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The Winter Fondue

Difficulty Level: Easy
Mildly spicy
4-6 persons
La Fondue Hivernale

This comforting recipe is a gourmet alternative to Grandma's traditional fondue, but with a refined twist! Its savoury rum-scented broth, two well-flavoured sauces and reinvented bundles won't leave your friends and family feeling too out of place. They will love using their perforated baskets to soak up ingredients such as oyster mushrooms, Brussel sprouts and shredded chuck roast!

La Fondue Hivernale
  • Ingredients

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

    For the broth:

    • 3 containers of sodium-reduced beef broth, 900 ml each
    • 250 ml (1 cup) red wine
    • 125 ml (1/2 cup) spiced rum
    • 30 ml (2 tbsp.) maple syrup
    • 3 sprigs of fresh thyme
    • 2 stalks of celery, diced
    • 2 sprigs of fresh rosemary
    • 1 carrot, diced
    • 1 onion, chopped
    • Salt and pepper to taste

    For the mustard and honey sauce:

    • 180 ml (3/4 cup) mayonnaise
    • 15 ml (1 tablespoon) honey
    • 15 ml (1 tablespoon) Dijon mustard
    • 15 ml (1 tablespoon) whole-grain mustard
    • 10 ml (2 tsp.) fresh tarragon, chopped
    • 5 ml (1 tsp.) hot cayenne pepper sauce (Frank's RedHot type)
    • 1 green onion, chopped

    For the fine herbs sauce:

    • 125 ml (1/2 cup) mayonnaise
    • 60 ml (1/4 cup) sour cream
    • 30 ml (2 tbsp.) chopped fresh parsley
    • 15 ml (1 tablespoon) chopped fresh chives
    • 15 ml (1 tablespoon) minced fresh basil

    For the bundles:

    • 200 g (approx. 1/2 lb.) beef fondue slices
    • 1/4 leek, thinly sliced
    • 80 g (approx. 3 3/4 oz.) grated halloumi (grilled cheese)

    For the garnishes (as desired and to taste):

    • Oyster mushrooms
    • Cooked small potatoes
    • Bell pepper cubes of various colors
    • Cooked Brussels sprouts
    • Cooked rutabaga cubes
    • Cooked chunks of beef chuck roast
    • Cooked herb sausage rings
    • Beef flank steak strips
  • Preparation

    1. Combine mustard and honey sauce ingredients in a bowl. Refrigerate at least 1 hour before serving.
    2. In another bowl, combine ingredients for herb sauce. Refrigerate at least 1 hour before serving.
    3. Place a small amount of leek and halloumi in the center of each slice of beef. Close to form bundles and hold closed with toothpicks. Refrigerate until ready to serve.
    4. Combine broth ingredients in a large saucepan. Bring to a boil, then simmer for 25 minutes over low-medium heat, until about a quarter of the mixture has evaporated. Taste broth and adjust seasoning if necessary.
    5. If desired, strain broth through a mesh sieve.
    6. Pour required amount of broth into fondue pan. Reserve remaining broth.
    7. At mealtime, cook the bundles in the broth for 3 to 4 minutes.

    A few tips

    1. Even though we call it "Winter fondue", we invite you to add a touch of freshness with some cherry tomatoes, corn and cheese curds, for a hearty four-season meal that's sure to please everyone!
    2. Use your leftover winter fondue to make a quick, homemade stew the next day! Simply strain a little of your fondue broth and thicken it to your liking with flour and a little butter; it's already well seasoned!