Fondue Night

By Cyndi645

Jason especially gets a kick out of doing this!

Ingredients

• MEATS:
• vegetable or peanut oil
• 1 1/2 lb trimmed beef tenderloin (cut into 3/4 inch cubes)
• 1 lb cleaned and peeled raw shrimp
• 2 lb chicken breasts (skinned, boned and cut into 3/4 inch cubes)
• VEGETABLES:
• mushrooms
• zucchini
• onion rings
• cauliflower
• TEMPURA BATTER:
• 1 c sifted flour
• 1 c iced water
• 1 slightly beaten egg
• 2 T salad oil
• 1/2 tsp sugar
• ----SAUCES-----
• COCKTAIL SAUCE
• for Seafood
• BORDELAISE SAUCE:
• 3/4 c freshly chopped mushrooms
• 2 tsp butter
• 4 tsp cornstarch
• 1 c beef stock
• 3/4 tsp dried tarragon leaves (crushed)
• 1 T lemon juice
• 1 T red wine
• CHINESE HOT MUSTARD:
• 1/4 c dry mustard
• 1/4 c boiling water
• 1 T salad oil
• 1/2 tsp salt
• WINE SAUCE:
• 3/4 c sauterne wine
• 1/4 c catsup
• 4 T cornstarch
• 1 T butter

Preparation

Step 1

Have all the meats and vegetables at room temp. Pour salad oil into fondue cooker to 1/2 capacity. Heat over range to 425 degrees. Add 1 tsp salt. Transfer cooker to fondue burner at table. Spear cubes with fondue fork and fry in hot oil for 2 to 3 minutes.

Prepare tempura batter. This can be used for the vegetables.

----SAUCES-----

COCKTAIL SAUCE

for Seafood

BORDELAISE SAUCE:

3/4 c freshly chopped mushrooms
2 tsp butter
4 tsp cornstarch
1 c beef stock
3/4 tsp dried tarragon leaves (crushed)
1 T lemon juice
1 T red wine

Cook the mushrooms in butter till tender. Mix in cornstarch and cooled beef stock. Cook and stir till boiling. Add remaining ingredients and dash of pepper. Simmer for 5-10 minutes.

CHINESE HOT MUSTARD:

1/4 c dry mustard
1/4 c boiling water
1 T salad oil
1/2 tsp salt

Blend mustard and water. Add the remaining ingredients. Makes 1/3 c and is very hot!

WINE SAUCE:

3/4 c sauterne wine
1/4 c catsup
4 T cornstarch
1 T butter

In small saucepan, stir wine into catsup. Bring to boil. Reduce the heat and simmer uncovered for about 5 minutes. Blend together 2 T cold wter and cornstarch; stir into wine mixture. Cook and stir till thickened and bubbly. Add butter and cook for 1 minute more. Makes 1/4 cup.