Coq Au Vin Fondue

Description:

A cooking style favored in the French countryside. It combines the flavors of fresh herbs, mushrooms, garlic, and a hearty Burgundy Wine

Coq Au Vin Fondue

Origin: Diane's Favorites

Yield: 2-4 servings
Prep Time: 15 minutes

Ingredients:
● 3 1/2 cups vegetable stock
● 1/2 cup Burgundy wine
● 1/2 cup fresh mushrooms, sliced
● 1 Tbsp. fresh garlic, minced
● 2 green onions, sliced
● fresh herbs, to taste

Directions:
Heat vegetable stock in fondue pot until it begins to simmer. Add all other ingredients, bring to simmer. Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef, pork and chicken will take slightly longer. Also use a slotted spoon to put halved red potatoes in bottom of pot to cook as you are cooking your meat and seafood. Take the necessary precautions so you don't eat raw meat!

Cheddar Beer Fondue

Cheddar Beer Fondue
Origin: Diane's Favorites

Ingredients:

● 1 lb. sharp cheddar cheese, shredded
● 1 Tbsp. flour
● 1 1/2 tsp. dry mustard
● dash cayenne pepper, or add a dash of hot sauce to the melted mixture
● 3/4 cups beer
● 2 tsp. worcestershire sauce

Directions:

In bowl, combine cheese, flour, mustard and ground cayenne pepper; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature to 375℉ and heat to bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200℉ and serve with crusty bread and other dippers i.e. green apples, raw carrots and raw cauliflower.