I've always regarded fondue as the most glamorous dish in the whole wide world. Growing up beef fondue, like this recipe for Beef Fondue Bourgignon, was the star of my birthday dinners, the one night a year mom would fire up our two big fondue pots. Rounding out these annual evenings of elegance was the grand finale of strawberry shortcake. In January. Which meant frozen strawberries out of an oval paper and metal can. Classy!
In our sheltered world of Webster Groves, Missouri, beef fondue was de rigeur. It wasn't until much later I encountered the voluptuous chocolate fondue, dipping cubes of Angel food cake and fruit and pretzels and anything else one could lay one's hands on into a cauldron of chocolate lava.
Perhaps Information about this opulent sweet fondue variation was suppressed; it would have meant swapping out the boiling oil come dessert time. You can imagine how much fun that would have been.
In addition to the oil and dessert varieties the fondue universe is populated by the family of melted cheeses and the savory broths of Asia's shabu shabu and Mongolian hot pot. Table top cuisine is truly a global phenomenon — for now. Who knows what new innovations President Newt's colony on the moon might bring? How will he keep the scalding liquids in the pot in outer space? Guess we won't know 'til 2020…
Fondue is a form of entertaining that brooks no compromise: a true fondue pot is necessary. Luckily fondue cookery is in a bit of a lull at the moment so exquisite sets can be had for a song on eBay. This sleek stainless steel set was an eBay find. Never used, $5. Eleven dollars with shipping.
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Cold Dirt Press CEO Annie Greensprings, whose cultural tastes were also formed in the social incubator that was Webster's Park neighborhood, recently launched Artificially Flavored Fun. SpecD owes her a debt of gratitude for sending this fabulous tome, Fondue Magic: Fun, Flame and Saucery Around the World.
Stewardess-turned-author Anita Pritchard, writing at the zenith of fondue chic in 1969, shares scads of tasty fondue tidbits. Starting with fondue's folkloric history (a lonely, hungry Swiss shepherd), she packs in plenty of common sense etiquette tips (place the pot in the center of the table so everyone has equal access; no double-forking). A game girl ("I was a stewardess and you know what that means"), she traveled the world "par avion" in the company of "bachelor friends," bringing back sophistication into America's dreary backwater ways. If you don't already set you table with "napkins folded in the European manner" you will after Anita's global fondue survey.
Some of my favorite Anita fondue recipes include Fondue Bacchus, Fondue å la Aloha, Tequila and the Torrid Fiesta, Seafood Fondue Chinoise for Weight Watchers and Soul Food Fondue Party.
Beef Fondue Bourgignon's chunks of hot tenderloin and sirloin are served with a variety of sauces. Some of my favorites are Blender Bearnaise, our own King of Steaks steak sauce, horseradish and sour cream and wasabi mayonnaise.
Click here for the recipes for Beef Fondue Bourgignon and Blender Bearnaise Sauce.