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12
13
Recipes
Fondue Bourguignonne
/ to ½ 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 ¼ teaspoon dry mustard
2 cloves garlic, mashed ¼ teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling.
Reduce heat; simmer about 5 minutes. Serve at room temperature.
Yield: 1 ¼ cups
Marinated Pork Fondue
¾ cup vegetable oil
3 tablespoons lemon juice
1 ½ tablespoons
A1 Worcestershire® sauce
1 ½ tablespoons
tarragon vinegar
1 tablespoon sugar
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
/ to ½ pound beef sirloin or
ank steak per person
1 14 ½-ounce can beef broth
¼ cup soy sauce
¼ 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.
1 clove garlic, minced
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon dry mustard
2 to 3 pound pork roast
or tenderloin
2 ¾ cups vegetable oil
3 green onions, sliced
½ teaspoon chili powder
1 clove garlic, minced
½ teaspoon ground ginger
FPSTFN7700-TECO_16ESM1.indd 12-13 6/14/16 09:08
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