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Dutch Cheese Fondue July 10, 2012

Filed under: The Fondue Cookbook — kariryerson @ 9:16 am

The flavor of this fondue from The Fondue Cookbook was amazing. Make sure you grate your cheese very well otherwise it won’t melt very evenly. We will be having this again since it is great for get togethers.

Ingredients:

  • 1 garlic clove
  • 1 cup dry white wine
  • 1 lb grated gouda cheese
  • 2 tsp dry mustard-powder
  • 1 tbsp brandy
  • cayenne pepper
  • 1 1/2 tbsp cornstartch

Directions:

Cut the garlic clove, then rub it in the insides of the fondue pot. Carefully place the pot over the lit burner. Pour in the wine and heat gently.

Gradually add the cheese, stirring throughout until the cheese has melted. Mix the mustard powder to a paste with the brandy and 1 tbsp of water, then stir into the fondue. Add the cayenne pepper to taste.

Blend the cornstartch with 2 tbsp of water and stir into the fondue. Cook for 2 to 3 minutes, stirring throughout until thickened, then serve with the sides. I roasted veggies and grilled some beef.

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Beef & Horseradish Fondue July 6, 2012

Filed under: The Fondue Cookbook — kariryerson @ 9:03 am

This meal was interesting. It wasn’t amazing, it wasn’t terrible, I just don’t know how else to describe it. I have never been able to master cooking meat in a fondue pot so this time I tried it in a cast iron skillet but I wasn’t much more successful. The flavor was good but it wasn’t cooked to the right doneness. This is adapted from The Fondue Cookbook.

Ingredients:

  • 1 1/4 lbs sirloin or rump steak
  • 2 tbsp grated horseradish
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and freshly ground black pepper
  • 1 pt oil, for frying

Directions:

Trim and cut the steak into strips and place in a shallow dish. Mix together the horseradish, oil, vinegar and seasoning, then pour over the beef. Stir, cover lightly, and leave to marinade in the refrigerator for at least 30 minutes. Stir occasionally during this time.

Heat the oil in the fondue pot to 375 degrees, then carefully place over the lit burner. Drain the beef and spear onto the fondue forks. Cook in the hot oil for 2 to 4 minutes or according to personal taste.