Fondue Night

Good afternoon!

Part of Diran’s Christmas present was a fondue – he never had any. So last night, I made a fondue for him; I even bought him meat ;-).

step by step

Ingredients:

• 2 carrots, chopped
• 1 branch of celery, chopped
• 1 medium white onion, chopped
• 10-20 cilantro leafs
• 3 garlic cloves, pressed
• 1 bottle (750 ml) red wine – I used Bordeaux
• 750 ml water
• 4 bay leafs
• 1 vegetable broth cube

Directions: Put all ingredients in a large saucepan. Bring to a boil, reduce to medium-low heat and let simmer at least 20 minutes. Meanwhile, prepare other fondue ingredients.

Or make them in advance.

Ingredients:

• 1 egg yolk
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 3/4 cup toasted sesame oil
• Salt, pepper to taste

Directions: In a small bowl, whisk egg yolk and mustard. Stir in lemon juice, salt and pepper. Slowly pour oil while whisking continuously.

Ingredients:

• 1/2 mayonnaise recipe
• 3 tbsp ketchup
• 1 tsp paprika
• 10 drops tabasco

Directions:

• Whisk all ingredients together.

Ingredients:

• 1/2 mayonnaise recipe
• 2 garlic cloves, pressed
• 1 tsp lemon juice
• 10 basil leaves, finely chopped
• Freshly ground black pepper

Directions: Mix all ingredients together with a spoon.

You will need:

• Broccoli
• Pressed extra-firm tofu and/or cubed beef

Serve with salad and rice; I had leftover coleslaw and brown basmati rice.

The Wine Grower’s fondue bouillon was good with tofu but not delicious. It is definitely the perfect bouillon for beef and, since the supper was for Diran, I was pleased with that. I want to try a non-wine based bouillon with tofu soon.
All recipes adapted from Fondues à partager.