Recipe courtesy of Justin Warner
Show: The Kitchen
Save Recipe Print
Total:
1 hr
Active:
1 hr
Yield:
6 to 8 servings
Level:
Advanced
Total:
1 hr
Active:
1 hr
Yield:
6 to 8 servings
Level:
Advanced

Ingredients

Volcano:
Optional Decorations:
Cheese Sauce:

Directions

Watch how to make this recipe.

Special equipment: a round plastic crudite platter, a fluid transfer pump (see Cook's Note), a bundt pan and a large slow cooker

For the volcano: Use a round plastic crudite platter for the base of your volcano and cut a small hole in it large enough for the hose of a fluid transfer pump to go through. Snake the depositing end of the pump hose through the hole in the platter. Invert a bundt pan over the platter, snaking the hose up through the hole in the bundt. Cut a hole in the center of the tomato half, then insert the tomato cut-side up in the top of the hole in the bundt pan, pulling the hose up through the hole in the tomato and pushing down a bit on the tomato to snugly plug up the hole in the bundt pan with the tube inside.

"Paint" or "spackle" the sides of the bundt pan with the cheese, using an offset spatula or rubber gloves. Then layer the chips on top of each other around the bundt, starting flat but angling as you go up, sticking them to the cheese. This creates a volcano look.

For the decorations: Arrange your accoutrements however you like. I put a lot of diced tomatoes and beans around the top to make it look like a caldera. I also liked incorporating cilantro stems and broccoli florets at the base of the volcano, as they look like trees.

For the cheese sauce: Turn a large slow cooker to low while you prepare the sauce on the stove.

In a pot, combine the sodium citrate and 3 1/2 cups water over medium heat and bring to a simmer. Once simmering, add the cheese in handfuls, whisking until incorporated before adding the next handful. Once all the cheese is incorporated and melty, add the sriracha and use an immersion blender to blend to a uniform consistency.

Transfer the mixture to the preheated slow cooker. Place the receiving tube of the pump into the cheese sauce and slowly and carefully pump to create "lava." Note: The cheese sauce might splash, so use with caution and put in a safe location.

Cook's Note

Fluid transfer pumps can be found at most home improvement stores or online. Sodium citrate, a sodium salt of citric acid, helps emulsify the cheese sauce. It can be found at speciality food stores and online.

Categories:
More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Cheese Bombs

BBQ Chicken Wings with Blue Cheese Butter

Recipe courtesy of Geoffrey Zakarian

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Easy Gazpacho & Goat Cheese Croutons

Recipe courtesy of Ina Garten

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Stove Top Mac-n-Cheese

Recipe courtesy of Alton Brown

Lettuce Wedge with Blue Cheese Dressing

Recipe courtesy of Trisha Yearwood

Colorado River of Cheese and Macaroni

Recipe courtesy of Patrick Rhea

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.