Mojo Veggie Broth

This is for cooking meats and vegetables fondue style. I have been told you can also use this broth as a wine substitute in the cheese fondues. However I have never done this and if you notice the amount of salt in this baby I hesitate to try it until I make the fondue for me, myself, and I. My mom always said, "Never try new recipes on guests." I can not say I follow her advice faithfully but when I am in doubt I do!!!

5 1/2 c. warm water
Juice of 1/2 orange (about 2 Tbsp.)
Juice of 1/2 lime (about 1 Tbsp.)
3 Tbsp. finely chopped onion
1 Tbsp. finely chopped celery
1 Tbsp. finely chopped carrot
1 Tbsp. finely chopped garlic
2 Tbsp. chopped fresh cilantro
2 Tbsp. kosher salt
1 Tbsp. freshly ground pepper

Whisk all together. In a fondue pot bring to a rapid simmer. Thread meat or vegetable on a fondue fork. Cook in the brother to the desired degree of doneness. Serve with your favorite sauce.

Green Goddess Sauce

3/4 c cream cheese (soft and cubed)
1/2 c milk
1/4 c sour cream
1/4 c finely chopped fresh parsley
1/4c " " " chives
2 Tbsp. minced white onion

Beat with a mixer for 1-2 minutes. Chill, covered, until serving time.

Blue cheese variation:

Same first 3 ingredients
Blue cheese to taste
salt to taste.

Creamy Curry Dipping Sauce

1/2 c plain yogurt
1/2 c mayonnaise
1/2 c mango chutney (Major Grey's recommended) see recipe below
2 tsp. minced red onion
2 tsp. curry powder
1 tsp. fresh lime juice
1/4 tsp. cayenne pepper

Combine in a blender. Pulse two or three times or until the desired consistency is reached. Chill, covered for 2 hours or longer. May store up to 3 days.

I did not serve this at our Fondue party due to the fact that I did not have the mango chutney but I LOVE LOVE LOVE this sauce.

Spicy Cocktail Sauce

1 c. ketchup
2 Tbsp. apple cider vinegar
1/4 tsp. Worcestershire sauce
2 Tbsp. prepared horseradish
juice of 1 lemon
Hot red pepper sauce to taste

Blend well. Chill, covered, until serving. Love this and I doubt I will every buy cocktail sauce again!

Island Sauce

1/2 c. orange marmalade
juice of 1/2 lime (about 1 T)
1 garlic clove, minced
1 tsp. chopped fresh parsley
1 tsp. kosher salt
1/2 tsp. cayenne pepper (I used only about 1/8 tsp.)
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper

Blend together. Chill. Best if made 24 hours previous but not necessary. Makes 3/4 cup. Love this with shrimp but is good with chicken and any seafood.

Cilantro-Lime Marinade

Juice of 2 limes (about 1/4 c)
1/2 c olive oil
1 garlic clove, finely chopped
2 Tbsp. chopped fresh cilantro
2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste

Whisk everything together (I made mine in my blender).

1 pound chicken cubed or shrimp

Add the meat and toss to coat. Marinate, covered, in the refrigerator for 30 minutes or longer. For Larger pieces of meat, marinate for 4 hours. I marinated the shrimp for over 6 hours.

Strawberries and Cream Fondue

1/2 c. quartered fresh strawberries- blend/process until smooth. Pour into a small bowl
Confectioners' sugar to taste- Add and mix well

4 1/2 oz. (3/4 c) finely chopped white chocolate
1/2 c heavy cream
1/4 c raspberry liqueur

Combine the chocolate and cream in a fondue pot set over low heat. Heat until the chocolate is melted, stirring constantly. Add the liqueur and stir gently to combine. Swirl the strawberry puree gently on the surface of the fondue. Keep fondue warm over low heat.

PS I have not made this but my sister's son does not like brown chocolate so she requested this recipe. Tell us how it is Mechelle.

Favorite Italian Cheese Fondue

8 oz. Fontina grated
2 oz. Mozzarella- grated
2 oz. Parmesan grated (real not canned)
2 tsp. cornstarch

Mix cheeses and cornstarch together. This will store for a good amount of time. Set this aside

1 clove cut and rub in pot

3/4 c wine (I used white grape juice)
2 tsp lemon juice

Bring juices and garlic to simmer on medium heat. Stir and decrease the heat (not too much). Add cheese handfuls at a time until the right consistency for dipping. Serve immediately.

Major Grey Style Mango Chutney

4 cups prepared mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup gingerroot grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 tbsp. mustard seed
1 tsp dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Peel, pit and coarsely chop mangos. Measure 4 cups. Fill boiling water canner with water. Place 6 clean half pint mason jars in canner over high heat. Combine mangos, sugar, vinegar, onions, raisins, lime, gingerroot, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and all spice in a large stainless steel or enamel saucepan, Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes. Place snap lids in boiling water; boil 5 minutes to soften sealing compound. Add cilantro during the last 10 minutes of fruit-vegetable mixtures cooking time! Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney! Cover Canner; return to boil, process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours, Check jar seals. Sealed lids curve downwards. Store in a dark cool place!