PEILiquor-LateWinter2018

FONDUE RECIPES

Fondue Bourguignonne

Nutella Fudge Fondue

1 cup Nutella 1 cup heavy cream 1 Tbsp cocoa powder 1 tsp pure vanilla extract

This is perhaps the easiest fondue to prepare as it simply involves hot oil, essentially a communal deep-fryer.

You’ll need about 1.5 L of canola, vegetable or peanut oil heated in an electric fondue pot, but everything else is up to you. Turn the dial to 375°F and wait 10 minutes for the oil to preheat before you start dipping. This fondue involves cooking whatever “garnishes” you choose, so make sure any uncooked meats are fully cooked before you remove them from the oil. (Note: the hot oil is extremely hot - so be careful). FOR DIPPING: ½ inch cubes of good quality steak, Smaller pieces of uncooked seafood like shrimp or scallops, Smoked sausages. Use any dipping sauces you enjoy to add a little zing!

Combine everything in a small heavy bottom saucepan and bring to a simmer over medium heat, stirring constantly. Transfer to a fondue pot set to 150°F.

FOR DIPPING: Cut fresh fruit, pieces of pound cake and cookies.

Serves 6.

Serves 6.

CHÂTEAU LA MALETONNE COLLECTION LOUIS ROCHE 07461Z , $22.99

MATOS STRAWBERRY CHARDONNAY 15752Z , $18.99

17 CELEBRATE LATE WINTER 2018 Prices subject to change. | Products not available in all locations. | While supplies last.