It’s a wisemommies’s tradition to do fondue for New Year’s Eve. We do a cheese, meat and then chocolate fondue. Stemming from a European tradition, where many have Raclette or Fondue for New Year’s Eve, we wisemommies thought to also fondue into the New Year, every year.
Click here for that post!The post shows a traditional and yummy fondue recipe, hot to, step by step ingredients and preparations along with videos!
Below is how I made our meat fondue course which follows our cheese fondue course. With young kids, on their plates I keep it simple, plain chicken, plain beef, shrimp, and mushrooms. Wisemommies’s Meat Fondue The meats I used this year Chicken Chicken (marinated in garlic) Beef Beef (marinated in teriyaki) Shrimp Mushrooms Ravioli *Our marinated chicken and beef has been the most popular amongst all adults ** For our meats, we bought, cut and prepared the day before our fondue day. Once cut, we put the different meats into baggies and refrigerated. For the marinated chicken we added minced garlic into the baggie and teriyaki into the baggie with beef.
Our meat batter We make a tempura batter. You can dip any meat into the tempura batter before placing into the oil to fondue. You can also dip the meat into the oil without tempura batter, but the batter adds a nice flavor to your meat!
Tempura Batter: In a bowl, mix the following together until you have a thick consistency, so add more flour until very thick. Serves 7 people 3-4 egg yolk(s) 4-5 cups flour 1/4 teaspoon baking powder 1/4 cup cornstarch 1/2 teaspoon salt 1/2 teaspoon white sugar 3 cups cold water
Oil in the Pot We use a whole bottle of Canola Oil which fills up the whole pot or nearly fills up the post and then extra virgin oil. You can also use vegetable or peanut oil. You want the pot filled up with enough oil that everyone can stick their fondue forks in and reach the oil. If you have the oil in the pot too low then it makes it harder for many to get their food cooked.
We use Trudeau Stainless Steel Forks for all our cheese and meat fondue. I have three sets so that all family members and guests are sure to have two of their own color coded forks. The color coding is important so you don’t forget which fork is yours cooking in the pot.
Let the oil heat up, in the pot, you should see some bubbles letting you know it’s hot enough to start cooking.
Our sauces Once you have cooked your meat in the oil pot, fondue, you can eat away or you can further your palate by dipping the meat into a chosen sauce. These are the sauces we make. 1) Teriyaki sauce (This sauce is nearly always a favorite by all. I just find a ready-made teriyaki sauce via the grocery store to use) 2) Curried Yogurt Dipping Sauce #1 Combine 2tsp curry paste, 1 tsp Dijon mustard, 2tsp brown sugar, 4 tsp grated onion, 6 Tbsp mayonnaise, and 6 Tbsp plain yogurt 3) Curried Yogurt Dipping Sauce #2 Combine 4 tbsp. butter, 1 cup plain yogurt, 1 tbsp. yellow curry powder, ¼ tsp. garlic powder, and ¼ tsp. kosher salt 4) Instead of one of the above, you could buy a ready made honey-mustard dipping sauce or some other ready-made dipping sauce that you think might work well with your family’s taste buds.
Before dipping meat into any sauce, make sure everyone has cooked their meat, take the meat off the fondue fork and use a regular dinner fork for dipping and eating on their plate. Once we saw how much fun our kids had with fondue, we also invested in fondue plates. These are perfect as you can use the dividers for sauces and pile all the food together. You can see in the picture to the right, with my son about to cook his meat, the black fondue plate separating sauces and meats beside him. The tempura batter is in the individual, yellow, square serving plate.
Approximate fondue cooking times for raw meat, seafood and vegetables: Beef: 1 minute Seafood: 2 minutes Pork: 1 minute Poultry: 2-3 minutes Veggies: 3-5 minutes * When we fondue with our children, we keep the heat of the oil a little lower so we double the above cooking time and usually take a quick glance at their cooked food just to make sure it is cooked!
The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces. Prepare the fondue oil or broth according to the recipe's directions.
The second fondue I made is less of a recipe and more of a style of cooking–it's a hot-pot type situation where you dip sliced raw meats into simmering oil and cook it to your liking.
Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.
Oil or broth fondue Oil fondue is also called Bourguignon fondue. It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use. Broth fondue is also called Chinese fondue.
This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer. Because broth boils at 212 F/100 C, the meat will take longer to cook, but that only enhances the party experience.
You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.
Never lick the fondue pot, no matter how tempting.Never eat directly off the fondue fork.Never forget your food in the pot.Never pour the contents of the pot onto your plate.
Cook red meat 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well done. Poultry requires 2 minutes of cooking and lamb and pork 1 minute. Remove the cooked meat from the fondue pot and dislodge it from the fondue fork with a table fork.
Any type of Vegetable oil can be used. Do not use lard, shortening, butter, margarine or Olive oil as these are not suitable for high temperature cooking.
A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.
There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.
The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.
Feature a bit of grilled steak, poached chicken, or cooked ham, all which taste even better with a bit of melted cheese. Cured meats, like beef jerky, kielbasa, pepperoni, salami, and sausage are all fun and flavorful dippers that will bring a bit of spice to your fondue pot.
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.
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