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Recipes
Fondue Bourguignonne
1∕3 to 1⁄2 pound beef sirloin
2 ¾ cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at
room temperature 30 minutes. Blot dry with a paper towel.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until
browned and to desired doneness: 1 minute for rare, 2 minutes for
medium, 3 minutes for well done. Serve with Spicy Chile Sauce
(see below) or sauce of your choice.
Spicy Chile Sauce
¾ cup chili sauce
2 teaspoons tarragon vinegar
3 tablespoons chopped onion
1 teaspoon brown sugar
3 tablespoons lemon juice
Dash hot pepper sauce
2 teaspoons oil
1⁄4 teaspoon dry mustard
2 cloves garlic, mashed
1⁄4 teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling.
Reduce heat; simmer about 5 minutes. Serve at room temperature.
Yield: 1 1⁄4 cups
Marinated Pork Fondue
¾ cup vegetable oil
1 clove garlic, minced
3 tablespoons lemon juice
1⁄2 teaspoon salt
1 1⁄2 tablespoons
1⁄2 teaspoon chili powder
A1 Worcestershire® sauce
1⁄2 teaspoon dry mustard
1 1⁄2 tablespoons
2 to 3 pound pork roast
tarragon vinegar
or tenderloin
1 tablespoon sugar
2 ¾ cups vegetable oil
In a bowl, combine all ingredients except roast and 2 ¾ cups oil.
Trim excess fat from pork and cut into 1-inch cubes. Place pork cubes
in a glass or plastic container. Pour marinade over cubes. Cover;
refrigerate and allow to marinate at least 3 hours or overnight.
Thirty minutes before serving, drain pork cubes and blot dry.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until
browned and cooked through (about 2 minutes).
Oriental Beef Broth Fondue
1∕3 to 1⁄2 pound beef sirloin or
3 green onions, sliced
flank steak per person
1⁄2 teaspoon chili powder
1 14 1⁄2-ounce can beef broth
1 clove garlic, minced
1⁄4 cup soy sauce
1⁄2 teaspoon ground ginger
1⁄4 cup sherry
Slice beef thinly into bite-size pieces. Let stand at room temperature
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°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.
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1/15/13 3:39 PM
