A true sweet-and-savory delight for food lovers! This festive fondue combines the smoothness of goat cheese with the richness of maple, creating a lighter and silkier base than traditional fondue, yet just as indulgent.
The cranberries add that perfect touch of brightness, while the turkey-pecan patties magnificently complete this symphony of flavors. Fruitcake and gingerbread round out a truly delicious Christmas experience!
Perfect recipe for the Dip and Grill
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!
