Sweet and Savory Fondues
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We found these two recipes for fondue - one savory and one sweet - from a helpful book on entertaining with tons of party recipes. The book is called "At Home Entertaining: The Art of Hosting Parties with Style and Panache" and it is written by Jorj Morgan. Here are the fondue recipes, excerpted from the book:
Beef Fondue with Three Dipping Sauces |
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Fondue is an easy way to entertain. Simply prepare a few wonderful sauces, heat the oil and permit your guests to cook their own dinner.
2 pounds tenderloin steak, trimmed of all fat
2 tablespoons olive oil
2 medium cloves garlic, minced (about 1 teaspoon)
1/2 cup dry white wine
Vegetable oil
CURRIED MAYONNAISE
1 cup mayonnaise
2 tablespoons ketchup
1 medium clove garlic, minced (about 1/2 teaspoon)
1 teaspoon curry powder
2 tablespoons chopped fresh cilantro leaves
MOCK BEARNAISE SAUCE
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons tarragon vinegar
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh tarragon leaves
MUSTARD CAPER SAUCE
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons whipping cream
1 tablespoon Dijon style mustard
1 teaspoon capers, drained
2 tablespoons chopped fresh parsley
FOR CURRIED MAYONNAISE:
FOR MOCK BEARNAISE SAUCE:
FOR MUSTARD CAPER SAUCE:
Serves 4
Preparation Time: 30 minutes
Take your fondue over the top by using flavored oil as the base. The market place is full of new flavored oils that you can purchase with names like Lemon Dill oil for Fondue or Rosemary Garlic flavored oil. Better yet, make your own by infusing your favorite herbs or garnish into vegetable oil. Simmer the oil for several minutes. Turn off the heat and allow the oil to steep. Cover the pot and let stand for at least one hour. Remove the herbs and spices from the oil and reheat to use in the fondue pot.
2 pounds tenderloin steak, trimmed of all fat
2 tablespoons olive oil
2 medium cloves garlic, minced (about 1 teaspoon)
1/2 cup dry white wine
Vegetable oil
CURRIED MAYONNAISE
1 cup mayonnaise
2 tablespoons ketchup
1 medium clove garlic, minced (about 1/2 teaspoon)
1 teaspoon curry powder
2 tablespoons chopped fresh cilantro leaves
MOCK BEARNAISE SAUCE
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons tarragon vinegar
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh tarragon leaves
MUSTARD CAPER SAUCE
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons whipping cream
1 tablespoon Dijon style mustard
1 teaspoon capers, drained
2 tablespoons chopped fresh parsley
- Marinate the steak in olive oil, garlic and white wine for 1 hour or over night.
- Cut the steak into 3/4-inch pieces. Arrange the steak pieces on a platter lined with lettuce leaves.
- Heat the oil over medium high heat until it reaches 350°. Carefully transfer the oil to the fondue pot making sure that it is filled no more than halfway to the top. Keep warm over medium high heat.
- Use a fondue fork to immerse the meat into the hot oil until cooked. Dip the meat into the accompanying sauces.
FOR CURRIED MAYONNAISE:
- Mix all of the ingredients together in a small bowl.
FOR MOCK BEARNAISE SAUCE:
- Mix all of the ingredients together in a small bowl.
FOR MUSTARD CAPER SAUCE:
- Mix all of the ingredients together in a small bowl.
Serves 4
Preparation Time: 30 minutes
Take your fondue over the top by using flavored oil as the base. The market place is full of new flavored oils that you can purchase with names like Lemon Dill oil for Fondue or Rosemary Garlic flavored oil. Better yet, make your own by infusing your favorite herbs or garnish into vegetable oil. Simmer the oil for several minutes. Turn off the heat and allow the oil to steep. Cover the pot and let stand for at least one hour. Remove the herbs and spices from the oil and reheat to use in the fondue pot.
Warm Chocolate Fondue
The fun of this dessert is in the drips of chocolate that run onto the plate, the table, and your cheek!
1 cup heavy whipping cream
1 pound semi-sweet chocolate, finely chopped
Juice of 1 medium orange (about 2/3 cup)
Zest of 1 medium orange (about 2 tablespoons)
1 tablespoon Cointreau
Serves 4
Preparation Time: 20 minutes
Cointreau is orange flavored liquor with a distinctive taste. If it is not your favorite, feel free to flavor your chocolate fondue with other tastes like mint, molasses, or brewed coffee for mocha fondue.
- from "At Home Entertaining: The Art of Hosting Parties with Style and Panache," by Jorj Morgan
1 cup heavy whipping cream
1 pound semi-sweet chocolate, finely chopped
Juice of 1 medium orange (about 2/3 cup)
Zest of 1 medium orange (about 2 tablespoons)
1 tablespoon Cointreau
- Heat the cream in a double boiler over medium high heat.
- Add the chocolate stirring constantly until melted.
- Stir in the orange juice, zest and Cointreau.
- Transfer the chocolate fondue to a fondue pot and keep warm on medium to medium low heat.
- Serve with your favorite dippers like chunks of pound cake, dried apricots, sliced bananas, marshmallows, strawberries and raspberries, biscotti and chunks of apple and pineapple.
Serves 4
Preparation Time: 20 minutes
Cointreau is orange flavored liquor with a distinctive taste. If it is not your favorite, feel free to flavor your chocolate fondue with other tastes like mint, molasses, or brewed coffee for mocha fondue.
- from "At Home Entertaining: The Art of Hosting Parties with Style and Panache," by Jorj Morgan