Okay, so I'm doing the world a favor and posting the top secret Melting Pot recipes and techniques I learned at my Melting Pot cooking class last night. My only gripe is they didn't do a main course (the oil fondue). Enjoy. :) I will obviously prepare all of these with reduced fat or fat free ingredients.
First Course:
Garlic & Herb Cheese Fondue, prepared with Green Goddess Sauce
First, the
Green Goddess Sauce:- 3/4 cup (6oz) softened cream cheese
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/2 cup finely chopped chives
- 2 TBSP minced onions
- Whisk Cream cheese, milk and sour cream parsley, chives and onions in a bowl until combined.
- You may also beat with an electric mixer or a hand held mixer for 1-2 minutes. Chill, covered until serving time.
Makes 2 cups (you will only need 1/4 cup of this for your fondue! So feel free to reduce!)
Now:
Garlic & Herb Cheese Fondue
- 3oz (about 6 TBSP) light beer (or chicken broth or white wine. Chicken broth is healthiest)
- 5oz FLOURED shredded cheddar cheese (TIP: they said lightly adding a sprinkle of flour to the grated cheese will make the cheese melt/blend better)
- 1.5 tsp chopped garlic
- 1/4 cup Green Goddess (above)
- Garlic and wine seasoning (or garlic powder)
- Black pepper
- Add base to hot fondue pot (beer, broth, or wine).
- Stir in chopped garlic
- Add Green Goddess and stir until blended.
- Add 1/3 of the cheese and stir until melted. Add another 1/3 and stir. Add the final 1/3 and stir. They said to eyeball it for consistency. You may not use all the cheese or need more. It should be a thick, honey-like consistency.
- Sprinkle seasonings and enjoy!
We dipped the following in the cheese:
- raw veggies (cauliflour, broccoli, carrots)
- Granny smith apples
- Coarse bread
California Salad
Raspberry Walnut Vinaigrette- 1 cup raspberry jam
- 1/3 cup cold water
- 1 TBSP apple cider vinegar
- 1 tsp walnut oil
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup canola oil
- Combine 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 tightly fitting lid in the refrigerator for 3 weeks.
Makes a whole jar!
Salad- Spring mix
- Diced (fresh) tomatoes
- Gorgonzola Crumble Cheese
- Walnuts
- Raspberry Walnut Dressing
- Assemble the salad: spring mix, top with tomatoes, top with cheese and walnuts. Drizzle with dressing.
Flaming Turtle Chocolate Fondue
- Milk chocolate, melted (Belgian suggested) -No amount specified. Eyeball it. I think they used 1 large chocolate bar.
- 2 TBSP heavy cream, milk or water to thin
- Caramel (ice cream topping)
- chopped pecans (I WILL LEAVE THIS OUT! YUCK!)
- 1 TBSP rum for flambé (optional, for effect)
- Melt the chocolate and add the liquid. Stir in caramel and pecans. Top with rum and light on fire if desired.
We dipped the following in the chocolate:
- Strawberries
- bananas
- rice krispies treats
- brownies
- cheesecake
- pound cake
- marshmallows rolled in oreos and coconut, etc.
Pumpkin Cheeseball
Picture is generic. This pic used celery for the stem.
- 2 10oz blocks extra sharp cheddar cheese, shredded (or just buy it shredded!)
- 1 8oz package cream cheese, softened
- 2 4oz goat cheese logs, softened
- 1/2 tsp pepper
- 1 braided pretzel (for stem)
- Assorted crackers
- Stir together first 4 ingredients
- Shape mixture into ball to resemble a pumpkin.
- Smooth pumpkin's entire surface with a metal spatula or gloved hands.
- Make vertical grooves in the ball using a spoon.
- Press pretzel in top into top of cheese ball to resemble pumpkin stem.
- Place leaves or vine decor next to the pretzel (optional, purchased at Hobby Lobby).
- Place crackers around pumpkin. Refrigerate (up to 2 days) until served. You can wrap it in saran wrap for several days before serving or giving as a gift.
We also did chocolate dipped strawberries that looked like tuxedos, but I don't think any instruction is needed in that, except just melt pure chocolate for dipping!