Studio 5 - Weekdays at 11am on KSL 5

Fabulous Fondues

By Amy Hansen - Melting Pot Restaurant

Traditional Swiss Cheese

Ingredients:

  • 4 oz White Wine
  • 8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese
  • 1 tsp minced Garlic
  • 1/2 Lemon
  • 1 tbl Kirschwasser Cherry Liquor
  • 1 1/4 tsp Nutmeg
  • Ground Pepper

Method:

Place White Wine in pot after pot is steaming. Then add minced garlic and squeeze the lemon into the liquid base. Then whip in cheese slowly until warm honey consistency. Add Kirschwasser and fold into cheese until blended. Add Nutmeg and a couple grinds of ground pepper.

Spinach and Artichoke Cheddar Cheese

Ingredients:

  • 4 oz Beer
  • 7 oz 80% Sharp Wisconsin Cheddar Cheese 20% Emmenthaler Swiss Cheese
  • 1 tsp minced Garlic
  • 3 oz cooked artichoke hearts
  • 3 oz cooked spinach
  • grated Parmesan cheese
  • Ground Pepper

Method:

Place Beer in pot after pot is steaming. Then add minced garlic, artichoke heart and spinach into the liquid base.
Then whip in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).
Add a couple grinds of ground pepper blend, then garnish on top a little parmesan cheese.

Spinach and Artichoke Cheddar Cheese - Non Alcohol Alternative

Ingredients:

  • 4 oz vegetable broth
  • 7 oz 80% Sharp Wisconsin Cheddar Cheese 20% Emmenthaler Swiss Cheese
  • 1 tsp minced Garlic
  • 3 oz cooked artichoke hearts
  • 3 oz cooked spinach
  • grated Parmesan cheese
  • Ground Pepper

Method:

Place vegetable broth in pot after pot is steaming. Then add minced garlic, artichoke heart and spinach into the liquid base.
Then whip in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).
Add a couple grinds of ground pepper blend, then garnish on top a little parmesan cheese.

Spinach and Artichoke Swiss Cheese

Ingredients:

  • 4 oz vegetable broth
  • 8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese
  • 1 tsp minced Garlic
  • 3 oz cooked artichoke hearts
  • 3 oz cooked spinach
  • grated Parmesan cheese
  • Ground Pepper

Method:

Place vegetable broth in pot after pot is steaming. Then add minced garlic, artichoke heart and spinach into the liquid base.

Then whip in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).

Add a couple grinds of ground pepper blend, then garnish on top a little parmesan cheese

To purchase a Melting Pot Fondue cookbook or for specials coupons go to www.meltingpot.com.

Flaming Turtle Fondue

Ingredients:

  • 1 c Milk Chocolate Chips
  • 1/2 c Caramel
  • 1/3 c Chopped Pecans
  • 1/2 tsp water

Method:

For double broiler cooking, place 1 cup chocolate chips in top bowl along with a 1/2 teaspoon of water Let it melt down and stir constantly for 30 to 45 seconds.

Add less water for thicker chocolate...add more water for thinner chocolate. Then add in caramel, blend. Finally add pecans on top for garnish or stir through. Bring you heat down to med-low after it has all been mixed well.

White Chocolate Raspberry Fondue

Ingredients:

  • 1 c White Chocolate Chips
  • 1/2 c Pureed Raspberries

Method:

For double broiler cooking, place 1 cup chocolate chips in top bowl along with a 1/2 teaspoon of water Let it melt down and stir constantly for 30 to 45 seconds. Add less water for thicker chocolate...add more water for thinner chocolate. Then add in raspberries, blend.

To purchase a Melting Pot Fondue cookbook or for specials coupons go to www.meltingpot.com.

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