Fondue Night Recipes!!

Mojo Fondue Broth

     5 1/4 cups vegetable or chicken stock

     1 cup water

     1/4 cup orange juice, fresh-squeezed

     1/4 cup chopped fresh cilantro

     2 tablespoons ground cumin

     2 tablespoons jerk seasoning

     2 tablespoons black pepper, cracked

     2 tablespoons lime juice, fresh-squeezed

     1 tablespoon minced garlic

Foods for cooking: Lobster, Shrimp, Beef, Chicken, Lamb, Mushroom Caps, Broccoli, Red Potatoes.

Other things needed (optional): Melted Butter and a Lemon Half (for lobster).

Combine ingredients in saucepan on stovetop. Bring to a boil. Transfer to fondue pot with alternative heat source.

Keep broth at a simmer, either on medium-high heat or set between 300-350 degrees F. Place meats onto fondue forks and into broth. Beef, Chicken, and Lamb meats take 2 minutes to cook, and lobster or shrimp take about a minute. Use Green Goddess Dip for vegetables or to put inside of cooked mushroom caps for stuffed mushrooms. Use Gorgonzola Port Sauce for meats, especially your steaks!!

Gorgonzola Port Sauce

     1/2 cup mayonnaise sauce

     1/2 cup sour cream

     2 ounces gorgonzola cheese

     1/8 teaspoon kosher salt

     1/2 teaspoon ground black pepper

     1 teaspoon chopped garlic

     1 1/2 teaspoons port wine

     3 teaspoons ounce milk

Combine all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (sauce will stay good for 5 days)

Green Goddess Dip

     8 ounces cream cheese, cut into slices

     1/2 cup milk

     1/4 cup sour cream

     2 tablespoons finely chopped onions

     2 tablespoons finely chopped parsley

     2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.

Stir in sour cream, onion, parsley and chives. Refrigerate until cold.