Cuisinart CFO-3SS Instruction Manual
INSTRUCTION
AND RECIPE
BOOKLET
Electric Fondue Pot
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CFO-3SS
TABLE OF CONTENTS
Important Safeguards
Preparing Your Fondue for Use
Instructions for Use
Special Features
Suggested Temperatures for Fondues
Tips & Hints
Recipes
Cleaning and Maintenance
Warranty
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IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be followed,
including the following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts, and
before cleaning the appliance.
3. Do not touch hot surfaces. Use handles
or knobs.
4. Always use hot pads when handling a
hot fondue.
5. Do not immerse TEMPERATURE
CONTROL PROBE or MAGNETIC CORD
in water or other liquids.
6. Close supervision is necessary when any
appliance is used near children.
7. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions, or has been
damaged in any manner. Return appliance
to Cuisinart for examination, repair, or
adjustment.
8. The use of accessory attachments are not
recommended by Cuisinart and may
cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over the edge of
counter, or touch hot surfaces.
11. Do not place on or near a hot gas or
electric burner, or in a heated oven.
12. Extreme caution must be used when
moving fondue containing hot oil or other
hot liquids.
13. Always attach plug to appliance first, then
plug cord in the wall outlet. To disconnect,
turn control to OFF, then remove plug
from wall outlet.
14. Do not use appliance for other than
intended use.
15. When making oil fondue, the temperature
of fondue fork when removed from the hot
oil is extremely hot. Take care not to eat
directly from one of the fondue forks that
has been removed from hot oil.
16. Be sure handles are secure and properly
attached to bowl.
17. For oil fondues, do not fill FONDUE with
more than 3½ cups oil.
18. Use only on heat-resistant surfaces.
19. Do not use more than eight fondue forks
when cooking in hot oil.
20. Do not operate your appliance in an
applance garage or under a wall cabinet.
When storing in an appliance garage
always unplug the unit from the electrical out let. Not doing so could create
a risk of fire, especially if the appliance
touches the walls of the garage or the
door touches the unit as it closes.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
Do not immerse magnetic cord or temperature
control probe in water or any liquid.
Do not attempt to defeat the detachable
magnetic system by trying to permanently
attach cord set to product.
Do not stick pins or other sharp objects in
holes on magnetic cord set.
Do not use any type of steel wool to clean
magnetic contacts.
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This product contains no user-serviceable
parts. Temperature control probe does not
need lubrication. Do not attempt to service this
product. A short power supply cord is provided
to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
An extension cord may be used with care.
However, the marked electrical rating of the
extension cord should be at least as great as
the electrical rating of the fondue pot. The
extension cord should not be allowed to drape
over the counter or tabletop where it can be
pulled on by children or animals, or tripped
over unintentionally.
NOTICE
This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of
electric shock, this plug will fit in a polarized
outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does
not fit, contact a qualified electrician. Do not
modify the plug in any way.
PREPARING YOUR
FONDUE FOR USE
Wash fondue pot, fork ring and forks in
hot, soapy water. Rinse thoroughly and dry.
CAUTION: Do not wash or immerse the temperature control probe or cord.
Before using the fondue for the first time,
condition the nonstick cooking surface by
lightly brushing the cooking surface with vegetable oil. Heat, uncovered, at setting #4 for up
to 5 minutes. Turn to OFF and cool completely.
Wipe away excess oil.
Be sure the cord is installed in the socket.
Plug cord into 120 Volt AC outlet.
Preheat if necessary.
Turn temperature control dial to desired
temperature. indicator light will turn on and
then go off when selected temperature is
reached. During cooking, the light will cycle
on and off to indicate that the temperature is
being regulated.
Use the fondue forks to spear foods for
cooking or dipping. Be careful not to scratch
the nonstick surface when placing forks in
fondue pot.
NOTE: When ingredients are stirred in
the fondue pot, use plastic, nylon or
wooden utensils to prevent damage to the
nonstick surface.
After cooking or serving, turn temperature
control dial to OFF. Unplug cord from wall outlet. After fondue pot has cooled, remove temperature control probe.
