Fondue Trio - cheese, broth and chocolate
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1. Cheese Fondue: 1 cup of dry white wine, 1 tBS of butter, 1 TBS of all purpose flour, 7 ozs gruyere cheese shredded, 7 ozs cheddar cheese shredded, 7 ozs swiss cheese shredded, dash of nutmeg, 2 TBS of flour and 1 garlic clove.
To Dip: cubed apples, cubed pear and chunks of baguette.
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. In a bowl, combine cheeses and toss with 2 TBS of flour. Slowly add the cheeses to the pot. Stir until cheese is melted. Add dash of nutmeg. Take a whole garlic clove and rub it on the inside of the fondue pot before you transfer the cheese mixture to it. Keep warm over low flame.
2. Broth Fondue: 2 - 32 oz cartons of chicken broth. 4 cups of vegetables like potatoes, broccoli, carrot and mushroom. 1 pound of boneless chicken breast and 1 pound of strip steak cubed (small), Heat broth in fondue pot to a light boil. Cook vegetables and meat in fondue pot until cooked thoroughly.
3. Chocolate Fondue: 1 - 2 bags of semi-sweet chocolate chips. 3 to 4 TBS of cream. 1 pound cake cubed, 1 quart of strawberries stemmed and halved and marshmallows.
In fondue pot, whisk chocolate chips with cream until completely melted. Dip fruit and cake into chocolate.
3 French Steak Sauce Recipes
---Why didn't I use roux?---
I used beurre manié instead of making roux.
The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.
The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.
When starch is heated with water, it changes from beta starch to alpha starch.
Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.
▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt
GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour
BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar
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