Ingredients: |
Ingredients: Steak (8 oz. per person) tenderloin (recommended) or sirloin. T
Baguettes (1/3 loaf per person)
Potatoes
Cheese (6 oz. per person)
Gruyere
Emmenthaler
Chocolate: 12 oz dark chocolate, or 2 cups chocolate chips
Cake
Fruit: apples, bananas, strawberries, pineapple
Broccoli, mushrooms, bell pepper
Canola oil
Shrimp
Heavy cream
Butter
Powdered sugar
Corn syrup
Evaporated milk
1 lb. smooth ricotta cheese
1 cup apple cider
Kirsch
Nutmeg to grind
Garlic
Chicken broth
Orange liqueur?
Cornstarch
Dry White Wine
Brandy?
Chicken breasts
Mayonnaise
Parsley
Capers
Dijon mustard
Worcestershire sauce
Sour cream
Green onions
Tartare sauce
Soy sauce
Cocktail sauce
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Directions: |
Directions:Tips
If using wooden skewers, place them in a bowl of water to soak the morning of the fondue party
Slice vegetables of choice (broccoli, bell pepper, carrots, squash, mushrooms, etc.) and give them a quick blanch in boiling water followed with a shock of an ice water bath to stop the cooking process
If serving apple slices, squeeze lemon juice over slices and toss to prevent apples from turning brown.
Day-old bread works well, slice a couple hours before guests arrive so it will dry out a bit.
Prevent cheese from being ruined by cooking slowly over low heat and do not overcook (or it will become rubbery). Once it has melted, transfer to fondue pot.
When making a chocolate version, melt it first in a double boiler (on the stove) and then transfer to pot. Once melted, the chocolate needs to be just warm enough to stay melted (105°F will do the trick), if it gets too hot it will be ruined.
Worried about double dippers? You can provide small ramekins to guests so they can fill with individual portions of sauces and dips or provide each guest with an extra fork for eating.
All food items to be dipped (such as fruits and vegetables) need to be completely dry or the fondue wont stick and will slide right off.
Make sure to have a wire mesh ladle on hand to scoop out bits of food lost in hot oil pots, this will prevent items from getting burned in the oil and affecting its taste.
Portion planning: You should be safe with 1 cup each of bread cubes, vegetables or fruit and 1/2 pound of meat cubes per person.
The day before the party, cut up meats and fruits (except fruits that may discolor), prepare the cheese, chocolate and any condiments
A few hours before the party, cube bread and store in a resealable plastic bag. Place meats and fruits in serving containers, cover with plastic wrap and refrigerate.
The addition of alcohol to fondues lowers the boiling point so that cheese proteins will not curdle, but take care not to boil it.
When multiplying fondue recipes for larger crowds, remember there is less surface area to evaporate liquids, so you will not need as much as double the liquid of the original recipe.
For fondue that is too thick, increase the heat, add a little wine, and stir vigorously.
For fondue that is too thin, combine 1/2 teaspoon of flour or cornstarch with an equal amount of wine. Stir into fondue until thickened.
Metal pots are better for oil-fried fondues or hot-pots, while ceramic is good for cheese and chocolate
Cheese fondue pots are made of ceramic or earthenware, have a flat bottom and have a large openings to accommodate dipping
Hot oil fondue pots must be able to withstand a very high temperature without cracking. As such, these pots are made of stainless steel, copper or cast iron. Note: ceramic pots are not suitable for hot oil fondue
Chocolate or other dessert fondue pots are normally smaller than the typical fondue pots and use a tealight to keep the melted chocolate at the right temperature. Chocolate fondue pots are made of earthenware, ceramic, porcelain or sometimes tempered glass. Simply ensure that you use unscented candles and keep a supply on hand for when the light goes out.
Broth fondue is the easiest of all fondues. Just add in one and one-half cups of chicken broth with one-half cup of white wine, some minced garlic, white pepper, and salt to taste. Bring the liquid to a boil and serve.
Oil fondue is also very easy. Its also kind of dangerous as the oil can spatter, so be careful not to get it to hot and dont overfill the fondue pot so you avoid starting a fire. To make this type of fondue, add virgin olive oil with your favorite spices (dried basil, oregano, and red pepper flake is nice) and bring the oil to heat.
If you ask your guests to make a figure 8 while dipping, this will ensure that the cheese mixture gets constantly stirred.
You should avoid seasoning the meat with salt before dipping it in hot oil. Similarly, try to remove most of the juices prior to dipping the cubes in the oil to reduce possible splashing.
Make sure to prepare at least three dips to accompany these beef fondue recipes. This way, your guests can enjoy a variety of flavors throughout the meal.
1. Rinse the fish and seafood and cut into bite-size pieces.
2. Arrange the seafood and fish on separate serving plates and keep refrigerated until fondue time.
3. Carefully pour enough oil to fill up to 1/2 or 2/3 of your fondue pot. Make sure that your pot can withstand the high temperatures associated with hot-oil fondue.
4. Carefully light the fondue burner and adjust the heat.
5. Place your dippers on a fondue fork, then fry in the fondue pot for about 1 minute or so.
Once the broth is boiling, carefully transfer it into the fondue pot and keep extra broth nearby. The broth evaporates and you may need to refill your fondue pot.
When you fondue red meat, you typically only cook it for 30 to 60 seconds. Cook red meat 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well done.
Marinate the meat pieces if you would like to give them more flavor.
Place a trivet on the table where you will place the fondue pot to protect the table's surface.
You want to make sure the liquid remains around 375 degrees F (190.5 degrees C) as this is the ideal temperature for cooking the meat. Using a bread cube, you'll see that it will brown in about 60 seconds.
Chicken-cook 2 or 3 minutes |
This recipe for Fondue Grocery List is from