By Lynne Thrope
SAN DIEGO –My fondest memories of celebrating Mother’s Day were spending them with my siblings and Mommy over a pot of cheese fondue laughing about that year’s Mommy obsessions, books she had made us read, and how she wasn’t quite ready for her guest appearance of The French Chef (a personal goal of Mommy’s sadly never realized). Dunking the crusty bread and crackers into piping hot cheddar was something my family looked forward to through the late 60s and 70s. In those days, my chintzy orange fondue pot was my prize possession. It was always first to emerge from my backpack every winter when I arrived in New Hampshire to ski. What was the après ski experience without fondue? Mommy loved it.
If my mother lived in San Diego, she would also love how David and Lesley Cohn have transformed Dakota Grille and Spirits into The Melting Pot, a fondue restaurant where the s’mores dessert fondue would make her the happiest woman in the world. I sure was the first time I tasted it. Dunking pound cake, strawberries, and graham cracker marshmallows into this most perfect concoction of chocolate, rum, and graham cracker crumbs is a retro experience I would like to share with her today, but I’m here and she’s on the other coast. So, in hopes of her reading this, here’s the recipe:
The Melting Pot’s S’mores Fondue
Serves 4 to 6
8 oz milk chocolate, finely chopped
2 teaspoons marshmallow crème
2 tablespoons Bacardi 151 rum
1/4 cup graham cracker crumbs
Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Spoon the marshmallow crème into the center of the chocolate. Do not stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
But don’t start the fondue experience with dessert. The way of The Melting Pot is to first, select your cheese fondue which could be a cheddar, Swiss, Wisconsin trio, or spinach, artichoke, and garlic swimming in Fontina and Butterkäse cheeses. Next, share a salad or two – my personal favorite is the house salad drenched in The Melting Pot’s Sweet and Tangy House Dressing. Then, it’s on to the entrée (fish, poultry, meat) cooked tableside in any one of the fondue cooking styles; Coq au Vin Fondue, European cholesterol-free Fondue Bourguignonne, Caribbean-seasoned Mojo Fondue, or Fondue Court Bouillon. Finally, the dessert. There are ten to choose from. I know my mother’s choice. Do you know yours? Find out this Mother’s Day by calling (619) 234-5554 to make your reservation at San Diego Gaslamp’s newest restaurant located at 901 5th Ave. Make some new memories at The Melting Pot…B’Tayavon
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Lynne Thrope can be contacted at Lab4Us@gmail.com