Posted at: 02/07/2013 5:44 PM | Updated at: 02/10/2013 9:43 AM
Easy Fondue Recipes
This will probably be the simplest fondue recipe you will ever see... The quantities of meat are for 4 to 6 people. You may want to serve it with rice, salad and side dishes.
You must ensure that you use the right type of fondue equipment. You wouldn't want your pot to break under extreme heat... And a candle lit fondue pot will not provide enough steady heat to warm up the oil... Learn more about the right fondue equipment here.
450 g (1 lb) Tender Cut of Beef
450 g (1 lb) Chicken Breast, Skinless and Boneless
Peanut or Canola Oil
1. Cut the beef and chicken into bite-size pieces. Keep them refrigerated until fondue time.
2. Fill your pot to no more than 1/2 to 2/3 of its capacity with oil to prevent hot oil from splattering.
3. In your fondue pot, warm up the oil until it reaches a temperature of 180 to 190 C (350 to 375 F).
4. Place a piece of meat on the fondue fork.
5. Leave it in the hot oil until the meat is cooked.
6. Let your hot meat cool off for a few seconds, dip your cooked meat into the dip of your choice and eat.
Note: You should keep your meat "dry" as any blood or water could make the oil splatter.
Basic Cheese Fondue Recipe
2 Garlic Cloves, Cut in Half
250 ml (1 cup) Dry White Wine*
225 g (1/2 lb) Gruyere Cheese*, Shredded
225 g (1/2 lb) Emmenthaler Cheese*, Shredded
15 ml (1 tbsp) Lemon Juice
15 ml (1 tbsp) Cornstarch
30 ml (2 tbsp) Kirsch
2 ml (1/2 tsp) Nutmeg
2 ml (1/2 tsp) Paprika
*You should have a little more wine and cheese on hand to adjust the consistency if needed. Add more cheese if it's too liquid, add more wine if it's too thick.
1. Rub the garlic inside the fondue pot then discard.
2. Pour the white wine and lemon juice into the pot and turn on the burner.
3. Let the wine and lemon juice warm up without boiling.
4. Reduce heat and add the shredded cheese.
5. With a wooden spoon, mix well and stir regularly.
6. Dilute the cornstarch in the Kirsch, and add remaining ingredients to the pot.
7. Add pepper to taste.
8. If the mixture is too hard, add wine. If the mixture is too soft, add cheese.
9. Dip bite size pieces of bread or vegetables.
10. Let the freshly dipped pieces cool off for a few seconds, then enjoy and repeat but no double-dipping!
Note: Italian or French bread (baguette) makes excellent dippers when cut into small pieces. You can also try mild green or red peppers, zucchini slices, steamed broccoli or cauliflower or whatever else you're in the mood for.
Quick and Easy Chocolate
0.35 kg (12 oz) Dark or Bittersweet Chocolate
160 ml (2/3 cup) 35% Cream (Whipping Cream)
30 ml (2 tbsp) Cognac
Fresh Fruit and Dessert Bites as Dippers
1. In a double-boiler over low heat, melt the chocolate one handful at a time.
2. Add the cream and stir until warm and smooth but do not let it boil.
3. Add the cognac and keep stirring.
4. Once all the ingredients are warmed up and well mixed, transfer the mixture into your chocolate fondue pot.
5. If your mixture is too thick, add more cream or cognac. If the mixture is too runny, add more dark chocolate.
6. Light the unscented tealight.
7. Put a piece of fruit onto a fondue fork and dip it into the hot chocolate fondue.
8. Enjoy and repeat!