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Fondue Bourguignonne


Measure vegetable or canola oil to fill your fondue pots 1/2 full. Heat the oil in a saucepan on top of the stove until  it reaches 375 degrees.Very hot, but not smoking or  boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're ready.

CAREFULLY pour the oil into a fondue pot on the table.

Spear your choice of entree with a fondue fork and place in hot oil. Cook until it is done to your satisfaction. It cooks quickly, no more than a minute. Your cooking technique will improve with each dunking.

Remove the meat from the fondue forks onto your plate. Serve with three or four sauces that go well with the meat.

Served with tempura and sesame batters to dip the meat into before cooking.



Strawberry Caprese Salad


STRAWBERRY CAPRESE SALAD

This salad at the melting pot has thick slices of tomatoes, 
with mozzarella cheese, strawberries, sliced nuts 
over a bed of greens with a drizzle of sweet balsamic glaze dressing. 


White Balsamic Vinaigrette:
1 cup white balsamic vinegar
2 tablespoons sugar
1/4 cup minced shallots
1 tablespoon minced garlic
1 tablespoon Dijon mustard
2 teaspoons freshly ground pepper
2 cups vegetable oil

Combine the vinegar, sugar, shallots, garlic, Dijon mustard and pepper in a bowl and mix well. Add the oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

Strawberry Spinach Salad


STRAWBERRY SPINACH SALAD
This salad at The Melting Pot has fresh spinach, raisins, 
honey roasted almonds, strawberries, 
Gorgonzola cheese crumbles topped with a strawberry vinaigrette.

Strawberry Vinaigrette:
1 cup strawberry jam
1/4 cup cold water
1 tablespoon apple cider vinegar
kosher salt to taste
freshly ground pepper to taste
1/4 cup canola oil

Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

Honey Roasted Almonds:
2 cups raw almonds
3 tablespoons raw honey
1 teaspoon sea salt

Preheat oven to 350. Place the almonds in a bowl. Warm the honey just so it liquefies and pour it over the almonds. Mix well so that all the almonds are covered well.

Spread the almond and honey mixture onto a parchment lined baking pan.  Sprinkle sea salt over the top.  Bake for around 15 to 25 minutes shaking the almonds every few minutes to prevent burning one side.

Buffalo Chicken Cheddar Fondue



BUFFALO CHEDDAR FONDUE


1 clove garlic, peeled and halved
3 tablespoons hot sauce
1/3 pound Monterey jack cheese
1/3 pound blue cheese
1/3 pound cream cheese
salt and pepper
fried chicken tenders
celery sticks

Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add the hot sauce and bring to a simmer over medium heat.

In a bowl, toss the cheeses. Working in 3 batches, gradually stir the cheese mixture into the hot sauce until melted. Cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.

Serve immediately from the dutch oven or transfer to a fondue pot. Serve with chicken tenders and celery sticks.

The Melting Pot Dining Experience

The Melting Pot is a fondue restaurant where you can go and have a fancy sit down dinner.  The waiters make the different fondue courses in front of you and then you get to use the fondue forks to cook your own meats and veggies.  There is a cheese fondue, salad, meat fondue, and then dessert fondue all very delicious.  The restaurant is pricey, but they do use expensive ingredients to make the fondue.


Get to know the Fondue Effect. An introduction to The Melting Pot's fondue dining experience.





Mexican Chorizo Fondue



MEXICAN CHORIZO FONDUE
Restaurant Recipe

4 ounces uncooked chorizo sausage, casing removed
1/2 cup finely chopped yellow onion
1-3 teaspoons minced canned chipotle peppers in adobo sauce (depending on the heat level you like)
1 clove garlic, minced
1 cup Lager beer or chicken broth
8 ounces Monterey Jack cheese, shredded
8 ounces Mexican melting cheese (such as queso asadero or Chihuahua)  shredded or crumbled
1 tablespoon cornstarch

Dippers, such as tortilla chips, cooked chicken chunks, toasted French bread cubes, and assorted vegetable chunks (sweet peppers, zucchini, yellow squash, broccoli, and cherry tomatoes) to complete your meal.

