Fondue!

How many of you have ever been to The Melting Pot? I’m telling you what – every single time I’ve eaten there, I have to make sure I haven’t actually died and gone to heaven.

If you haven’t been, MAKE A RESERVATION! Don’t worry about the entrees, unless boiling meat is your thing. Go straight for the Cheese and Chocolate. Abandon all hope with regard to weight watching and calorie counting. Those don’t matter in heaven. Just indulge, and then repeat.

This fondue recipe is my copy cat of what we love getting from the cheese menu – Wisconsin Cheddar. Not sure how much of my cheese is from Wisconsin, but you can’t tell the difference.

The recipe is listed at the bottom of the post, but here are a few snaps of the process:

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Gotta get your ingredients prepped! The nice thing about this recipe is you basically just dump entire bags of cheese into the pot, without needing to measure much!
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Set your pot’s temperature to medium-ish heat. You want the beer you’re going to pour to boil.
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First ingredient in the pot is the beer. Use whatever you prefer, just make sure it’s a lager. We always use Yuengling.
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To use the lingo from our server, you want to make sure it comes to a “rolling boil.”
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When it’s rolling, add your chopped garlic.
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I usually let the garlic sit in there for about a minute before adding cheese. Then, I dump cheddar and swiss, all while gently stirring.

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You’re generally going to want the consistency pictured. Sometimes, it’s still a little liquid-y, so I just keep adding cheese. You could also just opt to only pour 3/4 of the beer, rather than the entire thing!
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With the mustard powder (I know, I was skeptical at first. But it’s so great!), you just want to tap the container a few times. Very imprecise. Start slow –  you can always add more.
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With the Worcestershire sauce, I again just tap a few times. If you prefer more precise measurements, try starting with 2 teaspoons, and increasing to taste after that.
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That’s it!
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Dorking out over how amazing this stuff is.
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Husband just has his eye on the prize.
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Our recommendations for dippers are bread, broccoli, and more bread. Other ideas would be additional veggies you enjoy, a variety of breads, and meats.

Copycat Melting Pot Recipe: Wisconsin Cheddar (serves 4-6)

Ingredients

  • 1 bottle of lager beer
  • 3-4 cloves of minced garlic
  • 2-3 c. cheddar cheese (I used medium cheddar)
  • 1-2 c. swiss cheese
  • Mustard powder (begin with 1 tsp.)
  • Worcestershire sauce (begin with 2 tsp.)
  • Dippers of choice

Directions

Heat fondue pot to medium-high heat.

Pour in 3/4 of beer and save the remainder in case you need more liquid later.

Bring beer to a “rolling boil” and add garlic. Let cook for 1 minute.

Reduce heat to the lower end of medium, and begin adding cheese. Stir gently the entire time.

After all cheese has been added, stir until fully melted. Add more beer if needed (if too thick). Otherwise, drink the beer.

Next, add mustard powder. Stir.

Then, add Worcestershire. Stir.

Taste at this time and add more of any ingredient as needed.

Voila! Bon Appetit!

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