Fondue Fridays: Coq Au Vin and Gorgonzola Port Sauce

As you may well know, I heart alliteration. (Taco Tuesdays anyone?) And for an alliteration lover like me, Fondue Fridays was a given.

A couple of weeks ago my sister-in-law invited me and the hubbie over to her place for fondue. She was in charge of the cheese, The Moody Foodie was in charge of the chocolate and I was in charge of the meat. I decided to concoct a recipe I’ve tried before: Coq Au Vin and Gorgonzola Port Sauce.

{This fondue treat is easy to assemble for any weekday dinner.}

Both these dishes are recipe replicas from The Melting Pot, a fondue restaurant that my husband and I dined at for our one year wedding anniversary. It’s extremely pricey, but I recommend everyone go there at least once in their lifetime and splurge on one of their four course meals.

Coq Au Vin

To make Coq Au Vin, which is the French braise that you cook your meat in, heat 3 1/2 cups of vegetable broth in your fondue pot until simmering. Then add 1/2 cup Burgundy wine, 1/2 cup sliced mushrooms, 1 tablespoon minced garlic and two green onions, sliced. Bring that to a simmer and enjoy! I recommend cooking sirloin or chicken in this particular broth. Let it cook for about five minutes, but make sure the braise is fully simmered. Otherwise the meat will not cook all the way through in the allotted time.
Recipe courtesy

Gorgonzola Port Sauce

The sauce for your meat is a little more complex in its list of ingredients, but just as easy to make.

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chopped garlic
• 1/4 ounce port wine
• 1/2 ounce milk
• 2 ounces gorgonzola

1. Combine all ingredients except gorgonzola in a mixing bowl. Mix thoroughly using a whisk.

2. Add gorgonzola to your sauce and blend well. Cover and refrigerate.
Recipe courtesy WAFB.

{If you beg and plead with The Moody Foodie, she may share her recipe for a dark chocolate fondue.}

For the perfect Fondue Friday, gather great friends, drink red wine, play classic board games and enjoy the fondue!




Filed under Food, Recipes

3 responses to “Fondue Fridays: Coq Au Vin and Gorgonzola Port Sauce

  1. Thanks for the shout out girl! Your fondue was delicious, we must do it again soon!

  2. That was such a fun night! Loved your delicious coq au vin and gorgonzola port sauce — even if my meat fell off my skewer into the port sauce of doom! 🙂 That picture — love it so much! xoxo

  3. Pingback: Goodbye 2011; Hello 2012 |

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