Here are the recipes. Happy fondue-ing!
Easy Chocolate Fondue
3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
Beef Fondue with Dipping SaucesIngredients
- 2 lbs beef sirloin or top round beef, cut in cubes
- 4 cups vegetable oil
- 2 onions, sliced
- 1 dash olive oil
- 3/4 cup sour cream
- 3 tablespoons prepared horseradish
- 1/2 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- salt and pepper
- 3 egg yolks
- 1 cup butter, melted
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- salt and pepper
- 1 teaspoon tarragon
- 1 teaspoon lemon juice
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
for horseradish sauce, mix all ingredients, refrigerate.
for garlic butter, mix all ingredients, refrigerate.
for bernaise sauce: combine vinegar, water and pepper in double boiler.
add egg yolks, stir constantly.
slowly add butter, stirring as it thickens.
add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.