bouillon
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Ingredients
FONDUE BROTH
- 3 liters of stock of your choice (we chose chicken)
- 540 ml of real maple syrup (do not substitute!)
- ½ cup firmly packed brown sugar
- 1 to 2 teaspoon of salt, to taste
- 1 teaspoon of vanilla
- ¼ teaspoon ground cinnamon
- 3-4 whole cloves
- A few drops of liquid smoke, to taste
- 2 bags of black tea (optional, for colour)
SMOKED MAPLE MAYONNAISE
- 1 cup of store-bought real mayonnaise
- 1/3 cup maple syrup
- A few drops of liquid smoke
- 1 large pinch of ground cinnamon
- Maple sugar for sprinkling, to taste
FONDUE INGREDIENT SUGGESTIONS
- Sliced or cubed smoked ham, Capicollo, roast or pulled pork, omelet, cubed crusty sourdough bread, onions, blanched baby potatoes.
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Preparation
MAYONNAISE PREPARATION
- Combine all the ingredients in a bowl and store in the fridge.
BROTH PREPARATION
- Combine all the broth ingredients in a large pot.
- Bring to a boil and simmer for 15 minutes until the volume is reduced about a quarter.
- Strain the broth to remove aromatics, if necessary.
MEAL FINALIZATION
- Arrange the fondue ingredients on serving plates.
- Pour the hot broth into the Fondussimo using a pitcher and enjoy.
A few tips
- To make a rolled omelet, whisk 5 eggs together vigorously in a bowl, then pour the mixture into a large non-stick skillet coated with a little oil. Cook over medium-low heat for 5 to 7 minutes: the mixture should set without colouring. You can then roll it up like a pancake and slice it to serve.
- Reuse your broth to slowly braise a homemade ham with extra maple syrup!
Our products
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Evolution 3-in-1 Fondue Set
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