Goat Cheese and Cranberries Christmas Fondue

Ingredients

For the cheese fondue

• 60 g butter
• 60 ml (1/4 cup) all-purpose flour
• 625 ml milk
• 250 g creamy goat cheese
• 60 ml (1/4 cup) maple syrup
• 75 g walnuts, roughly chopped
• 125 ml (1/2 cup) dried cranberries
• Salt and white pepper to taste
• Cranberry sauce (as an accompaniment)

Mini turkey and pecan patties

• 450 g ground turkey
• 65 ml (1/4 cup) chopped chives
• 65 ml (1/4 cup) chopped pecans
• 1 large egg
• Salt and freshly ground pepper, to taste
• 30 ml (2 tbsp) vegetable oil

To grill and dip

• Pork tenderloin, cut into medallions
• Mini turkey and pecan patties
• Nut bread, cut into cubes
• Roasted parsnips, in rounds or cubes
• Pears or apples, cored and cut into quarters
• Blanched green beans
• Pecans
• Fruitcake or gingerbread, cut into small slices

Preparation

For the broth

• Rehydrate the dried cranberries in 250 ml (1 cup) of hot water for 10 minutes before chopping them, and reserve the soaking liquid.
• In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes while whisking to make a white roux.
• Pour in the milk and ½ cup of cranberry soaking water all at once, mixing until thickened, about 5 minutes; the flour will gradually bind with the liquid.
• Over low heat, add the goat cheese in small amounts, mixing until completely melted.
• Incorporate the maple syrup and mix well.
• Fold in the rehydrated and chopped cranberries. Season with salt and pepper.
• Transfer to the Dip & Grill Evolution Mini insert. Garnish with a few additional nuts for presentation.

For the mini turkey and pecan patties

• Place all ingredients in a bowl and mix well.
• Shape 10-12 patties by firmly pressing a small amount of the mixture between your hands.
• If desired, precook the patties by searing them in hot vegetable oil for 3 to 4 minutes on each side.

Tips

• Although the Dip & Grill surface is non-stick, foods benefit from a little vegetable oil to optimize their cooking.
• To take the gourmet profile even further, dare to add a pinch of nutmeg to the cheese fondue and a bit of cinnamon or ginger to the cranberry sauce.
• Fruits and vegetables can be blanched in advance and quickly caramelized on the grill.
• Port wine lovers: the time has finally come to treat yourself to the pairing of your dreams!