Fondue Recipes - Fondue Fanatics

Cheese Fondue RecipesSalad RecipesChocolate Fondue RecipesCocktail Recipes

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// Cheese Fondue Recipes



Wisconsin Trio Fondue

Ingredients:

1 and 1/2 cups (6 oz.) shredded Butterkase
1 and 1/2 cups (6 oz.) shredded Fontina cheese
3 tbsp. all-purpose flour
3/4 cup white wine
1/4 cup dry sherry
2 tsp. chopped shallots
1 tsp. freshly ground pepper
1/4 cup crumbled Blue cheese
2 tbsp. chopped scallions
Instructions:

Toss the Butterkase and Fontina cheeses with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese blend, and stir constantly until the cheese is melted. Add the remaining cheese blend a small amount at a time stirring constantly. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.



Bourbon Bacon Cheddar Cheese Fondue

BBC2Ingredients:
2 3/4 cups (11 ounces) shredded Cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer recommended)
4 teaspoons prepared horseradish
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon bourbon
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
4 teaspoons chopped scallions

Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Stir in the horseradish, mustard and Worcestershire sauce using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Pour in the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions. Serves four to six.



Voodoo Cheddar Fondue

Ingredients:
2 3/4 cups (11 ounces) shredded Cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer recommended)
1/2 cup diced tomatoes with green chiles
2 teaspoons finely chopped garlic
1/2 cup cooked baby shrimp
1 teaspoon freshly ground pepper

Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Stir in the tomatoes with the green chiles and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the shrimp and pepper. Pour into a warm fondue pot and keep warm over low heat. Serves four to six.

 

Chipotle Swiss Fondue

Screen Shot 2013-12-04 at 2.27.26 PMIngredients:
3 1/2 cups (14 ounces) shredded Swiss cheese

2 tablespoons all-purpose flour

1 cup white wine

2 teaspoons finely chopped garlic

4 teaspoons finely chopped chipotle chile

2 tablespoons chopped cooked bacon

1 teaspoon freshly ground pepper

1 tablespoon chopped scallions

 

Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the chile, bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions. Serves four to six.


 Zesty Cheddar Cheese Fondue

Ingredients:

2 3/4 cups
(11 ounces) shredded Cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer recommended)
4 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
4 teaspoons dry mustard
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
1 tablespoon chopped scallions

Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Press the liquid from the horseradish. Stir the horseradish, Worcestershire sauce and mustard into beer using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions. Serves four to six.


 Cranberry Cheddar Cheese Fondue

Ingredients:

2 and 3/4 cups (11 oz.) shredded Cheddar cheese
3 tbsp. all-purpose flour
1 cup hard cider (Strongbow brand recommended)
2 tsp. finely chopped shallots
2 tsp. dry mustard
2 tbsp. chopped sweetened dried cranberries
1 tsp. freshly ground pepper
2 tsp. crushed walnuts

Instructions:

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the hard cider into the bowl. Stir in the shallots, mustard and cranberries using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Stir in the pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the walnuts.


Irish Aged Cheddar Cheese Fondue

Ingredients:

1 cup Guinness Extra Stout
4 tsp Dry mustard powder
1 tsp Worcestershire sauce
2 tsp Tabasco Sauce
2 TBL Chives, chopped
11 oz (2 ½ - 3 cups) Cheddar cheese
3 TBL All purpose flour

Instructions:

Cheese should be shredded and tossed with flour to aid in thickening and improve the viscosity of the fondue. The cheese should be the consistency of warm honey when complete. Monitor your cheese as it is being added and note that not all cheese may be needed and in some cases a bit more may be needed to get it to the perfect consistency.

Turn heat source to HIGH, place pot with 1” water on burner. Place liner into pot. When steam is visible, reduce heat to MED. Add beer to liner. While stirring with a fork; add Worcestershire sauce, mustard powder, and Tabasco. Stir for approximately 30 seconds. Add ½ of cheese and stir until fully incorporated into liquid. Then add pinches of the cheese in very small increments until the rest of the cheese is used and stir using a circular whipping motion until smooth. Remove fork and garnish with chopped chives.


Traditional Swiss Fondue

Ingredients:
3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

 

Instructions:

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.


