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RECIPES RECIPES
FONDUE BOURGUIGNONNE
1
⁄3 to
1
⁄2 pound beef sirloin 3
1
⁄2 cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature
30 minutes. Blot dry with a paper towel.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until browned and to
desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done.
Serve with Spicy Chile Sauce (see below) or sauce of your choice.
SPICY CHILE SAUCE
3
⁄4 cup chili sauce 2 teaspoons tarragon vinegar
3 tablespoons chopped onion 1 teaspoon brown sugar
3 tablespoons lemon juice Dash hot pepper sauce
2 teaspoons oil
1
⁄4 teaspoon dry mustard
2 cloves garlic, mashed
1
⁄4 teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
about 5 minutes. Serve at room temperature. Yield: 1
1
⁄4 cups
MARINATED PORK FONDUE
3
⁄4 cup vegetable oil
1
⁄2 teaspoon salt
3 tablespoons lemon juice
1
⁄2 teaspoon chili powder
1
1
⁄2 tablespoons A1 Worcestershire
®
sauce
1
⁄2 teaspoon dry mustard
1
1
⁄2 tablespoons tarragon vinegar 2 to 3 pound pork roast or tenderloin
1 tablespoon sugar 3
1
⁄2 cups vegetable oil
1 clove garlic, minced
In a bowl, combine all ingredients except roast and 3
1
⁄2
cups oil. Trim excess fat from
pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour
marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or
overnight. Thirty minutes before serving, drain pork cubes and blot dry.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
ORIENTAL BEEF BROTH FONDUE
1
⁄3 to
1
⁄2 pound beef sirloin or
1
⁄4 cup sherry
flank steak per person 3 green onions, sliced
1 14
1
⁄2-ounce can beef broth 1 clove garlic, minced
1
⁄4 cup soy sauce
1
⁄2 teaspoon ground ginger
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot
dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to
desired doneness. Note: Do not use more than 8 fondue forks in broth at one time.
NIPPY FRANKS
1
1
⁄2 cups catsup 1 cup brown sugar
1
⁄2 cup barbecue sauce
1
⁄2 teaspoon Worcestershire sauce
2
⁄3 cup bourbon 1 16-ounce package cocktail sausages
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to
Simmer. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.
SEAFOOD FONDUE
1
⁄2 to 1 pound salmon or other fish
1
⁄2 to 1 pound shrimp,
cut into
3
⁄4 -inch pieces peeled and deveined
1
⁄2 to 1 pound scallops 3
1
⁄2 cups vegetable oil
Pour 3
1
⁄2
cups of oil into Fondue Pot. Place fork holder on pot. Turn temperature dial
to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil. Cook until edges are
brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1 cup sour cream
1
⁄4 teaspoon Worcestershire sauce
3 teaspoons prepared horseradish
1
⁄8 teaspoon salt
1 teaspoon lemon juice
1
⁄8 teaspoon pepper
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
TEMPURA
3
⁄4 cup flour
1
⁄2 cup flat beer
1
⁄2 teaspoon salt 3
1
⁄2 cups vegetable oil
1
⁄2 teaspoon pepper
1
⁄8 teaspoon pepper
1 tablespoon vegetable oil Bite-size meat or vegetables
1 egg, separated (see box below)
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and
beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
375°F and heat until light goes out. For serving, spear a piece of meat or vegetable,
dip into batter and gently place in hot oil. Cook until golden brown and crispy (about
3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.
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