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Brie & Sun-Dried Tomato
Fondue
Serves: 4
3 tablespoons dry packed
sun-dried tomatoes
8 ounces Brie cheese, trimmed of
rind and cubed
1 tablespoon cornstarch
1 tablespoon butter
1 shallot, minced
½ cup dry white wine
1 tablespoon granulated sugar
Directions:
1. Soak sun-dried tomatoes in boiling
water and cover for 10 minutes.
2. Drain tomatoes and pat dry.
3. Chop tomatoes into small pieces;
set aside.
4. In bowl, toss cubed Brie with
cornstarch until well coated;
set aside.
5. In large saucepan, melt butter over
Medium (275°F).
6. Add shallots and sauté
until softened.
7. Add wine and heat until
just simmering.
8. Reduce heat to
Medium-Low (175°F).
9. Add Brie mixture by handfuls to
saucepan, stirring constantly until
cheese is melted.
10. Stir in sun-dried tomatoes and
sugar; mix well.
11. Transfer to fondue pot and
serve immediately.
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Shabu-Shabu
Serves: 4-6
6 cups vegetable stock
5 green onions, thinly sliced
1 tablespoon grated ginger
2 cloves garlic, crushed
1 whole red chili pepper, seeded and
thinly sliced
4 tablespoons soy sauce
6 cups assorted vegetables, cleaned
and cut
Salt and pepper to taste
Directions
1. In large sauce pot/pan, warm
the vegetable stock over
Medium (275°F) heat.
2. Add chopped green onions, ginger,
garlic, and chili pepper, and bring to
boil on High (425°F).
3. Reduce heat to Medium-Low (175°F)
and let simmer for 30 minutes.
4. Arrange vegetables on plate and
keep refrigerated until fondue
stock is ready.
5. Strain and transfer stock to
sauce pot/pan and keep on
Medium-Low (175°F) heat.
6. Dip vegetables using fork or skewer.
7. Serve with your favorite dip.
Tip: Shiitake mushrooms, green
onions, firm tofu, tomato wedges,
leafy dark green lettuce are ideal
vegetables to dip.
Tip: Change up the recipe by adding
beef, chicken, pork, lamb and
seafood.
Chicken Fondue
Serves: 8
¼ cup Italian dressing
1 medium onion, small diced
2 cans chicken broth
½ cup apple juice
2 tablespoons corn starch
2 pounds boneless skinless chicken
breasts, cut into thin strips
3 cups assorted vegetables
1 cup mayonnaise
1 small garlic clove, finely chopped
1 tablespoon lemon juice
1 tablespoon Italian dressing mix
Directions:
1. Heat ¼ cup Italian dressing in
medium sauce pot/pan over
Medium-High (375°F) heat.
2. Add onions and cook until crisp and
tender, stirring occasionally.
3. Add broth, apple juice, and
cornstarch; stir until well blended.
4. Bring mixture to boil over
High (425°F).
5. Turn heat down to
Medium-High (375°F).
6. Using long-handled fork or skewer,
dip chicken and vegetables, in
batches, into boiling broth mixture.
7. Cook chicken for 3 minutes and cook
vegetables for 1-2 minutes.
8. Mix mayonnaise, garlic, lemon
juice and Italian dressing mix to
make sauce.
9. Remove chicken and vegetables
from pot and dip in sauce.
Beef Fondue
Serves: 6-8
3 pounds boneless beef sirloin
or tenderloin
Cooking oil (canola, olive oil,
or vegetable)
½ pint low fat sour cream
½ cup low fat mayonnaise
¼ cup prepared mustard
1 tablespoon fresh horseradish
1 tablespoon finely chopped onion
Directions:
1. Trim any fat from meat and cut into
bite-size cubes.
2. Keep beef refrigerated until 20
minutes before cooking.
3. Fill medium sauce pot/pan halfway
with cooking oil.
4. Heat oil to 375°F over
Medium-High heat.
5. While oil is heating, mix sour cream,
mayonnaise, mustard, horseradish
and onion in a small bowl
to make sauce.
6. Place meat on spears or skewers
and place in hot oil for 1-3 minutes,
depending on desired doneness.
7. Dip beef into prepared sauce.
• 83
Fondues
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