February 26, 2013

The Melting Pot's Flaming Turtle Chocolate Fondue

Wow what a fun fondue week! I thought I would end my Melting Pot inspired fondue week with my very favorite fondue recipe: The Flaming Turtle! Just a few ingredients and you get a decadent, rich, and absolutely delicious dessert fondue! Enjoy and comment below on how your version came out.
This recipe was my #6 most popular recipe in 2013! View the Top 10 here


Serves 4-6 people
  • 12 ounces milk chocolate (chips or finely chopped)
  • 2 tablespoons heavy cream
  • 1/4 cup caramel ice cream topping
  • 1 tablespoon rum
  • 3 tablespoons pecans, chopped


  1. You can either melt the chocolate and heavy cream in a double boiler on top of simmering water and mix until creamy or in a microwaveable bowl cooked in 15 second intervals and stirred until melted.
  2. Pour melted chocolate into a warm fondue pot.
  3. Pour the caramel into the center of the chocolate mixture. Do not stir.
  4. Add the rum to the pot and ignite carefully using a lighter. 
  5. Allow the flame to burn out and stir gently to combine.
  6. Sprinkle with pecans.
  7. Keep fondue warm over low heat.
Recipe from The Melting Pot 'Dip into Something Delicious' Cookbook.

It's the last night to enter our Melting Pot Fondue Giveaway! 

Enter below

Melt milk chocolate mixed with a touch of heavy cream in the microwave or over a double boiler. Stir frequently and make sure not to burn!
You may want to heat your caramel for a few seconds so it is smoother. Then add it to the center of the chocolate in the fondue pot.
Here's the fun part! Add the rum then carefully light with a long lighter or long match. 
Let the flame burn out or stir to combine and put the flame out. Finally add the pecans and you're ready to start dipping!
My favorite dippers at home are marshmallows, strawberries, and cookies. Be creative: you can dip all sorts of fruits, candies, cookies, and sweet treats.
 Flaming Turtle Fondue at The Melting Pot Houston is delicious and entertaining!
 The fantastic dessert dippers are my favorite part!
We had such a fantastic time when we visited The Melting Pot Houston last month! It was Ashton's first visit and Ava's too! She was an absolute doll, sleeping through most of our 2 hour dinner! 
A great end to our meal: Six Jumbo Chocolate Covered Strawberries! This was our free gift for joining The Melting Pot email newsletter! Join here: www.meltingpot.com
The Melting Pot of Houston 
6100 Westheimer Road, Houston, TX 77057
Phone:(713) 532-5011

Pin It Now!

February 25, 2013

Fondue Dinner with Green Goddess and Island Sauces

 When most people think of fondue, especially at The Melting Pot, they think of gooey cheese or melted chocolate but I enjoy the entree fondue just as much as those popular choices. The fragrant aroma from the cooking broth along with the tasty meat selections make my mouth water just thinking about them!

So here's how it works at The Melting Pot:
You choose a "Cooking Style" such as the traditional Court Bouillon (seasoned vegetable broth) or Coq Au Vin (Burgundy wine infused with mushrooms). See the recipe for the spicy citrus Voodoo Cooking Style below.
Next you choose the individual entree you would like or an entree combination, such as French Quarter or Pacific Rim. The entree is served with a unlimited bowl of veggies and an array of sauces. See below for the recipes for my favorite, Green Goddess sauce and zippy Island Sauce.

The Melting Pot has also recently introduced The Four Course Fondue Experience. With this selection, you get to try everything (who wouldn't love this?!). Perfect for a foodie like me or a special occasion or even if it's your first time trying fondue!

View the entire menu on www.meltingpot.com
All recipes from The Melting Pot 'Dip into Something Different' Cookbook. 
Enter below to win your own copy of this fantastic cookbook! 

Voodoo Cooking Style


  • 5 1/2 cups warm water
  • Juice from 1/2 orange
  • Juice of 1/4 lime
  • 3 tablespoons finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped carrots
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground pepper
  • 3 tablespoons blackened seasoning (Paul Prudhommes's Blackened Redfish Magic recommended)


  1. Whisk water, orange juice, lime juice, onion, celery, carrot, garlic, cilantro, salt, pepper, and blackened seasoning in a bowl until combined.
  2. Pour into fondue pot and bring to a rapid simmer over medium high heat.
  3. Thread a piece of meat or vegetable ona fondue fork.
  4. Cook in the broth to the desired degree of doneness (usually around 2 minutes for meat).
  5. Serve with your favorite sauce.

