{"id":580,"date":"2009-09-26T01:55:30","date_gmt":"2009-09-26T04:55:30","guid":{"rendered":"http:\/\/agenciaguia.com.br\/testeblog\/?p=580"},"modified":"2009-09-26T01:55:30","modified_gmt":"2009-09-26T04:55:30","slug":"fondue-bourguignonne","status":"publish","type":"post","link":"http:\/\/amesa.com.br\/index.php\/2009\/09\/26\/fondue-bourguignonne\/","title":{"rendered":"Fondue Bourguignonne"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 kg de fil\u00e9 mignon<\/li>\n<li>\u00f3leo ou margarina<\/li>\n<li>batatas<\/li>\n<li>cebolinhas<\/li>\n<li>azeitonas pretas<\/li>\n<li>p\u00e3o franc\u00eas<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Retire as partes fibrosas da carne, a gordura e as peles; corte-a em cubos de meio cent\u00edmetro de espessura e arrume em uma travessa. Esquente o \u00f3leo ou a margarina em uma panela de fondue no forno. Coloque depois sobre o fogareiro pr\u00f3prio e mantenha-a quente. Espete os peda\u00e7os de carne, um de cada vez, e mergulhe-os, para que cozinhem, pelo tempo que se desejar. Acompanhe com fatias de p\u00e3o franc\u00eas, batatas fritas, cebolinhas, azeitonas pretas, sem os caro\u00e7os, os cremes e molhos abaixo.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 5 por\u00e7\u00f5es<\/em><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff6600;\"><strong>Acompanhamentos<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Creme de Abacate<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>2 abacates maduros<\/li>\n<li>2 colheres (sopa) am\u00eandoas<\/li>\n<li>2 colheres (sopa) vinagre de vinho<\/li>\n<li>cebola em p\u00f3<\/li>\n<li>alho em p\u00f3<\/li>\n<li>sal e pimenta-do-reino a gosto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Corte os abacates pela metade e retire o centro. Separe a polpa, com uma colher de ch\u00e1, e bata no liquidificador juntamente com as am\u00eandoas, o vinagre, a cebola em p\u00f3, o alho, a pimenta-do-reino e o sal. Sirva em ta\u00e7as.<\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Molho Chateaubriand<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>3 talos de cebolinha verde<\/li>\n<li>50 g cogumelos frescos<\/li>\n<li>1\/2 folha de louro<\/li>\n<li>1 pitada de tomilho<\/li>\n<li>1 x\u00edcara (ch\u00e1) vinho branco<\/li>\n<li>1 colher (ch\u00e1) extrato de carne<\/li>\n<li>4 colheres (sopa) de manteiga<\/li>\n<li>sal e pimenta-do-reino a gosto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Corte a cebolinha e os cogumelos em peda\u00e7os grandes. Ferva-os com o louro, o tomilho e o vinho branco, at\u00e9 que, depois de coado, reste 1\/3 de x\u00edcara de l\u00edquido. Adicione o extrato de carne e a manteiga, tempere com o sal e a pimenta-do-reino. N\u00e3o deixe ferver mais. Sirva quente.<\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Molho Cumberland<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 laranja<\/li>\n<li>1\/2 x\u00edcara (ch\u00e1) vinho tinto<\/li>\n<li>1 pitada de gengibre<\/li>\n<li>1\/2 lim\u00e3o<\/li>\n<li>1 x\u00edcara de gel\u00e9ia de morango<\/li>\n<li>1 colher (ch\u00e1) de mostarda<\/li>\n<li>1 colher (sopa) rabanete ralado<\/li>\n<li>pimenta-do-reino a gosto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Descasque a laranja de modo que a casca fique fina. Corte em tiras estreitas, ferva por 10 minutos com o vinho tinto e o gengibre e deixar esfriar. Esprema a laranja e o lim\u00e3o, misturando o suco com a gel\u00e9ia. Acrescente a mostarda e o rabanete e, finalmente, o vinho com a casca de laranja. Tempere o molho com pimenta e sirva frio.<\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Mousse de F\u00edgado Trufado<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 lata de pat\u00ea de f\u00edgado de ave<\/li>\n<li>1 lata pequena de trufas<\/li>\n<li>1 colher (sopa) conhaque<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Bata o pat\u00ea de f\u00edgado com uma colher de pau, para deix\u00e1-lo cremoso. Adicione as trufas picadas, juntamente com o l\u00edquido da lata e o conhaque.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 1 kg de fil\u00e9 mignon \u00f3leo ou margarina batatas cebolinhas azeitonas pretas p\u00e3o franc\u00eas Modo de Preparar Retire as partes fibrosas da carne, a gordura e as peles; corte-a em cubos de meio cent\u00edmetro de espessura e arrume em uma travessa. Esquente o \u00f3leo ou a margarina em uma panela de fondue no forno. &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[25,33],"tags":[192,344,349,482],"class_list":["post-580","post","type-post","status-publish","format-standard","hentry","category-carne-bovina","category-fondues","tag-carne","tag-file-mignon","tag-fondue","tag-mousse","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fondue Bourguignonne - \u00c0 Mesa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/amesa.com.br\/index.php\/2009\/09\/26\/fondue-bourguignonne\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fondue Bourguignonne - \u00c0 Mesa\" \/>\n<meta property=\"og:description\" content=\"Ingredientes 1 kg de fil\u00e9 mignon \u00f3leo ou margarina batatas cebolinhas azeitonas pretas p\u00e3o franc\u00eas Modo de Preparar Retire as partes fibrosas da carne, a gordura e as peles; corte-a em cubos de meio cent\u00edmetro de espessura e arrume em uma travessa. 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