Fondue? We Fondid! April 26, 2011.
![Picture](/uploads/3/9/1/6/3916068/2715134.jpg)
We gathered this month at Diva N's for fun with fondue. What's more fun that dipping fruit in chocolate? Dipping peeps in chocolate, of course!
Oriental Beef Broth Fondue
Ingredients:
1/3 to 1/2 pound beef sirloin per person
14 1/2 ounces beef broth
1/4 cup soy sauce
1/4 cup sherry
3 green onions, chopped
1 clove garlic, minced
1/2 tsp fresh ginger, finely minced
Instructions:
Slice beef thinly into bite-size pieces. Let stand at room temperature for 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 degrees 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.
1/3 to 1/2 pound beef sirloin per person
14 1/2 ounces beef broth
1/4 cup soy sauce
1/4 cup sherry
3 green onions, chopped
1 clove garlic, minced
1/2 tsp fresh ginger, finely minced
Instructions:
Slice beef thinly into bite-size pieces. Let stand at room temperature for 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 degrees 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.
Veggie Fondue in Ginger Broth
1/4 cup rice vinegar
2 lemon slices
2 large cloves garlic, minced
2 tbs Minced gingerroot
2 teaspoons granulated sugar
1/2 bunch broccoli
1 small Yellow summer squash or zucchini
1 Sweet red pepper or green pepper
1/4 pound mushrooms
In fondue pot combine vinegar, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer. Cut vegetables into bite-sized pieces. Using long fondue forks, spear vegetables; dip into simmering fondue broth to cook. Cook until tender-crisp.
2 lemon slices
2 large cloves garlic, minced
2 tbs Minced gingerroot
2 teaspoons granulated sugar
1/2 bunch broccoli
1 small Yellow summer squash or zucchini
1 Sweet red pepper or green pepper
1/4 pound mushrooms
In fondue pot combine vinegar, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer. Cut vegetables into bite-sized pieces. Using long fondue forks, spear vegetables; dip into simmering fondue broth to cook. Cook until tender-crisp.
Chocolate Fondue
12 oz chocolate chips (I used milk chocolate this time)
8 pz heavy cream
Dippers: strawberries, bananas, angel food cake, Peeps
Heat cream until it starts to bubble. Add chips, stir until melted. Dip away!
8 pz heavy cream
Dippers: strawberries, bananas, angel food cake, Peeps
Heat cream until it starts to bubble. Add chips, stir until melted. Dip away!
Gin Fizz
To go with the fun meal I thought that we should have a light cocktail to start the evening off. Something that was easy to sip as we dipped our skewers into the broths and waited, chatted and enjoyed.
This recipe was from Williams-Sonoma. It's a classic.
Ingredients: (serves 2)
1. Pour the gin, lime juice and simple syrup into a shaker two-thirds full of ice cubes.
2. Shake well.
3. Strain into a chilled martini glass or wineglass.
4. Add the club soda and stir briefly.
5. Add the lime wedge.
Notes: The most difficult part was getting that much fresh lime juice. It takes a lot more limes than I thought to make it, as well as a lot more time. It would have been much better if I had juiced and measured the juice ahead of time. Then I wouldn't have been the person in the kitchen while everyone else is wondering what's happening with the drinks.
Simple Syrup
Also from Williams-Sonoma
Ingredients:
1. In a small saucepan over medium-high heat, bring the water to a simmer.
2. Add the sugar and stir until it completely dissolves.
3. Remove the pan from the heat and set aside to cool to room temperature.
4. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate until ready to use.
Makes 1 1⁄2 cups.
This recipe was from Williams-Sonoma. It's a classic.
Ingredients: (serves 2)
- 4 fl. oz. gin
- 4 Tbs. fresh lime juice
- 2 Tbs. simple syrup (see below)
- Ice cubes
- 10 to 12 fl. oz. club soda
- 2 lime wedge
1. Pour the gin, lime juice and simple syrup into a shaker two-thirds full of ice cubes.
2. Shake well.
3. Strain into a chilled martini glass or wineglass.
4. Add the club soda and stir briefly.
5. Add the lime wedge.
Notes: The most difficult part was getting that much fresh lime juice. It takes a lot more limes than I thought to make it, as well as a lot more time. It would have been much better if I had juiced and measured the juice ahead of time. Then I wouldn't have been the person in the kitchen while everyone else is wondering what's happening with the drinks.
Simple Syrup
Also from Williams-Sonoma
Ingredients:
- 1 cup water
- 1 cup sugar
1. In a small saucepan over medium-high heat, bring the water to a simmer.
2. Add the sugar and stir until it completely dissolves.
3. Remove the pan from the heat and set aside to cool to room temperature.
4. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate until ready to use.
Makes 1 1⁄2 cups.