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 |
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 | ||
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
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 |
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 | 5/22/09 7:21:55 PM |
