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
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