Christmas Fondue 2012

Christmas 2012 dawned clear and cool here in the midwest.  A far cry from the deluge of white that came through on the 26th.

We kicked off the day with some tasty grilled and stuffed pancakes. (The insides were spread with blueberry jam and sprinkled with blueberry white stilton cheese.  Folded up, the pancakes were  buttered and sprinkled with a cinnamon sugar mix before being crisped again in the pan.  Served on the top was  marscapone mixed with a little sugar and lemon white stilton.)

Even a few of the sheep got a bit of a taste of  the greener grass on the other side of the fence.

After such a tasty and delicious brunch, we didn't begin working on our annual christmas dinner till much later in the afternoon.

First Course was Cheese Fondue:

Cheeses included Gruyere, Emmenthaler, and Pearl Valley Swiss; liquids included apple cider, buttermilk, and a dash of sweet wine. Very tasty.Dippers included broccoli, carrots, mushrooms, and bread (French and Basque Shepherd).

Second Course was Green Salad with Pear, Fig, Pecans, and Gorgonzola Cheese with a vibrant Citrus Vinaigrette.

Juicing a Lemon for the Vinaigrette

Citrus (Lemon) Vinaigrette
     1 cup olive oil
     Juice from one lemon
     2 Tbsp lemon curd
     1 tsp salt
     1 Tbsp of honey
     1 tsp dijon mustard

Third Course was a Coq a Vin Broth Fondue with meat dippers to cook in the fondue:

While this was a very tasty course, if we repeat this, we will choose a fondue pot with an electric dial to regulate the broth temperature.  With the time between each  bite, you definitely savored each and every one! 

The broth included some of the red wine brewed by a friend of ours.

A bottle of the Viking's wine.

The heat on the electric skillet worked well, but the broad bottom
made the broth too shallow, switched to a fondue pot but then it took longer
to cook the meat. 

After all this wonderful feasting we took an intermission to go see Les Miserables with several friends. Wonderful company and a really beautifully filmed rendition of Les Mis.

Coq au Vin Broth Fondue

4 slices bacon

1 Tbsp flour

1 cup red wine

4 cups chicken broth

1/2 cup spaghetti sauce

2 cloves of garlic

2 tsp herbes de provence

salt and pepper to taste

Fry the bacon, until browned, add flour and cook 2 minutes.  Add rest of ingredients, and bring to boil. After hot transfer to fondue pot (works better with electric fondue pot to manage heat).  Enjoy with chicken, beef, lamb, shrimp, mushrooms, ravioli, etc.

We also served with horseradish, mustard, and sweet and sour dipping sauces for the cooked meats.

Dessert Course:

Dessert course was waiting at home- Eggnogg Cheesecake and fruit (apples, pears, pineapple) for dipping in a Dark Chocolate Fondue. The Colonel pulled off a perfect cheesecake with not a single crack in sight. A sweet ending to a special day spent with family and friends.