Thursday, October 21, 2010

Melting Pot Cooking Class Recipes

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
  1. Whisk Cream cheese, milk and sour cream parsley, chives and onions in a bowl until combined.
  2. 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
  1. Add base to hot fondue pot (beer, broth, or wine).
  2. Stir in chopped garlic
  3. Add Green Goddess and stir until blended.
  4. 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.
  5. 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
  1. 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!

  • Spring mix
  • Diced (fresh) tomatoes
  • Gorgonzola Crumble Cheese
  • Walnuts
  • Raspberry Walnut Dressing
  1. 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 flambĂ© (optional, for effect)
  1. 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
  1. Stir together first 4 ingredients
  2. Shape mixture into ball to resemble a pumpkin.
  3. Smooth pumpkin's entire surface with a metal spatula or gloved hands.
  4. Make vertical grooves in the ball using a spoon.
  5. Press pretzel in top into top of cheese ball to resemble pumpkin stem.
  6. Place leaves or vine decor next to the pretzel (optional, purchased at Hobby Lobby).
  7. 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!


  1. I ate at there recently for my birthday. I really enjoyed it. I look forward to going back. Thanks for sharing those recipes.

  2. Possibly you'll purchase more than one on the grounds that to need to attempt every extraordinary formula, from every single distinctive culture TastyKeto

    1. In what Galaxy does this comment make sense???

  3. Most of homes are decorated by using fine colors and texture, furniture and lights especially when it comes in curtain. 18 in cushions

    1. Hmm! What does home Decor have to do with Melting Pot Fondue???

  4. This comment has been removed by the author.

    1. What does paint have to do with Fondue from Melting Pot? Unless you plan to paint your walls with it.???

  5. Ma'am thank you for this article on a number of dishes you learned in your Melting Pot class. They are very inviting. No Melting Pot Restaurants in NE. But I bought a used copy of an official cookbook they produced. When my PT saw it she gave me a long luscious dissertation on what it is like to eat there. I have been looking forward to trying their recipes out. Thank you M&M from Boston.

  6. While the pot will require more time to heat, that heat will be retained for quite some time. fondue pot