Cuisinart CFO-3SSC Instruction and Recipe Booklet - Page 11

Suggested Dipping Sauces: Asian Peanut Sauce, Wasabi Ginger Sauce. *Star anise is a star-shaped dark brown pod native to China. It is used in Asian and tropical cuisines, and as a flavouring in baked goods in many Western cuisines. It can be found in Asian markets, as well as in many grocery stores and specialty food stores. Use skewers to dip slices of beef or pork tenderloin and the accompanying vegetables into the stock. May be served with small bowls of hot steamed rice for each diner. Add additional warm beef stock to the Fondue Pot as needed, to keep the liquid deep enough for dipping and cooking. Suggested Dipping Sauces: Asian Peanut Sauce, Wasabi Ginger Sauce SCALLION & GINGER SCENTED BEEF BROTH Makes 6 to 8 servings 6 cups (1.5 L) good quality beef stock or broth (low-sodium) + 2 cups (500 ml) additional hot broth to add as needed 3 scallions, cut in 1-inch (2.5 cm) pieces 6 slices fresh ginger, each about the size of a quarter 1-2 cloves garlic, peeled and halved 4 whole peppercorns 1 tablespoon (15 ml) low-sodium soy sauce 1 tablespoon (15 ml) mirin, rice wine or medium dry sherry 3/4 pound (375 g) beef tenderloin, thinly sliced 3/4 pound (375 g) pork tenderloin, thinly sliced 8 ounces (250 g) baby carrots, steamed to crisp-tender 6 ounces (175 g) thinly sliced daikon 8 ounces (250 g) small white mushrooms, cleaned 8 ounces (250 g) firm tofu, cut into bite-sized cubes 8 scallions, trimmed to 4-inch (10 cm) lengths 4 ounces (125 g) canned water chestnuts, drained steamed rice, optional Place the beef stock, scallions, ginger, garlic, and peppercorns in the Cuisinart™ Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to Setting 3 and simmer for about 20 - 25 minutes, until broth has taken on the flavours of the ginger and scallions. FRIED SHRIMP & VEGETABLE FONDUE Makes 6 to 8 servings 3-1/2 cups (875 ml) flavourless vegetable oil 1 pound (500 g) large shrimp (21-25 count), peeled (leave on tail) and deveined 1 pound (500 g) dry sea scallops, tough muscle removed 1/2 pound (250 g) salmon fillet, skinned, cut into 1-inch (2.5 cm) cubes 12 ounces (375 g) Italian baby eggplant or Japanese eggplant, cut in 1/2-inch (1.25 cm) rounds 1 small zucchini, cut in 1/2-inch (1.25 cm) rounds 24 green beans, cut in 2-inch (5 cm) pieces 12 pearl onions, steamed to crisp-tender 2 large carrots, peeled, cut into 1/2-inch (1.25 cm) ovals, steamed to crisp-tender 8 ounces (250 g) new red potatoes, cut into bite-sized wedges and steamed to just tender fresh lemon wedges fresh basil leaves Heat oil in Cuisinart™ Fondue Pot on Setting 7-1/2 until hot and bubbly, but not boiling - oil should test at 375° F (191º C) with a candy/deep fry thermometer for best results. Skewer seafood and vegetables and fry until golden and crispy. Drain, allow to cool for a few moments, and dip in sauces to serve. Suggested Dipping Sauces: Spinach Dipping Sauce, Roasted Red Pepper & Sun-dried Tomato Dip, Olive Tapenade Aioli, Tsatziki Sauce. 11