...beloved recipes of the Gugel family
classic family favorites...
Heat plenty of peanut oil to boiling in the fondue pot (enough to submerge the cubes of beef). Let everyone spear and cook their own meat until done (a few minutes). Serve with Hollandaise sauce and Bernaise sauce for dipping. Serves four to six.
Fondue memories as told by Paul Gugel:
"We Gugels enjoyed putting our two (so everyone could reach) fondue pots to good use. Whether it was cooking bite sized pieces of steak in sizzling oil, dipping small slices of Italian bread in delicious cheese sauce, or twirling marshmallows and fruit in luscious melted chocolate, we always had a good time.
Of course there was…the time…the time when we got a bit carried away with our fast moving fondue forks and knocked over the pot of sizzling oil, quickly causing the table cloth to catch on fire. Chaos rapidly ensued as (10 year old?) David sprinted outside to safety before rushing back in to save the rest of us yelling, “Everyone out of the house!” Looking back I don’t understand why more of us didn’t join him in his mad dash.
Fortunately, we lived with someone who “knew everything” (just ask her, she’ll tell you!). Ellen, God bless her, saved us all that day by rushing to the kitchen searching through the cupboard, grabbing a can of baking soda, sprinting the six feet back to the kitchen table, and completely dousing our flaming dinner with the white powder. Thanks, Dave and Ellen. I can’t think of eating fondue without thinking of 'that time'."