In a medium saucepan cook chorizo over medium heat until browned. Drain all but 1 tablespoon fat. Add onion and cook for 5 to 7 minutes or until tender. Stir in chipotle peppers and garlic. Add beer; bring to a simmer.

In a large resealable plastic bag combine cheeses and cornstarch. Seal bag; shake to coat cheeses with cornstarch. Add cheeses, a handful at a time, to saucepan, stirring until each addition is melted before adding more. Transfer cheese mixture to a fondue pot and keep warm. Serve with desired dippers. Makes about 3 cups;


Notes: Use additional Monterey Jack or whole milk mozzarella if suitable Mexican cheese is not available. To toast bread cubes, place French bread cubes on a baking sheet. Bake in a 350 degree oven for 5 to 7 minutes or until crisp and toasted.



Smoked Gouda Beer Cheese Fondue




SMOKED GOUDA BEER CHEESE FONDUE
Artisan Restaurant Recipe

Roux:
4 ounces butter
1/4 cup + 2 tablespoons all purpose flour
Melt butter and whisk flour in, cook for five minutes to make roux

Fondue:
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 cups Porter beer
3 cups heavy cream
12 ounces cheddar, white
12 ounces smoked Gouda cheese
tabasco to taste
salt and pepper to taste

Make the roux as stated above and then add the Dijon mustard, Worcestershire sauce, porter and cream. Take care to stir and not boil the sauce.

After all the liquid ingredients have been incorporated fully add the cheese in small chunks, whisking continually as to keep the sauce from boiling or breaking. Once the sauce has been incorporated taste and season with Tabasco, salt and pepper. Strain the sauce and hold in double boiler. Makes about 2 quarts.

At the restaurant they serve this with garlic toast, andouille sausage and broccolini but anything will work.

Dessert Heat Cocktail



DESERT HEAT
This summer, transport yourself to piercing blue skies and beautiful desert sunrises of the arid Southwest. Sauza Gold Tequila is shaken with Domaine de Canton Ginger Liqueur, mango syrup, fresh grapefruit and lime juice, strained over ice and rimmed with spice.


1.5 oz  Sauza Gold Tequila
0.5 oz Domaine de Canton Ginger Liqueur
1 oz    Fresh Grapefruit Juice
0.5 oz Fresh Lime Juice
0.5 oz Monin Mango Syrup

Half rim the glass with spice blend Using a jigger to measure, add Sauza Gold Tequila, Domaine de Canton Ginger Liqueur, fresh grapefruit juice, fresh lime juice and Monin mango syrup to mixing glass. Fill the glass 2/3 full with ice. Cap with tin and shake vigorously for 10 seconds. Strain into a poco grande glass filled with ice. Garnish with lime wheel.



Pumpkin Pie Chocolate Fondue



PUMPKIN PIE CHOCOLATE FONDUE
The Melting Pot Restaurant Recipe

4 ounces white chocolate, melted
1 heaping teaspoon pumpkin pie filling (canned)
1 teaspoon 151 Rum

Put the chocolate in a pot over medium heat. FlambĂ© until the chocolate bubbles. Add the rest of the  ingredients and stir. Garnish with graham cracker pieces sprinkles, cinnamon and nutmeg.

Serve with dippers such as pound cake, strawberries, bananas, cheesecake, and cookies.

Chili Cheese Dog Fondue



CHILI CHEESE DOG FONDUE

1 (11 oz.) can Pillsbury Refrigerated Breadsticks
24 cocktail sized smoked link sausages
1 (16 oz) package pasteurized prepared cheese product, cubed
2 (15 oz.) cans chili without beans

Heat oven to 375. Unroll dough; separate into strips. Cut dough strips in half crosswise. Wrap 1 breadstick half around center of each sausage; pinch ends of dough strip to seal. Place seam side down and about 1 inch apart on ungreased cookie sheet. Bake immediately, or cover and refrigerate up to 4 hours.

Bake at 375 degrees for 13 to 15 minutes or until golden brown. Meanwhile, in fondue pot or medium saucepan, combine cheese and chili. Cook over medium heat until cheese is melted, stirring frequently. Serve hot fondue with warm wrapped sausages to be speared with fondue forks for dipping.

Notes: You'll never see these on the menu at The Melting Pot but they would be great for the kids.