Wednesday, November 25, 2009


My sister and her partner are known for being the family's fondue experts (what, your family doesn't have a fondue expert?), so B asked if we could have a fondue night when they visited. Tonight is the night! Our first course was cheese with bread and apples. We had two kinds of bread as well as two different kinds of local apples. We've both experimented with making cheese fondue, and are firm-believers in the cheese fondue kits sold in many grocery stores. We served champagne -- actually a Spanish cava, Segura Viudas Brut Reserva -- with that course.

For the second course, we cooked tempura shrimp and chicken as well as filet mignon and pork meatballs.

We made a variety of sauces, including blueberry-chipotle barbecue, horseradish, cocktail, apricot chutney, and everyone's favorite -- peanut sauce. The peanut sauce is from Fanny Farmer and is excellent on satays as well.

Peanut Sauce

  • 5 ounces smooth peanut butter
  • 2 teaspoons soy sauce
  • 1/3 cup water
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons rice wine vinegar
  • 6 cloves garlic, minced
  • 1/3 cup chopped cilantro
  • 1 tablespoon plus one teaspoon hot chili garlic sauce
  1. Beat all the ingredients together in an electric mixer (do not use a food processor as it may distort the color and texture of the sauce). 
  2. Store in the refrigerator in a covered container. The sauce will keep for weeks.
Chili garlic sauce can be found in the Asian section at the grocery.  We like our peanut sauce on the spicy side so add a healthy amount.  If you don't want too much spice, add sparingly and taste as you go.

Time to go play the game my sister bought for my birthday!

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