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Photo by: Joseph DeLeo
For Christmas Eve dinner, it is a holiday tradition for many families to serve this special entrée around the communal table. In the San Francisco Bay Area, my friend Claire Stewart Kostic sets a stunning table for a dozen, with two fondue pots on ceramic tiles spaced on the embroidered cloth her grandmother purchased in China in the 1930s. Red tapers, red roses, a gilt centerpiece sleigh, and party favors add décor. The menu enchants all ages. Her sister Sandy Stevenson in New Caanan, Connecticut, also sets forth two fondue pots on this holiday eve—one for meat eaters and one exclusively for vegetarians. Most of the sauces listed below work beautifully with either meat, and their flavors will please both adults and children.
To prepare the marinade: In a small bowl, stir together the lemon juice, olive oil, garlic, green onion, and herbs, Put the beef into a resealable bag, pour in the marinade, and marinate, sealed, in the refrigerator for 1 to 2 hours, Bring to room temperature before cooking.
Fill a metal fondue pot one-third full with oil and heat the oil to 375°F, or until a cube of bread browns in 30 seconds, Drain the meat, pat dry; and set out with the shrimp and 2 to 4 of the sauces.
With fondue forks or heat-proof chopsticks, cook the meat until medium-rare, about 2 minutes, and cook the shrimp until it turns pink, 1 to 2 minutes Dip into the sauces.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information does not include Basil Pesto, Horseradish-Sour Cream Sauce, Sour Cream-Dill Sauce, Chile-Peanut Sauce and/or Tomato Cocktail Sauce. For nutritional information on Basil Pesto, Horseradish-Sour Cream Sauce, Sour Cream-Dill Sauce, Chile-Peanut Sauce and/or Tomato Cocktail Sauce, please follow the links above.
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