 Mediterranean Cheese Fondue

Ingredients:

1 cup - White wine
1 tsp - Roasted garlic, chopped
3 tsp - Shallots, diced
2 TBL - Dates, chopped
3- 3 ½ cups - 50% Fontina and 50% Gruyere cheese blend**
1 tsp - White truffle oil

Instructions:

Turn heat source to HIGH, place pot with 2” water on burner. Place liner into pot. When steam is visible, reduce heat to MED. Add white whine to the liner, while stirring with a fork; add garlic, shallots and dates to liquid. Stir for aprox. 30-seconds making sure all chopped pieces are separated from each other. Add 1/3 of cheese and stir until fully incorporated into liquid. Add a second 1/3 of the cheese and continue stirring. Then add the rest of the cheese and stir using a circular whipping motion until smooth. You will know when you are done adding the cheese by the consistency of the fondue. Cheese age, weather conditions, and time are all factors that may affect the amount of cheese that will go into your finished fondue. Add truffle oil and fold in with fork. Then remove fork from liner and enjoy.

** Both Fontina and Gruyere cheeses should be available at any local market with an artisanal cheese section. Belgioso (Fontina) and Boar’s Head (Gruyere) are great brands at a fair price.


// Salad Recipes


Spinach Mushroom Salad

Screen Shot 2013-11-21 at 12.09.46 PMIngredients:

2 cups      Baby spinach leaves

1 cup        Baby Portabella Mushrooms, sliced thin

¼ cup       Tomatoes, diced

1/8 cup      Bacon, cooked and chopped

¼ cup         Red onion, sliced thin

 

Instructions:
Form a mound with the spinach on a salad plate. Add tomatoes in a triangle pattern around the spinach. Add the sliced mushrooms and bacon on top of the spinach.  Garnish with the sliced red onion in a neat pile in the center of the spinach. Drizzle the dressing over the salad in a circular pattern.


 California Salad

Screen Shot 2013-11-21 at 11.58.50 AM

 

 

 

 

 

 

 

Ingredients:

2 cups            Mixed greens

¾ cup             Iceberg

¾ cup             Romaine

½ cup             Red cabbage, shredded

3 each slices  Tomato, Roma, sliced

1 TBL             Walnuts, chopped

1 TBL              Gorgonzola cheese, crumbled


Instructions:
Rinse and dry the lettuce and cabbage. Tear the Romaine and Iceberg into small pieces. Shred the cabbage with a mandolin or knife. In a large salad bowl, toss the lettuces, cabbage and walnuts. Arrange the tomato slices in a triangle pattern on a salad plate. Place the salad mix on top, allowing each tomato edge to peek out. Add the crumbled Gorgonzola on top.


Green Goddess Sauce

Screen Shot 2013-11-21 at 12.25.45 PMIngredients:

3/4 cup cubed softened cream cheese

1/2 cup milk

1/4 cup sour cream

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh chives

2 tablespoons minced white onion

 

Instructions:

Whisk the cream cheese, milk, sour cream, parsley, chives and onion in a bowl until combined. You may also beat with an electric mixer or a hand-held mixer for 1 to 2 minutes. Chill, covered until serving time.


 Tropical Salad

Ingredients:

2 cups (4 oz weight) - Chopped Romaine Salad
1 cup (2 oz weight) - Mixed Greens
1/4 cup - Diced Tomatoes
1/4 cup - Diced Mango
1/2 cup - Chopped Hearts of Palm
4 TBL - Candied nuts
Creamy Citrus Dressing

Instructions:

Mound equal amounts romaine on two chilled salad plates. Top each with salad greens. Sprinkle with tomatoes, mangos and hearts of palm and drizzle with desired amount of dressing. Top each salad with nuts.


Antipasti

Screen Shot 2013-11-21 at 12.14.04 PM

 

 

 

 

 

 

 

Ingredients:

2 cups                          Mixed greens

½ pound                      Salami, sliced thin

½ pound                      Prociutto, sliced thin

½ pound                      Mortadella, sliced

¼ pound                      Provolone cheese, cubed

¼ pound                      Fresh Mozzarella, sliced

7 each                          Anchovy filets

¼ cup                          Green olives

¼ cup                          Kalamata olives

7 each                          Grape tomatoes, cut in half

¾ cup                          Artichoke hearts, marinated, cut in half

4 TBL                         Aged Balsamic vinegar

½ cup                          Extra Virgin Olive Oil

Instructions:

Place mixed greens spread evenly across a large platter, then place meats, cheeses, and vegetables in alternating rows on top. Serve with aged balsamic vinegar and Extra Virgin Olive Oil and Italian bread.


