Sunday, October 04, 2009

Birthday Fondue and Tarts



Fondue is something that we don't do very often. This is mostly because of the effort involved in preparing it, but also because deep frying meat in hot peanut oil is not exactly living healthy.

However, once every five or ten years probably won't kill us, and the boys really enjoyed it! Luke chirped all through the meal about how wonderful fondue was. He ate a steak's worth of meat, a ton of garlic butter, and bread. This is a feast for Luke.

We had a nice spread. We did beef cubes, chicken cubes, shrimp and scallops. For dipping sauces, we prepared Green Goddess (onions, chives and cream cheese), garlic butter, curry sauce (mayo + Madras curry powder), and homemade shrimp cocktail sauce (tomato ketchup, tomato paste, horseradish, and a dash of Texas Pete's hot sauce). Becky's mom made some fingerling potatoes and a nice salad.

For dessert, since Luke doesn't like cake, we made him a birthday apple tart from the apples at Crooked Run. These are Becky's homemade tarts--hand rolled crust, sliced apples, cinnamon and sugar, and Judy's homemade fig preserves. Man, those babies were delicious!




3 comments:

Nana said...

Wow Luke, it looks like you had quite a feast. Fondue isn't as bad as your Dad says - measure the oil when you are thru cooking by ouring it back into the bottle after it has cooled. There is usually only 2 or 3 tbsp. used. I can't account for the fat & calories in the sauces!

Matt and Deachi said...

That sounds like a wonderful birthday meal to me!

Scott said...

Mom is ABSOLUTELY right. (Gosh, I don't say that enough.)

When I poured the oil back in the bottles, we had only used about 2-3 Tbsp, and that was for the whole family... six of us!

It hardly compares with the 1/2 cup of garlic butter and 1/2 cup of cream cheese that I ate as dipping sauces!

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