One of my favorite places to go is the Melting Pot. My favorite here is their Melting Pot Wisconsin Trio recipe, it has a combination of cheeses that is heavenly. It is a whole restaurant that you enjoy every course by having fondue.
While you may not get to go there every day, there isn’t a reason that you can’t enjoy fondue at home. Now, if you don’t have a fondue pot, don’t let that stop from making my Melting Pot Wisconsin Trio, you can use a double boiler. A double boiler is a heatproof bowl resting in a pot of boiling water. Or you can have some fun and check out some garage sales, or a second-hand thrift store, and there is generally a fondue pot showing up. I personally love my Cuisinart CFO-3SS Electric Fondue Maker.
This Melting Pot Wisconsin Trio recipe is one of my favorite types of fondue that this restaurant serves. It has butterkase and fontina cheeses. I generally go to my deli counter at my grocery store and I can generally find these cheeses. This recipe requires a dry wine, a Chablis or Chardonnay will work. If you don’t have either, pick something white and dry (not sweet), and use that. My suggestion is never to use cooking wine, but a wine that you will enjoy drinking. If it isn’t good enough for your food, it isn’t good enough for you.
What to do if your Fondue gets lumpy
Fondue can become lumpy if it is overheated. You can rescue it. When cheese is heated in the presence of acid you need to be extra careful. Cornstarch helps to buffer this reaction. What to do? Add a couple of tablespoons of warm alcohol. Stir, and turn down the heat to low. If the alcohol and the cheese continue to be separate from each other, you can add about 1/2 a teaspoon of cornstarch and stir, this should make the fondue texture much more seamless.
Melting Pot Wisconsin Trio Recipe
Enjoy this copycat of the Melting Pot Wisconsin Trio.
- 8 ounces butterkase cheese shredded
- 8 ounces fontina cheese shredded
- 1/4 cup cornstarch
- 1 cup Chablis Chardonnay or other dry white wine
- 1/4 cup dy sherry
- 1 tablespoon chopped shallots
- 1 teaspoon freshly ground black pepper
- 4 tablespoons crumbled blue cheese
- 2 tablespoons chopped green onions
- Items to dip:
- sliced Granny Smith apples
- raw broccoli florets
- raw cauliflower pieces
- baby-cut carrots
- hearty bread cut into bite sized pieces
- In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that he cheese is coated with the cornstarch; this is what will help the fondue thicken.
in either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two. Add approximately half the cheese mixture and whisk constantly until the cheese is melting. Add the remaining cheese by handfuls, whisking until everything is incorporated. Finally, stir in the blue cheese and pepper.
Just before serving, top the melted cheese with the green onions. Offer the green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.