 Creamy Citrus Dressing

Ingredients:

1 TBL - Dijon Mustard
4 TBL - Honey
4 oz - Orange Juice Concentrate
2 TBL - Lemon Juice
8 oz - Orange Juice
12 oz - Canola Oil

Instructions:

Add all ingredients, except the oil, to a food processor. Blend on low, integrating the oil slowly as you blend. Once oil is added, use what is desired for the salad and save the rest in a covered container for future use.



Raspberry Walnut Vinaigrette

Screen Shot 2013-11-21 at 12.18.38 PMIngredients:

1 cup             Raspberry jam

¼ cup            Canola oil

1 TBL           Apple cider vinegar

¼ cup             Cold water

1 tsp               Walnut oil

TT                  Salt, kosher

TT                  Fresh ground black pepper

 

Instructions:

Combine all ingredients except canola oil in a mixing bowl. While whisking rapidly, slowly drizzle in oil to create an emulsion.


 Alpine Ridge Salad

Ingredients:

1/2 cup (1 oz weight) - Iceberg/Romaine Salad
1/2 cup (1 oz weight) - Mixed Greens
2 TBL (1 oz weight) - Shredded white cheese, Fontina or Gruyere both work
3 slices - Hard-boiled egg
2 TBL - Sliced Honey Roasted Almonds
7 each - Oven roasted tomatoes
2 TBL - Shallot Vinaigrette dressing

Instructions:

Place iceberg/romaine mixture and then the mixed greens in the center of a chilled salad bowl. Sprinkle with Fontina-Gruyere-Raclette blend cheese. Add shallot vinaigrette in a halo pattern along the outer edge of the salad. Place the egg slices, in a shingled pattern, in the center of the salad and then spread oven roasted tomatoes evenly around the eggs. Sprinkle honey roasted almonds over the salad.


 Shallot Vinaigrette Dressing

Small Batch (Yield: About 1 quart)

Ingredients:

2.5 oz (weight) - Shallots, roughly chopped
2 TBL - Dijon mustard
2 TBL - Honey
1 cup - Red wine vinegar
3 cups - Blended oil
pinch - Kosher salt
pinch - Table grind black pepper

Instructions:

Put all ingredients except oil into a small mixing bowl. Submerge stick blender in mixture and turn on medium speed or mix thoroughly using a wire whisk. Slowly add blended oil while blending with the stick blender or with whisk. You may need to stir or agitate the dressing just before using as it may separate.


// Chocolate Fondue Recipes


White Chocolate Butterscotch Fondue

Screen Shot 2013-12-04 at 2.32.28 PMIngredients:

4 ounces  - White chocolate, finely chopped
1 1/2 cups packed light brown sugar

1/3 cup water

1/4 cup (1/2 stick) unsalted butter, chopped

1/3 cup heavy cream

1 teaspoon vanilla extract


Instructions:

Combine the brown sugar, corn syrup and water in a small saucepan. Bring to a full boil, stirring occasionally. Reduce the heat to medium. Cook for 20 to 25 minutes, stirring occasionally. Remove from the heat. Add the butter and stir until melted. Add the cream and vanilla and stir until the mixture is blended. Add the white chocolate and stir until smooth. Pour into a warm fondue pot. Keep fondue warm over low heat.

Strawberry Shortcake Chocolate Fondue

Ingredients:

8 ounces (1/2 lb) - White chocolate, finely chopped
1 tablespoon - Heavy Cream
2 tablespoons - mascarpone
2 tablespoons - strawberry puree


Instructions:

Combine the chocolate and cream in a double boiler over simmering water until it is melted, stirring constantly. Alternately, combine the chocolate and the cream in a microwave-safe bowl and heat until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn! Transfer the chocolate into a warm fondue pot and keep warm over low heat. Gently fold the puree and the mascarpone into the fondue.


Dark Chocolate Raspberry Fondue

Screen Shot 2013-11-15 at 4.49.42 PMIngredients:

12 ounces dark chocolate, finely chopped (or one Melting Pot Dark Chocolate Fondue Bar).

¼ cup heavy cream

3 tablespoons raspberry liqueur

Instructions:

Combine the dark chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Drizzle with the liqueur. Keep fondue warm over low heat.


