Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Sept. 25, 1974)
Fondue is simple, nutritious Clever hostesses after-the-game meal ooking for a hearty will find fonduing a simple nutritious solution. Not only is the preparation easy, fondue parties are by nature cozy gatherings, conducive to pleasant conversation. Fondues are of several varieties. They may be appetizers, main dishes or desserts. ' ! F6ndue pots are rriade of either ceramic material or metal. The specific recipe will dictate which of the! two should be useaY For meat dishes, as a1 general rule, metallic ones should be used, as they can tolerate the high temperatures needed to cook the meat. Ceramic ones, Ion the other hand are best for cheeses and. dessert sauces such as chocolate because, they maintain a more constant temperature during serving. Cheese fondues should be kept hot with as low a flame as possible to keep them from becoming tough and stringy. If the fondue does" become lumpy, or the fat should begin to separate, return it to a higher heat. Beat briskly with a wire whisk or mix two tablespoons of cornstarch with 14 cup wine and stir into fondue. Heat, stirring constantly juntil the fondue Is smooth. If the fondue is too thick, it can be thinned with a small amount of preheated wine. j ALPINE CHEESE FONDUE 1 clove garlic, cut In half1 ' .: lb. natural SwisS cheese, shredded V lb. Gruyere, shredded ! 3 T. flour 1 1 2 c. dry white wine (Neuchatel, Rhine, or Chablis) 1 T. Lemon juice, optional! Dash of pepper i Dash of nutmeg ! 2 T. Kirsh or cognac 1 '8 t. salt, or to taste j French Bread or Italian Bread ( 1 or 2 loaves) Rub Inside of ceramic fondue pot with garlic; discard. Toss cheeses with flour. Pour wine into fondue pot; set over low flame. When small bubbles show on bottom and around edge of pot, stir In lemon juice and handfuls of cheese, stirring constantly after each addition with a wooden spoon until cheese melts. Stif in spices and kirsh or cognac. Serve at once with French or Italian bread cjbes cut so that each one has a frus edge. Spear a bread cube with a long handled fondue fork, plunging tines through feoftened edge of cube to crust. Swirl bread cube In cheese mixture; cool slightly before eating. Yield: about 3 cups fondue, 6 to 8 servings. j BEEF FONDUE or FONDUE BOURGUIGNONNE 3 lb piece boneless beef sirloin or tenderloin Cooking oil, or half butter and half cooking oil Trim fat from meat; cut into bite-sized cubes. Refrigerate until 20 minutes before cooking time. Fill metal fondue pot about 12 full with oH or oil-butter mixture. Heat oil on stove to 380 F. If butter oil mixture is used, heat slowly until butter bubbles and mixture turns a golden color. Set fondue pot on stand over moderately high direct flame and maintain heat. Ea.h guest spears a cube of beef with a fondue i fork; hold it in the hot fat until cooked as desired, 1 to 3 minutes. Remove meat from fork and cool slightly. Serve with one of the meat sauces listed below or one of your own favorites. Yield: About 6 servings. (Figure 12 lb. meat per adult serving.) koren richardson One of the more exotic uses of fonduing methods is that of the chocolate dessert fondue found here. Foods to be dipped in this sauce are many and varied. Try some of the following. Cake: chunks of chocolate, angelfood or sponge cake. Fruit: aples, peeled and cut into wedges; Bananas, cut crosswise into small slices; Cantaloupe or honeydew melon, peeled, seeded, drained and cut. CHOCOLATE FONDUE 2 T honey or light corn syrup 12 c. light cream' or half and half 1 bar (834-9 oz.) milk chocolate broken into small pieces 14 cup very finely chopped toasted almond3 or pecans, optional 1 t. vanilla 2 T. Cointreau, Optional Heat honey and cream or half and half in ceramic or metal fondue pot over direct high flame. Lower heat; stir In chocolate pieces. Heat stirring constantly, until chocolate