Fondue Night

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This file contains several recipes that combine to make a Fondue meal:

Fondue Bourguignonne
Roasted Vegetables
Sauces for Veges and Beef
Cheese Fondue to serve with chunks of bread and/or fruit
Kirsch Wine Cocktails

Note: Shrimp and/or chicken can be used with/instead of beef.

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  • 6

Ingredients

  • Fondue Bourguigonne
  • 1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • Roasted Vegetables
  • Spicy-Sweet Chili Sauce
  • Chimichurri Sauce
  • Horseradish-Mustard Sauce
  • Store-bought Vidalia onion-fig sauce or barbecue sauce
  • ^^^^^^^^^^^^^^^^^^^^
  • Chimichurri Sauce
  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 garlic cloves, minced
  • 1/2 cup safflower oil
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons chili powder (preferably from ancho chilies)
  • 2 teaspoons dried oregano
  • 1/4 cup red wine vinegar
  • ^^^^^^^^^^^^^^^^^^^^
  • Horseradish Mustard Sauce
  • 1 cup sour cream (8 ounces)
  • 6 tablespoons prepared horseradish
  • 1 1/2 tablespoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • ^^^^^^^^^^^^^^^^^^^^
  • Spicy Sweet Chili Sauce
  • 3/4 cup sambal oelek (chili paste)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup honey
  • ^^^^^^^^^^^^^^^^^^^^
  • Cheese Fondue
  • 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
  • 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground white pepper
  • 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
  • 1 tablespoon kirsch (cherry brandy)
  • 2 teaspoons fresh lemon juice
  • 1 baguette, cut into 1-inch cubes (about 8 cups) for serving
  • 3 Granny Smith apples, whole or cored and sliced, for serving
  • 4 red pears, whole or cored and sliced, for serving
  • Red and green seedless grapes for serving
  • ^^^^^^^^^^^^^^^^^^^^
  • Roasted Vegetables
  • 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed
  • 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact
  • 1 small delicata or acorn squash (bout 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds
  • 8 to 10 small carrots (about 1 pound)
  • 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large
  • 4 garlic cloves, smashed
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • ^^^^^^^^^^^^^^^^^^^^
  • Kirsch Wine Cocktails
  • 1/4 cup kirsch (cherry brandy)
  • 1/2 cup white wine, e.g., Riesling or Sauvignon Blanc
  • 2 to 4 ounces natural cherry soda
  • 24 dried cherries (about 2 ounces)

Preparation

Step 1

Fondue Bourguigonne Directions

Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper.

Serve with roasted vegetables and sauces.

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Chimicurri Sauce Directions

Put all the ingredients in a jar and shake until well combined

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Horseradish Mustard Sauce Directions

Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper. Sauce can be stored in the refrigerator up to two days.

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Spicy Sweet Chili Sauce Directions

Just mix all ingredients together and serve

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Cheese Fondue Directions

Toss cheese in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and fruit.

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Roasted Vegetables Directions

Preheat the oven to 450 degrees Fahrenheit. Divide vegetables and garlic between 2 rimmed baking sheets. Drizzle each sheet with half the oil, and season with salt and pepper. Toss to coat.

Bake until vegetables are tender and golden, 40 to 50 minutes

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Kirsch-Wine Cocktail Directions

Combine the kirsch and wine in a pitcher, and refrigerate until ready to serve. Fill six 10-ounce glasses with ice. Divide kirsch-wine mixture evenly among glasses. Top off each glass with the soda; stir. Garnish each drink with 4 cherries

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