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The Ancestral Fondue

Difficulty Level: Intermediate
Not spicy
4-6 persons
Pay homage to the ancestors with this recipe! It’s perfect with game meat and freshly caught fish, but will provide warmth and comfort all year round! Its rustic bone broth is perfectly balanced by a cherry tomato and ricotta sauce, along with a sweet honeyberry jam. And although we suggest you try them in your baskets, you can replace bison, duck and elk with your favourite wild meat, and halibut with any firm white fish, such as cod, haddock or hake!
bouillon
La Fondue Ancestrale

  • Ingredients

    FOR THE RUSTIC BROTH

    • 15 ml (1 tbsp.) canola oil
    • 1 onion, choppep
    • 30 ml (2 tbsp.) minced garlic
    • 2 beef marrow bones
    • 1 carrot, diced
    • 1 container 227 g white mushrooms, quartered
    • 60 ml (1/4 cup) dry pearl barley
    • 125 ml (1/2 cup) corn kernels
    • 3.5 litres (14 cups) beef stock
    • 1 bay leaf

    FOR THE CHERRY TOMATO AND RICOTTA SAUCE

    • 375 ml (1 1/2 cups) halved cherry tomatoes
    • 30 ml (2 tbsp.) olive oil
    • 10 ml (2 tsp.) minced fresh thyme
    • 5 ml (1 tsp.) minced fresh rosemary
    • 30 ml (2 tbsp.) sugar
    • Salt and pepper to taste
    • 250 ml (1 cup) ricotta cheese

    FOR THE HONEYBERRY JAM

    • 375 ml (1 1/2 cups) honeyberries
    • 125 ml (1/2 cup) sugar
    • 60 ml (1/4 cup) minced French shallots
    • 30 ml (2 tbsp.) red wine vinegar
    • 15 ml (1 tbsp.) fresh lemon juice
    • Salt and pepper to taste

    SUGGESTED DIPPING INGREDIENTS

    • Halibut cubes
    • Bison strips 
    • Duck breast cubes 
    • Elk strips
    • White mushrooms
    • Asparagus pieces
    • Eggplant cubes

  • Preparation

    FOR THE CHERRY TOMATO AND RICOTTA SAUCE

    • Preheat the oven to 205°C (400°F).
    • On a baking sheet, toss the tomatoes with the olive oil, herbs and sugar. Season with salt and pepper. Bake for 20 to 25 minutes. Remove from the oven and leave to cool.
    • In a bowl, mix the roasted tomatoes with the ricotta. Refrigerate until ready to serve.

    FOR THE HONEYBERRY JAM

    • Combine the ingredients for the honeyberry jam in a saucepan.
    • Bring to a boil, then simmer for 15 to 20 minutes over low-medium heat, until a jam texture is obtained. Remove from the heat and leave to cool.

    FOR THE RUSTIC BROTH

    • In another saucepan, heat the canola oil over medium heat. Cook the onion, garlic, marrow bones, carrot and mushrooms for 2 to 3 minutes.
    • Add the barley, corn, beef stock and bay leaf. Bring to a boil, then simmer for 20 to 25 minutes over low-medium heat, until about a quarter of the broth has evaporated.
    • Taste and adjust seasoning if necessary.
    • Remove the marrow bones from the pan. Strain the stock through a sieve. Reserve the barley and vegetables.

    AT MEALTIME

    • Pour the required amount of rustic broth into the Fondussimo Pot. Reserve the rest of the broth.
    • Serve with the cherry tomato and ricotta sauce, honeyberry jam, reserved barley and vegetables and dipping ingredients in serving tableware.

    A few tips

    • To make this recipe even more traditional, replace the two tablespoons of sugar in the ricotta sauce with the same amount of maple syrup!
    • The barley and vegetables left over from preparing the broth can be used either as a side dish, or to make a delicious Sagamité soup to serve as a starter!