Mojo Fondue Broth
Ingredients: 5¼ c. vegetable or chicken bouillon
2 Tbsp. cumin
2 Tbsp. jerk seasoning (I haven’t ever used this)
2 Tbsp. black pepper, cracked
¼ c. orange juice, fresh-squeezed
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. garlic, minced
¼ c. cilantro, chopped
Preparation: Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to fondue pot with alternative heat source.
Green Goddess Dip
This is the cream cheese dip. It is good on the veggies and chicken
Makes 12 servings
Preparation time: 10 minutes, plus
1 to 2 hours to cool
Cooking time: 2-4 minutes
8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
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.
Pepperjack Cheese Fondue
1-2 cups chicken broth
1 lb Pepperjack cheese (shredded or cubed)
2 tbs Flour
1 tbs Lemon Juice
Shred or cube the cheese. Shake cheese in a bag w/flour to coat. Heat broth in fondue pot until almost boiling and add lemon juice and cheese, stirring as cheese melts. Add more broth to desired thickness. Keep heat just hot enough to keep cheese melted, but be careful not to overheat too much past the melting point or the cheese will become clumped and separated.
Strawberry Fondue:
2 10 oz packages frozen sliced strawberries, thawed, juice reserved
1 tablespoon cornstarch
2 tablespoons sugar
Reserve 3/4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue pot.
Turn temp. dial to 200 F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to warm.
Serve with fruit pieces or angel food cake. Yield 1 3/4 cups.
