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Fondue

Classic Fondue Bourguignonne

2 pounds beef tenderloin or boneless sirloin
Peanut oil to fill 1/2 fondue pot
3 - 5 dipping sauces
Salt and freshly ground pepper to taste

Trim all fat from meat and cut into bite sized pieces. Arrange on small plates so each guest may have his own. Heat oil in fondue pot to about 375 degrees. Place in the center of the table over a heat source. Pieces of meat should be speared on fondue forks and cooked to taste (about 30 seconds for medium-rare). Remove meat from fondue fork, season and dip into sauces such as teriyaki or bearnaise.

Classic Swiss Fondue

1 clove garlic, halved
2 cups very dry white wine
1 pound coarsely grated Gruyere or Emmenthaler cheese or 1/2 pound of each
3 tablespoons flour
1/4 cup kirsch
Nutmeg, optional
Salt and pepper, optional

Rub inside of the fondue pot with garlic, discard garlic. Heat the wine in the pot until almost boiling. Add the cheese, dredged in flour, by handfuls, making sure each addition has melted and blended before adding more. When all the cheese has been added and the mixture is smooth and thick, stir in the kirsch; add nutmeg, salt and pepper. Serve with bread cubes and/or blanched fresh vegetables.

Note: For the mildest fondue, use all Emmenthaler (Swiss) cheese. The strongest fondue is made from well aged Gruyere. Try half and half for a medium flavor variation.

Best Scharffen Berger Chocolate Fondue

1/4 pound Scarffen Berger bittersweet or semi-sweet chocolate
1/2 cup creme fraiche
3 tablespoons unsalted butter
1 teaspoon vanilla extract, espresso, cognac, or kirsch

In a small fondue pot, combine the chocolate, creme fraiche, butter and flavoring. Place over the fondue burner using either a votive candle or low sterno heat and allow the check to melt. Stir the fondue is smooth.

To serve, keep warm while guests dip fresh fruit, cookies or pieces of cake in the fondue.

Note: Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.

 

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