STOVETOP FONDUE POT RECIPES

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THE MELTING POT MOJO FONDUE BROTH RECIPE - FOOD.COM



The Melting Pot Mojo Fondue Broth Recipe - Food.com image

From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 8

5 1/4 cups vegetable bouillon or 5 1/4 cups chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 tablespoons ground cumin
2 tablespoons jerk seasoning
2 tablespoons black pepper, cracked
2 tablespoons lime juice, fresh-squeezed
1 tablespoon minced garlic

Steps:

  • Combine ingredients in saucepan on stovetop.
  • Bring to a boil.
  • Transfer to fondue pot with alternative heat source.
  • Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
  • Veggies are wonderful with "Green Goddess Dip" recipe # 346525.

Nutrition Facts : Calories 32.1, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6.8, CarbohydrateContent 6.5, FiberContent 1.3, SugarContent 1.6, ProteinContent 1.2

GRUYERE FONDUE DINNER RECIPE | MOLLY YEH | FOOD NETWORK



Gruyere Fondue Dinner Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Total Time 1 hours 0 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium carrots, cut into 1-inch chunks
8 ounces rainbow fingerling potatoes, halved crosswise 
1/2 small head cauliflower, broken into florets (about 3 cups) 
5 tablespoons extra-virgin olive oil 
Kosher salt and freshly ground black pepper 
2 teaspoons ground caraway 
4 ounces green beans, trimmed 
4 cups sourdough bread cubes 
6 ounces salami, in 2 thick slices, cut into chunks 
1 1/2 cups seedless red grapes
1 cup dry white wine
12 ounces grated Emmental 
12 ounces grated Gruyere 
2 tablespoons cornstarch 
1 teaspoon dry mustard 
Pinch freshly grated nutmeg 
1 tablespoon kirsch 

Steps:

  • For the dippers: Preheat the oven to 400 degrees F.
  • Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
  • For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

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