The Christmas Fondue

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

ROSEMARY POULTRY BROTH

• 3 x 900 ml containers of low sodium chicken broth
• 2 dehydrated onion soup sachets (total of 57 grams)
• 1 cup of good quality dry white wine, or more to taste
• ¼ cup of half-salted butter
• 2 sprigs of fresh rosemary
• 1 tablespoon of maple syrup
• Salt and ground pepper to taste

TURKEY BALLS STUFFED WITH CHEESE

• 900 grams of ground chicken or turkey
• 1 teaspoon of powdered sage
• 1 teaspoon of garlic salt
• 15 turns of freshly ground pepper
• 28 bocconcini pearls

APPLE AND CRANBERRY CHUTNEY

• 1 650 ml container of sweet apple puree
• 1 cup of fresh or frozen cranberries
• ½ cup of dried cranberries
• The juice of ½ a lemon
• Maple syrup to taste

RECOMMENDED GARNISHES

15 baby potatoes, one container of green beans, one broccoli, one basket of mushrooms, one of grand-ma’s oven baked bread stuffing recipe

Preparation

• In a small pot, combine all of the ingredients for the chutney and cook over low heat until the cranberries are cooked and the preparation thickens. Refrigerate for at least 2 hours or until it’s time to serve. Garnish with cranberries and rosemary.
• Combine all of the ingredients for the turkey balls, except the bocconcini pearls, in a bowl and mix well. Moisten your hands with water and shape balls the size of small golf balls by covering the bocconcini pearls with meat. You should be able to form 28 balls. Keep in the refrigerator until serving time.
• In a large pot, combine all the ingredients for the broth and bring to a boil, then let simmer for 25 minutes. Transfer the broth to your Fondussimo and use it accordingly.
• Nicely place the dipping garnishes on a service plate. Plan for a proper utensil to manipulate the raw meatballs.

A few tips

• To shorten the cooking time for the potatoes, blanch the potatoes in hot salty water before the meal.
• To completely cook the balls, you must count a minimum of 3 minutes from the moment where they start floating in the broth. Supervise the children to ensure the right cooking time for the poultry.
• Reuse the leftover broth to prepare a delicious onion soup au gratin! All you need is to separate the broth into bowls, add a crouton, top with grated Gruyere and set to broil in the oven for a few minutes.