Melt the butter in the fondue pot and add the onion. Saute gently until soft. Stir in flour and cook for 2-3 minutes. Remove from heat, add milk, cream, salt, pepper, lemon juice and avocado, do not allow to boil. Add cheese, stir until melted. Blend in brandy. Use peeled shrimps for dipping. Serve brown bread and butter separately.
Dessert jerky, anyone? Although you might have already dipped cubes of steak or ham into cheese fondue, try using beef jerky as a dipper. You can certainly try pieces of beef jerky with cheese fondue, but the combination of the salty jerky with the salty melted cheese might give you sodium overload.
Assuming this is a meat fondue (AKA fondue bourguignonne), using oil instead of cheese: There is no best or correct oil to use - each type of oil has its own characteristic flavour. However, a meat fondue generally involves heating the oil to 350-400° F (175-200° C), so you'll want to treat this more or less like deep-frying and use an oil with a relatively high smoke point.
Cook the steak in broth at 212 degrees Fahrenheit for 20 seconds to 1 minute, depending on how well-done you like the meat. To cook in oil fondue, trim the fat and cut the steak into 3/4-inch cubes. Cook each cube of beef in oil at 350 degrees Fahrenheit for 30 to 60 seconds, depending on how well-done you want it.
At fondue parties, meat is often relegated to fondue bourguignonne, a variation that cooks meat in a pot of oil, but cooked and cured meats are perfect for cheese fondue. Play off of the classic ham and cheese combination by serving cubes of country-style ham or thin slices of prosciutto rolled into cigar shapes for easy spearing and dipping.
Grapeseed oil would be a good choice because it has a very high smoke point and, in its raw state, is very good for you. It will give the food a very nice fruity flavor. Letting the meat and veggies cool and drain some of the oil will help to make fondue healthier as well. Good luck—and be careful with the hot oil.
Dining on fondue is a communal experience to share with friends, and the dish is simple enough to make on your own. Recipes for basic cheese fondue usually call for traditional cheeses such as Gruyère and Emmenthaler, as they tend to have the best consistency, but you can try it with other cheeses such as Cheddar.
Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. (Fondue and potatoes can be prepared 1 day ahead.
1. To prepare Steamed Vegetables: Place potatoes on microwave-safe plate, cover with plastic wrap and microwave on high 1 minute. Arrange other veggies on plate. Cover veggies with plastic wrap and heat on high power 4 minutes, or until tender. 2. To make Fondue: Measure flour into microwave-safe bowl. Stir in broth gradually to prevent lumps.
Fondue is more of a social gathering than a cooking style, as several people are able to dip foods into a fondue pot at one time. Mediums that commonly used in fondue pots, besides hot oil, include broth, cheese and chocolate. The food is attached to skewers and dipped into the liquid. Meat, bread and vegetables are common foods dipped into hot oil.