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 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 in side sauces (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, serve with a garden salad and fresh bread.
Warnings: With hot oil, more care should be taken. Make sure the fondue stand or burner is flat and the pot sits level. Have a fire extinguisher close by, just in case. Keep any flammable materials away from the 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 with the other fondue items. This sauce can be made in advance, refrigerated for up to a week.
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.
Beer Cheese Sauce | Fondue Tips:
A wonderful loaf of sourdough bread is a great accompaniment to any fondue. Try different local or homemade breads to further individualize the meal.
Blanching vegetables makes them easier to skewer and sometimes more tasty. 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.