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Spring is Here! St. Patrick’s Day Fondue
March 10, 2019
I hope wherever you are that spring is on its way! I know the past month or two have been brutal for many places with lots of snow.
One of the first signs of spring is green… beer that is!
If you are looking for an alternative to the traditional corned beef and cabbage, try having fondue at your St. Patrick’s Day shindig!
Monthly Recipe Recommendation
While St. Patty’s Day is best known for green beer and Irish whiskey, the best part about it to me is the food!
There are several ways to use traditional Irish food with oil fondue. You can substitute the beef for banger (Irish sausage or any sausage you like). You can also use meatballs and use an Irish stout beer gravy. Don’t forget the potatoes (roasted or mashed) on the side!
Here is a traditional beef oil recipe to give you a start. Just remember the possibilities are endless to customize it to your party!
Monthly Fondue Tip
How to Oil Fondue
Create your own St. Patrick’s Day party with a special pot of gold… oil fondue, that is!
Here are few tips to get you started. For more information, go to the site: https://www.bestfondue.com/fondue-oil.html
There are several types of oils you can use, but I recommend you stick to peanut oil or canola oil. Other oils have lower smoking points.
You must use a copper, stainless steel or cast iron fondue pot for oil fondue. The other types of fondue pots are NOT designed to be used with hot fondue oil and could present a safety hazard and even crack under the high heat.
You will need to select tender meat cuts such as tenderloin or sirloin and trim all visible fat and remove all sinew. A typical person will eat about 0.2 kg of meat (about 6 to 7 ounces).
Cut the meat into bite-sized pieces (i.e., 2 cm wide cubes or 3/4 inch wide) and blot your meat with paper towel or some other absorbent material. Always keep your meat refrigerated until you're ready to eat and if you're serving different types of meat, keep them separated to prevent contamination or salmonella.
Heat up the oil until it reaches about 180 to 190 Celsius (about 350 to 375 Fahrenheit). If you don't have a deep-frying thermometer, you can test the oil temperature using a piece of bread. Simply drop it into the oil when you think the temperature is right and wait to see how long it takes for the bread to turn golden brown. If it takes about 30 - 45 seconds, then your oil is ready.
If you would like to get the complete guide to oil fondues (beyond all the great info on my site) get the guide here.
Food For Thought
- Christopher Hitchens
That's it for now. Enjoy St. Patrick’s Day (and hopefully warmer weather soon)!
Feel free to visit the site and browse through the collection of fondue recipes.
You'll hear back from me next month as we all plan for that special Valentine’s Day.
Until then, be careful with open flames, and have fun with fondue!
P.S. New to meat fondue? Get the complete guide to hosting a Greek-Inspired beef broth fondue dinner today!
P.P.S. Or try fondue bourguignonne. Get the complete guide to hosting a French-Inspired beef oil fondue dinner today!
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