Cuisinart CFO-3SSC Instruction and Recipe Booklet - Page 8

CHEESE FONDUES CLASSIC CHEESE FONDUE Makes 6 - 8 servings 1 pound (500 g) Gruyere cheese (not processed), grated 3/4 pound (375 g) Emmenthal cheese, grated 6 teaspoons (30 ml) cornstarch 1-1/2 teaspoons (7 ml) dry mustard 1 clove garlic, peeled, cut in half 2-1/4 cups (532 ml) dry white wine (not chardonnay) 2-1/2 tablespoons (37 ml) Kirschwasser Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve. Rub the bottom and lower half of the sides of Cuisinart™ Fondue Pot with the cut sides of the garlic cloves. Add the wine to the Fondue Pot. Turn the temperature to Setting 5 and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time; don't add any more cheese until each handful is completely melted and smooth. The mixture will slowly thicken. When all the cheese has been added, stir in the Kirschwasser and serve. Reduce the temperature setting of the Fondue Pot to Setting 3. The fondue should just simmer; it should never boil. This fondue is traditionally served with cubes of crusty bread. For a change you may also serve blanched to crisp-tender vegetables or cooked but firm new potatoes. PESTO CHEESE FONDUE Makes 8 servings 1 pound (500 g) part-skim mozzarella cheese (not handmade fresh), shredded 8 ounces (250 g) Italian Fontina, shredded 6 ounces (175 g) Provolone, shredded 2 tablespoons (30 ml) cornstarch 1 tablespoon (15 ml) extra virgin olive oil 1 ounce (28 g) shallot, peeled, chopped 1 clove garlic, peeled, chopped 2 cups (500 ml) dry white wine (Pinot Grigio) 6 tablespoons (90 ml) pesto (homemade or purchased) Crusty bread cubes for dipping Fresh vegetables for dipping - blanched flowerets of broccoli or cauliflower, sliced carrots, zucchini wedges; raw strips of red or yellow bell peppers Place cheeses in a large bowl and sprinkle with cornstarch; toss to completely coat. Reserve. Heat the olive oil in the Cuisinart™ Fondue Pot using Setting 5-1/2 - 6. Cook the chopped shallot and garlic until tender and just golden, about 1 minute. Add the wine and bring to a simmer. Reduce the temperature to Setting 3-1/2. Gradually add the cornstarch-coated shredded cheese, one handful at a time, while stirring with a plastic or coated whisk. Add the cheese slowly, allowing it to melt and blend completely before adding more. Do not rush. When cheese has been completely added, stir in the pesto. Keep the temperature Setting at 3 to serve the fondue. The fondue should just simmer; it should never boil. Serve with crusty bread cubes and vegetables, if desired. CHEDDAR, ONION, APPLE & HARD CIDER FONDUE Makes 8 servings 1-1/2 pounds (750 g) shredded extra sharp cheddar cheese 2-1/2 tablespoons (37 ml) cornstarch 1/2 teaspoon (2 ml) dry mustard 1 tablespoon (15 ml) unsalted butter 1 ounce (30 g) chopped shallot 1/2 cup (125 ml) finely diced tart apple 2-1/2 cups (625 ml) hard cider Cubes of crusty bread Apple wedges (toss in lemon juice to prevent from turning brown) 8