 White Chocolate Pumpkin Pie Fondue


Ingredients:

8 ounces (1/2 lb) - White Chocolate, chopped into small pieces
1 tablespoon - Heavy Cream
1 tablespoon - Libby’s brand Pumpkin Puree*
1-1/2 teaspoon - 151 rum
Pinch - Nutmeg, ground
1/4 cup (vol) - Graham Crackers, chopped small


Instructions:

Melt the chocolate with the cream either in the top portion of a double boiler stirring constantly OR in the microwave in 30-45 second increments, stirring after each one, being careful not to scorch the chocolate especially in the corners.
After the chocolate is melted completely, pour into a fondue pot.
At the table, add the Pumpkin puree to the fondue pot containing the melted chocolate. Gently swirl the mixture slowly.
Add the rum to the pot and light with a long fireplace lighter. As the rum burns away, carefully stir the mixture together.
Sprinkle the nutmeg on top and gently fold in.
Add chopped graham crackers to the top of the fondue and ENJOY!

*You must use Libby’s brand Pumpkin puree, NOT pumpkin pie filling – the pie filling is too sweet. Libby’s can be found at your local market during the fall months.


Flaming Turtle Chocolate Fondue

fondueIngredients:

12 ounces milk chocolate, finely chopped (or Melting Pot Milk Chocolate Fondue Wafers).

2 tablespoons heavy cream

1/4 cup caramel ice cream topping

1 tablespoon 151 rum

3 tablespoons chopped pecans

 

Instructions:

Combine the chocolate and cream in the top of a double boiler set over simmering water. heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with pecans. Keep fondue warm over low heat.

Serves four to six.

 

 

 

Chocolate S'mores Fondue

Screen Shot 2013-12-04 at 2.39.17 PMIngredients:

8 ounces milk chocolate, finely chopped (or Melting Pot Milk Chocolate Fondue Wafers).

2 tablespoons marshmallow creme

2 tablespoons 151 rum

1/4 cup graham cracker crumbs

 

Instructions:

Melt the chocolate on the top of a double boiler set over simmering water. heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30-45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Spoon the marshmallow creme into the center of the chocolate. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with graham crackers. Keep fondue warm over low heat.

Serves four to six.


Bananas Foster Fondue

Screen Shot 2013-11-15 at 4.55.17 PMIngredients:

4 ounces white chocolate, finely chopped

½ banana, thinly sliced

4 ounces caramel ice cream topping

1 teaspoon banana liqueur

1 teaspoon spiced rum

 

 

Instructions:

Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to le the chocolate burn. Place the banana slices in the bottom of a warm fondue pot. Pour the chocolate over the bananas. Add the caramel and stir gently. Add the liqueur and rum and stir gently to combine. Keep fondue warm over low heat.

Serves four to six.


Strawberries and Cream Fondue

Screen Shot 2013-11-15 at 4.58.58 PMIngredients:

½ cup quartered fresh strawberries

Confectioners’ sugar to taste

4 ½ ounces (3/4 cup) finely chopped white chocolate

¼ cup heavy cream

¼ cup raspberry liqueur

 

Instructions:

Place the strawberries in a food processor or blender and process until smooth. Pour into a small bowl. Add the confectioners’ sugar and mix well. Combine the chocolate and cream in a fondue pot set over low heat. Heat until the chocolate is melted, stirring constantly. Add the liqueur and stir gently to combine. Swirl the strawberry puree gently on the surface of the fondue. Keep fondue warm over low heat.

Serves four to six.


 

Yin & Yang Chocolate Fondue


Ingredients:

4 ounces dark chocolate, finely chopped (or Melting Pot Dark Chocolate Fondue Wafers).

4 ounces white chocolate, finely chopped (or Melting Pot White Chocolate Fondue Wafers).

Instructions:

Melt the dark chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the dark chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Repeat the procedure with the white chocolate. Pour both chocolates simultaneously into a warm fondue pot. Rotate the pot one-quarter turn to produce the yin and yang effect. Garnish the white chocolate with a piece of dark chocolate and the dark chocolate with a piece of white chocolate. Keep fondue warm over low heat.

Serves four to six.


// Cocktail Recipes


Love Martini

Screen Shot 2013-07-25 at 4.10.21 PMIngredients:

1 strawberry
1 ½ ounces coconut-flavored rum
1 ounce peach schnapps
2 ounces cranberry juice

Remove the stem from the strawberry. Slice the strawberry and cut a small “v” in the top of each slice to create a heart shape. Place several ice cubes in a cocktail shaker and add the rum, schnapps and cranberry juice. Shake until chilled. Strain into a chilled martin glass and garnish with the strawberry slices.


