Fondue Dinner with Green Goddess and Island Sauces

Ingredients

• 5.5 cup warm water
• 0.5 orange juice (juice from 1/2 orange)
• 0.25 lime juice (juice of 1/4 lime)
• 3 tbsp onion (finely chopped)
• 1 tbsp celery (finely chopped)
• 1 tbsp carrots (finely chopped)
• 1 tbsp garlic (finely chopped)
• 2 tbsp fresh cilantro (chopped)
• 2 tbsp kosher salt
• 1 tbsp freshly ground pepper
• 3 tbsp blackened seasoning (Paul Prudhommes' Blackened Redfish Magic recommended)
• 0.75 cup cream cheese (cubed and softened)
• 0.5 cup milk
• 0.25 cup sour cream
• 0.25 cup fresh parsley (finely chopped)
• 0.25 cup fresh chives (chopped)
• 2 tbsp white onion (minced)
• 0.5 cup orange marmalade
• 0.5 lime juice (juice of 1/2 lime)
• 1 garlic (minced)
• 1 tsp fresh parsley (chopped)
• 1 tsp kosher salt
• 0.5 tsp cayenne pepper
• 0.5 tsp onion powder
• 0.25 tsp freshly ground black pepper

Steps

1. 1

   Whisk water, orange juice, lime juice, onion, celery, carrot, garlic, cilantro, salt, pepper, and blackened seasoning in a bowl until combined.

2. 2

   Pour the mixture into a fondue pot and bring to a rapid simmer over medium high heat.

3. 3

   Thread a piece of meat or vegetable on a fondue fork.

4. 4

   Cook the food in the broth to the desired degree of doneness, usually around 2 minutes for meat.

5. 5

   Serve with your favorite sauce.

6. 6

   To make the Green Goddess sauce, whisk the cream cheese, milk, sour cream, parsley, chives, and onion in a bowl until combined.

7. 7

   You may also beat the sauce with an electric mixer or a hand-held mixer for 1 or 2 minutes to ensure smoothness.

8. 8

   Chill the Green Goddess sauce, covered, until serving time.

9. 9

   To make the Island Sauce, combine the marmalade, lime juice, garlic, parsley, salt, cayenne pepper, onion powder, and black pepper in a bowl and whisk until combined.

Notes

All recipes are from The Melting Pot 'Dip into Something Different' Cookbook. Green Goddess sauce is fantastic on vegetables, meat, and seafood. Suggested dippers for Voodoo broth include teriyaki marinated jumbo scallops, lobster tail, and peeled shrimp.

Nutrition per serving

• fondue
• main course
• dipping sauce
• seafood
• copycat
• party food
• broth-based