Holiday Fondue Plate
YieldMakes 28 oz. platter.
- 5 oz. Halperns’ Top Sirloin Steak
- 6 oz. Recipe: Creme de Brie Fondue
- 1½ oz. Unsalted Butter
- 1 oz. Shallots, small dice
- 1 Tbsp. Markon Thyme
- 2 Tbsp. Roasted Garlic
- 4 oz. White Wine
- 8 oz. Gordon Choice Heavy Whipping Cream
- 8 oz. Gordon Choice Half & Half
- 22 oz. Creme de Brie Cheese
- 5 oz. Recipe: Pickled Asparagus
- 2 lb. Markon Large Asparagus
- 16 oz. Gordon Choice Apple Cider Vinegar
- 32 oz. Water
- 2 oz. Gordon Choice Granulated Cane Sugar
- 1½ oz. Kosher Salt
- 3 oz. Recipe: Marinated Cremini Mushrooms
- 2 lb. Markon Baby Cremini Mushrooms
- 10 oz. Extra Virgin Olive Oil
- ½ Tbsp. Markon Thyme, minced
- ½ Tbsp. Markon Rosemary
- 1 oz. Markon Ready Set Serve® Peeled Garlic, minced
- ½ oz. Shallots, minced
- ½ tsp. Trade East Crushed Red Pepper
- 1½ tsp. Kosher Salt
- 4 oz. White Wine Vinegar
- 1½ oz. Light Brown Sugar
- 1 ct. Markon California Lemon, zested
- 1 Tbsp. Parsley, roughly chopped
- 4 oz. Bell Peppers, assorted colors
- 2 oz. Baby Rainbow Carrots
- 1½ oz. Prosciutto, sliced
- 1½ oz. Pretzel Bites
Recipe: Creme de Brie Fondue
1. Sweat the shallots and thyme in the butter. Add the garlic and continue to sweat.
2. Deglaze with the white wine and reduce until almost dry.
3. Whisk in the cream and half & half and bring to a simmer.
4. Add the creme de brie and continue to whisk, bringing the pot back to a simmer.
5. Adjust the consistency and seasoning, as needed.
6. Strain through a chinoise, if desired, and season with salt and pepper.
Recipe: Pickled Asparagus
1. Trim away the woody bottom portions of the asparagus (about 2") and place in a small stainless container just large enough to stand the asparagus upright.
2. Combine the vinegar, water, sugar and salt in a sauce pot. Whisk to dissolve the sugar and salt, and bring the pot to a boil.
3. Pour the boiling pickling liquid over the asparagus in the container.
4. Cover the asparagus container and refrigerate for 24 hours. Drain before use.
Recipe: Marinated Cremini Mushrooms
1. Heat a convection to 425°F.
2. Clean the mushrooms, leaving the stem on, and place in a large stainless steel bowl.
3. Whisk together the olive oil, thyme, rosemary, garlic, shallots and crushed red pepper in a second stainless steel bowl.
4. Toss the mushrooms with 4 oz. of the herb oil to coat and season with salt.
5. Bake the mushrooms on a sheet tray lined with parchment for about 15 minutes, rotating the sheet tray halfway through. Ensure the mushrooms are golden and not over-baked or dried.
6. Cool the mushrooms slightly.
7. Simmer the white wine vinegar and brown sugar in a pot, stirring to prevent scorching the sugar. Reduce by half.
8. Whisk in the rest of the herb oil blend and stir to warm through.
9. Add the roasted mushrooms back to a stainless steel bowl and pour the vinaigrette over the top. Cool under refrigeration.
10. Finish with lemon zest and parsley after cooling. Stir to coat and place in a stainless steel bowl just large enough to hold the mushrooms, so the vinaigrette covers them.
1. Heat a char-grill to high.
2. Cut the steak into 5 pieces that are about the same size.
3. Place the steak in a small bowl and toss in the oil blend. Season with salt and pepper, as desired.
4. Maintain the fondue in a steam well pan at 165°F so it can be ladled in 6 oz. portions into serving vessels.
5. Grill the steaks pieces to the desired texture and remove to a quarter sheet tray lined with a roasting rack.
6. Plate the fondue crock in the center of a large bowl with high tapered walls. Place each ingredient around the fondue—a nest of shaved prosciutto, a stack of marinated mushrooms, the asparagus, peppers, carrots, pretzel bites and steak. Serve immediately.