Sunday, November 12, 2006

Recipes - Coq Au Vin & Toblerone Fondues

Coq Au Vin Fondue from "the Melting Pot"
Recipe #126082

The Melting Pot is a fondue place where you can enjoy a delicious, leisurely meal. Unfortunately, it's rather expensive. I found this recipe on another website posted by Uncle Phaedrus. Serve with your choice of uncooked meats and veggies. Let guests cook their choice of meats and veggies in the fondue broth. by darthlaurie

2-4 servings
15 min 15 min prep

3 1/2 cups vegetable stock (This equals 2 - 14oz cans of vegetable broth)
1/2 cup Burgundy wine (I used Pinot Noir)
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions, sliced

Heat vegetable stock in fondue pot until it begins to simmer.

Add all other ingredients, bring to simmer. (I did this step on the stove as my pot is cast iron and made for this)

Place individual pieces of desired meat** or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

**We cooked 2 chicken breasts, cubed, and about 1/2 lb medium-sized shrimp, broccoli, cauliflower, and mushroom caps. I used the mushroom stems in the broth and saved the caps to stuff. For dipping, I used, horseradish cream, BBQ sauce, Teriyaki sauce, Thai peanut butter satai, and ranch dressing. For the mushroom caps, I softened about 1/2 block of cream cheese and added a bunch of chives (from the green onions above).

Toblerone Fondue
Recipe #44846
Legend has it that the Tobler company invented fondue in the 1960s with this recipe. Try the one that started it hudelei

4 servings
20 min 5 min prep

2/3 cup heavy cream
4 (3 1/3 ounce) Toblerone chocolate bar, finely chopped
1 tablespoon cognac or Frangelico

In a medium saucepan, bring the cream to a simmer.

Remove from heat and add chopped chocolate.

Let stand long enough for the chocolate to begin to melt, about 3 minutes.

Add the liqueur and whisk until smooth.

Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.

Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas.

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