Showing posts with label beef fondue. Show all posts
Showing posts with label beef fondue. Show all posts

Saturday, January 2, 2010

Fun Fondue!

New Year's Eve presents its own set of problems for a smallish gathering since the main event takes place at midnight. Serving a late dinner helps, of course. Serving several courses would be fun for the guests but a lot of work for the hostess. I've solved that dilemma by serving fondue. There's something about fondue that livens up a gathering. Maybe it's because everyone is involved in cooking their own dinners -- I'm not really sure, but there always seems to be a lot of laughter when fondue is served. Which means, of course, that fondue is a great choice anytime.

Fondue made a comeback in popularity when I was a child and I still remember the fun family nights we had when my mom made fondue. There are all sorts of rules about what happens if your food falls off the fork in the fondue pot -- for instance kissing the person to your left. But you can make up your own rules to suit your family.

I make cheese fondue and beef fondue, and serve them with a simple salad. Beef fondue is easiest by far, because all you really have to do is heat canola oil and pour it into a fondue pot. Any cook can cut a steak into cubes! And people love to cook their own meat. I like to add some mushrooms and sliced red or orange peppers, which are also great cooked in the fondue oil. If you have guest who like broccoli or cauliflower, those are good choices as well.

Cheese fondue is a little more work but it's really easy, too. There are loads of recipes, but it's quite forgiving, so don't worry about it too much.

Simple Cheese Fondue

16 ounces Gruyere cut into tiny (easy to melt) cubes
8 ounces Emmental cheese (cut into small cubes)
1/3 to 1/2 bottle of white wine (I use Our Dog Blue, a mild white table wine)
a couple of pinches of nutmeg
2 teaspoons corn starch

1. Place the cheese and wine in a saucepan and let cheese melt. Sprinkle with nutmeg.
2. Steal a little bit of the warm wine from the pot, add to the cornstarch and stir until blended.
3. Add the cornstarch the the melted cheese and stir another minute or so.
4. Pour into fondue or chafing dish and serve with bread.

Eggnog with a swirl of Khalua

Here's to a Happy 2010 to all!