The Tech. I think electric fondue pots are the way to go. These are what we went with. We bought two although we had to clean one to make the desert course. The following was really enough to serve four if you added one more meat e.g. chicken.
First Course. Cheese
Ingredients
The Cheese. I've adjusted this recipe based on the one we used... it had us add a little too much liquid/alcohol we when tried it.
1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
1.5 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
1.5 tbs Kirsch
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard
Heat up the White Wine & Lemon Juice - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine
Served with Apples, Cauliflower, Carrots, Baguette.
Second Course. Meat
Bring Peanut Oil to about 325-350.
Served with 1 Ribeye (cut into bite-sized pieces) and a pound of shrimp.
Sauces
Cocktail sauce. Ketchup + Horseradish (how much depends on how horsey you want it). Sprinkle paprika, a little hot sauce, squeeze of lemon juice. Pepper.
Horseradish cream sauce
1 cup sour cream
3 tablespoon prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
Spicy Soy Sauce. 5 Tablespoons soy sauce. 1 Tablespoon sesame oil. 1 Chopped chili pepper. Pinch sugar.
Third Course. Chocolate
12 oz chocolate. We used semi-sweet chips.
8 oz heavy whipping cream
Heat cream first. Then gradually stir in the chocolate. We heated the chocolate first too in a make-shift double boiler.
Served with strawberries, marshmallows, and banana.
No comments:
Post a Comment