Prep 5 mins
Cook 15 mins
From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes.
- 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
- 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.
I've had this at Melting Pot, but this version is SO peppery that it is hardly palpable. There was so much spice going on that ruined our dinner.
Deliciious!! It was perfect! Very flavorful.
I live in a suburb of Minneapolis, and have been to the Melting Pot restaurant several times. This New Year's Eve, my family and I decided to try to replicate the experience at home, so this recipe naturally caught my eye. The only reason I didn't give it 5 stars was because of the cumin. I believe there may be a typo in the recipe? Perhaps it was supposed to be 2 teaspoons, not 2 tablespoons? At any rate, the cumin totally overpowered the other flavors. It wasn't inedible, though, and everyone enjoyed the experience.<br/><br/>On a related note, having now had the experience of buying and prepping the ingredients for a three-course fondue dinner for six, I now understand why it's so expensive to eat at the Melting Pot!