Oster Fondue Pot User Guide - Page 8

Nippy Franks 1 1⁄2 cups catsup 1 cup brown sugar 1⁄2 cup barbecue sauce 1⁄2 teaspoon Worcestershire sauce 2∕3 cup bourbon 1 16-ounce package cocktail 1 cup brown sugar sausages3 Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to 200°F. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving. Seafood Fondue 1⁄2 to 1 pound salmon or other 1⁄2 to 1 pound shrimp, fish cut into 3⁄4 -inch pieces peeled and deveined 1⁄2 to 1 pound scallops 2 ¾ cups vegetable oil Pour 2 ¾ cups of 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 piece of seafood and gently place in hot oil. Cook until edges are brown (about 1 to 2 minutes). Serve with Horseradish Sauce (see below) or other sauces of your choice. Horseradish Sauce 1 cup sour cream 3 teaspoons prepared horseradish 1 teaspoon lemon juice 1⁄4 teaspoon Worcestershire sauce 1∕8 teaspoon salt 1∕8 teaspoon pepper Stir together all ingredients. Chill in refrigerator. Yield: 1 cup 14 www.oster.com FPSTFN7710_12ESM1.indd 14-15 Tempura 3⁄4 cup flour 1⁄2 cup flat beer 1⁄2 teaspoon salt 2 ¾ cups vegetable oil 1⁄2 teaspoon pepper Bite-size meat or vegetables 1 tablespoon vegetable oil (see box below) 1 egg, separated Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter. 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 piece of meat or vegetable, dip into batter and gently place in hot oil. Cook until golden brown and crispy (about 3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard. Suggested Tempura Foods • Cooked Chicken, Cubed • Scallops • Shrimp, Shelled and Deveined • Carrots, Sliced • Zucchini or Yellow Squash, Sliced • Mushrooms • Cauliflower or Broccoli Flowerettes • Cocktail Onions • Lobster, Shelled Fried Cheese 3⁄4 cup flour 1 pound mozzarella cheese, 1 cup fine, cut into 1-inch cubes dry Italian bread crumbs 2 ¾ cups vegetable oil 4 eggs, well beaten Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour mixture. Place on a tray, cover with wax paper and place in refrigerator to chill. 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 cube of cheese and gently place in oil. Cook until golden brown. Serve with spaghetti or picante sauce. www.oster.com 15 1/15/13 3:39 PM