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Thread: Melting Pot Recipes

  1. #1
    fatkat Guest

    Default Melting Pot Recipes

    Sugar Pie South
    Posted March 05, 2006 03:43 PM

    We love to entertain w/ fondue! I can do all the prep work (which, admittedly, is a good bit of work) during the day and chill, then just pull it out at fondue time. I will usually start w/ a cheese fondue in the kitchen, as an appetizer as folks gather, then move to the DR table for the main entree. I recommend NOT have a hugely expansive menu (like Melting Pot and other fondue restaurants), but keep it simple. Maybe 2 meats and 2 veggies. That's it. And an assortment of homemade and purchased dipping sauces.


    **Swiss Cheese Fondue**
    --The Melting Pot

    4 OZ White wine
    1/2 TSP Garlic, chopped
    SQUEEZE Fresh lemon
    1 C Emmenthaler Swiss cheese, grated
    1 C Gruyere Swiss cheese, grated
    1 TBL Flour or cornstarch
    5 TURNS Fresh ground pepper
    5 Dashes Nutmeg
    1 TBL Kirschwasser cherry brandy

    ~Breads, cubed (French, Pumpernickel, Rye)
    ~Granny Smith apples, chunked & washed in citrus water to prevent browning
    ~Vegetables, cut (Cauliflower, Carrots & Celery)

    1. Mix the flour, Gruyere, & Emmenthaler cheeses together. The flour will help keep the creamy texture.
    2. Heat the white wine in the fondue pot. Once hot, stir in the garlic and lemon.
    3. Slowly add cheese mixture while continuously stirring with a fork.
    4. As the cheese melts add more until you achieve the proper consistency (warm honey).
    5. Once the cheese is creamy, sprinkle nutmeg sparingly over the top.
    6. Lastly, add the Kirschwasser brandy around the side of the pot and blend together.

    All dipping items should be skewered and dipped in the cheese. Be careful of the sides and bottom of the fondue pot; the cheese tends to be hotter there.
    __________________________________

    When we fry as our fondue entree, we use canola oil. I find for fondue, corn or peanut oil is too heavy and clouds the flavors. JMHO, though.

    **TEMPURA BATTER**

    2/3 cup ice water
    1/2 cup cornstarch
    2 egg yolks
    1/2 teaspoon salt
    1/2 teaspoon white sugar
    2 teaspoon shortening or oil
    1 teaspoon baking powder
    1 Tbsp. sesame seeds, optional

    In a medium bowl, mix together all ingredients. Sesame seeds will make a crunchier bite. Dip food in batter then fry in oil.
    ____________________________________

    **Curried Yogurt Dipping Sauce**

    1 cup plain yogurt
    1 teaspoon fresh lemon juice
    1 teaspoon fresh lime juice
    3/4 teaspoon curry powder
    1 tablespoon water
    11/2 teaspoons garlic, chopped

    Combine yogurt, lemon juice, lime juice, curry powder, water and garlic in a food processor or blender and process until smooth. Cover and refrigerate until ready to serve. Serve with shrimp, chicken and vegetables.

    -- From "The Everything Fondue Cookbook" by Rhonda Lauret Parkinson
    ________________________________

    **Chantilly Cream**

    Perfect dipping sauce for beef!

    1 cup sour cream
    2 heaping Tbsp. horseradish
    1/2 tsp. kosher salt

    Mix well, adjust salt to taste, and add more or less horseradish depending how much bite you like.
    __________________________________

    **Honey Mustard Sauce**

    1/2 cup honey
    1/4 cup dijon or coarse ground mustard
    1/4 cup mayonnaise

    Whisk all togher. Serve with chicken or shrimp.
    ___________________________________

    **Benihana Ginger Sauce**

    Great for shrimp, veggies, and chicken.

    5 ounces sliced onion, rinsed in running water for 15 minutes
    2 ounces ginger, peeled and sliced thinly
    1 lemon, peeled and chopped, juice squeezed
    2 cups soy sauce
    1 cup vinegar

    Combine all ingredients into a blender and mix well. Stir mixture completely before serving. Ginger sauce may be stored in a plastic or stainless steel container in refrigerator for up to one week.

    --Benihana website
    _________________________________

    **Chinese Style Sesame Sauce**

    Serve with chicken, shrimp, veggies,or beef.

    1 cup white sugar
    1/4 cup cornstarch
    1 cup chicken broth
    1/2 cup water
    1/8 cup white vinegar
    2 tablespoons dark soy sauce
    2 tablespoons sesame oil
    1 teaspoon chile paste
    1 clove garlic, minced

    In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.
    _______________________________

    Other dipping sauces to consider offering are:

    BBQ Sauce (for chicken or beef)
    Bottle Sweet & Sour Sauce (for chicken or seafood)
    Cocktail Sauce (for seafood)
    Bottled Duck Sauce (chicken or seafood)


    HTH! I encourage you to use Fondue for guests or family! Just remember to keep raw food off your eating plates, and eat w/ a regular dinner fork, not the cooking fork! It's a lot of fun!

  2. #2
    Join Date
    Jun 2006
    Location
    Houston, TX
    Posts
    2,991

    Default Re: Melting Pot Recipes

    Lots of good recipes here.

  3. #3
    Join Date
    Dec 2007
    Location
    Colorado
    Posts
    2,349

    Default Re: Melting Pot Recipes

    Try adding sliced mushrooms to your cheese fondue, they taste wonderful.

    There is also an awesome recipe for Melting Pots Coq au vin cooking broth on this web site.

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