Green Goddess Dipping Sauce


  • 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 chopped fresh chives
  • 2 tablespoons minced white onion


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

Island Sauce 


  • 1/2 cup orange marmalade
  • Juice of 1/2 lime
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper


  1. Combine the marmalade, lime juice, garlic, parsley, salt, cayenne pepper, onion powder and black pepper in a bowl and whisk until combined. 
Makes 3/4 cup

Just a few simple ingredients mixed together create my favorite sauce, Green Goddess.
Creamy and mild, it is fantastic on both vegetables, meat, and seafood!
Fresh ingredients and flavorful spices make these homemade sauces
 and fragrant broth will make you savor every bite!
A simple garlic herb melted butter sauce and spicy Island Sauce went perfectly with my seafood.
Along with a bowl of veggies for dipping, I served our Voodoo broth with teriyaki marinated jumbo scallops, lobster tail, and local peeled shrimp.
Dinner is served! Bubbling fondue, tasty dippers, and flavorful sauces.

 Sauces galore are served with all fondue entrees at The Melting Pot Houston.
 Delicious seafood and meat ready to be cooked in our bubbly fondue pot.
 Unlimited veggies and sauces come with every entree. I seriously could eat here every week!

 Enter here:

a Rafflecopter giveaway
The Melting Pot of Houston
6100 Westheimer Road Houston, TX 77057
(7113) 532-5011

   Pin It Now!

February 22, 2013

Creamy Caesar Salad with Parmesan Encrusted Pine Nuts

This Caesar salad, served at The Melting Pot, is creamy and crunchy at the same time and super addictive! Every time I go to The Melting Pot I say I am going to try a different salad, because they all sound tasty, but then I think of the Caesar salad and I just can't say no! The secret that makes me (and just about anyone who tries it) hooked on this salad? The Parmesan Encrusted Pine Nuts! I have the recipe below along with The Melting Pot's Homemade Caesar salad dressing recipe.
This recipe was my #8 most popular recipe in 2013! View the Top 10 here
Serves 2


  • 4 cups Romaine Lettuce, chopped
  • 1/2 cup seasoned croutons
  • 2 tablespoons Parmesan cheese, shredded
  • 4 tablespoons Parmesan encrusted pine nuts (recipe below)
  • fresh ground black pepper
  • Caesar dressing (recipe below)


  1. Combine all ingredients except pine nuts and cheese. 
  2. Divide equally between two salad plates.
  3.  Sprinkle with Parmesan cheese, pine nuts, and pepper. 

Dressing Ingredients: 

Makes one cup
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 tablespoon milk
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1 small garlic clove, minced
  • 1 small anchovy fillet, minced
  • water
  • salt/pepper to taste


  1. Combine all ingredients except water in a bowl and whisk until blended.
  2. You may add water to reach the desired consistency if the dressing is too thick.
  3. You can store this is the refrigerator for up to 10 days.
Recipe from The Melting Pot 'Dip into Something Different' Cookbook

Parmesan Encrusted Pine Nuts


 2 tbsp butter, melted
1/4 cup pine nuts or one small pkg
1/4 cup Parmesan cheese, grated
1 tbsp sugar


  1.   Preheat oven to 350 degrees. 
  2. Toss the pine nuts with melted butter and stir to coat. 
  3. Remove from the nuts from the bowl and discard remaining butter. 
  4.  Sprinkle with grated Parmesan cheese and sugar and mix well. 
  5. Spread on a parchment paper lined cookie sheet and bake for about 6-8 minutes, or until golden. Watch closely so they do not burn. 
  6. Remove, let cool, and serve on top of your creamy Caesar salad.
* I did find a version of this recipe using Karo Syrup instead of butter. I tried that but the pine nuts came out stickier and more like brittle than individual cheesy nuts like The Melting Pot so I prefer butter! 

You can use a anchovy fillet but we like this shortcut: anchovy paste! About 1-2 tbsp per fillet.

Just blend it all together and you've got a perfectly creamy Caesar dressing!

Don't know the best way to mix your salad and dressing? Here's a restaurant trick we learned: put the salad in a Tupperware container, top with dressing, secure the lid on the container, and shake! Now it should be mixed well and you can pour on your salad plate.

 Top buttery pine nuts with sugar and Parmesan cheese for a delicious twist to top off your Caesar Salad!
 Just a few simple ingredients make these Pine Nuts amazing!
Perfectly toasty and golden brown!

The Melting Pot - Houston
6100 Westheimer Road  Houston, TX 77057
(713) 532-5011

    Pin It Now!
Related Posts Plugin for WordPress, Blogger...