Anne-Catherine Leclerc's Quebec Terroir Fondue

Ingredients
Broth

• 2 tbsp olive oil
• 1.5 litres chicken broth (Better than Bouillon was used here)
• 120 ml Quebec cider
• 1 garlic clove, crushed
• Thyme and rosemary sprigs to taste

To Dip and Grill

• Small cubes of grain-fed chicken
• Wapiti pieces
• Trout pieces
• Baby potatoes
• Nantes carrots
• Oyster mushrooms
• Purple cauliflower
• Local snap peas

Cheeses

• Le Douanier
• 14 Arpents
• Bleu d'Elizabeth

Toppings

• Maple onion confit: maple syrup, onion
• Maple mustard sauce: 90 ml mayonnaise, 15 ml Dijon mustard, maple syrup
• Lemon sour cream for freshness: 90 ml sour cream, 15 ml lemon juice and zest
• Walnuts
• Walnut and raisin bread

Preparation

Broth

• In a large saucepan, heat the oil over medium heat. Cook the garlic for 2 to 3 minutes.
• Add the chicken broth and apple cider, then the thyme and rosemary sprigs. Bring to a boil, then simmer over medium heat for 15 minutes.
• Remove the thyme and rosemary sprigs before serving.

Maple Onion Confit

• Thinly slice an onion
• Cook gently in a little oil and butter
• When tender, add 25 ml of maple syrup
• Continue cooking for a few minutes

Maple Mustard Sauce

• Combine the mayonnaise, Dijon mustard and maple syrup and mix.

Lemon Sour Cream

• Combine the sour cream, lemon juice and zest of half a lemon and mix.

Tips

• On the plancha, use a bit of butter or camelina oil for a change.
• Remember to add a drizzle of maple syrup to caramelize, along with fresh herbs.
• Another idea: place cheese on the hot vegetables on the grill so it melts gently.
• You can easily caramelize onions in maple syrup to make a sweet topping.