Now that the days are short and the evenings long, an evening of fondue is a pleasant activity. We all know the timeless classic cheese fondue and chocolate fondue for dessert, but there are also other tasty variations that make a winter evening unforgettable.
Chinoise – the stock fondue The stock fondue is especially common in Asian cuisine. For the Asian version, make a stock of sweet rice wine, rice vinegar, ginger, leek, garlic, lemongrass, kaffir lime leaves and lime juice. Add a pinch of cane sugar, salt and a little water – and the Asian stock fondue is ready. Meat or vegetables are cooked in it at about 80-90 ° C, which gives it a fresh and spicy taste and remains nice and juicy or crunchy.
Vigneron – the red wine fondue
A strong red wine – for example a Pinot Noir – serves as the basis for the Vigneron. The alcohol is boiled off for a while and the brew is flavored with bay leaves, mustard seeds and black pepper. Also put in juniper berries and garden herbs such as rosemary and thyme and an onion. In addition, put a pinch of cane sugar and salt and add water to the stock. The Vigneron is also a stock fondue and should therefore be heated to about 80-90 ° C.
Bourguignonne – The greasy fondue
For those who prefer it a little hotter, the Bourguignonne is the perfect fondue. However, for this fondue, only use high-quality oils that can withstand high temperatures. In addition to aromatic oils such as grapeseed oil or peanut oil, sunflower oil is also ideal for a delicious Bourguignonne. Temperatures between 160 and 200 °C are used for a fatty fondue.
The right meat for the perfect fondue
Once you've chosen the right fondue, you have to choose the meat. As with the ingredients for the fondue itself, only high-quality meat products should be selected. Because only if you know where the meat comes from, how it was bred, slaughtered and matured, you can enjoy it with a clear conscience. And then the culinary evening will certainly be a highlight.
