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Fondue Party!

 
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spryte
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Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Wed Oct 06, 2010 11:20 am    Post subject: Fondue Party! Reply with quote

Ok... I'm having a going away party for my friend.

She requested fondue!

So, fondue it is!

I have a lot of fondue pots (actually... I have to locate them all!) Whenever someone is giving away the fondue pot wedding gift that they have never used, I always put my hand up! Plus mini-crock pots work nicely for cheese or chocolate courses.

Anyway...

There will be a cheese course, a main course and a dessert course.

But the only thing I know for sure is the main course will be cooked in peanut oil or mojo broth.

I haven't committed to a cheese fondue recipe. I need one. (I have many... just looking for input) Also dipper suggestions for the cheese course.

Main course will be peanut oil and mojo broth. Need ideas for what to cook. One non-red meat eater who would also be horrified to see a plate of raw chicken bits. (even though she would otherwise enjoy chicken) I'm definitely going to have beef filet bits (the rest of us enjoy it immensely and she doesn't mind seeing that) Considering maybe shrimp? A definitely maybe is breaded fingerling potatoes (to be cooked in oil)... and possible falafel balls... kinda looking for other non-red meat options here.

Also need dipping sauce suggestions (again... I have many... but looking for input)

Dessert... there will be two fondues... some kind of chocolate and some kind of something else (because I don't especially care for chocolate) fondue suggestions? Dipper suggestions? Dip suggestions?

Yup... I'm a procrastinator... party is Saturday night.

Thanks!!
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Gigi421
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Joined: 24 Apr 2008
Posts: 3320
Location: City of Champions

PostPosted: Wed Oct 06, 2010 4:22 pm    Post subject: Reply with quote

Spryte, I love fondue, here's one for shrimp, I got a million of them in my books and recipe box. I have some posted in my recipes also, I will hunt for them.


http://www.bakespace.com/recipes/detail/Hot-Shrimp-Dip-Fondue/46279/

http://www.bakespace.com/recipes/detail/Cheese-and-Shrimp-Fondue/46280/



Mushroom Sauce for Fondue:
cook 1 cup sliced fresh mushrooms and 1/4 cup finely chopped green onion in butter
Blend in 4 tsp. cronstarch
add 3/4 cup red burgandy
3/4 cup water, 2 T. snipped pasley salt and pepper.
Cook and stir till thick.
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Last edited by Gigi421 on Wed Oct 06, 2010 5:27 pm; edited 1 time in total
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ImStuffed
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Joined: 05 Jan 2008
Posts: 13761
Location: Burbank

PostPosted: Wed Oct 06, 2010 4:54 pm    Post subject: Reply with quote

What about a caramel dip for the dessert? or some sort of cream cheese fondue?
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Gigi421
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Joined: 24 Apr 2008
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Location: City of Champions

PostPosted: Wed Oct 06, 2010 5:29 pm    Post subject: Reply with quote

I'm going to send you more in an email, I can't get it to copy and paste here. If you need anything like more pots or forks or dishes, please let me know.
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Gigi421
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Posts: 3320
Location: City of Champions

PostPosted: Wed Oct 06, 2010 5:45 pm    Post subject: Reply with quote

Basil and Fontina Fondue
1 1/4 oz. fresh basil, finely chopped
3 garlic cloves, finely chopped
10 1/2 oz. fontina cheese, chopped
9 oz.ricotta cheese
1 3/4 oz. Parmesan cheese, grated
2 T. lemon juice
generous 1 1/2 cups vegetable stock
1 T. cornstarch
salt and pepper
Put the basil and garlic into a large mixing owl. Add all the cheeses, and stir together well.
Put the lemon juice and all but 2 T. of the stock into a large pan and bring to a gentle simmer over low heat. Add small spoonful of the cheese mixture and stir constantly until melted. Continue to add the cheese mixture gradually, stirring constantly after each addition. Repeat until all the cheese mixture has been added and stir until thoroughly melted and bubbling gently. Mix the cornstarch with the remaining stock, then stir into the pan. Continue to stir for 3-4 minutes, or until thickened and bubbling. Season to taste with salt and pepper.
Pour the mixture into a fondue pot and transfer to tabletop burner.

Dippers: fresh Italian bread, such as ciabatta or facaccia, cut into bite-size pieces. Selection of lightly cooked vegetables, cut into bite-size pieces.
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Karen
http://www.bakespace.com/?gigi[/img]421
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spryte
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Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Thu Oct 07, 2010 6:30 am    Post subject: Reply with quote

YUM!! Lovin' all of this input!!!!

I got your email too Karen!

I was thinking a gooey caramel to complement my chocolate =)
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spryte
Pro Chef


Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Sat Oct 09, 2010 6:49 am    Post subject: Reply with quote

I have finalized fondue menu! Standard Cheese course with bread dippers, apples, pears, pretzels & broccoli... Main Course - Peanut Oil & Mojo Broth for beef tenderloin bits, shrimp, broccoli, onions, mushrooms, peppers, breaded potatoes, cheese tortellini - there will be tempura batter if desired, dipping sauces will include creamy horseradish, ponzu, marinara and sweet and sour and maybe sate... Dessert Course... Chocolate & Caramel pots with pound cake, crunchy chocolate & almond Italian cookies, strawberries, pineapple, apples, bananas and marshmallows... with toasted coconut and chopped honey roasted peanuts for dipping.... cocktail for the evening will be Hurricanes for the grownups and Typhoons for the tykes (my version of a hurricane w/no booze)!
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