Best Melting Pot Cheese Fondue Recipes

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)

Steps:

• If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.

THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE

Steps:

• Toss the Butterkase 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 white wine and sherry into the bowl. Stir 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 in 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.

WISCONSIN TRIO CHEESE FONDUE (MELTING POT) RECIPE

Steps:

• TOSS THE BUTTERKASE AND FONTINA WITH THE FLOUR IN A BOWL PLACE A METAL BOWL OVER A SAUCEPAN FILLED WITH 2 INCHES OF WATER. - OR USE A CONVENTIONAL DOUBLE BOILER BRING THE WATER TO A BOIL OVER HIGH HEAT. REDUCE THE HEAT TO MEDIUM. POUR THE WHITE WINE AND SHERRY INTO THE BOWL. STIR IN SHALLOTS USING A FORK. COOKING FOR 30 SECONDS, STIRRING CONSTANTLY. ADD HALF THE CHEESE AND COOK UNTIL CHEESE IS MELTED, STIRRING CONSTANTLY. ADD THE REMAINING CHEESE INA SMALL AMOUNT AT A TIME, STIRRING CONSTANTLY IN A CIRCULAR MOTION AFTER EACH ADDITION UNTIL CHEESE IS MELTED. FOLD IN THE PEPPER AND BLEU CHEESE. POUR INTO A WARM FONDUE POT AND KEEP WARM OVER LOW HEAT. GARNISH WITH SCALLIONS. SERVE WITH APPLES, PAR BOILED CAULIFLOWER, BREAD, CARROTS, CELERY.

HOLIDAY FONDUE RECIPES FROM THE MELTING POT: BACON & BRIE CHEESE, FLAMING TURTLE CHOCOLATE AND BANANAS FOSTER RECIPE - (4.6/5)

Steps:

• BACON & BRIE CHEESE FONDUE Mix the shredded Emmenthaler and Gruyere Cheese and toss it with cornstarch to aid in thickening and improve the viscosity of the fondue. 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. When steam is visible, reduce the heat to medium. Add the white wine to bowl, and then add the Brie cheese. Using a fork, stir for approximately 30 seconds, slightly breaking up the Brie cheese in the base. Add the bacon and continue to stir the contents of the bowl. Add 1/3 of the shredded cheese blend and stir using the fork until fully incorporated into liquid. Then add another 1/3 and continue stirring until melted. Last, add the rest of the cheese and stir using a circular whipping motion until smooth. Squeeze the lemon juice into the melted fondue and then add fresh ground black pepper. Fold these two ingredients into the cheese fondue 4-5 times. Top the fondue with the fresh chopped scallions. Use dippers such as bread cubes, vegetables, cubed sausage, and cornichons. FLAMING TURTLE CHOCOLATE FONDUE Heat melted chocolate in desired fondue pot. Pour the caramel syrup in a pool at the center of the warm chocolate. Add the rum to the pot and light with a long fireplace lighter. As the rum burns away, carefully stir the mixture together. Garnish with chopped pecans. Use dippers such as fresh fruits and berries, pound cake, brownies, cheesecake, etc. The possibilities are endless so be creative, have fun and enjoy! BANANAS FOSTER FONDUE Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Place the banana slices in the bottom of a warm fondue pot. Pour the chocolate over the bananas. Add the caramel and stir gently. Add the liqueur and rum and stir gently to combine. Keep fondue warm over low heat.

MELTING POT CHEESE FONDUE

Steps:

• In a double boiler, pour in beer.
• Add garlic and mustard powder. Stir.
• Add cheese, a little bit at a time. Mix, let melt, then add more. Continue until all cheese has been added.
• Add pepper and wostershire sauce. Fold.
• Dip different varieties of bread (white, rye, pumpernickel), cauliflower, carrots, apples, broccoli into cheese fondue and ENJOY!

COPYCAT MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• HowToSection Preparing the cheese Array
• HowToSection Preparing the Fondue Array

MELTING POT TRADITIONAL SWISS CHEESE FONDUE RECIPE - (4/5)

Steps:

• Grate cheese. Lightly dust cheese with flour and set aside. In a hot fondue pot*, add wine, garlic and lemon juice, stir with fork. Slowly add the cheese combo and stir to melt. Add the Kirschwasser and let it burn off. Add fresh ground pepper to taste and ground nutmeg (optional). *I am preparing my dip stovetop. I will be transferring it to a small crockpot and keeping it on the warm setting.