Directions: |
Directions:Prepare Sauces.
Cut Meat and Chicken into bite sized pieces. Put on separate platters lined with lettuce leaves for a pretty presentation and it hides the juices.
Wrap french bread in foil and warm in 350º oven for 10 minutes or until warm and crusty.
Fill fondue pot with chicken broth and bring to boil.
Cook steak, mushrooms and chicken in broth and dip in sauces.
Sauces:
Curry
2 T butter
2 T flour
1 c milk
1-2 tsp curry powder
pinch of salt
Directions:
Melt butter in sauce pan, add flour and cook 1 min.
Add milk and stir constantly over medium heat until mixture thickens.
Stir in curry powder and salt.
Taste and adjust if needed.
Bearnaise:
3 egg yolks
3/4 tsp. dried tarragon
1T. vinegar
1 tsp. lemon juice
1/4 tsp. salt
1/2 c. butter
1 T. parsley
Directions:
Combine egg yolks, tarragon, vinegar, lemon juice and salt in blender.
Blend 30 seconds.
Melt butter and heat until foamy, but not brown.
Turn blender on high and in a very slow stream pour in butter.
Turn off blender and stir in parsley.
Serve immediately.
Herb Butter
1 T finely minced onion or shallots
1 tsp. dried tarragon
2/3 c red wine
1/2 c butter, softened
1 T minced parsley
1/4 tsp. salt
1/8 tsp. pepper
Directions:
In small saucepan, add onion, tarragon and red wine.
Bring to a boil, then reduce heat and simmer over medium heat until liquid is reduced to 1/4 cup. Let cool.
In small bowl with electric mixer, cream butter until fluffy.
Then beat in wine mixture, parsley, salt and pepper.
Refrigerate until ready to use.
Sweet and Sour Sauce
2 T cornstarch
1/2 c packed brown sugar
2 T vinegar
Juice from 1 large can of pineapple
2 T ketchup
Directions:
Combine cornstarch and brown sugar with whisk.
Add vinegar, pineapple juice and ketchup and whisk until smooth.
Heat on medium and stir constantly until it thickens, about 3-4 minutes.
Adjust to taste with vinegar or sugar.
Teriyaki
1 c soy sauce
1 c water or chicken broth
3/4 c brown sugar
1 tsp garlic powder
1/2 tsp ginger
2 T cornstarch
2 T water
Directions:
Put all ingredients in a medium sauce pan and bring to slight boil.
In a small bowl mix cornstarch with water and add to pan.
Stir constantly until mixture thickens |
This recipe for Fondue is from