Three fondue recipes: Chocolate, cheese, and beef tenderloin

Mairlyn Smith brought back these recipes from her trip across Canada to the west coast. Sit down and enjoy!

Mairlyn Smith brought back these recipes from her trip across Canada to the west coast. But it wasn’t just cheese fondue that she shared with us! There’s also Tracy’s favourite (chocolate), and a beef tenderloin version, too!

Fondue tip: Regulate the heat on your fondue burner – keep the heat at low to prevent scorching.

Chocolate fondue

Serves 4

Ingredients:

  • 175 gr. dark chocolate (or 27 squares PC extra dark chocolate, or a combo of milk and dark)
  • 500 ml (2 cups) 36% whipping cream

Method:

Place chocolate and cream in a heavy-bottomed saucepan over medium heat.

Stir continuously until smooth and thoroughly incorporated. If it’s too thin, add more chopped chocolate. Stir until smooth.

If in a hurry, place the cream and chocolate in the microwave and zap it for 30 seconds at a time and stir between each time.

Serve with seasonal fruits and banana cake.

 

Traditional half & half cheese fondue

Serves 2 as a main, 4-6 as part of a fondue dinner

Ingredients:

  • 200 gr. Gruyère cheese, Emmentaler or Swiss cheese  (read labels for weights when buying)
  • 175 gr. Appenzeller cheese or Raclette cheese
  • 1 garlic clove
  • 200 ml (3/4 cup + 1 tbsp) dry wine with acidity, such as a Riesling
  • 1 tbsp (30 mL) cornstarch
  • 2 tbsp (30 ml) kirsch
  • Pinch of pepper
  • Pinch of nutmeg
  • 1 small French baguette, cut into bite-sized cubes

Method:

Cut the garlic in half and rub the inside of the pot with it, then add the white wine.

When the wine is simmering, slowly add the grated cheese and stir until the consistency is smooth.

Gently whisk in cornstarch and a little white wine into the cheese, and add the pepper and nutmeg. The consistency of the cheese fondue is supposed to be like heavy cream.

Add the kirsch just before serving.

To eat with the traditional fondue, you can serve baby gherkins, silver pickled onions, mushroom caps, or pickled mixed vegetables.

 

Beef fondue

Serves 4-6 as part of a fondue dinner

Ingredients:

  • 454 g or 16 oz. beef tenderloin (sliced thin)
  • 85 g or 3 oz. green beans, Brussels sprouts and/or broccoli (parboiled and cooled)
  • 85 g or 3 oz. button mushrooms (peeled and stemmed)
  • 200 g or 7 oz. baby potatoes (boiled and quartered and cooled)
  • 1.5 L or 6 cups canola oil (350 °F) or beef stock (preferred by chef)

Method:

Cook the sliced beef tenderloin, mushrooms, potatoes, and green vegetables in the beef stock to the desired doneness.

Dip in on one of the dipping sauce and enjoy!

 

Sauces for beef fondue

Spanish sauce

Makes 1 cup

Ingredients:

  • 2 medium tomatoes
  • 0.5 fl. oz gherkins
  • 0.5 fl. oz banana peppers
  • 0.5fl. oz parsley
  • 0.25fl. oz garlic
  • 3 fl. oz chili sauce

Method:

Puree the tomatoes in a food processor and drain some fluid out. Add in the garlic, parsley, gherkins and peppers and puree together.

Add to tomatoes and chili sauce. Mix well and season to taste with salt & pepper. Refrigerate until serving time.

Curry sauce

Makes 1 cup

Ingredients:

  • 4 fl. oz sour cream
  • 4 fl. oz mayonnaise
  • 1 tsp. red curry paste
  • 1 tsp. Hungarian paprika

Method:

Mix together in a bowl. Refrigerate until serving time.

Mustard sauce

Makes 1 cup

Ingredients:

  • 4 fl. oz sour cream
  • 4 fl. oz. mayonnaise
  • 1 tsp. French’s prepared mustard
  • 2 tbsp. grainy Dijon mustard

Method:

Mix together in a bowl. Refrigerate until serving time.

Garlic parsley sauce

Makes 1 cup

Ingredients:

  • 4 fl. oz sour cream
  • 4 fl. oz mayonnaise
  • 0.75 fl. oz garlic
  • 0.5 fl. oz parsley

Method:

Puree garlic and parsley in a food processor; add the sour cream and mayo. Mix well and season to taste with salt & pepper. Refrigerate until serving time.

3-pepper sauce

Makes: 1 cup

Ingredients:

  • 4 fl. oz sour cream
  • 4 fl. oz mayo
  • 0.75 oz. 3 peppercorn mix

Method:

Simmer black, red and green peppercorns in some brandy and water until soft. Grind in a food processor with mayo and sour cream until well mixed. Refrigerate until serving time.

Courtesy Chef Jean-Luc Cortat
Fairmont Chateau Lake Louise

Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith