Cuisinart CFO-3SSC Instruction and Recipe Booklet - Page 14

is bubbling gently; cook for 4 - 5 minutes. Stir in the cornstarch mixture and cook until the mixture thickens and the milky appearance has cooked away. Transfer to the Cuisinart™ Fondue Pot and stir in the liqueur. Keep warm at Setting 3 to serve the fondue. Warm Berry Fondue is good served with cubes of lemon pound cake, chocolate angel food cake, bites of brownies, sliced bananas, sliced apricots or peaches, or cookies. SAUCES FOR FONDUES ASIAN PEANUT DRESSING Makes about 1-3/4 cups (425 ml) 4 slices peeled fresh ginger, 1/16-inch (0.16 cm) thick each 3 cloves garlic, peeled 1/2 cup (125 ml) fat free, low-sodium chicken stock/broth 1/3 cup (75 ml) low-sodium soy sauce or tamari 1/4 cup (50 ml) Asian sesame oil (toasted dark sesame oil) 2 tablespoons (30 ml) rice vinegar 1 - 2 tablespoons (15-30 ml) fresh cilantro leaves 5 teaspoons (25 ml) sugar 1/2 cup (125 ml) peanut butter (creamy or smooth), from a jar 2 - 4 drops Asian chili oil (to taste) Place the ginger and garlic in the work bowl of the Cuisinart® Food Processor. Pulse 10 times to chop; scrape work bowl. Add the next 7 ingredients in the order listed. Process 20 - 30 seconds. Add chili oil to taste; process 5 seconds. May be used immediately, or refrigerated up to 5 days. Allow chilled dressing to return to room temperature before using. WASABI GINGER SAUCE Makes about 2 cups (500 ml) Use this versatile sauce as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. 1/2 ounce (14 g) fresh ginger, peeled, cut in 1/2-inch (1.25 cm) or smaller pieces 1 small shallot (1/2 ounce [14 g]), peeled, cut in 1/2-inch (1.25 cm) or smaller pieces 1 clove garlic, peeled 3/4 cup (175 ml) mirin or rice wine* 3/4 cup (175 ml) low-sodium soy or tamari sauce 1/4 cup (50 ml) seasoned rice or wine vinegar 2 tablespoons (30 ml) dark molasses 1-1/2 tablespoons (25 ml) prepared wasabi paste* 1 tablespoon (15 ml) brown sugar, packed 1 tablespoon (15 ml) Asian sesame oil (toasted sesame oil) 1-1/2 teaspoons (7 ml) powdered ginger 1/2 teaspoon (2 ml) freshly ground black pepper Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; pulse 5 times. Scrape sides of jar; pulse 5 times. Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavours to develop. Unused portions may be refrigerated for up to a week - stir before using. * Available in Asian markets or gourmet/ethnic foods section of grocery stores. Tip: As a marinade, use about 1 tablespoon (15 ml) of marinade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks, may be placed in a resealable freezer weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook. SPINACH DIPPING SAUCE Makes 1-1/2 cups (375 ml) Preparation: 10 minutes, plus overnight to drain the yogurt. 1 cup (250 ml) non-fat plain yogurt (without gelatin) 1 10-ounce (284 g) package frozen chopped spinach, thawed 1/2 ounce (14 g) Reggiano Parmesan cheese, cut in 1/2-inch (1.25 cm) pieces 14