There are some great combinations at The Melting Pot. If you choose to have your own Fondue Feast Night, maybe some of their offerings may inspire you!
Cheese Fondues
Fondue a la France - Baby Brie, Gruyere, Raclette, bacon, onions, white truffle cream and fresh chives
Spinach Artichoke Cheese Fondue - Fontina, Butterkase, spinach, artichoke hearts, garlic
Fiesta Cheese Fondue - Cheddar cheese with Mexican herbs, spices, jalapeno peppers, and salsa (served with tortilla chips)
Wisconsin Trio Cheese Fondue - Fontina, Butterkase and buttermilk bleu cheeses, white wine, scallions and sherry
Traditional Swiss Cheese Fondue - Gruyere and Emmethaler, white wine, garlic, nutmeg, lemon and Kirschwasser
Chocolate Fondues
White Chocolate Creme Brulee - white chocolate and caramelized sugar
The Original - milk chocolate with crunchy peanut butter
Disaronno Meltdown - White chocolate with Disaronno (flambéed)
Cookies N Cream Marshmallow Dream - Dark chocolate with marshmallow cream, flambéed, and topped with Oreo cookie crumbs
Flaming Turtle - Milk chocolate, caramel and chopped pecans (flambéed)
Pure Chocolate - the title says it all.
Bananas Foster - White chocolate, bananas, cinnamon, and flambéed.
Yin and Yang - Half dark chocolate, half white chocolate
Chocolate S'mores - Milk chocolate topped with marshmallow cream, flambéed, and topped with graham cracker crumbs.
Other add ins they suggest are Baileys, Cointreau, Grand Marnier, Chambord, or Tuaca.
Showing posts with label fondue. Show all posts
Showing posts with label fondue. Show all posts
Wednesday, December 29, 2010
Fondue Feast - The Recipes
At this point, I feel I need to throw out some warnings.
- Don't eat right off the fondue fork (it could be stupid hot). Put your food on your plate and eat with a regular fork.
- If you're doing the meat course, take necessary food safety precautions (because you're dealing with raw meat), and never put raw meat on the plate you'll be eating off of.
Cheddar Cheese Fondue
Half a bottle of lager (or so)
1/4 tsp mustard powder
1 clove (or more) garlic
3 tblsp Worcestershire sauce
80% sharp cheddar cheese
20% Emmenthaler cheese
1 tblsp corn starch (optional)
Freshly cracked black pepper
Grate cheeses and toss with a little cornstarch (this will both absorb some moisture, keeping the cheese shreds apart, and help thicken the fondue a little - it's not absolutely necessary).
Pour beer into your fondue pot and crank it. Add mustard powder, and grate in garlic (or drop in finely minced garlic). Once boiling, lower heat a bit and add cheese, bit by bit, stirring in a figure 8 motion, until melted. Continue adding cheese until fondue reaches desired consistency. It's better to be a little on the loose side than too thick. It will thicken a little as the course goes on. Top with a little freshly ground pepper.
Serve with bread (cubes of french, rye, and pumpernickel, soft pretzel nuggets, cubes of granny smith apples, baby carrots, celery sticks, broccoli, cauliflower, whatever else you can imagine would be great with beery, garlicky melted cheese)
Spinach Salad
Baby spinach, hard boiled egg slice, sliced red onion, sliced cucumber, sliced roma tomatoes, shredded Emmenthaler cheese
Don's Favourite Dressing
1/2 cup oil
1 cup ketchup
1/2 cup sugar
1/4 cup white vinegar
1/4 cup water
1 tsp garlic salt
1 tsp black pepper
pinch salt
Put all ingredients into blender (except oil) and blend, then add oil slowly while running blender and store in an airtight container in the fridge.
Coq Au Vin Cooking Liquid for Main Course
3 1/2 cups vegetable stock
1/2 cup burgandy wine
1/2 cup sliced mushrooms
1 tblsp garlic, minced
2 green onions, sliced
Heat vegetable stock in a fondue pot until it begins to simmer. Add all other ingredients and bring back to a simmer.
Serve with filet mignon, marinated (or not) cubed chicken breast, marinated (or not) sirloin or NY strip steak, marinated (or not) pork tenderloin, ravioli, partly cooked fingerling potato pieces, mushroom caps, etc. and various sauces.
Make sure to have a slotted spoon at the table for fishing out ravioli and veggies. Don't leave the slotted spoon in the fondue pot when you're not using it because it will get ridiculously hot.
