Cuisinart CFO-3SS Instruction and Recipe Booklet - Page 12
Dessert Fondues
UPC - 086279006417
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DEEP FRIED TURKEY & POTATO FONDUE Makes 6 - 8 servings 3-1/2 cups flavorless vegetable oil 2 pounds boneless, skinless turkey breast, well trimmed 1 pound new red potatoes, cut into bitesized 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 with a candy/deep fry thermometer for best results. Cut turkey into cubes, about 3/4 inch 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 center - 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 half-and-half 1 cup heavy cream 1-1/2 pounds bittersweet or semisweet chocolate, finely chopped 1/4 cup Frangelico liqueur 1/4 cup 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 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 heavy cream 1 cup half-and-half 8 ounces unsweetened chocolate, grated 8 ounces milk chocolate, grated 2 tablespoons instant espresso powder 2-3 tablespoons 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 at a time, stirring with a plastic or coated whisk until smooth and creamy after each addition. Stir the espresso powder into 2 tablespoons 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 half-and-half 1 cup heavy cream 1-1/2 pounds bittersweet chocolate, finely chopped 1/2 pound milk chocolate, finely chopped 1/4 cup crème de cacao (clear) 1/4 cup 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 chocolate into the hot cream, 1/2 cup at a time, whisking while adding with a plastic or nonstick 12