Wisconsin Trio Cheese Fondue
1 ½ C shredded Butterkäse cheese (6oz) [can be found at Whole foods, but you can also substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions
Toss the Butterkäse and Fontina 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. Reduce the heat to medium and pour the wine and sherry into the bowl. Sit in the shallots using a fork. Cook for 30 seconds, stirring constantly.
Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
NOTE: The cheese is shredded and tossed with flour to aid din thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.
Court Boullion Broth
5 ½ C warm water
3 Tbsp finely chopped onion
1 Tbsp finely chopped celery
1 Tbsp chopped carrot
2 Tbsp kosher salt
1 Tbsp freshly ground pepper
2 tsp garlic powder
Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined.
Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. 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.
Recommended dipping accompaniments: Seafood, beef, ravioli and gourmet veggies.
Dark Chocolate Raspberry Fondue
12 Oz. dark chocolate, finely chopped
¼ C heavy cream
3 Tbsp raspberry liqueur
Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Drizzle with the liqueur. Keep fondue warm over low heat.
Recommended dipping accompaniments: Rice crispie treats, pound cake, brownie bites, strawberries, raspberries, bananas, cheesecake, marshmallows.
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.
125 E. Sir Francis Drake Blvd.
Larkspur, CA 94939
The Melting Pot recently release a cookbook entitled Dip Into Something Different: A collection of recipes from our fondue pot to yours. The book is available at the restaurant.