Fondue Bourguignonne

Sauces for dipping (3 or more, below)
Cooking oil
1-1/2 to 2 lbs beef tenderloin or sirloin, cut into 1-inch pieces


Prepare sauces and set aside until serving time.

Fill a metal fondue pot half full with oil. Heat oil to 375 F. Spear pieces of meat with dipping forks and plunge into hot oil, cooking until done as desired.

Dip cooked meat in desired sauce and transfer to plate. Place another piece of meat in hot oil to cook while eating cooked meat.

4 servings


Jiffy Sauces for Fondue Bourguignonne:


Onion-Chili: Combine ½ envelope (about 1-1/2 ounces) dry onion soup mix and ¾ cup boiling water in saucepan. Cover partially and cook 10 minutes. Adding gradually, mix in 1-1/2 tbsp flour mixed with 1/4 cup water. Bring to boiling, stirring constantly; cook until thickened. Remove from heat; mix in 2 tbsp chili sauce.

Onion-Horseradish: Blend ½ envelope (about 1-1/2 oz) dry onion soup mix, 1 tbsp milk, 2 tsp prepared horseradish, and desired amount of snipped parsley into 1 cup sour cream.

Horseradish: Blend 3 tbsp prepared horseradish, 1 tsp grated onion, and ½ tsp lemon juice with 1 cup mayonnaise.

Curry: Blend 1 tbsp curry powder, 1 tsp grated onion, and ½ tsp lemon juice with 1 cup mayonnaise.

Mustard: Blend 1 tbsp half-and-half cream with 1 cup mayonnaise and stir in prepared mustard to taste.

Caper: Mix 1 tbsp chopped capers and 1 cup bottled tartar sauce; blend in 1 tbsp half-and-half cream.

Bearnaise: Blend 1 tbsp parsley flakes, ½ tsp grated onion, ¼ tsp crushed tarragon, and 1 tsp tarragon vinegar into hollandaise sauce prepared from a mix according to package directions (or your own homemade version).

Barbecue: Blend prepared horseradish to taste with a bottled barbecue sauce.

Swiss Fondue


The traditional wine for this dish is a Fendant or Neuchatel.

(8 servings)

1 garlic clove
1-1/2 cups dry white wine
1 lb natural Gruyere cheese, grated (do not use processed Gruyere)
2 tsp cornstarch
3 tbsp kirsch
Freshly ground pepper to taste


Rub bottom and sides of an earthernware casserole or chafing dish with the garlic. Add wine and heat to boiling point, but do not boil.

Add cheese, stirring constantly with wooden spoon. When cheese is creamy and barely simmering, add cornstarch blended with the kirsch. Stir until mixture bubbles. Season with pepper.

Place casserole over an alcohol burner with a slow flame. Keep the fondue hot but not simmering. If it becomes too thick, add a little more wine.

To serve, accompany with cubes of crusty bread and long forks for dipping into the melted cheese.

CHEESE FONDUE

2 c. gruyere cheese
2 c. Swiss cheese (not processed)
3 tbsp. Kirsch or cooking sherry
1 tbsp. lemon juice
1 c. white wine
1 clove garlic
1 tbsp. cornstarch
White pepper
Salt

Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue dish with garlic. Add wine. Do not bring to boil. Heat until tiny bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread.

Classic Chocolate Fondue


180 g (6 oz.) chocolate chips
2 oz. unsweetened chocolate squares
1 cup Half & Half cream
1 tbsp butter
1/4 cup honey
1 cup powdered icing sugar
1 tsp vanilla extract


Place chocolate chips and chocolate squares in double boiler and melt while stirring continuously.

When all chocolate has thoroughly melted and is smooth, stir in Half & Half cream and butter. Mix until combined.

Stir in honey and mix well.

Add in powdered icing sugar and mix well.

Remove from heat, stir in vanilla, and transfer mixture to fondue pot.

Light tealight candle below pot to keep warm and stir from time to time while serving to prevent mixture from burning.

Serve with assorted fruit including strawberries, bananas, oranges, or pound cake and cookies.

French Toast Fondue

1 loaf French bread
2 well beaten eggs
1/2 cup milk
oil for cooking
1 1/4 tsp salt, divided

Cut into bite size cubes leaving some crust on each piece if possible. Combine eggs, milk and 1/4 tsp salt. Pour oil in fondue pot to half capacity. Heat on range to 375 degrees. Add remaining salt to oil. Transfer to fondue pot base. Spear bread cubes and dip into egg mixture, letting excess drip off before dipping in hot oil. Cook until lightly golden brown. Serve with Maple Butter

Maple Butter
1 1/2 cups powdered sugar, sifed
1/2 cups butter or margarine
1/2 cup maple syrup
1 egg yolk
1 stiffly beaten egg white

Cream together thoroughly, first four ingredients. Gently fold in egg white. Chill until ready to serve.