Cuisinart CFO-3SSC Instruction and Recipe Booklet - Page 12

DEEP FRIED TURKEY & POTATO FONDUE Makes 6 - 8 servings 3-1/2 cups (875 ml) flavourless vegetable oil 2 pounds (1 kg) boneless, skinless turkey breast, well trimmed 1 pound (500 g) new red potatoes, cut into bite-sized pieces and steamed until just tender Kosher salt and freshly ground pepper Heat oil in Cuisinart™ Fondue Pot on Setting 7-1/2 until hot and bubbly, but not boiling - oil should test at 375° F (191° C) with a candy/deep fry thermometer for best results. Cut turkey into cubes, about 3/4 inch (1.88 cm) in size. Skewer turkey and dip in hot oil to cook. Take care to cook turkey thoroughly - until it is no longer pink in the centre - this will take about 3 minutes. Skewer potato wedges and dip into hot oil to cook. When golden and cooked, sprinkle to taste with kosher salt and pepper. Drain turkey cubes and potato wedges and let cool for a few moments before eating. Serve with mustard sauces for dipping. Suggested Dipping Sauces: Apricot Mustard, Cranberry Mustard, Horseradish Mustard Sauce DESSERT FONDUES CHOCOLATE HAZELNUT FONDUE Makes 8 servings 1-1/2 cups (375 ml) half-and-half 1 cup (250 ml) heavy cream 1-1/2 pounds (750 g) bittersweet or semisweet chocolate, finely chopped 1/4 cup (50 ml) Frangelico liqueur 1/4 cup (50 ml) chopped toasted hazelnuts Place the half-and-half and heavy cream in the Cuisinart™ Fondue Pot. Heat creams using Setting 4-1/2, until the cream is bubbling. Reduce the heat to Setting 3-1/2 and gradually stir the chopped chocolate into the hot cream, 1/2 cup (125 ml) at a time, whisking while adding with a plastic or nonstick whisk. When the chocolate is completely blended in, add the liqueur. Keep warm using setting 3. Sprinkle with chopped hazelnuts just before serving. Dipping suggestions include cookies, biscotti, cubes of vanilla or chocolate cake, dried apricots, brownies, fresh berries, sliced pears, pineapple cubes, and marshmallows. CHOCOLATE BOURBON FONDUE Makes 6 - 8 servings 1 cup (250 ml) heavy cream 1 cup (250 ml) half-and-half 8 ounces (250 g) unsweetened chocolate, grated 8 ounces (250 g) milk chocolate, grated 2 tablespoons (30 ml) instant espresso powder 2-3 tablespoons (30-45 ml) Kentucky Bourbon Place the heavy cream and half-and-half in the Cuisinart™ Fondue Pot and bring to a simmer at Setting 4-1/2. When the cream is bubbling lightly, lower heat to setting 4 and add the grated chocolates, about 1/2 cup (125 ml) at a time, stirring with a plastic or coated whisk until smooth and creamy after each addition. Stir the espresso powder into 2 tablespoons (30 ml) of the Bourbon. Stir into the chocolate fondue. Add the remaining Bourbon to taste. Reduce the temperature to Setting 3 to serve the fondue. Dipping suggestions: Sliced apricots, strawberries, cherries, Clementine sections, dried apricots, pound cake cubes, cookies, biscotti. CHOCOLATE MINT FONDUE 1 cup (250 ml) half-and-half 1 cup (250 ml) heavy cream 1-1/2 pounds (750 g) bittersweet chocolate, finely chopped 1/2 pound (250 g) milk chocolate, finely chopped 1/4 cup (50 ml) crème de cacao (clear) 1/4 cup (50 ml) crème de menthe (clear) Place the half-and-half and heavy cream in the Cuisinart™ Fondue Pot. Heat, using Setting 4-1/2, until the creams are bubbling. Reduce the heat to Setting 3-1/2 and gradually stir the chopped 12