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The Impostor’s Xmas Fondue

Difficulty Level: Easy
Mild
4-6 persons
bouillon
La Fondue de Nowel de l’Imposteur

Fondussimo is celebrating in style by teaming up with the Culinary Impostor to revisit your holiday fondue Keto style! Just like us, immerse yourself in the gourmet and delectable world of this gourmet dish and gather your loved ones around the only set with baskets that allows you to revolutionize your fondue meals!

Go with the flow and go with the flavour with this celebratory fondue recipe that’ll give you a (tasty!) basket of joy each time!

Add some spice to your Xmas dinner and a dose of gourmet comfort to your plate. With its appetizing shades of red and green, this creation will delight all the elves in your household, even those who normally prefer to hide under the coats!

Your tools: A Fondussimo. A large pot. Holiday magic!

With lots of love,
Matt The Impostor

bouillon
La Fondue de Nowel de l’Imposteur
  • Ingredients

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

    FOR THE BROTH

    • 60 mL (¼ cup) olive oil
    • 1 onion, diced
    • 1 stalk celery, cut into short pieces
    • 500 mL (2 cups) low-carb red wine
    • 3 liters (12 cups) beef broth
    • 540 mL tomato juice
    • 15 mL (1 tbsp.) fennel seeds
    • 5 mL (1 tsp.) chili flakes
    • 1 sprig rosemary
    • Salt and pepper to taste

    FOR THE SAUCE

    • 500 mL of 35% cooking cream
    • 3 cloves garlic, chopped
    • 60 mL (¼ cup) finely grated Pecorino Romano cheese
    • Salt and pepper to taste

    TOPPINGS

    • Homemade meatballs, Italian sausages in sections, beef flank steak in fillets, sliced Wagyu beef, olives, cherry tomatoes, oyster mushrooms, artichoke hearts, rapini and fennel.
  • Preparation

    FOR THE BROTH

    • It is important to have the ingredients on hand before starting the recipe.
    • Heat the oil in a large pot and brown the onion and celery over medium-high heat.
    • Deglaze the bottom of the pot by adding the red wine. Reduce the liquid by half.
    • There’s nothing you can do about this wait period, but you can plan to play this festive tune: Fa la la la la la la la la
    • Add the remaining ingredients and simmer for 30 minutes.
    • Sift before pouring into the fondue pot.

    FOR THE SAUCE

    • In a large saucepan, heat cream with garlic over low heat. Simmer gently and reduce by a quarter. Remember to turn on the stove for the magic to happen!
    • Remove from heat.
    • Puree garlic in the cream with a blender.
    • Add Pecorino Romano and season to taste. Stir with a wooden spoon until smooth. Do not use a candy cane stick to stir!

    A few tips

    • The Culinary Impostor, himself a Keto, has prepared this fondue in harmony with his dietary approach! To complete this happy collaboration, here is a very interesting post on the art of adapting a fondue meal to the Keto/Ketogenic diet prepared for Fondussimo by nutritionist Hubert Cormier.
    • Are you worried about keeping your sauces warm throughout the meal? Get yourself some small chocolate fondue sets! Light the lantern and you’re done!
    • Dare to be luxurious with Wagyu beef this Holiday season! Visit your favorite butcher and your guests won’t believe their taste buds!