INSTRUCTIONS FOR USE
Set fondue pot on a flat, dry, heatresistant
surface.
Set temperature control probe to OFF and plug
probe into temperature probe receptacle on
fondue pot.
Attach magnetic end of cord assembly to the
temperature probe socket. This should be done
prior to plugging the cord into the wall outlet.
The magnetic end of the cord is designed to
only connect one way.
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HOW TO USE YOUR
FONDUE POT WITH OIL
CAUTION: Extreme caution must be used
when moving fondue pot containing hot oil or
other hot liquids. Cooking with hot oil is not
recommended when children are present.
CAUTION: Some spattering of oil will occur
during cooking.
Be sure fondue pot is completely dry before
filling with oil.
When making oil fondue, the temperature of
fondue fork when removed from the hot oil
is extremely hot. Take care not to eat directly
from one of the fondue forks that has been
removed from hot oil.
Place fondue pot on a flat, dry, heat-resistant
surface.
Attach temperature control probe to the
temperature probe receptacle.
Attach magnetic end of cord assembly to
the temperature probe socket. This should
be done prior to plugging the cord into the
wall outlet. The magnetic end of the cord is
designed to only connect one way.
fill fondue pot with 3½ cups of vegetable oil.
NOTE: Do not use more than 3½ cups oil.
Do not use butter, margarine, lard, olive oil or
shortening in place of vegetable oil. Never add
water or any other liquid to oil.
Place fork ring on top edge of fondue pot.
Use to hold fondue forks while cooking oil.
CAUTION: Do not use more than 8 fondue
forks at one time when cooking in hot oil. The
fondue fork may also prevent some of the
spattering during cooking.
NOTE: Do not place a cover over the fondue
pot when heating oil or cooking in oil.
Remove ice crystals or excess water on
food before cooking in oil by blotting with a
paper towel.
After fondue pot has cooled, turn temperature
control dial to OFF. Allow fondue pot and fork
ring to cool completely before moving or
cleaning.
WARNING: DO NOT USE THE MAGNETIC
POWER CORD SYSTEM TO DISCONNECT
THE FONDUE UNIT. ALWAYS DISCONNECT
PLUG FROM WALL OUTLET TO
DISCONNECT FONDUE UNIT. Use only the
magnetic cord offered with this product. The
use of any other magnetic cord may cause fire,
electric shock, or injury.
CAUTION: The power cord is not to be
removed during normal operation. If the plug
becomes disconnected, the user should
immediately unplug the cord from the wall
outlet, then reconnect the magnetic plug to the
socket.
SPECIAL FEATURES
1. Fondue forks
Eight individual fondue forks
2. Fork ring
3. Fondue bowl
3-Qt. stainless steel bowl with
nonstick interior
4. Brushed stainless steel housing
5. Adjustable temperature control probe
6. BPA-Free (not shown)
All materials that come in contact with food
are BPA-Free
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SUGGESTED
TEMPERATURES FOR
FONDUES
The temperature settings below are
suggestions, and may need to be adjusted
up or down according to initial temperature of
ingredients being cooked, and amount of food
being dipped or cooked at any given time.
FONDUE COOKING/
PREPARATION SERVING/
COOKING
Chocolate Fondues
Heat cream/liquid until it reaches a slow boil
on Setting 4½–5. Reduce temperature to
Setting 3½–4 to gradually add chocolate to
simmering liquid.
Hold chocolate fondues at Setting 3 for
serving.
Cheese Fondues
Cook finely chopped onions and other
aromatic vegetables for flavoring at Setting
5½–6. Increase temperature to Setting
6½ to add liquids and bring to slow boil.
Reduce heat to Setting 4½–5 to gradually
add shredded cheeses.
Hold cheese fondues for serving at Setting 3.
Broth Fondues
Sauté finely chopped onions, other aromatic
vegetables, and herbs/spices for flavoring the
broth at Setting 5–6. Add liquid and bring to
a boil at Setting 7. Reduce the heat to Setting
3½ to simmer broth.
