Recipe
September 21, 2009
Classic Broth Fondue & Dipping Foods Recipe
Step 1: In a heavy pot on stove, heat broth, sherry and soy sauce until simmering. Dissolve the cornstarch in the water. Stir in dissolved cornstarch, parsley and bay leaf.
Step 2: Cover and simmer for 2 minutes. Transfer to fondue pot.
Dipping Foods For Broth Fondues
Step 1: Freeze about 2 hours until firm and icy but still yields to a knife.
Step 2: Cut into papery 1/8″-thick slices. Cut slices down to bite sized pieces, if necessary.
Cheese-Filled Meatballs
Step 1: Cut cheddar or Colby cheese into 1/2″-thick cubes.
Step 2: Season meat with garlic, salt and black pepper.
Step 3: Form tbsp of seasoned ground beef into small thin patties. Place cheese cube in centre of each. Fold meat patty around cheese and roll into a ball. As a novelty, wrap blanched spinach around blanched sea scallops threaded onto skewers.
Directions
Yield:
Step 1: In a heavy pot on stove, heat broth, sherry and soy sauce until simmering. Dissolve the cornstarch in the water. Stir in dissolved cornstarch, parsley and bay leaf.
Step 2: Cover and simmer for 2 minutes. Transfer to fondue pot.
Dipping Foods For Broth Fondues
Step 1: Freeze about 2 hours until firm and icy but still yields to a knife.
Step 2: Cut into papery 1/8″-thick slices. Cut slices down to bite sized pieces, if necessary.
Cheese-Filled Meatballs
Step 1: Cut cheddar or Colby cheese into 1/2″-thick cubes.
Step 2: Season meat with garlic, salt and black pepper.
Step 3: Form tbsp of seasoned ground beef into small thin patties. Place cheese cube in centre of each. Fold meat patty around cheese and roll into a ball. As a novelty, wrap blanched spinach around blanched sea scallops threaded onto skewers.
Rob Fiocca