RED WINE FONDUE RECIPES RECIPES

WINE FONDUE RECIPE | ALLRECIPES

Wine Fondue Recipe | Allrecipes image

A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.

Provided by MARCPTOR

Categories Appetizers and Snacks Dips and Spreads Recipes

Total Time 1 hours 10 minutes

Prep Time 1 minutes

Cook Time 1 hours 9 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (750 milliliter) bottle white wine
1 (2 inch) piece cinnamon stick
¼ teaspoon ground coriander
10 black peppercorns, crushed
4 whole cloves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon celery salt
¼ teaspoon garlic salt

Steps:

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

Nutrition Facts : Calories 170.1 calories, CarbohydrateContent 8.9 g, FatContent 0.2 g, FiberContent 1.4 g, ProteinContent 0.6 g, SodiumContent 1078.7 mg, SugarContent 2.9 g

RED WINE BEEF FONDUE WITH BLUE CHEESE DIPPING SAUCE — MORE ...

Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chunks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!

Provided by More Than Gourmet

Yield 4

Number Of Ingredients 11

Ingredients

1/2 cup heavy cream
1/2 cup crumbled blue cheese
1 tablespoon prepared horseradish
Salt and ground black pepper
1/4 onion, minced
2 cloves garlic, crushed
1 tablespoon canola oil
2 cups red wine (one with soft tannins like a Merlot or Pinto Noir)
3/4 ounce Glace de Viande Gold®
2 cups hot water
1 pound beef tips or beef tenderloin, cut in bite-size pieces

Steps:

Combine the first three ingredients in a small bowl and stir to combine.  Season to taste with salt and pepper.  Transfer to a serving bowl and set aside.
In a large saucepan, sauté the garlic cloves and onion in the oil over medium heat until the onion is translucent, about 5 minutes.  Add the red wine, increase the heat to bring it to boil, and cook until the wine is reduced by half.  Add the Glace de Viande Gold® and water, reduce the heat, and simmer for a few more minutes.  Season with salt and pepper.
Transfer the wine/stock mixture to a fondue pot and bring back to a simmer.  Skewer the beef on fondue forks and cook it in the simmering stock, about 90 seconds for medium.  Serve with dipping sauce.

Nutrition Facts : ServingSize 4

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