fondue
Posted: December 25, 2021 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: apple, beef tenderloin, black pepper, butter, capers, flour, french bread, garlic, horseradish, mushrooms, nutmeg, pear, salad oil, sauterne, sherry, swiss cheese, vinegar Leave a commentGrowing up the youngest of three boys meant I was the small, quiet one. The one who listened and watched to center stage from afar.
Older me tells younger me that’s AOK because it helped me make the most of the precious time I had with my parents. I was able to soak it all in and pick up on a few tips I still hold near and dear to this day… including a few memories like the joy of fondue.
I’m not sure the first time I had fondue but I was likely about the age of 12.
My family would gather around the spirited fondue pot to create our meal using individual spears, dipping things in hot oil or cheese and then a sauce or two that Mom would create. The simple things.
Little did I know back then but fondue was more than “just that.” Fondue marries food with the imagination and to me, there’s nothing better!
This summer I stumbled upon a random search result for a vintage fondue pot that reminded me of the one my parents had. I knew what I had to do.
A few days later the electric fondue set arrived at my home and I set it aside for a special day when I would unveil the 1970s fondue pot. It sat in the dark since then as most of 2021 brought some challenging times caring for – and parting with – my secondary shadow in the form of my yellow Lab, Harley.
This Christmas Day I thought there was no better way to round out the year than by revving-up the fondue pot and reliving and sharing this foodie form with my family and here, with you.
If you’re not already a fondue fan, I hope you give fondue a try! It’s remarkably simple and will treat you to the joy of this dish with Swiss origins!
❤ Fon-do try these out: I’ve included a variety of my favorite recipes that caught my Mom’s eye below – cheese and beef fondue and a few sauce suggestions, including butter-browned mushrooms, caper butter, mustard, and a red sauce! Scans of the recipes from her cookbook are also below.
❤ This is a dish of variety! Fon-don’t just try one dip or item to be dipped – go for a range of flavor and put the power of the fondue pot to the fullest! For the cheese fondue you can try cubed pears or apples as an appetizer entry or a dessert dismount! I don’t have two pots but I’m only guessing that cooked beef fondue dipped into cheese fondue is a double fondue delight!
❤ Fon-do check out some of the vintage fondue pots I found strolling on Etsy. They’re hot so get yours before they’re gone!
Total prep: There’s no rush here in the land of fondue, but I’d allow at least 90 minutes – 2 hours for the whole shebang.
cheese fondue:
to dunk | french bread, torn or cut into bite-size pieces
¾ pound (about 3 cups) | swiss cheese, cut into thin julienne strips
1 tablespoon | flour
1 clove | garlic, halved
1 ¼ cups | sauterne (a sweet french wine)
dash | fresh cracked black pepper
dash | nutmeg
3 tablespoons | dry sherry
cheese fondue directions: 1) I toasted up my bread a bit to give it a little crunch. Toasting the bread on a foil-lined pan for 5 minutes at 350°F should do the trick. 2) Toss the cheese with the flour to coat and set aside. 3) Rub the inside of the fondue cooker vigorously with the cut surface of the garlic clove. 4) Add the sauterne and warm it just until air bubbles start to rise. Don’t cover and do not let it boil. 5) With a wood or silicon spatula stir constantly from this step forward and in the same direction – a process known as “shear thinning” which helps the cheesy fondue become thinner. Add a handful of cheese strips and wait until the cheese has melted before tossing in another handful. Keep stirring! After all the cheese has been incorporated and the mixture is bubbling gently, stir in the pepper, nutmeg and the sherry. 6) Dunk spears of the cubed bread into the cheese, twirl and enjoy! If the cheese becomes too thick pour in a little warmed sauterne (or butter, if you are channeling my inner foodie).
beef fondue:
4-5+ cups | salad oil, for cooking (vegetable, canola, corn, peanut, etc.)
1 ½ pounds | beef tenderloin, trimmed and cut into ¾ inch cubes
to serve | your chosen sauces/sidekicks (recipes below)
directions: 1) Pour the salad oil in the fondue pot to 2″ or no more than ½ full. 2) Heat to 425°F or until the oil slowly boils. 3) Spear a beef cube with your fondue fork and place it in the oil. 4) Rotate the beef so it’s evenly cooked to your desired doneness. It doesn’t take long! Dip the beef with your sauce and enjoy!
butter-browned mushrooms:
2 tablespoons | butter (my Grandmother “Nanny” insisted on Falfurrias)
2 cups | fresh mushrooms, sliced
directions: 1) Melt butter in a skillet over medium-high heat. 2) Add the mushrooms and cook, stirring occasionally, until evenly browned. Season with salt and better and serve alongside the beef fondue.
caper butter:
½ cup | butter, softened
3 tablespoons | capers, with liquid
directions: 1) Place the butter and capers, with liquid, in a small mixing bowl. 2) Beat until light and fluffy. 3) Serve alongside the beef fondue.
mustard sauce:
bottle | dijon style hot mustard (we used french’s stone ground dijon mustard)
directions: Simply squeeze the mustard into a serving bowl and use it as a dipping sauce for the beef fondue. What could be easier?
red sauce:
¾ cup | catsup
2 tablespoons | vinegar
½ teaspoon | prepared horseradish
directions: Combine all the ingredients together in a small bowl and let chill and mingle for at least 30 minutes. You’ve just made a tangy dipping sauce for the beef fondue. I used leftovers on a homemade hamburger and it was great for french fry dipping!
