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CHEF PEREZ-GONZALEZ
GARLIC CHEESE FONDUE
A traditional Swiss cheese fondue that goes heavy on the garlic.
Servings: About 8 - 10
I N G R E D I E N T S
1 pound Swiss Emmentaler cheese, grated
1/2 Gruyère cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes
I N S T R U C T I O N S
Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
CHEF RICARDO PEREZ - GONZALEZ
CHEDDAR CHEESE FONDUE FOR KIDS.
This milk-based fondue is milder than the traditional Swiss cheese fondue, which contains wine. If your kids don't like the strong taste of Swiss, substitute cheddar or a mixture of cheddar and Swiss.
12 oz. cheddar, grated
4 tbsp. all-purpose flour
1/4 tsp. paprika
1/4 tsp. ground nutmeg
1 garlic clove
3 tbsp. butter
2 1/4 to 2 1/2 cups milk
Juice from a lemon
Salt and pepper to taste
Dippers, such as French bread, carrots, broccoli or cherry tomatoes
KIDS' COOKING SKILLS: Use this recipe as an opportunity to teach children how to grate cheese, make a roux and cut raw vegetables.
1. First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside.
Ask kids 10 to grate the cheese. Hold the handle firmly, grip the cheese, tuck fingers back and rub against the holes.
2. In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg.
3. Ask your child to peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned (a fun job for kids).
4. Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Explain to your children that this is called a roux (pronounced roo) and serves as the base that will help the fondue thicken. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm.
TIP: To make a foolproof roux, stir the butter and flour together until it becomes a smooth paste. Ask the young chef to stir the mixture vigorously.
5. Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste.
6. Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-sized pieces and steam for a few minutes, if desired, to bring out the flavor.
7. Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Invite everyone to spear the bread or vegetables on their fondue forks, then dip into the cheesy sauce. Serves 8 as an appetizer or 4 as a main course.
TIP: Cut vegetables large enough to spear but small enough to eat in one bite. Cut broccoli into florets, and carrots into sticks.
Set fondue over candle or canned heat. Serve fondue with bread.
CHEF LEPERVANCHE
FONDUE BOURGUIGNONNE, Beef and Chicken Fondue
Tender, thinly-sliced pieces of beef or chicken are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.
I N G R E D I E N T S
3 pound piece boneless beef sirloin or tenderloin
3 pound of chicken breast
Cooking oil (canola or other vegetable oil)
Butter
Servings: About 8 – 10
I N S T R U C T I O N S
Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. (Meat can be marinated, try this recipe for Sesame Soy Marinade for Beef Fondue.
Sesame Soy Marinade for Beef Fondue.
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 Tbsp. water
2 Tbsp. packed brown sugar
1-1/2 Tbsp. dark sesame oil
1 tsp. minced garlic
1 tsp. minced fresh ginger
1/4 tsp. pepper
Combine all ingredients in small bowl; stir until sugar is dissolved.
For fondue
Trim all fat from 1 lb. of beef tenderloin for sirloin and cut into 1-inch cubes and place in shallow dish or sealable plastic bag.
Pour marinade over beef; refrigerate 2-3 hours.
To serve, heat fondue oil or broth according to manufacturer's instructions. Pat beef cubes with paper towels to remove excess marinade (to help prevent splattering.) Cook cubes to desired doneness and serve with dipping sauces.
Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer). Heat the oil/butter on the stove until is about 360 degrees. If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color.
Set the fondue pot on the stand over a moderately high direct heat and maintain the heat.
To Serve:
Each guest spears a cube of beef with a fondue fork, holds in in the hot oil until cooked to the desired doneness usually 1 to 3 minutes. Dip in one of the sauces included on this page.
DIPPING SAUCES:
1) Chipotle Mayonnaise
An excellent smoky sauce works well with vegetables, meats or fish
1 canned chipotle chile in adobo sauce.
1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise
Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce. In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
2) Honey Mustard Dipping Sauce:
With chicken or vegetables
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste
In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. Store refrigerated in a covered non-reactive container, for 2 weeks.
3) Asian Spicy Dipping Sauce:
Nice with meats or fish
1 1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro
In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro.
4) Hoisin Dipping Sauce
Good with chicken or fish
1/4 cup lime juice
1/2 cup hoisin sauce
2 tablespoons ketchup
In a small bowl whisk together hoisin sauce, ketchup, and lime juice and season with salt and pepper.
Stove-top Dry-roaster for chiles, tomatoes, vegetables
5) Bobby Flay's Grilled Tomato Aioli:
2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
2 cups good quality mayonnaise
3 cloves garlic, coarsely chopped
2 tablespoons fresh lime juice
Pinch of cayenne
Salt
Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.
6) Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco
Combine all the ingredients, mix well and chill.
CHEF MOLANO
LIQUEUR CHOCOLATE FONDUE
I N G R E D I E N T S
1 cup heavy cream
4 ounces unsweetened (not bittersweet) chocolate
4 ounces milk chocolate
1 tablespoon instant café espresso powder.
1 tablespoon Liqueur favorite :
Liqueurs that pair well with chocolate include;
Chocolate mint liqueur
Frangelico (hazelnut liqueur)
Whiskey
Cognac
Grand Marnier
Rum
Servings: About 4 - 6
I N S T R U C T I O N S
Break the chocolate into small pieces. Warm the cream and add the chocolate. Stir constantly over low heat until melted. Dissolve the espresso powder in the liqueur and stir into the chocolate. Place over a low heat source (do not allow to boil or burn).
Flavor Variations
Nuts - Add nuts to your fondue such as chopped pecans, walnuts, or hazelnuts.
To Serve
Fresh fruits - bananas, strawberries, grapes, tangerines, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping.
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