Party Food: Savoury Fondue Recipes

A Sampler of Meat, Cheese, Seafood and Mushroom Recipes

Dec 3, 2008
Ellen Wilson

Cheese Fondue - asjen

Discover the fun of fondue by sampling these delicious recipes.

These recipes generally serve 4-6 people. Save time by making fondue recipes the night before and storing in refrigerator. Simply reheat in covered saucepan on low and then transfer to fondue pot.

Recipe for Beef Fondue

Ingredients:

3 pounds sirloin or strip steak cut into approximately ½ to 1 inch cubes
½ pound of butter
¾ cups of olive oil
3 tablespoons of Dijon type mustard (if none is available use 2 ½ tbsp prepared mustard and ½ tbsp of horseradish)
10 tbsps of butter
5 tbsps of Worcestshire sauce

Directions for Cooking Beef Cubes:

Heat the ½ pound of butter and olive oil in a saucepan
When it is hot pour into the fondue pot so the oil is approximately 1 ½ inches deep
When the oil and butter mixture bubbles you can spear a beef cube with a fondue fork and cook it in the oil for approximately 3 minutes

Directions for Beef Dipping Sauce:

Combine the mustard, the 10 tbsps of butter, and the Worcestshire sauce in a saucepan
Stir until the butter is thoroughly melted
Serve hot

Fish and Shrimp Fondue Recipe

Ingredients:

1 pound halibut, salmon, or swordfish cut into ½ to 1 inch chunks.
1 pound cooked shrimp that is thawed and tail is removed, pat and dry shrimp on paper towels
Or, 1 pound raw shrimp that is shelled, deveined, washed and dried
Cooking oil (canola or vegetable) or, half butter and half oil
Fish and other seafood sauces for dipping such as tartar sauce, cocktail sauce, and fresh squeezed or prepared lemon juice
Heat oil (or oil and butter mixture) on stove until slightly bubbly. Butter mixture will be slightly golden.
Place oil in fondue pot and light flame to keep at a consistent temperature.

Cooking and Serving Fish and Shrimp Fondue:

Raw fish and shrimp should be cooked on skewers approximately 3 minutes in oil or oil and butter mixture
Cooked shrimp only needed to be reheated in oil or oil and butter mixture until warm
Fill containers of tartar, cocktail, and lemon juice for your guests to dip from and add to their plates

Mushroom Fondue Recipe

Ingredients:

¼ cup butter
1 pound finally chopped fresh mushrooms
2 to 3 crushed garlic cloves, or 1 tsp prepared
2/3 cup chicken stock
2/3 cup heavy cream
3 tsps flour
dash of cayenne pepper
salt and pepper to taste

Directions:

Melt butter in saucepan
Add the mushrooms and garlic and heat for approximately 10 minutes, occasionally stirring
Add the stock and simmer for an additional 10 minutes
Cool the mixture slightly and then puree in a food processor or blender
Put a little cream in the saucepan that was used to cook mushroom mixture over low to medium heat and add small amounts of flour, stirring until well blended
Add mushroom puree mixture
Simmer over low heat, stirring frequently, until mixture is thickened
Add the salt and Cayenne pepper, season to taste
Transfer to fondue pot

Serving Suggestion:

Serve with cheese cubes, all kinds of sausage, or sliced hotdogs

Cheese Sauce Recipe for Fondue

Ingredients:

½ cup of dry white wine
½ cup of grated mozzarella
½ cup of grated medium cheddar
1 teaspoon of flour
Dash of garlic powder
Dash of onion powder
Dash of Worcestershire sauce
Dash of pepper (preferably white)

Directions:

Mix the cheeses and flour together
Heat the wine over medium high heat until nearly boiling
Gradually add the cheese and flour mixture to the wine (if you add too much at one time it will clump and not melt properly)
When the all the cheese has been added to the wine, add the rest of the ingredients and stir well
Taste test and add more garlic powder, onion powder or Worcestershire sauce as needed
Sauce in now ready to be added to fondue pot