Community Pick
Coq Au Vin Fondue from "the Melting Pot"
photo by xasper8ing
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
2-4
ingredients
- 3 1⁄2 cups vegetable stock
- 1⁄2 cup Burgundy wine
- 1⁄2 cup sliced mushrooms
- 1 tablespoon garlic, minced
- 2 green onions, sliced
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 and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
Reviews
-
This was just like the Melting Pot and less expensive. For 2, we used 1/2 large chicken breast (5 oz), 6 oz beef fillet, some large chunks of potatoes, mushrooms, cauliflower and broccoli florets. For dipping sauces, we used horseradish cream, blue cheese butter, BBQ, sweet & sour, teriyaki, and a Thai style peanut. For company, we are planning to serve all of the above with a Spring mix salad with pecans, dried cranberry, and raspberry dressing, plus ice cream for dessert. Awesome!
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We tried this recipe several times and really liked it, then we went to the Melting Pot and had theirs... it was soo much better. I tasted the Melting Pots version and it was much more strong than this recipe. The next time we made fondue I added 3 Knorr vegetable bouillon cubes and a bit more wine... voilà !
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Again another fondue that tasted just like the Melting Pot. I did add baby new red potatoes that I halved and started the potatoes and vegetable stock at the same time once it came to a boil I did add all the other ingredients and left it cooking until after we were finished with the cheese fondue and than added whole baby portobello mushrooms. For people like me that do not know wines that well pinot noir is the same as Burgundy wine. I used both a pound of shrimp and beef tenderloin and everybody really enjoyed this fondue along with the potatoes and mushrooms plus a horseradish sauce and aioli sauce I also made to compliment the vegetables and seafood/meat.
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Tweaks
RECIPE SUBMITTED BY
darthlaurie
Salt Lake City, 84
<p>I am single, although I have a great BF. I love the Pacific Northwest and I have no idea why I'm still stuck in the desert! I like trying new foods and I love perusing the recipes on this site and allrecipes.com, even if I'm too lazy to make the vast majority of them. I also love to write and edit things.</p>