Friday, June 17, 2011

Fondue Feast!

Last night the Cataldos enjoyed a delicious fondue feast with friends. I intended to take photos, but we were all starving and so the desire to eat eclipsed my mind and I totally forgot about pictures until we had already devoured the cheese course and were in the process of gorging ourselves on coq au vin.

We began with a traditional Swiss fondue.

Traditional Swiss Fondue
3 1/2 cups shredded Swiss cheese
2 tablespoons flour
1 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons finely chopped garlic
1 ounce cherry liqueur
1/2 teaspoon ground pepper
1/8 teaspoon grated nutmeg

Dippers (various types of bread, green apples)

Mix cheese, flour and garlic in a bowl. In a large saucepan over medium heat, heat wine and lemon juice for until lightly boiling. Add half of the cheese and stir constantly until melted. Add the remaining cheese, and stir until melted. Stir in cherry liqueur. Add pepper and nutmeg and gently stir. Pour into a fondue pot and keep melty over low heat.

We continued with a coq au vin

Coq Au Vin
3 3/4 cups warm water
1 1/2 cups burgundy
3/4 cup thinly sliced button mushrooms
1/4 cup chopped green onions
3 tablespoons finely chopped onion
2 tablespoons finely chopped garlic
1 tablespoon finely chopped celery
1 tablespoon finely chopped carrot
2 tablespoons kosher salt
1 tablespoon ground pepper

Dippers, cubed (here's what I used...)
Chicken Breast
Sirloin marinated in Teriyaki marinade
Beef tenderloin
Vegetables (red potatoes, button mushrooms, portobello mushrooms, broccoli, zucchini, yellow squash)

My fondue pot isn't small, but it isn't terribly large either. It also uses Sterno as its heat source, and we learned last time we had fondue night that the broth doesn't stay as hot as desired once the cooking begins. This time I put all of the ingredients in a crock pot. It definitely worked better, but it still had trouble keeping the broth as hot as we wanted. Regardless of the apparatus used, thread meat onto fondue fork and cook in pot until it reaches desired doneness. It does not take long at all for fish and seafood (2-3 minutes-ish), but chicken takes a bit longer (5 minutes-ish). Once cooked, dip meat and veggies into desired sauces.

Cocktail Sauce (Good for fish and shrimp - though I don't think anyone used it.)
1/2 cup ketchup
1 tablespoon apple cider vinegar
1/8 teaspoon Worcestershire sauce
1 tablespoon prepared horseradish
1 teaspoon lemon juice
hot pepper sauce to taste

Whisk ingredients together until blended. Cover and chill until serving.

Creamy Curry Sauce (This goes great with seafood and chicken, and we LOVE it, though it does have a bit of a kick)
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 cup mango chutney (Major Grey's is great - AND you can get it at Kroger)
2 teaspoons minced red onion
2 teaspoons curry powder
1 teaspoon fresh lime juice
1/4 teaspoon cayenne pepper

Combine all ingredients together. Mix well. Cover and chill until serving, at least 2 hours.

Horseradish Sauce (This is really tasty with beef - but we didn't eat much of it)
1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce
2 green onions, finely chopped
salt and pepper to taste

Combine all ingredients together. Mix well. Cover and chill until serving.

Green Goddess (Goes well with vegetables and is so good I consider it a food group)
3/4 cup cream cheese, softened
1/4 cup milk
1/4 cup sour cream
1/4 cup FINELY chopped fresh parsley
1/4 cup FINELY chopped green onions
2 tablespoons minced white onion

Combine all ingredients together. Mix well. Cover and chill until serving.

Teriyaki Sauce (Goes well with anything. Especially delicious mixed with Gorgonzola Sauce)
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons brown sugar
2 tablespoons honey
1 tablespoon corn starch
1/4 cup cold water

Mix all ingredients but cornstarch and 1/4 cup water together in a small saucepan over medium heat. Stir cornstarch into 1/4 cup water. When mixture boils, stir in cornstarch and water. Stir constantly until mixture thickens. Serve warm, or refrigerate until serving.

Gorgonzola Sauce (LOVE this one!)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Gorgonzola cheese
1/8 teaspoon salt
1/2 teaspoon pepper
1 teaspoon finely chopped garlic
1/2 tablespoon cherry brandy
1 tablespoon milk

Mix all ingredients together in a bowl. Cover and refrigerate until serving.

Finally, we ended with a milk chocolate raspberry fondue for dessert.

Milk Chocolate Raspberry Fondue
12 ounces milk chocolate
1/4 cup heavy cream
3 tablespoons frangelico (raspberry liquor)

Dippers (what I used...)
Fresh strawberries, bananas, and pineapple
Rice Krispies Treats
Pound cake
Cheesecake bites

Combine chocolate and cream in a microwave safe bowl. Heat in 30 second intervals, stirring well each time, until chocolate is melted and mixture is smooth. Stir in Frangelico. Transfer to fondue pot to keep warm.

A fun time was had by all!

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