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Shabu-Shabu (Japanese Fondue)

 

Shabu-shabu is a Japanese variant of hot pot. The name shabu-shabu is derived from the “swish swish” sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces. It is considered a winter dish, but is eaten year-round. (Wikipedia)

 

 

Ingredients/Equipment:

  • 1 lg. round steak, partially frozen
  • 4 chicken breasts, boneless, skinless, partially frozen
  • 1 head bok-choy or napa cabbage
  • 1 lb. tofu, cubed
  • 1 bunch green onions
  • 1/2 doz. shrimp, optional
  • 6 cans chicken stock
  • Electric wok or fondue or electric skillet
  • Special Soy Sauce – 3 parts soy to 1 part lemon juice and 3 tablespoons sesame seeds
  • Housin Sauce
  • 1 full recipe brown rice
  • Bamboo skewers
  • Assorted sm. bowls for dipping, chop sticks
  • Fortune cookies & ice cream for dessert
Steps:
  • Prepare each plate earlier in afternoon and refrigerate. Prepare rice according to package directions. Prepare soy sauce. Slice carrots into curls, slice bok choy, slice meat very thin, cube tofu, trim green onions.
  • Put sampling of each on every plate. Give each person a small bowl of soy sauce, hoisin sauce and rice near their plate, along with chopsticks, silverware and skewers.
  • Everyone dips skewers of meat and vegetables into broth to cook. Serve broth after all food is gone.

source: cooks.com

 

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Beef Fondue

Fondue chinoise is a common French name for Hot pot, where meat are cooked in a shared pot of broth. Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth, which now contains an amalgam of all of the goodness and flavors from the earlier ingredients. (Wikipedia)

This is a wonderful entertaining meal. Great for conversations during long evenings.

Ingredients:

  • 1/3 to 1/2 lb. boneless sirloin or beef tenderloin per guest
  • 4 c. peanut oil
  • Fondue pot or electric deep dish cooker (s)
Steps:
  • Cut beef into small cubes (1×2 inch) and keep chilled until about 1 hour before cooking.
  • Set electric fondue to 360 degrees and add oil (be careful with hot oil). Each guest is given a plate of raw meat and cooking fork (also a separate eating fork). They spear one piece and cook to individual preference. It takes a little experimentation.
  • Offer a variety of 4 to 6 sauces. Bottled or experiment with your own exciting recipes.
  • Serve with baked potato, vegetables and a green tossed salad.

NOTE: It is best to have no more than 6 people cooking in one pot for convenience and safety reasons. Also not recommended for children under 8.

source: cooks.com

 

 

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Raspberry Fondue

 

Aside from meat, chocolate and cheese fondue, raspberry fondue tastes really great. Not only that, they are healthy and rich in nutrients.

Raspberries fondue is a rich source of vitamin C, , manganese and dietary fiber. B vitamins 1–3, folic acid, magnesium, copper and iron are present in raspberries.

 

Fondue:

  • 1 pound raspberries, thawed if frozen
  • 4 teaspoons cornflour (cornstarch)
  • 1-1/4 cup single (light) cream
  • 1/3 cup confectioners' sugar
  • 3 tablespoons Framboise, if desired
Steps:
  • In a saucepan, blend the cornflour smoothly with a little of the cream.
  • Stir in the remainder and add sugar and raspberry puree.
  • Cook over a gentle heat until smooth and thickened.
  • Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues.

 

Meringues:

  • 2 egg whites
  • 2/3 cup confectioners' sugar

Steps:
  • For quick meringues, preheat the oven to 320°F.
  • Line a baking sheet with non-stick paper.
  • Place egg whites and confectioners' sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks.
  • Place mixture in a piping bag fitted with a 1 cm. star nozzle and pipe small blobs onto lined baking sheet.
  • Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing.

 

Serve hot or cold. Serving Size: 4

source: cooks.com

 

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Cheese Fondue

Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the caquelon it is first rubbed with a cut garlic clove. White wine, cheese, and often kirsch are added and stirred until melted. A small amount of cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the communal pot (caquelon). When it is ready, diners dip cubes of bread speared on a fondue fork into the mixture. (Wikipedia)

 

Ingredients:

  • 2 1/4 cups milk, scalded
  • 2 cups coarse day-old bread crumbs
  • 3 cups grated Velveeta Cheese (3/4 pound)
  • 1 teaspoon salt
  • Few drops Tabasco
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons minced onion
  • 1 teaspoon dry mustard
  • 4 eggs, separated
Steps:
  • Heat oven to moderate, 375°F. Scald the milk and allow to cool.
    *Note: To scald milk, heat over low heat until tiny bubbles begin to form along the edges; do not boil. When milk is steaming hot and tiny bubbles are forming as above, remove from heat.
  • Combine next 7 ingredients in a large bowl. Add cooled milk; mix well.
  • Beat egg yolks until thick and lemon-colored; stir slowly into bread mixture.
  • In a clean bowl, beat egg whites until they hold soft peaks but are not dry; fold in. Turn into greased 2-quart casserole; set in pan filled with warm water to 1 inch from top of casserole.
  • Bake 1 1/2 hours or until golden brown and firm at center.

Makes 6 servings.

Submitted by: Sarah T.

 

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Chocolate Fondue

Since the 1950s, the name “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid.

In chocolate fondue, slices of fruit or pastry are dipped in a caquelon of melted chocolate. Other types of dessert fondues can include coconut, honey, caramel and marshmallow. (Wikipedia)

 

 

Ingredients:

  • 1 c. sugar
  • 3/4 c. cocoa
  • 1/2 c. water
  • 1 c. milk
  • 1 can sweetened condensed milk
  • 1/4 c. butter
  • 1 tsp. vanilla
  • Fondue Dippers
Steps:
  • Thoroughly combine sugar and cocoa in medium saucepan.
  • Blend in water; stir in milk and condensed milk. Add butter.
  • Cook over medium heat, stirring constantly to avoid scorching, until mixture just begins to boil.
  • Remove from heat and add vanilla. Serve in fondue pot or chafing dish, keep warm.

 

FONDUE DIPPERS: Nut halves, marshmallows, pieces of Angel Food, sponge or pound cake, strawberries, pineapple chunks, cherries, apples, pears, peach or banana slices.
source: cooks.com