Winter months are here...

I am not sure about you but during the Winter, I truly enjoy cooking hearty meals; soups and stews, roasted dishes, using herbs and marinades that make the home smell amazing.

I also am a big fan of Fondue. I have not yet tried making a cheese fondue (which I have enjoyed on several occasions in the Swiss Alps) but will be doing so over the next few weeks. However, I have made the well known oil fondue, experimenting with different types of oils - the latest being grape-seed oil, as well as broth based fondues. Infusing the oils or broth with different herbs and spices as well as marinating the meats, vegetables and seafood prior to eating as I find this enhances the overall experience. I have recently been adding a bit of cognac/french based brandy or a bit of red wine to my fondue oils/broths.

Fondue is great fun to prepare but it is not complete without some accompaniments
Below is a great dipping sauce I have recently tried:

Bearnaise Sauce

• 1 tablespoon Shallots (chopped)
• 1 teaspoon Fresh Parsley (chopped)
• 1/4 teaspoon Thyme
• 1/4 teaspoon Tarragon
• 1/4 cup Dry White Wine
• 1/4 cup Tarragon Vinegar
• 3 Egg Yolks
• 1/2 cup Butter
• Salt and Pepper to taste

Add Shallot, Parsley, Seasoning, Wine and Vinegar to a pot
Boil mixture until reduced by 1/2
Strain liquid and cool
Beat in Egg Yolks and Butter
Mixture should be consistency of Mayonnaise

Fondue is so enjoyable with friends on a cold winter night.

What are some of your favorite fondue recipes?


Arianne

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