Tempura Batter for Shrimp Fondue

Tempura Batter

for Shrimp Fondue

 

2  Eggs

1-3/4  Cups  Ice Water

1-3/4  Cups  Flour

1/4  teaspoon  Salt

 

2  pounds  large fresh shelled Shrimp, patted very dry; nest serving bowl in crushed ice to keep cold

3  Cups  Vegetable or Peanut Oil, for cooking

 

Chinese Hot Mustard, Thai Sweet Chili Sauce, and Hoisin Sauce for dipping

 

 

Beat Eggs and Ice Water until frothy.  Beat in Flour and Salt until batter is smooth.  Refrigerate until ready to use.  When ready to use, re-beat until frothy.  Place batter in a small bowl and nest in ice to keep chilled.  Heat Oil in Fondue pot on stove to 375*, transfer to Fondue stand and set heat to high, checking occasionally to maintain high temperature.  Using a Fondue fork, dip Shrimp into Batter, shaking off any excess.  Cook in hot Oil until Shrimp is pink and cooked through, about 2 minutes.  Yields about 2-1/2 cups batter.

 

It is very important that the Tempura Batter is kept cold throughout the preparation and serving process.  I like to use my immersion blender to get this good and frothy--this helps to make a light, fluffy fried Shrimp.  Make certain that your Shrimp is very dry (use paper towels), otherwise the Tempura Batter will slide right off the wet Shrimp!  It is also fun to use this batter with veggies--Asparagus, Green Beans, small pieces of Broccoli... you name it!

 

 

"For I know

that my Redeemer liveth,

Job 19:25a

 

From Gourmet International Fondue Cookbook 

 

 



Marinated Beef & Chicken Fondue

Marinated Beef & Chicken Fondue

with Horseradish & BBQ Dipping Sauces

 

 

For the Marinade:

3/4  Cup  Soy Sauce

1/4  Cup  Worcestershire Sauce

2  Garlic Cloves, crushed

 

2-1/2  pounds  Fillet Mignon, cut into thin strips (freeze for 30-45 minutes, then slice slightly frozen)

2-1/2  pounds  boneless, skinless Chicken Breast, cut into thin strips

 

For the Horseradish Dipping Sauce:

1  Cup  Sour Cream

3-4  Tablespoons  prepared Horseradish

1  Tablespoon  finely chopped fresh Red Onion

1  teaspoon  Vinegar

1/2  teaspoon  Salt (or less)

1/4  teaspoon  fresh ground Black Pepper

 

For the BBQ Sauce:

8  ounces  Tomato Sauce

2  Tablespoons  Brown Sugar

1/3  Cup  Steak Sauce

 

8  Cups  Vegetable or Peanut Oil, for cooking

 

Prepare the Marinade:

Place Beef and Chicken in two zip-top plastic bags.  Combine Marinade ingredients; divide evenly between meats.  Seal bags, turn to thoroughly coat meat; refrigerate four to six hours, turning occasionally.

 

Prepare the Dipping Sauces:

In a small bowl, combine Horseradish ingredients.  Cover and refrigerate until ready to use.  In another small bowl, combine BBQ Sauce ingredients; cover and refrigerate.

 

To Fondue:

Drain and discard Marinades.  Place meats into clean bowls and nest in ice.  Using one fondue pot for every six people, heat 3 cups of Oil in each pot to 375*.  Using Fondue forks, cook meat in oil until it reaches desired doneness, about 1-3 minutes.  Serve with the Horseradish & BBQ dipping sauces.  Serves about 12 as a main course.

 

 

"For in that He Himself hath suffered being tempted,

He is able to help them that are tempted."

Hebrews 2:18

 

Slightly adapted from Taste of Home, issue unknown.

 

Crab Fondue

Crab Fondue

 

18  ounces  Cream Cheese, softened

1/3  Cup  Mayonnaise

1  teaspoon  Prepared Yellow Mustard

1  Tablespoon  Corn Starch

1/2  teaspoon  Garlic Powder

2  teaspoons  Old Bay Seasoning

1/3  Cup  White Wine

1  Tablespoon  Lemon Juice

1  pound  Lump Crab Meat

1/4  Cup  Green Onion, chopped

 

Sourdough Bread Cubes or Fresh Pears

 

In a medium/large microwave-safe dish, combine the Cream Cheese, Mayonnaise, Mustard, Corn Starch, Garlic Powder, and Old Bay Seasoning.  Warm in microwave, stirring as needed until fully blended.  Stir in Wine, Lemon Juice and Crab; microwave until hot.  Stir in Green Onion.  Transfer to Fondue pot; adjust heat to low to keep warm--prevent from scorching.  Serve with Sourdough bread Cubes or Fresh Pear chunks.  Serves 4-6 as a main course.