From the simple to the savory and everything in between, I hope you have fun creating your own special fondue tastes and memories to last a lifetime!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
I’m still on the hunt for what publication these recipes came from (below). I recognize the font and some of the type treatments and I think this likely hails from the 1970s or possibly the 60s. The fabulous food of skiing!
stroganoff steak sandwiches
Posted: December 16, 2014 Filed under: meats poultry and fish, sandwiches | Tags: beer, butter, flank steak, french bread, garlic powder, horseradish, onion, paprika, pepper, salt, sour cream, vegetable oil Leave a commentA Christmas Spectacular
(Part II)
This stroganoff steak sandwich recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)
You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.
foodie tips ~
♥ I was a little bummed when I started this recipe then discovered the meat needed to marinate overnight. Turns out it was well worth the wait. The flavor was delicious. I hope you agree!
♥ Any recipe where the first ingredient is beer is dyn-o-mite! Add sour cream and you’re taking your tastebuds on a one way trip to Fantasy Island.
♥ I’m a Texan. So in the ingredient ranges noted below, I always round UP.
♥ The bread. At the store I was in a flurry and forgot to pick up some french bread. I used some thin sliced white I had loitering in the pantry and still loved this sandwich. Use your favorite sliced bread and you’ll be AOK. I promise.
♥ I prefer these sandwiches warm. If you follow the original recipe they are likely to be room temperature cool. Either way, you win.
♥ Some people cry over spilled milk. When I later realized I forgot to butter my bread I have to admit a few sniffles were born.
i. ingredients
the marinade:
⅔ cup | beer
⅓ cup | vegetable oil
1 – 2 teaspoons | salt
¼ – ½ teaspoon | garlic powder
¼ – ½ teaspoon | fresh cracked black pepper
all the rest:
2 pounds (1” thick) | flank steak
2 tablespoons | falfurrias brand butter
½ teaspoon | paprika
to taste | salt
2 cups | white onion, sliced
6 slices | buttered french bread, toasted
1 cup | sour cream (I’m crazy for Daisy)
½ – 1 teaspoon | prepared horseradish
ii. what to do
1. Place the steak in a shallow dish. Combine the first 5 ingredients above and pour this marinade over the steak. Cover and refrigerate overnight.
2. The next day … drain the steak and broil it 3 inches from the heat for 6 minutes on each side for medium rare in an electric oven (gas boiling tips here) or until its the desired degree of doneness. Slice across the grain in thin slices and set aside. Keep warm if you can.
3. Combine the butter, paprika and salt in a skillet. Add the onions and cook them until they are transparent then set aside.
4. Combine the sour cream and horseradish in a saucepan. Place over low heat, stirring until warm.
5. Place some onions on the buttered bread, top with a few steak slices then a dollop of your sour cream mixture. You can smear your dollop on top of your sandwich. I left mine a dollop for photo-taking purposes. Add a dash more paprika on top and you’re ready to dive in!
Yield: About 4-6 servings
Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon.
french onion soup
Posted: August 17, 2011 Filed under: soups | Tags: beef broth, butter, french bread, onion, parmesan cheese, worcestershire sauce Leave a commentI remember as a kid I was not a fan of soups; they seemed kinda boring to me.
In “walked” cheese.
Cheese transformed everything for me. It had magical superhero powers that could turn sad days sunny. And frowns upside down. The best part? It still does!
I only remember eating mom’s french onion soup once. And once is all it took to tickle the tummy… and the heart.
This soup is a delicious “pick-you-up” during rainy days and chilly nights. It’s easy to make and even easier to eat! Why don’t you share a bowl with a friend or two?
Whaddayawaitin’ for? Soup’s on!
i. ingredients
3-4 | medium onions, thinly sliced (3 cups)
2 tablespoons | falfurrias brand butter (my Nanny says so)
2 cans | condensed beef broth
1¼ cups | water
1 teaspoon | worcestershire sauce
2 handfuls | your favorite sliced bread
1-2 cups | freshly grated parmesan cheese
to taste | freshly ground black pepper
ii. what to do
0. Get ready to toast the bread. Preheat toaster oven (or oven) to 350°F.
1. Cook the onions and the butter in a medium-sized pot until lightly browned (about 15 minutes).
2. Add broth, water and Worcestershire sauce. Simmer 20 minutes.
3. While the soup is simmering, generously sprinkle cheese on top of the bread and toast in a toaster oven (or oven) until lightly browned.
4. Spoon the soup into serving bowls and top with the toasted cheese bread. The more, the merrier.
5. Garnish with fresh black pepper.
Still hungry for more? Consume more french onion soup goodness here at wiki.
Foodie Tip ~
♥ If you’re in a pinch, you can use croutons instead of making bread the good old fashioned way. It won’t be as delicious, but you’ll still take your taste buds on a flavor adventure.