Our Traditional Winter Solstice Fondue


Broth for the Fondue:
  • 6 cups of home made broth, vegetable or other
  • 2 inches of fresh ginger, sliced
  • 2 garlic cloves
  • A few drops of organic tamari sauce
  • The zest of 2 lemon or 2 limes

To dip in the broth, choices of fresh vegetables (colours of the solstice, white for the hope, red for the sun and green for nature), fish, or poultry:

  • Cauliflowers, Jerusalem artichokes
  • Broccoli, Brussels sprouts, asparagus, zuchinis
  • Red peppers
  • Shitake mushrooms or others
  • Organic chicken or turkey
  • Salmon
  • Prawns
  • Scallops
  • Organic tofu


Arrange choices of fresh vegetables, fish and/or chicken in serving platters. Bring the broth to a gentle boil in a fondue pot. Pierce the food with skewers, and cook in broth mixture until  done. Dip in sauces.

Broth: In a saucepan, combine all ingredients and bring to boil. Reduce heat and let steep 15 minutes. Pass through a sieve. Reserve.

Sauces: Mix all ingredients in a bowl and serve on on the table to use as dips.

Ginger and tamari sauce:

  • 125 ml (½ cup) of tamari sauce
  • 60 ml (cup) of rice vinegar
  • 2 green onions or 4 tsp. of chives
  • 10 ml (2tsp.) of freshly grated ginger
  • 2 ml (½ tsp.) pinch of sambal oeleck
  • 1 ml (¼ tsp) of raw honey or maple syrup

Ponzu sauce:

  • 175 ml (¾ cup) tamari sauce
  • 175 ml (¾ cup) lime or lemon juice
  • 30 ml (2 tbsp) of sake (optional)

Bon appétit!

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