Reminder again: Use all necessary food safety precautions when handling the raw meat and cook to safe temperatures (chicken to 165 degrees and beef at least to 145 degrees)
Green Goddess Dressing
This is one of my favourite things about fondue night. It needs to be made in advance.
8 oz cream cheese, cut into cubes
1/2 cup milk
1/4 cup sour cream
2 tblsp finely chopped onion
2 tblsp finely chopped parsley
2 tblsp finely chopped chives
Microwave cream cheese and milk for 2-4 minutes, whisking after each minute until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate. It will thicken as it cools.
This is really good spooned into cooked mushroom caps and served with the potatoes.
Chocolate Fondue
10 oz chocolate chips (milk chocolate, white chocolate, dark chocolate, or a blend...up to you)
1/2 to 3/4 cup half and half cream
1/2 tsp vanilla
(we stir in Skor bits, but you can stir in marshmallow fluff, peanut butter, Bailey's Irish Cream, espresso powder, chocolate cookie crumbs...the sky's the limit)
Melt chocolate in the microwave (medium power, 2 minutes). Stir occasionally to keep from burning. Pour into heated fondue pot (I use my stoneware one for the chocolate) and stir in your choice of add ins.
Serve with pineapple, strawberries, banana slices, brownie bites, pound cake bites, mini cheesecakes (you'll want to put the cheesecake on your fork and spoon chocolate over top...it won't stay on your fondue fork), pretzels, marshmallows, graham crackers...whatever goes with chocolate!
- Don't eat right off the fondue fork (it could be stupid hot). Put your food on your plate and eat with a regular fork.
- If you're doing the meat course, take necessary food safety precautions (because you're dealing with raw meat), and never put raw meat on the plate you'll be eating off of.
Cheddar Cheese Fondue
Half a bottle of lager (or so)
1/4 tsp mustard powder
1 clove (or more) garlic
3 tblsp Worcestershire sauce
80% sharp cheddar cheese
20% Emmenthaler cheese
1 tblsp corn starch (optional)
Freshly cracked black pepper
Grate cheeses and toss with a little cornstarch (this will both absorb some moisture, keeping the cheese shreds apart, and help thicken the fondue a little - it's not absolutely necessary).
Pour beer into your fondue pot and crank it. Add mustard powder, and grate in garlic (or drop in finely minced garlic). Once boiling, lower heat a bit and add cheese, bit by bit, stirring in a figure 8 motion, until melted. Continue adding cheese until fondue reaches desired consistency. It's better to be a little on the loose side than too thick. It will thicken a little as the course goes on. Top with a little freshly ground pepper.
Serve with bread (cubes of french, rye, and pumpernickel, soft pretzel nuggets, cubes of granny smith apples, baby carrots, celery sticks, broccoli, cauliflower, whatever else you can imagine would be great with beery, garlicky melted cheese)
Spinach Salad
Baby spinach, hard boiled egg slice, sliced red onion, sliced cucumber, sliced roma tomatoes, shredded Emmenthaler cheese
Don's Favourite Dressing
1/2 cup oil
1 cup ketchup
1/2 cup sugar
1/4 cup white vinegar
1/4 cup water
1 tsp garlic salt
1 tsp black pepper
pinch salt
Put all ingredients into blender (except oil) and blend, then add oil slowly while running blender and store in an airtight container in the fridge.
Coq Au Vin Cooking Liquid for Main Course
3 1/2 cups vegetable stock
1/2 cup burgandy wine
1/2 cup sliced mushrooms
1 tblsp garlic, minced
2 green onions, sliced
Heat vegetable stock in a fondue pot until it begins to simmer. Add all other ingredients and bring back to a simmer.
Serve with filet mignon, marinated (or not) cubed chicken breast, marinated (or not) sirloin or NY strip steak, marinated (or not) pork tenderloin, ravioli, partly cooked fingerling potato pieces, mushroom caps, etc. and various sauces.
Make sure to have a slotted spoon at the table for fishing out ravioli and veggies. Don't leave the slotted spoon in the fondue pot when you're not using it because it will get ridiculously hot.
Reminder again: Use all necessary food safety precautions when handling the raw meat and cook to safe temperatures (chicken to 165 degrees and beef at least to 145 degrees)
Green Goddess Dressing
This is one of my favourite things about fondue night. It needs to be made in advance.
8 oz cream cheese, cut into cubes
1/2 cup milk
1/4 cup sour cream
2 tblsp finely chopped onion
2 tblsp finely chopped parsley
2 tblsp finely chopped chives
Microwave cream cheese and milk for 2-4 minutes, whisking after each minute until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate. It will thicken as it cools.
