Slainte! (Fondue Style)

Well hello, foodies.

Welcome to the humble beginning of our lil Denver Supper Club blog.  We meet once a month to try out new themes, new concepts, new recipes, new ideas, and lots and lots of wine.  (The only thing flowing faster than the wine is the conversation.)  Our cooking experience varies, but we share a common interest in eating!

Last night's chit chat inspired this little blog project, so forgive us for not taking more pictures.  Next time our images will knock your socks off.

Picture Source

Fondue Night consisted of:

*Salad
*Fresh-baked bread
*Cheddar fondue
*Swiss Delight fondue
*Asian Beef fondue
*Creme Brulee dessert fondue

The food was served atop our festive (if humble) St. Patrick's Day flatware.  And by flatware, we mean paper plates.  Some of our members are fancier than others and this particular host isn't all that into dishwashing.  Just sayin.  We're there to eat anyways, not stare at the cutlery, right?

The Creme Brulee fondue was served with strawberries, Oreos, home-made brownies, home-made Orange Ricotta poundcake, blackberries (not pictured) and pretzels (not pictured)

Future posts will include recipes as well.  We'll start with two from last night.

Melting Pot Cheddar Cheese Fondue*

Ingredients

--6 ounces medium sharp cheddar cheese
--2 ounces Emmenthaler Swiss cheese
--4 ounces of Coors light
--2 teaspoons chopped garlic
--2 teaspoons Worcestershire sauce
--2 tablespoons flour
--2 teaspoons dry mustard powder

Instructions

If you are using a fondue pot, then turn it to medium heat, otherwise use a double boiler to heat up this mixture.  Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well.  Shred or cube all cheese, and toss with flour, coating cheese well.  The flour will help thicken the sauce.  When the beer mixture is warm, add one third of the cheese into the mixture, and whisk very well.  Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

(*CopyKat Recipes, www.copykat.com)

Picture Source

Asian Beef Fondue*

Ingredients

--6 cups good quality beef stock or broth (low sodium) +2 cups additional hot broth to add as needed
--3 scallions, cut in 1-inch pieces
--6 slices fresh ginger, each about the size of a quarter
--1 to 2 cloves garlic, peeled and halved
--4 whole peppercorns
--1 tablespoon low-sodium soy sauce
--1 tablespoon mirin, rice wine or medium dry sherry
--3/4 pound beef tenderloin, thinly sliced, and/or:
--3/4 pound pork tenderloin, thinly sliced
--8 ounces small white mushrooms, cleaned
--sliced/cut vegetables as desired (we used broccoli, cauliflower, onions, bell pepper)

Instructions

Place the beef stock, scallions, ginger, garlic, and peppercorns in the fondue pot.  Set temperature at Setting 6 (or medium-high) and bring to a boil.  Reduce to Setting 3 (or low-medium) and simmer for about 20-25 minutes, until broth has taken on the flavors of the ginger and scallions.

Use skewers to dip slices of beef and/or pork tenderloin and the accompanying vegetables into the stock.  May be served with small bowls of hot steamed rice for each diner.

Suggested Dipping Sauces
--Sweet and Spicy
--Wasabi sauce

(*Cuisinart instruction and recipe booklet for the Electric Fondue Pot, CFO-3SS.)

Stay tuned for recipes, tips, restaurant reviews, and general food stuff!