Nervous about Serving Fondue
for the First Time?

Are you a Fondue Newbie?
Are you serving fondue for the first time? If so, keep reading for some useful tips to get you past any butterflies you might have in making your first fondue party or gathering.

Although these tips mostly apply to oil-based or meat fondues, you can use this info for serving dessert fondues or cheese fondues, too. Even though you don't use oil for dessert or cheese fondues, keep reading - there are some great tips that still apply.

A really good idea to do before serving fondue for the first time, is to test your equipment - and not 5 minutes before your party. To do this, add salad oil to the pot as directed by the manufacturer of your fondue cooking unit - or not more than half full if you can't find those darn instructions!

The amount of oil you'll need will vary with the size of your pot. Testing is a good idea because it'll help you understand how to control the heat on your fondue pot or equivelent. You'll want to know how long it takes to heat up the oil to the appropriate temperature.

For oil-based fondue recipes (meat fondues), the oil should be heated to about 375 degrees F, which is the best temperature for cooking most meats. You can use a deep fat frying thermometer to determine the correct temperature.

My favorite way to test though, is to cut a piece of the meat your are going to be using and drop it it. Or you can try with a cube of bread. The oil should sizzle when you put the meat in with your fork, and it should begin to brown immediately. Using a bread cube, you'll see that it will brown in about 60 seconds.)

Unless you are using an electric fondue pot, the best way to heat the pot of oil would be on your range first. You may find that you'll have to return the oil to your cook range for reheating through out your party to keep the oil at the proper temperature.

When serving fondue, I like to use electric fondue pots because you can easily adjust the temperature without having to go back and forth to the kitchen. The reason the oil needs to be so hot all the time is that if it cools down, the meat will absorb too much oil and will not brown and cook quickly.

On the other hand, you don't want the oil to get too hot. At about 440 degrees F, vegetable oils begin to smoke and discolor. Not only is it a not so pleasant odor, but your food will take on that flavor - spoiling the effect. This all sounds so hard and complicated. I assure you, that it's not! That's why testing your equipment is such a good idea. No need to learn on the job at your party!

Some fondue recipes require a combination of half clarified butter and half salad oil for flavor. If you are not already serving buttery sauces, this is a good way to do your fondue. The flavor is delicious and lends an elegant touch to serving fondue.

Butter breaks down and begins to smoke at a lower temperature than salad oil - about 405 degrees F, so greater care is required to prevent overheating. It is important that the butter be clarified before it is combined with the oil to remove any milky sediment that would burn easily.

How do I clarify butter?
To clarify butter, put the required amount of butter (usually 1/2 to 3/4 lb) in a deep saucepan on top of a double boiler. Then place it over low heat and melt slowly. Don't stir! Remove the butter from the heat and carefully skim off any foam. Slowly pour the clear yellow liquid from the top of the pan into another container, leaving the milky residue on the bottom of the pan. Cover and refrigerate, if made ahead. One pound of butter yields about 1 1/2 cups of clarified butter.

Here are other pointers for cooking and serving fondue:

First, a good cut of meat is essential. With beef, sirloin or tenderloin are recommended; leg is suggested for lamb; preferred sea foods include shrimp, scallops, and salmon. Allow about 1/3 to 1/2 lb per serving as the main course; from 1/8 to 1/4 pound as appetizer, depending upon other foods. the meat should be well trimmed of fat and gristle, then cut into bite-sized cubes. Fish should, of course,, be completely free of bones or shell.

Second, when serving fondue, especially meat fondue, it's a good idead to dry off your foods so they are not noticeably juicy. Why do we do this? Well, when raw meat, chicken or fish hit that very hot oil, it sizzles, spits and spatters. Dry it off ahead of time reduces the spattering.

Working ahead, remove your meat or fish from the refrigerator about 15 to 30 minutes before serving, so it will be nearly room temperature. This helps to keep the oil temperature higher. This is particularly important when using an alcohol or canned heat burner.

When serving sauces with your meat fondues, it is best to serve a variety, somewhere between three and five - but you don't have to limit yourself to that number. There are so many different sauces out there that being creative and serving different flavors and textures makes serving fondue not only fun but oh so delicious.

If you have special fondue plates with sections for sauces, the number of sauces you offer may be predetermined. However, using fondue sauce bowls can make it possble to serve as many sauces as you like. The beauty of this kind of fondue, is that you can make everything ahead of time! You're guests will think you make fondue all the time when in reality, this could be your serving fondue debut!

Set the fondue scene by turning down the lights. Use candles or low lighting. Cooking , eating and serving fondue can take place around the dining table. Or make it more informal and set up the fondue on your coffee table and seat your guests on cushions around it.

Regardless of where the cooking takes place, protect the table with a washable mat or cloth. The trays that do come with some fondue sets help catch spatter, but often the oil pops beyond the tray.

Decorate your fondue table with bright colored napkins and placemats. So easy!

One final tip: Remember, meat and poultry fondues may be combined and cooked in the same oil simultaneously, but seafood fondue requires its own pot.

Web www.easy-appetizer-recipes.com

Return from Serving Fondue to Easy Appetizer Recipes home page.