Order fondue in Troy, get a Powerball ticket

The Melting Pot in Troy has Powerball fever.

Looking to increase your chances of winning Wedneday’s $1.3-billion Powerball jackpot? The Melting Pot, a fondue restaurant at 888 W. Big Beaver in Troy, has extended its Powerball ticket giveaway to guests with certain orders until an official winner is drawn.

“Every couple that enjoys a four-course fondue experience for two with us … will get a ticket to this weekend’s record drawing” said Aaron Van De Mark, owner of the Melting Pot’s Troy location in announcing the promotion before Saturday’s drawing. “We’d love it if one of our loyal fondue fans could win the $800-million prize.”

Reservations are required and you need to mention the promotion to get the ticket.

The four-course fondue meal starts at $39.95 per person and each couple receives one $2 Powerball ticket. For restaurant information, call 248-362-2221 or go to http://www.meltingpot.com/troy.

Fondue News

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Here is a story I recently found at www.kentonline.co.uk. I want to use this as a reminder about fondue safety… While fondue can be fun and tasty it can also be dangerous if proper care isn’t taken. Be safe and keep those fire extinguishers handy!

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Bearstead man injured in fondue fire

A man was given first aid by firefighters this evening after sustaining minor burns while using a fondue.

Kent Fire and Rescue Service was called to the house in Peverel Drive, Bearsted after the man is thought poured methylated spirit into his fondue burner but over filled it slightly.

When he lit the liquid in the burner, the vapour ignited very quickly and caught the bottle containing the meths alight too. As this happened the plastic bottle was knocked to the kitchen floor where the vaporising meths continued to burn.
The man extinguished the fire using a damp towel plus a watering can from the garden.

The incident caused some scorching to the kitchen lino and the resident had minor burns to his right hand, which were treated by firefighters using a burns kit.

They also fitted two working smoke alarms in the house and left the property just after 7.20pm.

Mushroom fondue recipe

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1/4 cup butter
1 pound mushrooms, finely chopped
2 cloves garlic, crushed
2/3 cup chicken stock
2/3 cup heavy cream
3 teaspoons flour
Salt and pepper
Pinch of cayenne pepper
Cubes of cheese and garlic sausage

Melt butter in a saucepan. Add mushrooms and garlic and cook gently for 10 minutes. Add stock and simmer for 10 minutes. Cool slightly and puree in a blender or food processor. Put a little cream into the fondue pot, blend in flour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently. Season with salt, pepper and cayenne.

Serve with cubes of cheese and garlic sausage.

Serves 4 to 6.




Middle Eastern fondue recipe

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1 (1 1/2 pound) lean leg of lamb, cubed
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon chopped fresh mint
1 teaspoon ground cinnamon
Salt and pepper

Apricot Sauce:
1 tablespoon oil
1 shallot, finely chopped
1 (14 ounce) can apricots in natural juice
Salt and pepper
1 tablespoon chopped fresh parsley




Mix olive oil, lemon juice, garlic, mint, cinnamon, salt and pepper together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight.

To make apricot sauce, heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes. Pur?e sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving.

Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil.

Serves 4.

Mexican fondue recipe

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1 (2 pound) lean rump steak
1 tablespoon vegetable oil
1/2 Spanish onion, finely chopped
1 clove garlic, crushed
1 (14 ounce) can tomatoes, undrained
2 tablespoons tomato paste
1/2 teaspoon chili powder
1 fresh green chile, seeded and finely chopped
Salt and pepper

Cut meat into 1-inch cubes and put onto a serving plate.

To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato paste and chili powder. Simmer uncovered for 10 minutes.

Remove the sauce from the heat and pur?e in a blender or food processor until smooth or press through a sieve to give a smooth sauce. Return to the heat. Add the chopped chile and simmer for 15 minutes more. Season with salt and pepper. Serve with the meat cooked in the hot oil.

Serves 4 to 6.