This is really good spooned into cooked mushroom caps and served with the potatoes.
Chocolate Fondue
10 oz chocolate chips (milk chocolate, white chocolate, dark chocolate, or a blend...up to you)
1/2 to 3/4 cup half and half cream
1/2 tsp vanilla
(we stir in Skor bits, but you can stir in marshmallow fluff, peanut butter, Bailey's Irish Cream, espresso powder, chocolate cookie crumbs...the sky's the limit)
Melt chocolate in the microwave (medium power, 2 minutes). Stir occasionally to keep from burning. Pour into heated fondue pot (I use my stoneware one for the chocolate) and stir in your choice of add ins.
Serve with pineapple, strawberries, banana slices, brownie bites, pound cake bites, mini cheesecakes (you'll want to put the cheesecake on your fork and spoon chocolate over top...it won't stay on your fondue fork), pretzels, marshmallows, graham crackers...whatever goes with chocolate!
Fondue? Yes Please!
I was introduced to fondue in 2004, by some coworkers. Our Christmas party was cheese and chocolate at The Melting Pot at the Charlotte University location.
I was hooked...and I wanted more.
For the next few years, I ate there once every month or so. You know you are a "regular" when the manager sends kitchen staff out to get Heath Bars at the store so they can make your favourite chocolate (it had been removed from the menu). I mean, I never had to ask for it...they would just bring it "my way".
When I moved back to Canada, I was sad to find out that there wasn't a Melting Pot anywhere nearby. They have since opened one in Grand Rapids, MI, but that's a long way to travel just to get melted cheese.
So I set to making my own "Big Night Out". This has become a New Years Eve tradition for the past 3 NYEs and it will continue tonight.
I'll probably break this up into a few posts, because it's going to be long...let's call this one:
My Inspiration
When you go to the Melting Pot, you are given a menu. You could do just cheese, just chocolate, or the whole shebang.
I recommend the whole shebang.
WWJD? (What Would Jacy Do?)
It's a lot of prep, but it's totally worth it, and there are ways to make things easier on you. Plan ahead.
Today is Wednesday, NYE is Friday. I'm making my shopping list today, and will be doing the shopping tomorrow (to avoid the "day of" rush). I will prep the food Friday, and when suppertime rolls around, all I'll need to do is throw it together.
So here's the menu:
Appetizer - Beer & cheddar fondue with granny smith apples, soft pretzel sticks, french bread, carrots and celery
Salad - Spinach salad
Main course - Coq au Vin cooking method with filet mignon, meatballs, chicken, potatoes, mushrooms (sauces: green goddess, bbq, teriyaki, anything else I can find)
Dessert - Milk chocolate and Skor bits, with brownie chunks, bananas, strawberries, pineapple, graham crackers
Drinks - Red wine of Don's choosing and possibly a girly martini style cocktail.
I was hooked...and I wanted more.
For the next few years, I ate there once every month or so. You know you are a "regular" when the manager sends kitchen staff out to get Heath Bars at the store so they can make your favourite chocolate (it had been removed from the menu). I mean, I never had to ask for it...they would just bring it "my way".
When I moved back to Canada, I was sad to find out that there wasn't a Melting Pot anywhere nearby. They have since opened one in Grand Rapids, MI, but that's a long way to travel just to get melted cheese.
So I set to making my own "Big Night Out". This has become a New Years Eve tradition for the past 3 NYEs and it will continue tonight.
I'll probably break this up into a few posts, because it's going to be long...let's call this one:
My Inspiration
When you go to the Melting Pot, you are given a menu. You could do just cheese, just chocolate, or the whole shebang.
I recommend the whole shebang.
WWJD? (What Would Jacy Do?)
It's a lot of prep, but it's totally worth it, and there are ways to make things easier on you. Plan ahead.
Today is Wednesday, NYE is Friday. I'm making my shopping list today, and will be doing the shopping tomorrow (to avoid the "day of" rush). I will prep the food Friday, and when suppertime rolls around, all I'll need to do is throw it together.
So here's the menu:
Appetizer - Beer & cheddar fondue with granny smith apples, soft pretzel sticks, french bread, carrots and celery
Salad - Spinach salad
Main course - Coq au Vin cooking method with filet mignon, meatballs, chicken, potatoes, mushrooms (sauces: green goddess, bbq, teriyaki, anything else I can find)
Dessert - Milk chocolate and Skor bits, with brownie chunks, bananas, strawberries, pineapple, graham crackers
Drinks - Red wine of Don's choosing and possibly a girly martini style cocktail.
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