I love the "fondue" style of eating. It is relaxed and laid back, social, fun and interactive. Equally as important, it’s delicious!
I haven’t been to many fondue restaurants, but have many great memories from the one I have eaten in. Jana, some friends and I made a road trip to Montreal a number of years back to see U2 in concert. The show was amazing, as was our meal at "Fondumentale". We had numerous courses of different fondues in a private candle lit dining room with some great wines. It was a great night.
Fortunately "doin’ the fondue" doesn’t require dining at a fancy establishment. It can easily be prepared at home and is great during the colder winter months; think après ski or perhaps après tobogganing. The only decision you have to make is what type of fondue you want to serve?
The classic Swiss Fondue, although there are many different versions, is based on soft cheeses and usually wine, accompanied by bread, potatoes and vegetables for dipping.
Fondue Bourguignonne uses hot oil in the fondue pot to cook thinly sliced meats, which are then served with a wide variety of sauces on the side for dipping. This one always scares me a little. I have three young children and have experienced the damage that hot oil can cause (occupational hazard).
Fondue Chinoise is very similar to a Hot Pot. Thinly sliced meats and vegetables are cooked in a simmering, well flavoured broth, which can then be served to the guests at the end of the meal.
Dessert Fondues, although non traditional, are very tasty! Slices of fresh fruit and/or pastry, cake, cookies, etc. are dipped in a fondue pot full of melted chocolate or warm maple syrup, honey, coconut milk, caramel and even marshmallow.
This recipe for Teriyaki Beef Fondue is surprisingly easy to prepare, is darn flavourful and cooks very quickly at the table. I used beef tenderloin, but any tender lean cut of beef will work nicely – for example a thinly sliced NY strip. As for the vegetables, since waiting for your fondue to cook can seem to take forever when you are really hungry, I chose vegetables that will cook rather quickly in the simmering broth. The mushrooms were my favourite; once submerged in the broth they acted like little flavour sponges. Delicious!
Teriyaki Beef Fondue
Makes 6 Servings
Prep time: 30 minutes plus marinating
Total time: 30 minutes plus marinating
¼ cup Compliments Teriyaki Cooking Sauce
1 lb thinly sliced beef tenderloin
1 carton (908 mL) Compliments Beef Broth
¼ cup (63 mL) soy sauce
3 tbsp (45 mL) brown sugar
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) sake, optional
2 cloves garlic, thinly sliced
1" (2.5 cm) piece of fresh ginger, peeled and thinly sliced
2 cup (500 mL) broccoli florets
2 cup (500 mL) halved mushrooms
2 cup (500 mL) bok choy leaves, sliced
1 cup (500 mL) sliced red peppers
- Combine the teriyaki sauce and sliced beef in a non reactive container, mix well, cover and refrigerate for at least one hour.
- Meanwhile, combine the broth, soy sauce, brown sugar, rice vinegar, sake, garlic and ginger in a sauce pan. Bring to a simmer over medium heat, reduce the heat to a very gentle simmer, cooking for 20 minutes.
- Arrange the vegetables and beef on separate platters and keep the broth hot in a fondue pot or sauce pan over a heat source. Skewer the beef or vegetables with fondue forks and cook individually in the flavoured broth, 2-3 minutes for the beef and just until tender for the vegetables.
Happy Fondue!
Chef Ryan Skelton