 

To prepare ahead of time, follow instructions up to the point of stirring in Wine, Lemon Juice, and Crab; refrigerate.  When ready to serve, warm until hot through and stir in Green Onions.  Yummy!

 

"But we see Jesus,

who was made a little lower than the angels

for the suffering of death,

crowned with Glory and Honour,

that He,

by the grace of God,

should taste death for every man."

Hebrews 2:9

 

Slightly adapted from simplyrecipes.com .  

Baked Fontina with Sun-Dried Tomatoes

Baked Fontina with Sun-Dried Tomatoes

 

1-1/2  pounds  Fontina Cheese, rind removed and 1-inch diced

1/4  Cup  Olive Oil

6  Garlic Cloves, thinly sliced

1  Tablespoon  minced fresh Thyme

1  Teaspoon  minced fresh Rosemary

3  ounces  Sun-dried Tomato halves, sliced

1  Teaspoon  Kosher Salt

1  Teaspoon  fresh Black Pepper

 

1 Baguette loaf

Olive Oil

 

Preheat broiler and position oven rack 5 inches from heat.

 

Slice the Baguette on the bias into 1/2-inch slices and lightly brush with Olive Oil.  Broil for 2-3 minutes, turn and broil another 1-2 minutes, until golden brown.  Transfer to serving basket and set aside.

 

Evenly sprinkle the Fontina in a 12-inch cast iron skillet; drizzle with Olive Oil.  Combine the Garlic, Thyme and Rosemary and sprinkle evenly over the cheese; top with Sun-Dried Tomatoes.  Combine the Kosher Salt and Black Pepper and evenly sprinkle over the top.  Broil for 6-8 minutes, until the cheese is melted and top is bubbly and starts to brown.  Serve immediately with baguette toast.  Serves 4-6 as a main dish; 12-14 as part of a Fondue Dinner.

 

"Having your behavior honest

among the Gentiles, that...

they may by your good works,

which they shall behold,

glorify God..."

1 Peter 2:12

 

 

 

yum, yum, yum-oh!

 

  

 

 

 

Adapted from Barefoot Contessa how easy is that?  by Ina Garten, page 97



 





Classic Cheese Fondue

Sorry, no picture for this one...
But I DO hope you enjoy the Fondue

Classic Cheese Fondue

 

12  ounces  Gruyere Cheese, shredded (about 4 cups)

4  ounces  Smoked Sharp Cheddar, shredded (about 1 cup)

2  Tablespoons  Flour

1  clove  Garlic, crushed

3/4  Cup  Sherry

1/4  Cup  Apple Juice

1  Tablespoon  Lemon Juice

2  Teaspoons  Dijon Mustard

 

Assorted dippers for serving

 

In a bowl, toss the Cheeses with Flour; set aside.

Whisk the remaining ingredients together in a medium saucepan; heat to a gentle simmer.  Whisk in the Cheeses, a handful at a time, stirring after each addition until melted.  When fully melted, transfer to fondue pot and keep warm.  Serve with dippers of your choice.  Makes about 2-1/2 Cups.

 

 

"Jesus Christ,

the same yesterday,

and today,

and forever."

Hebrews 13:8

 

Want to make your Fondue Dinner go a little smoother?  Prep the Cheeses and Flour and store them in a zip-top bag in the fridge, and combine the remaining ingredients and refrigerate them, too.  If you label your bag with the prep instructions, all you have to do at the last minute is finish it up.  Makes a Fondue Dinner Party flow a little better by eliminating the last-minute work.

 



Adapted from Cheese Fondue, foodnetwork.com

Salted Caramel Fondue

Salted Caramel Fondue

 

1/2  Cup  Brown Sugar, packed

1/3  Cup  Light Corn Syrup

1/4  Cup  Heavy Whipping Cream

2  Tablespoons  Butter

1  Teaspoon  Vanilla

1/2  Teaspoon  Kosher Salt

 

Your favorite dessert dippers--see suggestions below

 

In a small saucepan, combine the Brown Sugar, Corn Syrup, Whipping Cream, and Butter.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat to medium-low; cook for 5 minutes.  Remove from heat and stir in Vanilla and Salt.  Transfer to fondue pot and keep warm.  Serve with dippers.  Makes about 1 cup.

 

"Be anxious for nothing,

but in everything,

by prayer and supplication with thanksgiving,

let your requests be made known unto God.

And the peace of God,

which passeth all understanding,

shall keep your hearts and minds through Christ Jesus."

