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Fondue Bacchus

Clearly there is not one recipe for fondue Bacchus, because depending on taste and preferences, different ingredients are used. But the recipe presented here is the one I use, and my guests have never complained. Modify it according to your taste and appetite.

Typically Bacchus fondue consists of cubes of meat (beef, chicken) cooked in a flavored broth, I prefer the use of red wine.

Once cooked, pieces of meat are eaten along with a choice of sauces (same sauces as for a traditional fondue Bourguignone).

Fondue Bacchus is traditionally served with chips, fries or rice. For my part, I prefer potato chips or a good crusty levain bread.

Ingredients

Wine Full bodied red Syrah or Malbec, enough to fill the pot halfway up.

Mushrooms Black trumpets (horn of plenty) dried or other dried mushrooms.

Broth 1 cube beef broth or other if preferred.

Onion 1/2 white onion cut into strips. Optional.

Pepper, spices to taste Rosemary, thyme, peppercorns and pepper from the mill.

Meat Beef, Chicken cut into large dice (thinner for chicken).

Sauces

Aioli Aioli recipe Mayonnaise, garlic.

Shallot sauce Shallot sauce recipe Mayonnaise, shallots.

Whisky Whisky recipe Mayonnaise, whisky.

Pepper corn Pepper corn sauce recipe Mayonnaise, peppercorns.

Sambal Oelek Sambal Oelek sauce recipe Mayonnaise, sambal oelek.

Green sauce Green sauce recipe Olive oil, green herbs.

Preparation

Sauces To be prepared ahead of time, and kept in the fridge for at least one hour before serving. See recipes above, but use also your imagination. photo

Meat Cut in large dice, but only shortly before serving. photo

Broth Pour the wine in a fondue Bourguignonne pot, to half height. Crumble a beef broth cube, add the mushrooms and other ingredients (ie. onion), pepper from the mill, spices, and bring to a boil right before serving. photo

Let's eat

The meat Stick a piece of meat on the fork and place it in the pot. Note the color of your fork (it's amazing how forks can travel in the pot as soon there's more than two eaters). Let the meat cook to taste (beef) or well done (chicken). Put the meat on your plate and eat with the sauce of your choice using a different fork (regular fork). photo

Sides Rice, noodles, fries, chips or a good crusty levain bread. photo

Wine	Full bodied red	Syrah or Malbec, enough to fill the pot halfway up.
Mushrooms	Black trumpets (horn of plenty) dried	or other dried mushrooms.
Broth	1 cube beef broth	or other if preferred.
Onion	1/2 white onion	cut into strips. Optional.
Pepper, spices	to taste	Rosemary, thyme, peppercorns and pepper from the mill.
Meat	Beef, Chicken	cut into large dice (thinner for chicken).

Aioli	Aioli recipe	Mayonnaise, garlic.
Shallot sauce	Shallot sauce recipe	Mayonnaise, shallots.
Whisky	Whisky recipe	Mayonnaise, whisky.
Pepper corn	Pepper corn sauce recipe	Mayonnaise, peppercorns.
Sambal Oelek	Sambal Oelek sauce recipe	Mayonnaise, sambal oelek.
Green sauce	Green sauce recipe	Olive oil, green herbs.

Sauces	To be prepared ahead of time, and kept in the fridge for at least one hour before serving. See recipes above, but use also your imagination.	photo
Meat	Cut in large dice, but only shortly before serving.	photo
Broth	Pour the wine in a fondue Bourguignonne pot, to half height. Crumble a beef broth cube, add the mushrooms and other ingredients (ie. onion), pepper from the mill, spices, and bring to a boil right before serving.	photo

The meat	Stick a piece of meat on the fork and place it in the pot. Note the color of your fork (it's amazing how forks can travel in the pot as soon there's more than two eaters). Let the meat cook to taste (beef) or well done (chicken). Put the meat on your plate and eat with the sauce of your choice using a different fork (regular fork).	photo
Sides	Rice, noodles, fries, chips or a good crusty levain bread.	photo