When the kids were growing up, we started the tradition to fondue on New Year’s Eve and watch a marathon of movies. We would pick movies that had multiple movies in the series like Harry Potter, The Pirates of the Caribbean, Jason Bourne, Lord of the Rings, Batman, Ocean’s 13, etc. Whatever the movie, it was about being together as a family and eating a meal that was a shared experience.
Our children have all grown up and moved onto their own lives, but we continue to spend our New Year’s Eve eating fondue and watching movies until about an hour before midnight. We do a peanut oil fondue with steak, chicken, mushrooms, and green peppers (we used to do hot dogs when the kids were younger). Then we do our family curry sauce, chutney, and béarnaise sauce for dipping. Although we love a good cheese or chocolate fondue, this is a perfect fondue for creating a hearty meal, especially when needing to offset all of the glasses of wine that lead up to our midnight toast.
Our New Year’s Day tradition is pork and sauerkraut, which is a Pennsylvania Dutch tradition that is meant to provide good luck throughout the coming year. It works out really well since it is a slow cooker meal and we are usually moving a little slower after New Year’s Eve. We’ve decided to share with you our curry fondue sauce recipe, which is obviously simple and can be used with other meals besides fondue.
- 1 cup Mayonnaise
- 3 tbsp Whole Milk (Skim can be used to lower the fat and calories)
- 4 – 5 tsp Curry Powder
- 1/2 tsp Tabasco Sauce
In a medium size bowl, combine mayonnaise, milk, curry powder, and tabasco sauce. Whisk together and chill for 30 minutes. If it is too thick, simply add a dash more of milk and stir.