12
13
5. Once all the cheese has been added [most
of the beer will be incorporated as well, but
you may have up to ¾ cup (175 ml)
remaining] make a slurry of the remaining
cornstarch and 2 tablespoons (30 ml) of the
beer by stirring the two together until
homogenous. Add the slurry to the fondue
and whisk to fully combine. Stir in the strained
salsa. Stir in more beer if the, fondue is too
thick.
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Tortilla chips pair
perfectly with this fondue, but pieces of grilled
chicken work well, and crusty bread cubes
and blanched vegetables also pair nicely.
* For an alcohol-free version, substitute chicken
stock or apple cider plus 1 tablespoon (15 ml)
of lemon juice for the beer.
SEAFOOD BOUILLABAISSE FONDUE
Pour yourself a glass of crisp, white wine and
enjoy this delicious “fondue” during the
summer months. Not a drop will be left by
the end of the night!
Makes 6 to 8 servings
1
tablespoon (15 ml) olive oil
3
garlic cloves, peeled and thinly sliced
½
fennel bulb, thinly sliced
1
leek (white and light green part only),
halved, cleaned and thinly sliced
1
pound (500 g) fresh mussels, cleaned and
bearded*
3
1-inch (2.5 cm) strips orange peel, bitter
white pith removed
1 to 2 pinches saffron threads
1½
cups (375 ml) dry white wine
½
cup (125 ml) Pernod
1
teaspoon (5 ml) kosher salt
1
large tomato, chopped
1
tablespoon (15 ml) tomato paste
3 to 4 sprigs fresh basil
1
cup (250 ml) water
1
pound (500 g) large shrimp (16 to 20),
peeled and deveined
1
pound (500 g) sea scallops, dried, tough
muscle removed (most can be purchased
this way)
1. Put the oil in the fondue pot and set to Setting
4½. Once oil is hot, add the garlic, fennel and
leek. Cook until softened, about 1 to
2 minutes. Add the mussels, orange peel,
saffron, wine and Pernod to the pot. Cook,
stirring occasionally, until mussels have fully
opened, about 4 to 8 minutes.
2. Remove mussels and reserve, removing an
mussels that did not open. Add the salt,
tomato, tomato paste, basil and water.
Increase the temperature to Setting 6 to bring
to a boil. Once boiling, decrease to Setting
3½ to maintain a simmer. Allow to simmer for
about 10 minutes to allow flavours to meld.
3. While broth is cooking, remove the mussels
from their shells; discard shells.
4. After broth has simmered, remove basil. To
serve, skewer shrimp, scallops or mussels
onto fondue forks and dip into simmering
broth. Cook shrimp and scallops until they are
firm, but not tough (about 3 to 5 minutes)
Cook mussels just to heat through. This broth
is also delicious with crusty French bread.
Suggested Dipping Sauce:
Olive Tapenade Aïoli (page 19)
* Fresh mussels should have tightly closed
shells when purchased, or those that are
slightly opened should close shut when
tapped. Discard any mussels that do not
close. Store in refrigerator until ready to use.
To clean mussels, place in a bowl of cold
water with about ¼ cup (60 ml) of cornmeal,
swirl gently, and let stand for 20 minutes –
this will help the mussels to expel any sandy
grit. Remove the “beard” by pulling on the
threads that are coming out of the shell. Lift
out of the water, leaving the cornmeal and grit
in the bottom of the bowl, and dry on several
layers of paper towels before cooking.
CHICKEN STOCK WITH
STAR ANISE FONDUE
With only a couple of ingredients,
the star anise really stands out.
Makes 6 to 8 servings
4½
cups (1.125 L) good quality chicken stock
or broth [you may need 1 to 2 additional
cups (250 to 500 ml) of stock/broth to add
during serving]
4 to 6 star anise pods [about ¾ to 1 ounce
(20 to 30 g)]
8
ounces (230g) small white mushrooms,
cleaned
1
small zucchini, cut into ½-inch (1.25 cm)
rounds or half-moons
½
pound (250 g) edible pod or snow peas,
trimmed
1½
pounds(43 g) boneless, skinless chicken
breasts, cut into 1-inch (2.5 cm) strips
steamed white or brown rice
1. Put the chicken stock/broth and star anise in
the fondue pot. Set to Setting 6 to bring to a
boil. Once boiling, reduce to Setting 3.5 to
reduce to a simmer. Allow to simmer for about
10 to 15 minutes.
2. To serve, skewer pieces of chicken onto forks
and cook until firm and cooked through in the
simmering broth, about 4 to 5 minutes.
Skewer vegetables and cook to taste.
The vegetables and broth pair very well with a
bowl of rice, or with the suggested dipping
sauces below. If liquid cooks off too much,
add additional stock/broth and allow to
simmer for a few minutes before cooking
foods.
Suggested Dipping Sauces:
Asian Peanut Sauce (page 17); Wasabi
Ginger Sauce (page 18)
SCALLION & GINGER SCENTED
BEEF BROTH
The Asian flavours of the broth transfer perfectly
to the meats and vegetables. Pair with sauces
below for a complete meal.
Makes 6 to 8 servings
6
cups (1.5 L) good quality beef stock or
broth [you may need 1 to 2 additional cups
(250 yo 500 ml) of stock/broth to add
during serving]
8 to 10 slices peeled, fresh ginger, each about the
size of a quarter
6
whole peppercorns
4
garlic cloves, peeled and halved
3
scallions, trimmed and cut into 1-inch
(2.5 cm) pieces
2
tablespoons (30 ml) soy sauce, reduced
sodium
2
tablespoons (30 ml) mirin (Japanese rice
wine)
1
pound (500 g) beef or pork tenderloin,
thinly sliced
8
ounces (230 g) small white mushrooms,
cleaned
8
ounces (230 g) extra-firm tofu, cut into
1-inch (2.5 cm) cubes
1
small zucchini, cut into ½-inch (1.25 cm)
rounds or half-moons
½
pound (250 g) edible pod or snow peas,
trimmed
steamed white or brown rice
1. Put the beef stock/broth, ginger, peppercorns,
garlic, scallions, soy sauce and mirin in the
fondue pot. Set to Setting 6 to bring to a boil.
Once boiling, reduce to Setting 3.5 to bring
to a simmer. Allow to simmer for about 25 to
30 minutes.