is melted. Stir in nuts, vanilla and Cointreau, if used. Let guests spear favorite foods for twirling with fondue fork and swirl in chocolate mixture. Cool slightly end eat. Yield: about 1 1 12 cups. We are still soliciting recipes for in-the-dorm cookery, so please sencLany Jeas my way. Also, We, hav'.' hid sdVeral' responses tow6uruspagfieiti iauc'e u6s1"bufi,Jwe are" still in the market. Send them to: Toothpicks co Karen Richardson, Daily Nebraskan, Rm. 34, Nebraska Union. jjjjl BS jt Tryouts for Orchesis, a performing modern dance group, will be held from 7 to 9 p.m. today at the Women's Physical Educa tion Dance Studio, Room 304. All students are eligible. Tryout times are posted ,at the Women's Physcial Education building. The Georqe Shearing Quintet will present a concert at 8 p.m. tonight . in Pershing Auditorium1 to kick-off the 1974-75 Lincoln Community Con cert Assoc. season. Ad mission is by season pass only. For more information, call 483-1515. blurbs Quilts from Nebraska collections are on display at Sheldon Art Gallery through Oct. 13. Judy Cole, mezzo-soprano will give a faculty recital tonight at 8 p.m. in Kimball Recital Hall. Jacques D'Amboise and Melissa Hayden will present "Ballet Encounter." Thursday at 8 p.m. in Kimball. "You're a' Good MarirChar1fG"BTbwni''''wni -toe presented at the Lincoln Community Playhouse, Friday, Saturday and Sunday at 8 p.m. The film Anais'llin Observed will be shown at Sheldon Art Gallery today and Thursday at 3, 7 and 9 p.m. 1973-74 ! AUDOBON WILDLIFE FILMS Outstanding Nature Films Personally Narrated by the Producers FIVE DISTINCTIVE PROGRAMS "A NATURALIST AFIELD" with Peter Maslowskl Tuesday, October 1, 1974 , A journal of events in the world of nature. More than 60 species of birds, mammals, insects and amphibians are featured. Time-lapse photography of spring blossoms adds special beauty. j "FOOTLOOSE IN NEWFOUNDLAND" with Tom Sterling j - : Sunday, November 3. 1974 Newfoundland has a life Intriguingly its owns. Nine hundred year old St. Johns, Gros Morne and i Terra Nova National Parks are the focal points. j THE LAND NO ONE WANTED" with Buzz Moss Monday, December 2, 1974 The 474,000.000 acres of The Land No One Wanted (Once) is being abused, and Moss juxtaposes its varied living beaty arid those abuses. He leaves the conclusion to us. ; "THE BAHAMAS TOP TO BOTTOM" with Harry Pederaon Thursday, March 13, 1975 After a tour of the Bahamas, Pederson plunges into the sparkling waters with a story of undersea Mi! including octupusesi lobster, barracuda. i ' ANIMAUX SAUVAGES" (wild animals) with Henk Kegel TucvJay, May 6, 1975 j . Brut educational documentary at 1971 Cannes Film Festival. A brilliant study of some of the wild (.features of Africa. Presented in Lincoln at " ' NEBRASKA CENTER FOR CONTINUING EDUCATION j 33rd and Holdrege Streets ! by I ho University of Nebraska-Lincoln Extension Division, State Museum and Nebraska for Continuing education and the National Audobon Society j EVENING (7:30 p.m.) PERFORMANCES i Soason Ticket Prices: Adults $6.00 Students $4.00 "Over CO" $3.75 S.ngle Admission Prices: Adults $1.50 Students $1.25 Tickets on 5d!i at: MILLfcH ft PAINE Service Debks i STATE MUSEUM NEBRASKA CENTER FOR iMorril Hall CONTINUING EDUCATION Downtown & Gateway 'Room 106 EXTENSION DIVISION 511 Nebra&fca Hall ' 901 Nortn.17th St. Tel:472-2171 m,immtm itoa, ceni tires o batteries o accessories Lube & ? Oil Change quarts of oil limit Sinclair too. center 435-9844 14th Q 477-99571 i in I Qi in n' ET i vi Center presents something new for UNLGUYS, GALS, FACULTY & STAFF (T fers 47 p.m. Monday thru Friday Ladies Night Weds, and Fri. 5 p.m. closing Drinks for ail Coeds 35 Great sounds by Larry Renko Folk pop- country -anil 33rd & Holdrege Tel: 472-2947 5250 CornhuskerHwy 464:3171 page 14 daily nebraskan Wednesday, September 25, 1974 4 r - i . A -A 4 4 4 -5. Jl .f