Fondue with Broth
Many food discoveries have come out of necessity and that is certainly true with fondue. Isolated Swiss alpine villagers and travelling herders relied on cheese, bread and wine during the long winter months. Hard cheese was melted over an open fire mixed with wine and then stale bread was dipped. Cheese Fondue is by far the most common, but there are so many varieties of fondue.
Fondue with Broth
This is our favorite broth recipe; chicken or beef, depending on our selection of meat/seafood. Accompany the fondue with a selection of cooked and raw sides (shrimp cocktail, potato cakes, crostini, vegetables, blue cheese or herb butter etc.)
Ingredients
- 4 cups beef or chicken stock
- ½ cup dry white wine
- 1 large clove garlic whole, skin removed
- 1 bay leaf
- 1 sprig thyme
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Place all broth ingredients in a medium sauce pan on stove top.
- Bring to a simmer for 15 minutes before serving.
- Increase heat to a quick boil and pour broth into the fondue pot. Remove thyme sprig and bay leaf.
- Leave the garlic clove in and enjoy.
- Many New Year’s Eve we have a fondue and then we use the hearty, rich Turkey Stock made from the Christmas Turkey.
Notes
Our favorite red wine is full bodied blend when we have beef with the broth fondue.
We’ve paired:
• Ardal Reserva Tempranillo/Cabernet Sauvignon, 2010
• Mission Hill Family Estate Compendium 2014