Burgundian fondue or fondue bourguignonne is vegetables, raw meats and/or seafood that are cooked in a pot of simmering oil and served with a variety of delicious sauces.
Suggested Veggies (estimate 1 cup vegetables per person): corn on the cob sections, onions, cauliflowerettes, broccoli stems, baby carrots, radishes, celery ribs, zucchini rounds, turnip sticks, mushroom caps, potato or squash cubes, baby pea pods
Suggested Raw Meats, Poultry and Seafood (estimate 1/4 to 1/2 pound per person): beef, pork, lamb, skinless chicken or turkey breast, shrimp, scallops, shellfish, ham
- Fill fondue pot about half full with canola oil. Consult manufacturers instructions. Heat oil to 325°F to 375°F (165°C to 190°C). REMINDER: ONCE OIL IS HOT, DO NOT MOVE THE POT.
- Spear small piece of vegetable, cubed meat and/or seafood with skewer, pushing skewer through so it protrudes by 1/2-inch at the other end. The skewer can now rest on at the bottom of the pot, thus preventing food from sticking. Fondue until food is cooked through. Consult cooking time chart below.
- Remove food from fondue fork. Using dinner fork, dip cooked food in variety of sauces. Enjoy!
- Veggie Preparation: Wash, trim, and cut into bite-size pieces. Hard vegetables may be parboiled for 1-3 minutes prior to fonduing to reduce the fondue cooking time.
- Raw Meats, Poultry and Seafood Prep Preparation: Remove all visible fat from meat. Cut meat into bite-size pieces. Meat may be marinated for several hours prior to cooking in a fondue. Thoroughly wash seafood and cut into pieces. Arrange meat and seafood on individual platters, cover, and refrigerate until ready to use.
Makes ? servings.
Fondue Cooking Times Chart: Vegetables - 3 to 5 minutes. Pork - 1 minute.
Food Safety Tips: Two-hour rule - food should not be left at room temperature for more than two hours. Better yet, serve meat, poultry and seafood on beds of ice.
Recipe and photograph courtesy of CanolaInfo.org.