BEEF FONDUE WITH SAUCES
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (1/2 cup of each sauce).
Number Of Ingredients 19
Steps:
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BEEF AND BEER FONDUE
I got this recipe from my mother. We always have it at parties. The fondue is a thick, rich, tomato-type fondue. There is no cheese in it and it doesn't need it. The meatballs soak up some of the sauce to make it super yummy! It's always a hit for us, so I thought I'd share.
Provided by dolphinut
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
- Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
- Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 19.9 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 3.2 g, Sodium 861.1 mg, Sugar 17 g
CHEDDAR-BEER FONDUE
A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!
Provided by danzer19
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix Cheddar cheese and flour together in a bowl.
- Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g
BEER CHEESE FONDUE
Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.
Provided by MARNIKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
- Rub cut side of garlic clove around bottom and sides of fondue pot.
- Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
- Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
- Stir hot pepper sauce into cheese mixture.
Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g
GOUDA-AND-BEER FONDUE BREAD BOWL
This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
- Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
- Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
- Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
- Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.
GERMAN CHEDDAR AND BEER FONDUE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
- In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
- In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
BEER AND CHEESE FONDUE
Provided by Vallery Lomas
Categories appetizer
Time 20m
Yield 4 to 6 appetizer servings
Number Of Ingredients 8
Steps:
- Add the garlic, beer and onion powder to a large saucepan. Heat over medium heat until it starts to simmer around the edges.
- Meanwhile, add the cheese and flour to a medium bowl and toss. Once the beer is simmering, add the cheese a handful at a time, stirring to melt it. Stir in the Worcestershire sauce and mustard. Cook over low heat, stirring and scraping the bottom of the pot, until all the cheese is melted, about 10 minutes.
- Serve warm with sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners.
SWISS BEER FONDUE
Make and share this Swiss Beer Fondue recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 346.9, Fat 24.4, SaturatedFat 15.6, Cholesterol 79.3, Sodium 283.1, Carbohydrate 6.9, Sugar 0.9, Protein 21.8
BEEF TENDERLOIN FONDUE
Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad.
Provided by betsyjane
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 2
Number Of Ingredients 7
Steps:
- Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
- Remove beef from the marinade and pat dry with paper towels.
- Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
Nutrition Facts : Calories 497.2 calories, Carbohydrate 17.8 g, Cholesterol 141.1 mg, Fat 17.9 g, Fiber 2.9 g, Protein 52 g, SaturatedFat 6.3 g, Sodium 2919.2 mg, Sugar 8.3 g
BEEF FONDUE WITH DIPPING SAUCES
this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.
Provided by chia2160
Categories Meat
Time P1DT3m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
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- Cheddar Beer Fondue. Fans of beer and cheese dip will love this fragrant beer and cheddar fondue. Instead of the classic brandy that gives traditional fondue its texture, add a mild beer like lager, kölsch, or bock.
- Cheese Fondue with Cognac or Brandy. This classic Swiss fondue pairs perfectly with snowy days. This traditional recipe calls for Kirschwasser, a cherry-based brandy.
- Easy Chocolate Fondue. Use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs for this simple chocolate fondue.
- French Onion Soup Fondue. With a flavor profile similar to French onion soup, this warming fondue tastes fresh and exciting. Gruyere cheese has the same melty texture as your favorite soup topper.
- Vegan Mushroom Fondue. Lovers of plant-based cheese get their fondue fun, too. Nutritional yeast, soy sauce, and miso give this vegan fondue its signature cheesy flavor, while mushrooms add an umami element.
- Halloween Candy Fondue. Use up that leftover Halloween (or Christmas, or Easter, etc.) candy by turning it into a sweet fondue. For a twist, melt each candy variety separately for a different varieties of fondues.
- Hot Crab Fondue. Choose a demure cheese like mild cheddar for hot crab fondue to keep the flavors balanced. Cream cheese keeps this melt silky, while dry white wine, dijon mustard, shallots, and Old Bay seasoning give it a taste that's similar to your favorite chowder.
- Italian Cheese Fondue. Fontina, mozzarella, and Parmesan cheeses give Italian fondue that assertively funky flavor that cheese-lovers go for. Serve it with cubes of bread, vegetables, breadsticks, or cubes of salami for a fun communal spread or to kick off a special feast.
- Fondue Savoyarde. The various cheeses used in different types of fondue give each its own distinct flavor. This Fondue Savoyarde, which hails from the Savoie region of the French Alps, uses Comté, Beaufort, Reblochon, or Abondance.
- Slow Cooker Swiss Fondue. Turn your slow cooker into a fondue pot with this simple Swiss and cheddar cheese version that uses both kirsch and dry white wine to keep it gooey.
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