Our New Year's Activities! How We Make The Melting Pot's Fondue!
Hey guys! Happy New Year! Check out how we make the most delicious fondues! A flaming turtle fondue as well as a quattro formaggio sun-dried tomato and pesto fondue. We think they're the best fondues ever - and the recipes are from The Melting Pot! Check out the recipe below!
Recipes:
Quattro Formaggio Fondue (2 servings)
Ingredients:
* 2 oz. white wine
* 1/4 tsp roasted, chopped garlic (I just used pressed garlic)
* 2.5 oz. Butterkäse/Fontina Blend (I used Havarti instead of butter cheese and I couldn't tell the difference)
* 1/4 tsp basil pesto (I didn't have any so I just used extra sun-dried tomato pesto, but you can use either or!)
* 1/2 tsp sundried tomato pesto (you can also use chopped sundried tomatoes instead)
* 1 oz. fresh mozzarella chopped into pieces (not pizza mozzarella, but mozzarella in water, they sell this in containers pretty much everywhere!)
* Grated parmesan (to taste)
* 1/2 tbsp flour
* 2 ½ turns black pepper
Instructions:
Grate equal parts Butterkäse/harvarti and mix with 1/2 tablespoon flour.
Add wine to fondue pot, let it get hot and start to bubble, add in garlic, stir, let that sit in there for 30 seconds to a minute, next add in 1/3 of your flour and cheese mixture, stir, once smooth add in the next 1/3, stir again until smooth, add in last third. If the cheese mixture is too thick, add in a little more white wine to thin it out. Season with some salt. Add in your pesto and sundried tomatoes, stir, then add in half of your mozzarella pieces. These should be added last so the cheese stays nice and elastic. Stir until melted. Add in last half and melt. Finally finish it with some fresh parmesan cheese and black pepper. This fondue is incredible. We love it!!
Ingredients:
The Flaming Turtle (4-6 servings, we halved this recipe)
Ingredients:
* 12 ounces milk chocolate, chopped
* 2 tablespoons heavy cream
* 1/4 cup caramel ice cream topping (we used dulce de leche)
* 1 tablespoon 151 rum
* 3 tablespoons chopped pecans
Combine chocolate and cream in the top of a double boiler (or microwave safe bowl) and melt over low simmering water (or 30 second increments in the microwave). Make sure you do not burn the chocolate or get any water in it or it'll seize. If this does happen, add in a tablespoon of HOT water at a time to return to a liquid consistency. Add your caramel to the centre of the chocolate and do not stir (we stirred because we used Dulce De Leche and it was not a liquid consistency). If using, pour 151 on top and use a long match or lighter to ignite. After flame goes out, sprinkle on pecans and enjoy!
Dipper Ideas:
* Cubed rice crispy treats
* Cubed apples
* Pineapple chunks
* Strawberry halves
* 2-bite brownies, halved
* Cubes of pound cake
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Holiday Hors D'oeuvres: Pizza Fondue
Sue Mallick with Food City presents a fresh recipe for Pizza Fondue at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingrdients:
2 cans cheddar cheese soup
1 cup pizza sauce
1/2 cup milk
1/2 tsp basil
1/2 tsp oregano
1/4 tsp crushed red pepper flakes
1 1/2 cup pizza blend cheese, shredded
1/2 cup pepperoni, chopped
Italian bread, cut into bite-sized cubes
In a large saucepan, combine soup, pizza sauce, milk, and spices; blend until smooth. Add cheese and pepperoni; cook and stir over medium heat until cheese is melted. Transfer to a fondue pot and keep warm. Serve with bread cubes.