Thursday, January 3, 2013

More Fondue Recipes

For one pot of fondue:
one box of vegetable broth
add water until full (add as you boil to keep it full)
add one full onion (cut into quarters)
add green onion, chive, salt, pepper (leftover beer from the cheese) to taste
(optional: mushrooms, peppers, etc. as desired)
simmer until vegetables are mostly soft
remove onion (unless you don't want to)
add potatoes to start cooking when you put the pots on the table

I have received more requests for recipes from New Year's Eve! Amy wanted the recipe for the broth (that we cook the meat in - we feel like oil is too dangerous for a table of fourteen people who have been drinking, plus Birk prefers broth anyway because it adds more flavor) and also one of the marinades we used for the beef. And of course, I am happy to oblige.

Broth (for your meat) Fondue
Like with the cheese, you'll be making this in a large pot on the stove, then transferring it to the fondue pot to put on the table.

Add one box of vegetable broth* to the pot. (Use one box per fondue pot that you'll be using, so approximately one box per 4-5 people.) Add water until full. Peel an onion (yellow or white) and cut it into quarters; add it to the pot. Birk added the leftover beer from making the cheese (but it was minimal and is not required). He also added green onions and chives. Other recommendations (that we don't use) are mushrooms, peppers, carrots, leeks, or whatever vegetables you like. We fish out the onion before transferring the broth to the fondue pots but it isn't strictly necessary.

If you're having potatoes with your meat, I suggest putting them into the pot when you put the fondue pots out on the table. (This way, they can cook while you cook your first several pieces of meat, because they take longer than most other things.)

*This year we used an organic one because that's what was on sale, but use whatever you like. We use vegetable broth because we always have chicken, beef, and shrimp, and using vegetable broth - instead of beef or chicken broth - makes more sense flavor-wise.

Steak Marinade
This one came from Pinterest.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tbsp garlic powder
3 tbsp dried basil
1 1/2 tbsp dried parsley flakes
1 tsp ground pepper
1 tsp minced garlic

(All you have to do is mix it together.)
We marinated the steak for about 4 hours. The recipe didn't have a recommended time, but if you liked the flavor at NYE, 4 hours should do it.

(And if anyone wants the recipe for the other steak marinade - the second one we put out on the table - you'll have to ask McCormick, because it was store-bought.)

No comments:

Post a Comment