Tuesday, December 7, 2010

Fon "DO"

So we had a cookbook club "meeting" last night - and our theme was fondue!  Finally got to use those fondue pots we got from our wedding :)  It was really fun!!  We did a cheese fondue - and dipped bread in that.....which was super yummy!!  (we might have even filled up a little too much on that....)  Then we filled the other pot with oil - and cooked up some steak and chicken......the sauces for dipping are below.  (we liked the mustard one the best)


For 1 lb of chicken or beef – cut meat into cubes…..add 3 cups veggie oil into fondue pot.  Turn to 375 degrees – and let heat up (about 15 minutes).  Then just cook up the meat until it’s done.


Béarnaise sauce:
1/2c butter
¼ c water or dry white wine
3 tablespoons cider vinegar
2 teaspoon finely chopped onions
¼ teaspoon salt / pepper
3 egg yolks

Combine in blender until smooth, cook over low heat to thicken – remove from heat and stir in ½ cup mayo.

BBQ Sauce:
1 cup ketchup
¾ cup water
¼ cup vinegar or lemon juice
3 tablespoon sugar
2 teaspoon Worcestershire sauce
2 teaspoon chili powder
¼ teaspoon salt
1/3 cup chopped onion

Mix – place over medium heat to simmer, stir often, lower heat – and simmer covered for 10 to 15 min.

Mustard sauce:
¼ cup mayo
¼ cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced

Horse radish sauce:
1 cup sour cream
1 tablespoon horse radish
2 tablespoon dried chives
¼ teaspoon hot pepper sauce

Fruit Sauce (to go with fruit fondue):
4 cup frozen raspberries
2 cup vanilla yogurt
8 tablespoon sugar

Whip in blender and serve

Cheese sauce (to go with bread fondue)
                   Serves 5
8 oz shredded Gruyere cheese (found in fancy cheese section)
8 oz shredded Swiss cheese
1 cup white wine
2 tablespoons flour
¼ teaspoon nutmeg, salt, and pepper
1 loaf French bread cut into 1 inch cubes

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