Prepare a one-pot wonder with festive fondue

December 7, 2009 4:49:54 PM PST
Prepare a one-pot wonder with festive fondue! Learn the secret to a tableside flambe that will wow your guests.

The Flaming Turtle Chocolate Fondue

Ingredients:

  • 12 ounces milk chocolate, finely chopped
  • 2 tablespoons heavy cream
  • ¼ cup caramel ice cream topping
  • 1 tablespoon 151 rum
  • 3 tablespoons chopped pecans
Directions:
  1. Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly.

  2. Be careful no to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir.

  3. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.

  4. Sprinkle with pecans. Keep fondue warm over low heat.
Safety Tips When Doing a Flambe:
  • Please remember to use extreme caution; you will be dealing with a liquid that is on fire. Do not carry the dish while flaming. This is best done on a serving cart slightly away from your table. Keep a large metal lid on hand, to cover the dish in case your flambé gets out of hand.

  • Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit. Choose liquors or liqueurs that are complementary to the food being cooked, such as fruit flavored brandies for fruits and desserts and whiskey or cognac for meats.
Crab Meat and Brie Cheese Fondue

Ingredients:
  • ¼ cup unsalted butter
  • ½ cup finely chopped shallots
  • 2 cups heavy cream
  • 2 cups cubed Brie cheese
  • 2 teapspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 pound lump crab meat, shells removed and meat flaked
  • 2 tablespoons chopped fresh parsley
Directions:
  1. Heat the butter in a large skillet over medium heat. Add the shallots and sauté for 1 minute or until the shallots are translucent. Add the cream and bring to a simmer.

  2. Whisk the Brie cheese into the cream mixture. Season with the salt and pepper. Stir in the crab meat. Cook for 3 to 5 minutes or until the mixture is slightly reduced. Pour into a warm fondue pot and keep warm over low heat. Garnish with parsley.
Entrée: Filet Mignon, Shrimp, Breast of Chicken, Orange Fennel Pork Tenderloin, and Salmon. Yams, broccoli, and sweet potatoes.

Coq au Vin Cooking Style:

Ingredients:

  • 3 ¾ cups warm water
  • 1 ½ cups burgundy wine
  • ¾ cups thinly sliced button mushrooms
  • ¼ cups chopped scallions
  • 3 tablespoons finely chopped onion
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped carrot
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground pepper
Directions:
  1. Whisk the water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt and pepper in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat.

  2. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.
Bonus Recipes from The Melting Pot

Cranberry Cheddar Fondue

Ingredients:

  • 2 ¾ Shredded Cheddar cheese
  • 3 tablespoons all-purpose flour
  • 1 cup hard cider
  • 2 teaspoons finely chopped shallots
  • 2 teaspoons finely chopped shallots
  • 2 teaspoons dry mustard
  • 2 tablespoons chopped sweetened dried cranberries
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons crushed walnuts
Directions:
  1. Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat.

  2. Reduce the heat to medium and pour the hard cider into the bowl.

  3. Stir in the shallots, mustard and cranberries using a fork. Cook for 30 seconds, stirring constantly.

  4. Add half the cheese and cook until cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted.

  5. Stir in the pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the walnuts.
White Chocolate Butterscotch Fondue

Ingredients:

  • 1 ½ cups packed light brown sugar
  • ¾ cup light corn syrup
  • 1/3 cup water
  • ¼ cup unsalted butter, chopped
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 ounces white chocolate, finely chopped
Directions:
  1. Combine the brown sugar, corn syrup and water in a small saucepan. Bring to a full boil, stirring occasionally. Reduce the heat to medium. Cook for 20 to 25 minutes, stirring occasionally.

  2. Remove from the heat. Add the butter and stir until melted. Add the cream and vanilla and stir until the mixture is blended. Add the white chocolate and stir until smooth. Pour into a warm fondue pot. Keep fondue warm over low heat.
**All the above recipes are in the Melting Pot Cookbook: Dip Into Something Different: A collection of recipes from our fondue pot to yours. The book is available at the restaurant.

Melting Pot Larkspur
125 E. Sir Francis Drake Blvd.
Larkspur, CA 94939
(415) 461-6358

Melting Pot San Mateo
2 N B St
San Mateo, CA 94401
(650) 342-6358
Website: www.meltingpot.com

Both Melting Pot locations are offering a special promotion to San Francisco residents the whole month of January:

From 1/1/2010-1/31/2010, the San Franciscans Love Fondue Special:

Get a free small chocolate fondue (value: $16) with the purchase of two or more entrees at regular price. Not valid with other specials. Must be an SF resident and show valid proof of residence (such as driver's license.)

About John McDonald

The Melting Pot Owner John McDonald brings more than five years of experience in restaurant management and a tremendous love of all things fondue to his position.

Previously, he spent two years working in management positions at The Melting Pot Tacoma, The Melting Pot Bellevue and The Melting Pot Seattle, respectively, before opening his own restaurant concept in the charming town of Larkspur in 2005.

A Novato resident, McDonald enjoys winemaking, spending time with his girlfriend and their two corgis.

About The Melting Pot

Fondue is a fun and interactive dining experience - and for more than three decades, The Melting Pot has defined the niche across the American dining scene. With more than 142 locations across 37 states and The District of Columbia and with more than 28 locations under development, The Melting Pot Restaurants Inc. is the country's premier fondue restaurant franchise.

The Melting Pot is also proud to announce that it is coming to Canada! The first Canadian location is scheduled to open in Edmonton, Alberta in early 2010. The Melting Pot Restaurants will also be developed in Calgary, Alberta and Vancouver, British Columbia. Canada marks the first International market for the Melting Pot - stay tuned for updates on the The Melting Pot brand going global!

At The Melting Pot, fondue truly becomes a memorable four-course dining experience where patrons can dip into something different - and discover all the ingredients for a unique dining experience including a relaxed atmosphere, private tables, attentive service, fine wines and signature fondue dinners.


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