High Voltage Shareware/high1.zip/high1/DIR22/REC0699.ZIP/REC0699.TXT

Text File | 1993-10-06 | 13KB | 435 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Sharon Curtis)
Subject: COLLECTION: Fondue Recipes
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Sharon Curtis)
Organization: Oxford University Computing Laboratory, UK
Date: Wed, 6 Oct 1993 11:49:41 GMT
Approved: [e-mail]


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)


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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)