That '70s show: Sizzling beef fondue with all the dips
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By Donna Pierce
By Donna Pierce
Fondue became my family's favorite special-occasion menu because it's festive, delicious, extravagant and the easiest dinner party you'll ever throw.
At times in my life, it has been used as a celebration feast with kids, the menu for a get-together with my sister, a romantic meal with expensive champagne and even an indulgent (and low-carb) dinner alone "because I'm worth it."
Fondue is about dipping, and this particular supper double-dips: first in hot oil to cook the beef, then in one of three spicy sauces. If you are in a rush, use good-quality bottled sauces, or make the sauces ahead of time and refrigerate, then bring to room temperature before serving. This makes two servings but is easily doubled or quadrupled for a party.
Serve the fondue with crusty bread, such as ciabatta, a salad of mixed greens and a Spanish sparkling wine (it's difficult to pair because of those spicy sauces but a sparkling can stand up to the variety).
Don't forget this fondue tradition: Should a skewered piece of meat slide off the fondue fork into the oil, diners exchange a kiss.
BEEF FONDUE WITH THREE SPICY SAUCES
For horseradish sauce:
For chili cream sauce:
For hot mustard sauce:
For each sauce, combine the ingredients in a serving bowl.
Heat oil in a large saucepan to 360 degrees; carefully pour into fondue pot. Or heat the oil in an electric fondue pot, following the manufacturer's instructions.
Meanwhile, pat beef cubes dry; place in a shallow bowl. Carefully place fondue pot with the oil over its heating element at the table. Spear beef on fondue forks, and place in oil. Cook to desired doneness, about 30 seconds for rare. Pass sauces. Serves 2.