New Year’s Eve Fondue Celebration
Years ago, my parents and I would host a large New Year’s Eve Celebration for our friends. We would pair the men up with a partner and give each pair a recipe to cook. So one pair would be in charge of the main dish. Another pair would be in charge of the dessert, etc. It was always so much fun as my parents have a spacious kitchen and everyone would be in there working together. While the guys were cooking, the ladies were in charge of making drinks and appetizers. One year we even had the women make aprons for the guys.
Fast forward to the years when I had three children under the age of three. That is also the year that my father passed away. I was exhausted and no-one was really in the mood to celebrate. So we switched it up a bit and started a new tradition of a fondue party for just our family and mother.
So now my family makes an awesome Fondue Celebration! We begin with the Classic Swiss fondue which is a delicious mix of Gruyere and Emmental cheese. We dip French bread and other meats and veggies. The main course consists of Marinated Beef Fondue, Shrimp Fondue and broccoli fondue all cooked in peanut oil. For the broccoli, simply combine 1/2 Cup corn starch, 1/4 cup of powdered sugar and tsp salt in a gallon ziplock. Toss your rinsed broccoli florets in the bag to coat. Serve with Mustard Dipping Sauce and Bordelaise Sauce and the creamy horseradish sauce in the Beef Fondue recipe. Out of this world!
The traditional Swiss Dish called Cheese Fondue. I was given this recipe years ago, when I was traveling with my family in Switzerland. We were eating in this lovely old lodge and they served this delicious warm melty goodness. I had never tasted anything so decadent. Luckily for me they give me the recipe. Flash forward a few years and my dear friend Stephen Dickey, who’s mother is from Switzerland, gave me his copy of Traditional Cheese Fondue…low and behold, they were identical.
Classic Swiss Fondue
Ingredients
- 1 clove garlic
- 1 cup dry white wine
- 1 teaspoon lemon juice
- 2 cups Gruyere cheese shredded
- 2 cups Emmental cheese
- 2 teaspoons cornstarch
- 2 tablespoons kirsch
- 1 dash white pepper
- 1 pinch nutmeg
Instructions
- Rub inside if fondue pot with garlic clove. Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheeses with a wooden spoon. In a small bowl blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season with white pepper and nutmeg. Serve with bread cubes.
Marinated Beef Fondue
Ingredients
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 garlic cloves minced
- 2-1/2 pounds beef tenderloin cut into 1-inch cubes
- 2-1/2 pounds pork tenderloin cut into 1-inch cubes
horseradish sauce:
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon chopped onion
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
barbecue sauce:
- 1 can 8 ounces tomato sauce
- 1/3 cup steak sauce
- 2 tablespoons brown sugar
- 6 to 9 cups peanut or canola oil
Instructions
- In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.
Shrimp Fondue
Ingredients
- 10 ounces Sharp cheese spread
- 16 ounces cream cheese
- 1/2 cup light cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 clove garlic
- 1 tablespoon chopped chives
- 1 pound shrimp cooked
Instructions
- In top of double boiler, melt and blend first 3 ingredients. Whisk in remaining ingredients except shrimp. When all ingredients are well mixed, add shrimp. Serve in chafing dish, spooning into small pastry shells or on small toast points or on crackers.
How can so few plain ingredients combine to be so delicious? This is terrific on both the shrimp and and beef.
Mustard Fondue Sauce
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 dash pepper
- 1 cup milk
- 2 tablespoons mustard
Instructions
- Make roux with first four ingredients. Slowly add milk until thickened. Stir in mustard.
The Bordelaise Sauce is delicious with marinated beef. It is so good that I can just eat it like a soup when everyone is finished.
Bordelaise Sauce
Ingredients
- 3/4 cup mushroom
- 2 teaspoons butter
- 4 teaspoons cornstarch
- 1 cup beef stock
- 3/4 teaspoon tarragon
- 1 tablespoon lemon juice
- 1 tablespoon red wine
- 1 dash pepper
Instructions
- Cook mushrooms in butter. Mix in cornstarch. Add beff broth. Cook until bubbly. Add 3/4 teaspoon tarragon, lemon juice, red wine and pepper. Simmer 5 minutes.