Newsgroups: rec.food.recipes Path: nuchat!taronga!arielle From: sharon@comlab.oxford.ac.uk (Sharon Curtis) Subject: COLLECTION: Fondue Recipes Message-ID: <1993Oct6.114941.10228@client41.comlab.ox.ac.uk> Followup-To: poster Sender: arielle@taronga.com (Stephanie da Silva) Reply-To: sharon@comlab.oxford.ac.uk (Sharon Curtis) Organization: Oxford University Computing Laboratory, UK Date: Wed, 6 Oct 1993 11:49:41 GMT Approved: arielle@taronga.com Contents: A - contains alcohol V - suitable for vegetarians (no meat or fish but may include dairy products) Note - many of the recipes not suitable for vegetarians may be easily altered to be suitable V Butterscotch Fondue V Crunchy Camembert (with blueberry sauce) AV Curried Cheese Fondue (contains Gruyere + Cheddar cheeses) A Danish Fondue (contains Havarti and Samso cheeses) V Devilled Cheese Fondue (contains Applewood smoked Cheddar cheese) Golden Vegetable Puree (contains carrots, swede, turnip, onion) AV Highland Fondue (contains Scottish cheese) AV Israeli Fondue (contains Edam cheese) V Marshmallow Fondue Middle Eastern Fondue (marinated lamb with apricot sauce) Mushroom Fondue A Seafood kebabs (with tarragon wine sauce) AV Classic Swiss Fondue (contains Gruyere + Emmental cheeses) AV Welsh Fondue (contains Caerphilly cheese) ------------------------------------------------------------------- BUTTERSCOTCH FONDUE Ingredients: 60g / 2oz / 1/4 cup butter 125g / 4oz / 3/4 cup demerara sugar 4 tablespoons golden syrup 440g / 14oz can evaporated milk 4 tablespoons chipped unsalted peanuts 6 teaspoons cornflour pieces of apple, pear and banana and popcorn, to serve Method: Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture begins to bubble, stirring occasionally. Allow to boil for 1 minute. Stir in evaported milk and cook for 3-4 minutes until sauce is hot and bubbling, then add chopped nuts. In a small bowl, blend cornflour smoothyl with 2 tablespoons water. Add mixture to sauce in pan and heat until thickened, stirring. Pour into a fondue pot and place over a burner to keep warm. Serve with pieces of apple, pear and popcorn. (Serves 4-6) CRUNCHY CAMEMBERT Ingredients: Twelve 30g (1 oz) portions Camembert 2 eggs, beaten 125g (4 oz / 1 cup) dried breadcrumbs Blueberry Sauce - 2 teaspoons cornflour 225g (8 oz) blueberries, thawed if frozen 60g (2oz / 1 cup) sugar pinch of freshly grated nutmeg 2 teaspoons lemon juice sprig of mint, to garnish Method: Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg, then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a plate; chill until needed. To make blueberry sauce, in a saucepan blend cornflour smoothly with 90ml (3 fl oz / 1/3 cup) water. Add remaining ingredients and simmer until the liquid thickens, stirring all the time. Serve warm. The Camembert portions are cooked in hot oil in fondue pot at the table, using Chinese wire strainers if possible to lift them out of the pot (fondue forks will pierce the crust and cause cheese to ooze out). Serve with the sauce. Garnish with a sprig of mint. (Serves 6) CURRIED CHEESE FONDUE Ingredients: 1 clove garlic, halved 155 ml (5 fl oz / 2/3 cup) dry white wine 1 teaspoon lemon juice 2 teaspoons curry paste 250g (8 oz / 2 cups) grated Gruyere cheese 185g (6 oz / 1 1/2 cups grated Cheddar cheese 1 teaspoon cornflour 2 tablespoons dry sherry pieces of Nan bread, to serve Method: Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low, add curry paste and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. In a small bowl, blend cornflour smoothly with sherry, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Serve with pieces of Nan bread. (Serves 4-6) DANISH FONDUE Ingredients: 185g (6 oz) lean middle bacon, rind removed and finely chopped 1 small onion, finely chopped 15g (1/2 oz / 3 teaspoons) butter 3 teaspoons plain flour 250ml (8fl oz / 1 cup) lager 250g (8 oz/ 2 cups) grated Havarti cheese 250g (8 0z 2 cups) grated Samso cheese small sweet and sour gherkins and chunks of light rye bread, to serve Method: Put bacon, onion and butter into a saucepan and cook until bacon is golden and onion is soft. Stir in flour, then gradually add lager and cook until thickened, stirring frequently. Add cheeses, stirring all the time, and continue cooking until cheeses have melted and mixture is smooth. Pour into a fondue pot and serve with gherkins and chunks of light rye bread. (Serves 4-6) DEVILLED CHEESE FONDUE Ingredients: 1 clove garlic, halved 185ml (6 fl oz / 3/4 cup) milk 375g (12 oz / 3 cups) grated Applewood smoked Cheddar cheese 6 teaspoons plain flour 1 teaspoon prepared mustard 2 teaspoons Worcestershire sauce 2 teaspoons horseradish relish cubes of ham and toasted granary bread, to serve Method: Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Worcestershire sauce and horseradish relish. Serve with cubes of ham and cubes of toasted granary bread. (Serves 4-6) GOLDEN VEGETABLE FONDUE Ingredients: 225g / 8 oz carrots 1 small turnip 1/2 medium swede 2 sticks celery 1 small onion 315ml / 10floz / 1 1/4 cups chicken stock 60 / 2oz / 1/4 cup butter, diced salt and pepper pinch of freshly grated nutmeg small cooked sausages and cooked potatoes, to serve Method: Chop all vegetables finely, then put into a saucepan with stock. Bring to the boil and simmer until just tender. Drain vegetables and leave to cool slightly. Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot. Place the pot over a low heat and gradually beat in the butter. Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture. (Serves 4-6) HIGHLAND FONDUE Ingredients: 1 small onion, finely chopped 15g / 1/2oz / 3 tsp butter 250ml / 8 floz / 1 cup milk 500g / 1lb / 4 cups grated Scottish or mature Cheddar cheese 3 tsp cornflour 4 tablespoons whisky cubes of rye and onion bread, to serve Method: Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with whicksy then stir into cheese mixture and cook 2-3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread. (Serves 4-6) ISRAELI FONDUE Ingredients: 2 avocados, halved and stoned 3 teaspoons of lemon juice 1 clove garlic, halved 185ml (6fl oz / 3/4 cup) dry white wine 375g (12 oz/3 cups) grated Edam cheese 2 teaspoons of cornflour 5 tablespoons smetana or thick sour cream cubes of sesame-coated French bread and red and green pepper (capsicum) to serve Method: Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend cornflour smoothyl with smetana or sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4-5 mintues until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper. (Serves 4-6) MARSHMALLOW FONDUE Ingredients: 6 teaspoons cornflour 470ml (15 fl oz / 2 cups) single (light) cream 185g (6 oz) packet marshmallows Crispy cakes - 60g (2 oz / 1/4 cup) butter 2 tablespoons golden syrup 60g (2 oz / 1/2 cup) drinking chocolate 90g (3 oz) rice breakfast cereal Method: To make crispy cakes, put 60 petit fours cases on 2 baking sheets. Place butter and syrup in a saucepan and stir over a low heat until melted. remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set. To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows. Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes. (Serves 6-8) MIDDLE EASTERN FONDUE Ingredients: 750g (1 1/2 lb) lean leg of lamb, cubed Marinade - 3 tablespoons olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 1 tablespoon chopped fresh mint 1 teaspoon ground cinnamon salt and pepper Apricot Sauce - 1 tablespoon oil 1 shallot, finely chopped 440g (14 oz) can apricots in natural juice 1 tablespoon chopped fresh parsley Method: Mix marinade ingredients together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight. To make apricot sauce, heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes. Puree sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving. Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil. (Serves 4) MUSHROOM FONDUE Ingredients: 60g / 2oz / 1/4 cup butter 500g / 1lb mushrooms, finely chopped 2 cloves garlic, crushed 155ml / 5floz / 2/3 cup chicken stock 155ml / 5floz 2/3 cup double (thick) cream 3 teaspoons cornflour salt and pepper pinch of cayenne pepper cubes of cheese and garlic sausage, to serve Method: Melt butter in a saucepan, add mushrooms and garlic and cook gently for 10 mins. Add stock and simmer for 10 minutes. Cool slightly and puree in a blender or food processor. Put a little cream into the fondue pot, blend in cornflour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently. Season with salt, papper and cayenne. Serve with cubes of cheese and garlic sausage. (Serves 4-6) SEAFOOD KEBABS Ingredients: 8 large scallops 625g (1 1/4 lb) monkfish, boned seasoned flour Tarragon Wine Sauce - 30g (1 oz / 6 teaspoons) butter 1 shallot, finely chopped 155ml (5 fl oz / 2/3 cup) dry white wine 2 teaspoons chopped fresh tarragon salt and pepper 4 tablespoons single (light) cream Method: Remove the coral parts from scallops and reserve. Cut white parts in half. Cut monkfish into bite-sized pieces. Toss scallops and monkfish in seasoned flour. Thread one piece of scallop and 2 pieces of monkfish onto 16 bamboo skewers and keep in the refrigerator until needed. (These will be cooked in the hot oil later.) To make tarragon wine sauce, melt butter in a saucepan. Add shallot and cook until soft, then add reserved scallop corals and cook over a gentle heat for 5 minutes. Pour in wine, add tarragon and season with salt and pepper. Simmer for 5 minutes. Puree sauce in a blender or food processor until smooth, then return to saucepan, stir in cream and reheat before serving. (Serves 4) CLASSIC SWISS FONDUE Ingredients: 1 clove garlic, halved 250 ml (8 fl oz) dry white wine 1 teaspoon lemon juice 250g (8 oz / 2 cups) grated Gruyere cheese 250g (8 oz / 2 cups) grated Emmental cheese 1 teaspoon cornflour 1 tablespoon kirsch pieces of cubed French bread, to serve Method: Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Serve with the bread. (Serves 4-6) WELSH FONDUE Ingredients: 30g / 1oz / 6 tsp butter 250g / 8oz leeks, trimmed and finely chopped 6 teaspoons plain flour 250ml / 8 floz / 1 cup lager 315g / 10oz / 2 1/2 cups grated Caerphilly cheese pepper cubes of crusty bread, to serve Method: Put butter into a saucepan and melt over a low heat. Add leeks, cover pan and cook gently for 10 mins until tender. Stir in flour and cook for 1 minutes, then add lager and heat until thickened, stirring all the time. Gradually add cheese and continue to cook until melted, stirring frequently. Season with pepper. Pour into a fondue pot and serve with cubes of crusty bread. (Serves 4-6)