper, seeded and chopped 1/4 teaspoon garlic salt Several dashes bottled hot pepper sauce 1 1/2 pounds boneless beef sirloin steak; 2 pounds skinless, boneless chicken breast halves; or 8 ounces peeled and deveined large shrimp 4 cups beef broth or chicken broth 2 green onions, thinly sliced 1 teaspoon grated fresh ginger 1/2 teaspoon whole black pepper

In a small bowl combine bottled chili sauce, cilantro, finely chopped onion, lime juice, prepared horseradish, jalapeno chile pepper, garlic salt, and several bottled hot pepper sauce. Cover and refrigerate for up to 1 week. Makes about 1 cup.
Partially freeze beef or chicken. Thinly slice beef across the grain into bite-size strips; thinly slice chicken crosswise into bite-size strips. Set aside.
Combine broth, onions, ginger, and pepper in a large saucepan. (If you are serving beef, chicken, and shrimp, use beef or chicken broth. Use beef broth if you are serving only beef, chicken broth if you are serving only chicken or shrimp.) Bring mixture to boiling. Pour into a fondue pot. Return to boiling.
To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook to desired doneness. (Allow 1 to 2 minutes for each piece. Serve with Southwestern Cocktail Sauce. I

Sauce Variations:

Wasabi Tartar Sauce: Combine 1/4 cup mayonnaise or salad dressing, 2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste, 1 teaspoon finely shredded fresh lemon peel, and 2 teaspoons fresh lemon juice in a bowl. Cover and refrigerate for up to 1 week. Makes about 3/4 cup.

Sesame-Ginger Sauce: Whisk together 1/4 cup soy sauce, 2 tablespoons Dijon-style mustard, 2 tablespoons honey, 2 tablespoons water, 1/2 teaspoon toasted sesame seed, and 1/2 teaspoon grated fresh ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3 cup.

Ancho Pepper Sauce: Cut open 3 dried ancho chile peppers; discard stems and seeds.* Place peppers on a foil-lined baking sheet. Bake in a 375°F (190°C) oven for 4 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well, reserving 1/4 cup liquid. Place drained pepper pieces and reserved liquid in a food processor bowl. Cover and process until nearly smooth. Strain mixture through a fine mesh sieve to form a paste (you should have about 1/4 cup). Stir in 1/2 cup mayonnaise or salad dressing, 2 tablespoons packed brown sugar, 1 tablespoon snipped fresh oregano, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Cover and refrigerate for up to 2 days. Makes about 3/4 cup.

*Note: Wear plastic gloves while preparing peppers, thoroughly wash your hands afterward.