Oster Fondue Pot User Guide - Page 10

Fried Strawberries 1 pound fresh strawberries 1 cup flour 2 teaspoons sugar 2 eggs, beaten 1⁄2 cup milk 1 tablespoon oil 2 ¾ cups vegetable oil Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In another bowl, combine eggs, milk and 1 tbsp. of oil. Add to flour mixture; stir until smooth. Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out. For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or until lightly browned. Serve with Honey-Almond Cream (see below). Honey-Almond Cream 4 ounces soft cream cheese 1 tablespoon sugar 1 tablespoon honey 1∕8 teaspoon almond extract In a small bowl, combine all ingredients and stir until well blended. Serve as a dip with Fried Strawberries. Yield: 1 cup Strawberry Sauce 2 10-ounce packages frozen, sliced strawberries, thawed, juice reserved 1 tablespoon cornstarch 2 tablespoons sugar Reserve 3⁄4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to Warm. Serve with fruit pieces, pound or angel food cake. Yield 1 3⁄4 cups 18 www.oster.com FPSTFN7710_12ESM1.indd 18-19 Peach Sauce 1 16-ounce can peach halves in heavy syrup 1 teaspoon cornstarch 1⁄4 teaspoon cinnamon 1⁄2 teaspoon vanilla In blender container, combine undrained peaches, cornstarch and cinnamon. Cover and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F. Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel food cake. Yield 1 1⁄2 cups Vanilla-Orange Cream 2 10-ounce packages vanilla chips 1⁄2 cup whipping cream 1 tablespoon orange liqueur Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to Warm. Stir constantly until chips are melted. Add liqueur. Serve with pieces of fruit or cake. Yield 2 1⁄2 cups Pot Roast Gravy 1⁄4 cup cold water 1⁄4 teaspoon salt ­2 tablespoons all-purpose flour 1⁄4 teaspoon pepper 1 cup broth from pot roast Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir flour mixture into broth. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Yield 1 1⁄4 cups www.oster.com 19 1/15/13 3:39 PM