Cuisinart CFO-3SS Instruction and Recipe Booklet - Page 9
pounds Monterey Jack Cheese, shredded
UPC - 086279006417
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Place the shredded cheese in a large bowl and sprinkle with the cornstarch and dry mustard; toss to coat. Heat the butter in the Cuisinart™ Fondue Pot using Setting 3-1/2. Cook the shallot and apple in the butter until tender and golden, about 3 - 4 minutes. Add 2 cups of the hard cider and bring to a boil. Reduce the heat to Setting 3 - 4, and with the cider simmering, gradually add the shredded cheese, a handful at a time, while whisking with a plastic or coated whisk. If mixture seems too thick, whisk more of the reserved cider as needed. To serve, keep the temperature set at Setting 3. Serve with crusty bread or wedges of tart apple. BRIE & MUSHROOM FONDUE 3/4 ounce mixed dried exotic or porcini mushrooms 1 cup boiling water 1-1/2 pounds Brie* 3 tablespoons cornstarch 1 ounce shallot, peeled 6 ounces mushrooms, cleaned and halved 1 tablespoon unsalted butter 2-1/2 cups dry white wine (Sauvignon Blanc recommended) Rinse the dried mushrooms and place in a small bowl. Cover with boiling water and let stand 20 minutes, until softened. Drain, squeeze dry, and chop finely. Reserve. Use a sharp knife or vegetable peeler to remove the rind from the Brie. Cut or tear into 1/2-inch cubes. Toss with cornstarch and refrigerate while preparing the remainder of the recipe. Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the shallot through the small feed tube and process for 5 seconds to chop. Scrape the work bowl and add the mushrooms; pulse until finely chopped, about 20 pulses. Melt the butter in the Cuisinart™ Fondue Pot using Setting 4-1/2 - 5-1/2. Add the chopped shallots and fresh mushrooms. Stir and cook the mushrooms until they give up their liquid and are lightly browned, about 3 - 4 minutes. Add the wine and bring to a boil. Reduce the heat to Setting 3-1/2 - 4-1/2 and gradually stir in the cornstarch-coated Brie bits, a handful at a time, stirring constantly with a plastic or coated whisk. Stir and blend completely before adding the next handful. When all the cheese has been added, stir in the minced rehydrated mushrooms. Serve with crusty bread cubes. *For ease, cut into wedges and freeze for 30 minutes before starting this recipe. SOUTHWEST SALSA FONDUE 3/4 cup prepared salsa 3/4 pound sharp Cheddar cheese, shredded 3/4 pounds Monterey Jack Cheese, shredded 3 tablespoons cornstarch 1/2 teaspoon ground cumin 1 clove garlic, cut in half 2 12-oz. bottles Mexican beer, such as Corona, at room temperature 3 tablespoons Tequila Cooked Southwest Chicken sausage in 1-inch pieces, blanched fresh vegetables, corn chips, crusty bread cubes Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hour. Reserve. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Toss the cheese with the cornstarch to coat. Rub the Cuisinart™ Fondue Pot with the cut garlic halves. Add 2-1/4 cups of the beer to the Fondue Pot and heat, using Setting 5, until mixture begins to boil. Lower the heat to setting 4-1/2 and gradually add the cheeses, one handful at a time, whisking while adding the cheese. Stir the cheese and allow it to melt completely before each addition. When the cheese has been completely melted, stir in the drained salsa and Tequila. Keep the fondue warm at Setting 3 to serve. 9