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.
- 1242.09 ml vegetable bouillon or 1242.09 ml chicken bouillon
- 59.14 ml orange juice, fresh-squeezed
- 59.14 ml chopped fresh cilantro
- 29.58 ml ground cumin
- 29.58 ml jerk seasoning
- 29.58 ml black pepper, cracked
- 29.58 ml lime juice, fresh-squeezed
- 14.79 ml 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.
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!
Good stuff! I agree this recipe is a little spicy, but very good and pretty close to what it's like at the Melting Pot. I usually just make half of what this calls for. It's nice to be able to try to duplicate the food experience without spending so much.