7 December, 2020
Coq-a-vin – Fondue – Melting Pot replica
Our favorite main course at Melting Pot was their Coq-a-vin cooking broth. It isn’t spicy but has some nice flavor depth to it.
COQ AU VIN FONDUE FROM “THE MELTING POT”
Our favorite cooking liquid for fondue
- 3 1/2-4 cups vegetable stock
- 1/2 cup Burgundy wine
- 1/2 cup sliced mushrooms
- 1 tablespoon garlic minced
- 2 green onions sliced (whole thing)
Heat vegetable stock in fondue pot until it begins to simmer. Even boil for a moment.
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 and pork will take slightly longer. Take the necessary precautions so you don’t eat raw meat.
READY IN: 15mins