Nippy Franks, Tempura, Seafood Fondue, Fried Cheese

Nippy Franks

1 1⁄2 cups catsup	1 cup brown sugar
1⁄2 cup barbecue sauce	1⁄2 teaspoon Worcestershire sauce
2/3 cup bourbon	1 16-ounce package cocktail
1 cup brown sugar	sausages

Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to 200°F. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.

Tempura

3⁄4	cup flour	1⁄2 cup flat beer
1⁄2	teaspoon salt	2 3⁄4 cups vegetable oil
1⁄2 teaspoon pepper		Bite-size meat or vegetables
1 tablespoon vegetable oil		(see box below)
1 egg, separated

Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter. Pour 2 3⁄4 cups oil into Fondue

Seafood Fondue

1⁄2 to 1 pound salmon or other

fish cut into 3⁄4 -inch pieces 1⁄2 to 1 pound scallops

1⁄2 to 1 pound shrimp, peeled and deveined

2 3⁄4 cups vegetable oil

Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out. For serving, spear a piece of meat or vegetable, dip into batter and gently place in hot oil. Cook until golden brown and crispy (about 3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.

Pour 2 3⁄4 cups of oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out.

For serving, spear a piece of seafood and gently place in hot oil. Cook until edges are brown (about 1 to 2 minutes).

Serve with Horseradish Sauce (see below) or other sauces of your choice.

Horseradish Sauce

1 cup sour cream	1⁄4 teaspoon Worcestershire
3 teaspoons	sauce
prepared horseradish	1/8 teaspoon salt
1 teaspoon lemon juice	1/8 teaspoon pepper

Stir together all ingredients. Chill in refrigerator. Yield: 1 cup

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Suggested Tempura Foods

• Cooked Chicken, Cubed	• Scallops
• Shrimp, Shelled and Deveined	• Carrots, Sliced
• Zucchini or Yellow Squash, Sliced	• Mushrooms
• Cauliflower or Broccoli Flowerettes	• Cocktail Onions
• Lobster, Shelled

Fried Cheese

3⁄4 cup flour	1 pound mozzarella cheese,
1 cup fine,	cut into 1-inch cubes
dry Italian bread crumbs	2 3⁄4 cups vegetable oil
4 eggs, well beaten

Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour mixture. Place on a tray, cover with wax paper and place in refrigerator to chill.

Pour 2 3⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out.

For serving, spear a cube of cheese and gently place in oil. Cook

until golden brown. Serve with spaghetti or picante sauce.

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Fondue Pot_IB.indd 14-15

5/22/09 7:21:55 PM

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