I love this fondue. It is one of my favorites at Melting Pot and I nailed it on the head (with a lot of help from my waiter.. he was nice enough to pretty much hand the recipe to us last time we were there). My husband and I do a fancy Christmas candlelight dinner each year and this is what we made for part of it this year. It was perfect. I am telling you, this IS the recipe.
3 oz. vegetable broth
appx. 1-2 oz. fresh spinach, chopped
appx. 1-2 oz. artichoke hearts, chopped
1 Tbsp. chopped garlic
2 1/2 oz. Butterkäse cheese* (if you can't find this, you can substitute Farmer's Cheese or Romanian Cream Cheese.. if you can't find these either, see the recipe below to make your own "fake" Butterkäse.)
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
dash Tabasco sauce
Heat vegetable broth in fondue-type unit or similar cooking pot. When hot (do not bring to a boil) add spinach, artichoke hearts, and garlic and mix well. Combine Butterkäse and Fontina and add a little bit at a time to spinach/artichoke mixture, stirring constantly until you reach your desired consistency. Stir in Parmesan cheese and Tabasco sauce. Serve with french bread pieces and/or lightly steamed vegetables.
*Fake Butterkäse (Keep in mind, the fake really isn't quite as good so try your hardest to find the real Butterkäse. Only use this recipe if you are desperate and truly can't find it anywhere):
Mix 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 tablespoon of sour cream.. you would only use 2 1/2 oz. of this so a LITTLE more than half of what this recipe would make.
4 comments:
Oh man I love the melting pot its a favorite :) This looks amazing. So where did you find the butterkase cheese?
We have tried to make this twice with the same problem, the cheese doesn't seem to melt and mix with the broth. We used a fondue pot and a double boiler. Do you have any suggestions?
@Jensen- Maybe try melting it in a regular saucepan with the broth and then transfer it to the fondue pot. I know sometimes a fondue pot doesn't heat it up as well as just a regular pot. Another thing you could do it do it backwards... melt the cheese slowly and then slowly add the liquid. Let me know if this helps!
You have to flour the cheese. That is the missing part of this recipe. Shred the cheese, then toss with flour. That is what any server at the restaurant wil tell you. its not on the menu, and you can't tell by watching them prepare it.
Post a Comment