The Holiday Fondue

Ingredients

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

FRAGRANT BROTH WITH HERBS

• 3 x 900 ml containers of chicken stock (2.7 litres)
• 250 ml (1 cup) white wine
• 80 ml (1/3 cup) maple syrup
• 1 bay leaf
• 3 sprigs of thyme
• 2 sprigs of rosemary
• 15 ml (1 tablespoon) tourtière spices
• 2 onions, chopped
• 15 ml (1 tablespoon) minced garlic
• Salt and pepper to taste

MARINATED TURKEY STRIPS

• 1 kg (2.2 lb) turkey breast, cut into strips
• 60 ml (1/4 cup) white wine
• 15 ml (1 tablespoon) tourtière spices
• 10 ml (2 teaspoons) minced garlic
• 125 ml (1/2 cup) minced shallots
• 60 ml (1/4 cup) minced fresh parsley
• 10 ml (2 teaspoons) minced thyme
• 1 bay leaf
• Salt and pepper to taste

CRANBERRY AND ORANGE COMPOTE

• 15 ml (1 tablespoon) canola oil
• 1 onion, finely chopped
• 15 ml (1 tablespoon) grated ginger
• 10 ml (2 teaspoons) minced garlic
• 500 ml (2 cups) fresh cranberries
• 250 ml (1 cup) orange juice
• 1 small cinnamon stick
• 125 ml (1/2 cup) maple syrup
• 125 ml (1/2 cup) dried cranberries
• Salt and pepper to taste

SUGGESTED INGREDIENTS

• Baby potatoes, asparagus, broccoli, cremini mushrooms, courgette, peppers, blanched butternut squash cubes.

Preparation

• To marinate the turkey: In a bowl, combine the marinade ingredients. Add the turkey, stir and cover. Let marinate in the refrigerator for 4 to 6 hours>
• For the compote: Heat the oil over medium heat. Sauté the onion, ginger and garlic for 1 minute. Add the cranberries with the orange juice, cinnamon stick, maple syrup and dried cranberries. Season with salt and pepper. Bring to a boil and simmer over low-medium heat for 25 to 30 minutes, until the consistency of a compote is achieved. Let cool and refrigerate.
• For the fragrant broth: Place all the broth ingredients in a pot and bring to a boil. Simmer over low-medium heat for 25 minutes. Strain the broth through a sieve (if desired). Season to taste.
• Transfer the required amount of broth to your Fondussimo set using a pitcher and use as directed.
• For the presentation: Arrange the dipping ingredients, turkey and compote on serving plates. Use a dedicated utensil to handle the raw turkey strips.

A few tips

• To shorten the cooking time of the baby potatoes, blanch them in hot salted water before the meal.
• To complement your holiday meal, serve your reinvented fondue with a selection of traditional side dishes: honey and garlic butter Nantaise carrots, salted herb mashed potatoes, bacon-wrapped asparagus, baby potatoes with herbs and maple syrup, and pan-fried butternut squash with rosemary!