Snowwwwwww & Fireplace means Fonduuu cheese meat & chocolat

 https://www2.bc.edu/christy-titus/fondue_meat.html
Meat & Hot Oil Fondue
Meat fondue, also referred to as Fondue Bourguignonne, is prepared at the table by cooking bite-sized chunks of tender meat in hot oil. It is usually accompanied by a variety of sauces for dipping.

The Pot
A good hot oil fondue pot will usually be made from steel, copper, or enameled cast iron. It will have short handles to avoid being knocked over and can go up to very high temperatures (375 degrees Fahrenheit). It should be curved at the top or have splashguards to avoid hot oil splatters.

Fondue pots are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese fondue or chocolate fondue. In today's market, you can also find non-stick coated fondue pots that make cleaning not such a chore.

With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source.

The Oil
Popular oils for meat fondue are vegetable, canola, grapeseed, and peanut oil. Peanut oil and grapeseed oil are the highest quality, but they are also the most expensive. Vegetable and canola oil work fairly well, although vegetable shortening is preferred to either of these because it has less odor.

Oil should be heated to just below the boiling point (about 375 degrees Fahrenheit). A deep-frying thermometer is a handy tool for helping to determine the temperature of the oil.

The Meat
Choose a tender cut of beef such as tenderloin (recommended) or sirloin. The more it is aged the better. Meat should be cut into ¾ inch cubes and have all fat and sinew removed. Plan for six ounces of beef per person.

When the meat has finished cooking in the oil, it's then placed on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth - chicken, vegetable, or beef to name a few.

Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types, you'll need to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.

Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.

For oil-based fondue recipes (meat fondues), the oil should be heated to about 375 degrees F, which is the best temperature for cooking most meats. You can use a deep fat frying thermometer to determine the correct temperature.

The oil should sizzle when you put the meat in with your fork, and it should begin to brown immediately. Using a bread cube, you'll see that it will brown in about 60 seconds.)

 http://www.foodnetwork.com/recipes/tyler-florence/cheese-fondue-recipe/index.html

Ingredients

• 1/2 pound imported Swiss cheese, shredded
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, peeled
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon cherry brandy, such as kirsch
• 1/2 teaspoon dry mustard
• Pinch nutmeg
• Assorted dippers

Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

http://www.foodnetwork.com/recipes/rachael-ray/chocolate-fondue-recipe/index.html

Ingredients

• 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
• 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
• 2 tablespoons Frangelico or Amaretto liqueur, optional
• 1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables, choose 3 or 4 selections of the following:

• Hazelnut or almond biscotti
• Salted pretzel sticks
• Cubed pound cake
• Sliced bananas
• Stem strawberries
• Sectioned navel oranges
• Ripe fresh diced pineapple

Directions

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.