The Melting Pot : The Restaurant Recipe Blog

Jan
09
2013

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How to Eat LOTS of Carbs and NEVER Store Them As Fat
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Dining out at The Melting Pot is always a fun experience, but it can be quite pricey.  Today’s secret recipe will show you how easy it is to make one of The Melting Pots signature fondues at home for a fraction of the price you would pay at the restaurant.

This recipe calls for Butterkäse cheese which is a semi-soft cheese made from cow’s milk.  It has a buttery flavor and can usually be found at any gourmet market.  In case you can’t find Butterkäse, you can substitute Muenster or Gouda.

If you would prefer a sweet dessert fondue, then check out this chocolate toffee fondue recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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The Melting Pot Spinach Artichoke Cheese Fondue

3 oz. vegetable broth
1-2 oz. spinach, chopped
1-2 oz. artichoke hearts, chopped
1 Tbs. chopped garlic
2 1/2 oz. Butterkäse cheese
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
Tabasco sauce
flour

Heat vegetable broth in the fondue pot.

When hot add spinach, artichoke hearts, and garlic and mix well.

Shred the cheese, then toss with flour.

Combine the  Butterkäse and Fontina cheeses and add a little at a time to spinach artichoke mixture. Stir until combined.

Stir in Parmesan cheese and a dash of Tabasco sauce.

Serve with bread or vegetables.

Serves 6

Source: Recipe4Living
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Jan
25
2012

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Hope you’re having a great week.

Today I have a secret recipe for a popular fondue recipe from The Melting Pot. Fondues are great for parties and always a nice touch for a romantic dinner.

This recipe calls for Kirschwasser, which is a German clear brandy distilled from cherry juice and pits.  If you can’t find Kirschwasser, then either omit or substitute your favorite brandy.

Enjoy!

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New Secret Recipe
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The Melting Pot Traditional Swiss Fondue

3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Source: The Melting Pot

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies:

Click For Details

PPS- Forward this email to a friend or tell them to sign up at:

Click For Details

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Mar
20
2010

This nutty chocolate-caramel fondue goes well with fresh cut fruits, cheesecake squares, brownies, marshmallows.

Serves 2 to 3

2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
1/3 ounce one fifty one rum
whole milk for thinning, if necessary

*If you do not have a fondue pot, you can prepare this recipe using a double boiler.

**A candy thermometer will also come in handy with this recipe.

In a fondue pot* slowly heat the chocolate and caramel to no higher than 135 degrees Fahrenheit**, stirring frequently.

If the mixture seems too thick, slowly add whole milk until you reach the desired consistency.

Slowly add rum to the fondue pot. Using a long match, carefully ignite the liquor by touching the flame to the edge of the pot. Do not lean over the pot while doing this. Once the flame burns out, add the nuts to the pot and stir.

Serve fondue at a temperature of 120 degrees Fahrenheit with assorted dippers of choice.

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1 Comments
Sep
28
2009

The Melting Pot is a great restaurant to go to with a group of friends or a special date.  The bill can get pretty steep though…  I like to create these dishes at home when I’m inviting guests over.  More money in my pocket is always a good thing!  This dip goes great with broccoli, cauliflower, carrots, celery, or zucchini.

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

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2 Comments