Emily BallEmily Ball is Operations Director for the Washington DC area Melting Pot Restaurants. Emily has worked for the Melting Pot for over 10 years in various capacities from server to manager, general manager and operations manager. Emily lives in Maryland with her husband Tom and puppy. To contact Emily, simply log onto www.meltingpot.com and click on the Maryland link. The Melting Pot is the nation's premier family of fondue restaurants. At The Melting Pot we serve four courses of fondue which encompasses a wide variety of cheese, entree, and chocolate fondues. The Melting Pot menu is a fusion of the fondue traditions of old world Europe, and new world ingredients and cooking techniques. The Melting Pot has over 100 locations nationwide each locally owned and operated.
Hi, I am Emily from the Melting Pot, and today we are making cheese fondue. Now we are going to go ahead and go through how to make our Fiesta Cheese Fondue. So first, you are going to want to assemble your fondue pot; you can use whatever type you like. The type that we use at the Melting Pot is a double boiler style fondue pot. It is a pot with a liner in it, and then there is boiling water in the bottom. This does help get the pot really hot and does help to melt your cheese quickly and efficiently. Once youve got your pot and thats heated up as hot as its going to get, you are going to want to get your cheese together. We use a blend of 80% Wisconsin Sharp Cheddar and 20% Emmenthaler Swiss for our cheddar cheese blend. And you are going to want to shred both of those, and then lightly flour them. The flour is actually going to help the cheese from clumping once you add it to the liquid. So, once youve got that all together, the rest of the ingredients we are going to need 46 ounces of a domestic beer base, anything that you like, nothing too dark or heavy. And then you are going to want to use two ounces of fresh homemade salsa, youll serve with two ounces of fresh halopinios chopped up and you are going to add those to your preference. You can make it as spicy or a mild as you like. You will need some fresh ground black pepper. So, first you are going to add your beer base to your fondue pot, and next you are going to add your salsa. So that that has a chance to heat up and kind of fuse all the beer with all the flavors from the salsa. Once thats heated up for just a minute, you can go ahead and start adding your cheese, and you are not going to want to add too much at one time otherwise the more that you add, the longer it is going to take for that to melt, and it is going to cause your cheese to clump up on you while you are making it. So add little bits at a time, let it start to melt down, and then you can add the additional cheese. So, what you are going to be looking for with the cheese is a consistency of warm honey. Once you reach that you should be able to pull the fork up out of the cheese and have the cheese run back down into the pot. Once you get to that consistency, you are all set to add the final ingredients. So, we just start with the fresh halopinios, and these are definitely to taste; if you like it really spicy you are going to want to add a lot. We said, about a teaspoon is going to be medium, so you can use that as a guideline and kind of go from there. Then we are going to add some fresh cracked pepper. At the Melting Pot Restaurant we do ten turns, again thats to taste. If you like it really spicy, you are definitely going to want to add some more. Then just stir all of those ingredients together, and now your cheese is ready. So just grab whatever you like to dip in; the Tortilla chips are excellent in the fiesta. Really good; now you are all set and you know how to make your Fiesta Cheese Fondue.