Chef's Table

Hot Oil Fondue

Hot Oil Fondue: Having pre-cut and marinated meat | seafood | chicken | vegetables | bread to dip into the hot oil, invites your guests to become chefs of their own meal.

CourseAppetizer
CuisineBeer Cuisine
Cooking Beer StyleBelgian Witbier
Pairing Beer StyleBelgian Gueuze, Belgian Lambic, Belgian Pale Ale, Belgian Tripel, Belgian Witbier
SeasonalFall Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBeef, Bread, Dip, Fondue, Garlic, Marinade, Mushrooms, Prawn | Shrimp
Cooking MethodFrying, Poaching
BreweryAllagash Brewing Co., Beer Advocate, Sierra Nevada
KeywordCooking with Beer

Servings	Prep Time
6guests	15minute

Cook Time	Passive Time
5minute	2hour

Servings	Prep Time
6guests	15minute

Cook Time	Passive Time
5minute	2hour

Ingredients

Hot Oil Fondue Ingredients:

5 – 6cup oil,such as rendered fat (duck | goose | chicken | beef), avocado, rice bran or coconut oil

Marinated Kobe Beef Ingredients:

12ounce Rauchbier,such as Rauchbier or Smoked Porter
2each garlic, clovespeeled and minced fine
1teaspoon salt, sea
1teaspoon peppercorns, blackfreshly cracked
24ounce beef, Kobe or American Kobe,sirloin or filet

Witbier Brined Prawn Ingredients:

12ounce Witbiersuch as <a href="http://www.allagash.com/beer/white/?ao_confirm" target="new"Allagash White or other Witbier
1tablespoon sugar, organic
1teaspoon orange zest,freshly grated on a Microplane Zester/Grater
1teaspoon salt, sea
1/2teaspoon coriander, seedtoasted and ground
1 1/2pound prawns | shrimp, large,peeled and deveined

Stone-Ground Mustard Sauce Ingredients:

1/2cup sour cream | Mexican crème | crème fraîche
1tablespoon beer mustard,such as Sierra Nevada Stout & Stoneground Mustard
1teaspoon Dijon style mustard
1/2teaspoon peppercorns, blackfreshly cracked

Horseradish Cream Ingredients:

1/2cup cream, heavy or whippingpreferably not ultra pasteurized
1 – 2teaspoon horseradish, fresh,peeled and grated on a Microplane Zester/Grater
1tablespoon onion, green,washed and sliced thin
1/2teaspoon salt, kosher

Herb Butter Ingredients:

1cup butter, unsalted
1each garlic, clove,peeled and minced
1tablespoon herbs, fresh,a mix of tarragon | thyme | parsley | sage | basil | cilantro, minced
1each orange zest,grated on a Microplane Zester/Grater
1teaspoon salt, kosher

Instructions

Hot Oil Fondue Directions:

In a cast-iron fondue or medium heavy-bottom pot, fill half full with oil of choice. Place the pot over high heat, warm oil to 375˚F | 191°C. Carefully move the hot pan to the fondue stand or a portable burner. Keep the heat on low, checking temperature to stay around 325°F | 163°C – 375˚F | 191°C. A candle will not keep the oil hot enough to use as a cooking liquid. Use Sterno Cooking Fuel or a portable Butane stove to keep the oil hot enough to cook the prepared food.
Place the prepared and marinated beef and prawns near the oil pot. Take a fork skewer and spear a piece of meat, place it carefully in the hot oil between 30 seconds (rare), 45 – 60 seconds (med-rare) to 90 seconds (well-done). Remove from the oil, letting oil drip off for a second, then dip into a sauce (Stone-Ground Mustard Sauce | Horseradish Cream | Herb Butter)
For the Witbier Marinated Prawns, cook for 90 seconds to cook completely through. Precooked potatoes also work well with this style of fondue.
If serving without a cheese fondue, served with a garden salad and fresh bread.
Warnings: When using hot oil at the table, more safety precautions should be taken. Make sure the fondue stand or burner is flat on the table | counter and the pot sits level. Have a fire extinguisher close by, just in case. Keep any flammable materials away from any open flame.

Marinated Kobe Beef Directions:

Trim the meat of any fat or sinuous tissue and cut into thin strips, cutting across the grain. In a medium bowl, add beer and beef, seasoning with salt and pepper. Let rest at room temperature for at least 2 and up to 24 hours. Remove the meat from the beer and pat dry to reduce spattering when frying. Lamb, venison, buffalo, bison, or other game meat can be substituted for the beef.

Witbier Brined Prawn Directions:

In a medium bowl, combine the <a href="http://www.allagash.com/beer/white/?ao_confirm" target=" new"Allagash White, salt and sugar, mixing until the salt and sugar have dissolved. Cut prawns in half lengthwise and add to the brine for 2 hours. Remove the prawns from the brine and pat dry. Scallops, lobster, crayfish, or other fish can be substituted for the prawns.

Stone-Ground Mustard Sauce Directions:

In a small bowl, mix all ingredients until combined. Pour into a serving bowl and place it with the other fondue items. This sauce can be made in advance, refrigerated for up to a week.

Horseradish Cream

In a medium bowl, whisk the whipping cream until soft peak stage. Mix in horseradish, green onions, and salt. Transfer the sauce to a small bowl and let sit for at least 1 hour refrigerated, before serving.

Herb Butter Directions:

In a small pan, melt butter with garlic, herbs and orange zest over low heat. Season with salt and pepper. Transfer to a small bowl and keep warm.

Recipe Notes

Beer Cheese Sauce | Fondue Tips:

A wonderful loaf of sourdough bread is a great accompaniment to any fondue. Try different local or homemade bread to further individualize the meal.
Blanching vegetables makes them easier to skewer and sometimes tastier. Take a large 10 – 12 quart pot of water adding in a 1/4 – 1/2 a cup of salt (water should taste like seawater) and bring to a boil. Cook each prepped vegetable separately for 2 – 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
- Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans, and asparagus.
But I don’t have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler, or a ceramic baking dish like a soufflé dish.
If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
Not enough fondue fork | skewers, use bamboo skewers are a substitute.
If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.
Keep the fondue over low heat, if using Sterno Cooking Fuel or portable Butane stove. Too high of a temperature can scorch the fondue.
If using flame heat at the table, be prepared in case of a spill and have a fire extinguisher on hand.