Today we are starting the year off with LEFTOVERS! Mark had to work New Year’s Eve but he was able to make it home for a few hours to eat dinner and celebrate the new year with me. I decided to continue last year’s tradition and celebrate New Year’s with fondue. I made a brie cheese fondue and a beef broth fondue. After the cheese we were so full we hardly touched the steak. Hence, today’s lunch.
Beef Broth Fondue
I almost always use recipes when I cook but I improvised on the beef broth. I used approx 30 oz beef broth, 1 glass white wine, thyme, green onion, oregano, onion and minced garlic. You just throw it all in a pot and simmer for approx 30 minutes. If it simmers down too much just add water. You really need an electric fondue pot to keep the broth at the right temperature to cook meat. We used to buy a bunch of veggies for the broth but now just use our two favorites- zucchini and mushrooms. I marinated the steak for about 9 hours and it was delish.
Marinade for Steak I from allrecipes.com
INGREDIENTS
1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced
Brie and Red Onion Fondue (from a cookbook called Fondue, by Imagine That!)
INGREDIENTS
2 oz butter
2 small red onions, thinly sliced
1 tsp sugar
2 tsp basalmic vinegar
1 tsp fresh thyme, chopped
1 tbsp cornstarch
1 lb Brie, rind removed and cut into cubes
5 oz dry white wine
1 tbsp lemon juice
a clove of garlic, crushed
1. Melt butter in a small, heavy pan over low heat. Add the onion, cover, and cook very gently for 15 minutes, stirring from time to time. Do not allow to brown. Remove the cover, sprinkle over the sugar, raise the heat, and cook for another 2-3 minutes until carmelized. Add the vinegar and thyme, and cook until liquid has evaporated. Set aside and cool.
2. Sprinkle the cornstarch over the Brie, set aside. Put the wine, lemon juice, and garlic into the fondue pot over medium heat and bring to a low simmer. Gradually add the cheese. Continue to cook, stirring all the time, until the cheese is melted. Sprinkle the carmelized onions on top.
3. Serve with french bread and apples. (cookbook also suggests french beans, zucchini, and boiled new potatoes)