Philippians 4:6 & 7

 

 

 

 

 

Last spring we had the opportunity to participate in a benefit auction for our children's school.  T and I and some dear friends offered to host a Fall Fondue Party for 10, which took place this past Saturday night.  This Salted Caramel Fondue was one of our desserts and was also the favor our guests took home.  For dessert dippers we used Pears, Apples, Pound Cake, Pretzels, Strawberries, Rice Krispies, Brownies, Bananas, Marshmallows, and canned Biscuits (to fry in hot oil) with Vanilla Sugar & Apple Pie Spice blend.  This fondue also makes a wonderful ice cream sauce and a delightful addition to a cup of hot coffee.  If you're going to make this for a favor, I recommend sprinkling the Kosher Salt on top of the fondue once it has set up in the jars instead of stirring it into the hot Fondue as the recipe states--it looks prettier that way!

 

Our menu for the evening included Tempura Shrimp Fondue, Marinated Filet Migon and Marinated Chicken Breast Fondue, Simmering Beef Broth Fondue, Baked Fontina Fondue with Sun-Dried Tomatoes, Spinach and Artichoke Fondue, Classic Cheese Fondue, Crab Fondue, Chocolate Marshmallow Fondue, and Mini Doughnuts.

   

 Adapted from Butterscotch Fondue on Allrecipes.com, submitted by Sharon Mensing



Chocolate Marshmallow Fondue

 

 

Chocolate Marshmallow Fondue

 

2  Cups  Semi-Sweet Chocolate Chips (12 ounces)

1  14-ounce can  Sweetened Condensed Milk

1  7-ounce jar  Marshmallow Creme

1/2  Cup  Whole Milk

1  Teaspoon  Vanilla

 

Your favorite dessert dippers--Apples, Pears, Pound Cake, Rice Krispy Cookies, Bananas, Strawberries, Brownies, Pretzels, Marshmallows...

 

In a heavy saucepan over medium-low heat, carefully heat Fondue ingredients until just melted and combined.  Transfer to fondue pot and keep warm, serve with dippers.  Makes about 4 cups.

 

 

"Now faith is the substance of things hoped for,

the evidence of things not seen."

Hebrews 11:1

 

The first time I made this fondue I put it in a mini slow cooker to keep warm while we had our dinner.  When I came to get it for dessert, the marshmallow creme had expanded, lifted the lid, and the fondue was spilling down the side!  We all had a good laugh over that one! 

 

From Food.com, submitted by "Tinkerbell"





A Fondue 40th

Today my brother-in-law turns 40.

Last night his wife hosted a very, very fun Fondue party in his honor.

I didn't get a lot of pictures, and those I did take had pretty poor quality--sorry about that.

Complete with stick-on mustaches!

Here are the links to the recipes we used, with a few notes under each link.  We planned for 25 adults.

Cheese Fondue with a Twist

We doubled this recipe.

Crab Fondue

We doubled this recipe.

Of all the cheese-based fondues, this was the overall hit of the evening.

Pesto Fondue

We doubled this recipe.

This did scorch; keep your fondue burner on low heat.

The burner under this one was hard to get low enough.

Pizza Fondue

We doubled this recipe, too.

A fun fondue if you're serving children.

Nest your meat in bowls of ice to keep it cold.

Marinated Beef & Chicken Fondue

This links to AllRecipes.com; we adjusted the recipe to serve 16.

We used filet mignon for the Beef and

used Chicken instead of the Pork the recipe called for.

The recipe includes two dipping sauces: Horseradish and BBQ;

no need to double the dipping sauce recipes.

These were a big hit with the men.

Tempura Shrimp

2 Eggs

1-3/4  Cups  Very Cold Water

1-3/4  Cups  Flour

1/4  teaspoon  Salt

Beat Eggs and Water until frothy.  Beat in Flour until batter is smooth.

Refrigerate until used.  Place batter in bowl in crushed ice to keep cold while using.

Yield:  about 2-1/2 cups batter.

*Make certain that whatever you are dipping into the Batter is very dry--

otherwise the batter will slide off in the hot oil!

Chocolate Marshmallow Fondue

We doubled this recipe.

Salted Caramel Fondue

We doubled this.

This was the dessert hit of the evening!

We added between 1/4- to 1/2-teaspoon Sea Salt to this (Butterscotch) recipe

and renamed it Salted Caramel Fondue.

So good with Pears.

If you have any questions just send me a comment; I'd love to help you as best I can.

Fondue is a lot of fun, but also a lot of chopping.

If you're doing a party of this size, have about 3 helpers to get it all chopped.