Strawberry Basil Lemonade

Ingredients:

3 strawberries, stems removed
5 basil leaves
1 1/2 ounces strawberry-flavored vodka
2 tablespoons strawberry puree
14 ounces lemonade
Whole strawberries (optional)
Basil leaf (optional)

Instructions:

Combine the strawberries, basil, vodka and strawberry puree in a cocktail shaker and mash with a wooden spoon. Add several ice cubes and shake for 15 seconds.


Crème Brûlée Martini

Ingredients:

1 ½ oz Stolichnaya Vanil Vodka
½ oz Cointreau
½ oz Monin Crème Caramel or any thin caramel crisp
2 oz Ice cream base or melted vanilla ice cream
Caramelized sugar or Sugar in the Raw

Instructions:

Add ice into a mixing tin. Add all ingredients into the mixing tin. Cap and shake. Strain into a chilled 7.5 ounce martini glass. Garnish with three shakes of caramelized sugar or Sugar in the Raw

 

 


Chocolate Fontini

Screen Shot 2013-11-15 at 5.02.52 PMIngredients:

½ ounce chocolate syrup

1 ounce chocolate liqueur

½ ounce Kahlua

½ ounce Irish cream liqueur

½ ounce blackberry syrup

Splash of heavy cream or half-and-half

Instructions:

Chill a martini glass. Drizzle the chocolate syrup inside the glass. Combine the chocolate liqueur, Kahlua, Irish cream liqueur, blackberry syrup and cream in a small pitcher and mix well. Pour into the prepared glass

 

 

Erv's Asian Pear Martini

Screen Shot 2013-11-22 at 3.41.05 PMIngredients:

1 ounce Asian pear sake

1/2 ounce citrus-flavored vodka

1/2 ounce peach schnapps

1/2 ounce sour apple schnapps

1 thin slice Asian pear

 

Instructions:

Place several ice cubes in a cocktail shaker and add the sake, vodka and schnapps. Shake until chilled. Strain into a glass and garnish with the pear slice.

 

 

Sangria Blanco

Screen Shot 2013-11-22 at 3.43.40 PMIngredients:

4 ounces water

1/4 cup sugar

3 cinnamon sticks

8 ounces unsweetened apple juice

8 ounces fresh orange juice

1 (750-milliliter bottle white wine)

1 small apple, thinly sliced

1 orange, thinly sliced

1 banana, sliced

Sparkling water

 

Instructions:

Combine the water, sugar and cinnamon sticks in a small saucepan. Simmer for 5 minutes, stirring occasionally. Remove and discard the cinnamon sticks. Let mixture stand until cool. Combine with the apple juice, orange juice and wine in a pitcher and chill for 4 hours or longer. Serve over ice in glasses. Garnish each glass with some of the fruit slices. Pour a splash of sparkling water into each glass.

 

 

Black and Blue Mojito

Screen Shot 2013-11-22 at 4.00.49 PMIngredients:

2 tablespoons blackberries

2 tablespoons blueberries

2 or 3 mint leaves

1 teaspoon raw sugar

1 tablespoon fresh lime juice

3 to 4 ounces white rum

Crushed ice

Soda water

1 lime slice

 

Instructions:

Combine the blackberries, blueberries, mint, sugar and lime juice in a cocktail shaker and mash with a mortar or the back of a wooden spoon. Add the rum and crushed ice and shake until chilled. Pour into a tall glass. Pour a splash of soda water into the glass and garnish with the lime slice.

 

 // Cooking Style Recipes

 Coq au Vin Cooking Style

Screen Shot 2013-12-04 at 2.44.22 PM

Ingredients:

3 3/4 cup warm water

1 1/2 cups burgundy

3/4 cup thinly sliced button mushrooms

1/4 cup chopped scallions

3 tablespoons finely chopped onion

2 tablespoons finely chopped garlic

1 tablespoon finely chopped celery

1 tablespoon finely chopped carrot

2 tablespoons kosher salt

1 tablespoon freshly ground pepper


Instructions:

Whisk the water, wine, mushrooms, scallions, onion, garlic, celery, carrot, salt and pepper in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.