Monday, October 22, 2007

I Heart Fondue

Ah...yes, I love fondue. Throughout the cooler months, it is my favorite meal to prepare for friends. There are so many variations of cheese, meat, and chocolate fondues. I look forward to these lengthy meals of good dipping, great eats, and fantastic conversation with friends over the fondue pot. Last Thursday night, I made my first fondue meal of the season. I opted for a beef/pork fondue with three different dipping sauces. The curry sauce was awesome!

Beef Marinade:
3/4 cup 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

Curry Sauce:
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce

Mustard Sauce:
1/4 cup mayonaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced

Onion-Horseradish Sauce:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce

Directions:
1. In a large resealable bag, combine the soy sauce, Worcestershire sauce and garlic; add meat. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
2. Meanwhile, in three seperate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients.
3. Drain and discard marinade. Pat meat dry with paper towels. Heat 2-3 cups oil in fondue pot at 375 degrees. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the sauces.

4 comments:

TimandJack said...

Did you get this recipe from the cookbook that mysteriously disappeared from my house..... The fondue cookbook that I was looking forward to reading since I just bought it.....

TimandJack said...

I see two place settings, who were you cooking this special meal for last Thursday?

kelsey said...

your mom is really kicking blog butt.
i bow to her skills.

kristinleigh said...

No, mom, I actually got the recipe from allrecipes.com. It was a combination of two recipes (the marinade and then the sauces). All I have to say is, where is your fondue pot right now? Certainly not in Vegas, eh? As for the two spots, what do you think?? He he.

And yes, Kelsey, she certainly is kicking blog butt.