image & recipes: m. charles

Fondue

Most of us are only familiar with fondue of the cheese or chocolate nature. But the health conscious or lactose intolerant can breath a sigh of relief to know that we too can join in the fondue fun with Fondue Bourguignonne and Shabu Shabu (broth fondue). For both fondues, you can use the same variety of vegetables and meats as you do with a Cheese Fondue.

Fondue Bourguignonne is fondue using hot oil. You dip beef or vegetable into the oil for about 1 min before you eat it. Meat turns out tender.

Shabu Shabu is popular in most asian countries and it's slowly becoming the preferred option in the west. Broth fondues are similar to Fondue Bourginonne, you just have to substitute the oil with chicken, beef or lamb broth. You can use the same dipping sauces as regular fondue but if you want to keep the meal light, minimize the dips to 2 or 3 options. Shabu Shabu turns into two meals in one because with the leftover broth you can add it to rice or noodles and make a soup out of it.

Classic Cheese Fondue
  • 1/2 lb Emnenthaler Cheese (shredded)
  • 1/2 lb Gruyeye (shredded)
  • 1 clove Garlic
  • 2 cups Dry White Wine
  • 2 tbs Kirsch
  • 1 tbs Lemon Juice
  • 2 tbs Flour
  • 1/4 tsp White Pepper
  • Nutmeg and Salt to taste

  1. 1. Rub the inside of the fondue pot with the garlic clove - you add garlic to pot or throw it away.
  2. 2. Without bringing to a boil heat the lemon juice and white wine 
  3. 3. Mix Flour and Cheese in a bowl
  4. 4. Reduce heat to low and slowly add cheese mix while stirring
  5. 5. Continue to stir while adding remainder of ingredients
  6. 6. For Fondue that is too loose, just add more cheese. And if the fondue is too stiff, just add more wine
To Dip: Vegetables - Mushrooms, Tomatoes, Potatoes, Broccoli, etc. Italian Bread (or any crusty bread) cut into cubes

VINI VERGANI recommends: Pinot Grigio DOC GriVò, 2007
Producer: VOLPE PASINI, Togliano di Torreano, 100% Pinot Grigio.
Degustation notes: Light straw yellow color, a tenuos and characteristic scent of apple and pear. Dry flavor with tempting, fruity notes. Unctuous but a great and pleasant white wine with a fine body.



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Shabu Shabu (Beef Broth Fondue)
  • 2 lbs Beef Bones (Short Ribs, Shank, Etc.)
  • 2 cloves Garlic, coarsely minced
  • 2 Carrots, thinly sliced
  • 1 Bay Leaf
  • 1 Onion, chopped
  • 2 stalks Celery, sliced
  • 2 tsp Salt
  • Pepper to taste
  • 1/2 cup Parsley, coarsely chopped
  • 1.5L Water

  1. 1. Combine all ingredients in a large pot and bring to a boil.
  2. 2. Reduce heat and simmer for 2 hours, stirring occasionally.
  3. 3. Skim off any foam that appears on the surface.
  4. 4. Taste and add salt and pepper if needed.
  5. 5. After 3 hours, strain Broth and discard the solids.
  6. 6. Refrigerate broth until needed.
  7. 7. Remove layer of congealed fat before using.


VINI VERGANI recommends: Montecucco DOC Riserva Pigna Rossa, 2006
Producer: BEGNARDI, Monte Antico, 100% Sangiovese grosso
Degustation notes: Beautiful ruby red color, rich and fruity nose with a light sourness. A balanced and pungent body with a rich finish.




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