Hold broth-based fondues for serving at
Setting 3½–4.
Oil Fondues
Heat oil at Setting 7½ for 10–15 minutes
until oil is barely bubbling and tests at 375°F
when tested with a candy/deep fry thermometer, or a 1-inch cube of bread is cooked to a
golden, toasty brown. If maximum quantities
of cold food are added simultaneously, it may
be necessary to increase temperature from
Setting 7½ to 8.
Adjust temperature setting as needed to maintain oil temperature.
TIPS & HINTS
When making fondue, use a wine or beer that
you would prefer drinking. Taste and flavor are
important – if you wouldn’t drink it, don’t cook
with it. The same holds true for liquors and
liqueurs. A Sauvignon Blanc or Pinot Grigio
is a good choice for making cheese fondue.
Champagne or Prosecco is another good
choice. Chardonnays and red wines are not
recommended for fondue cooking because the
taste of chardonnay can be overwhelming and
red wine lacks color appeal.
Foods for dipping should not be left at room
temperature for longer than 2 hours. For safety,
present raw meats, poultry, and seafood in a
shallow bowl over a bed of ice to keep properly chilled. Remove any ice crystals or excess
water before cooking in fondue pot.
Cook no more than 8 pieces of food at one
time to ensure thorough cooking and to
prevent splashing.
Dipping foods should be cut into bite-sized
pieces. Meats can be cut into cubes or
into strips.
Blanch or gently steam vegetables to make
them tender for dipping into fondues. This will
set the color, and will help them to cook or
heat through more quickly. Vegetables such as
green beans, broccoli and cauliflower should
be crisp to tender. New potatoes should be
steamed until tender but still firm. There is no
need to precook green onions or bell pepper
strips.
Fondue dipping sauces can be served in bowls
with ladles so a small amount of sauce can
be placed on each dining plate, or individual
ramekins can be used for each diner.
To serve fondue at the dining table, set fondue
pot in the center of the table on a trivet. It may
be a good idea to cover the table with a protector and tablecloth, as there may be dripping.
To serve fondue, give each diner a dinner
plate, a fondue fork and a dinner fork along
with a large napkin.
Fondue etiquette indicates that the food
should not be eaten from the fondue fork, but
transferred first to the diner’s own fork. Fondue
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forks are very sharp and also get very hot
when in oil or broth. If a dipping sauce gets on
a fondue fork, it can “contaminate” the oil or
broth, causing a burnt or “off” taste.
Diners should never “double dip” and place the
bitten portion of a piece of food back into the
communal fondue pot.
CHOCOLATE FONDUE
When preparing chocolate fondue, be sure to
use the best chocolate available for optimum
flavor.
Chop your own chocolate quickly in the
Cuisinart® Food Processor. Place 1-inch or
smaller pieces of chilled chocolate in the work
bowl fitted with the metal blade and process
until finely chopped.
Take care not to allow your chocolate fondues
to come to a boil.
If chocolate fondue begins to “break” or
separate into chocolate with any liquid that
is oily in appearance, the fondue can be
rescued by using a Cuisinart® Hand Blender
on low speed, directly in the Cuisinart® Electric
Fondue Pot. Blend, using a gentle up and
down motion, keeping the blender under the
top surface of the fondue until it returns to a
homogenous mixture.
CHEESE FONDUE
Cut crusty bread for dunking into 1-inch cubes
– always include a side of crust on each bread
cube. The bread is speared on a fondue fork,
and then swirled into the cheese in a “figure
eight” type motion to coat. The fork prongs
should not ever touch the bottom or sides of
the Cuisinart® Electric Fondue Pot – they will
scratch the nonstick surface.
Begin cheese fondues by heating wine, beer
or other liquid until it reaches a boil.
directly in the Cuisinart® Electric Fondue Pot.
Blend, using a gentle up and down motion,
keeping the blender under the top surface of
the fondue until it returns to a homogenous
mixture.
Do not purchase expensive already grated
cheeses.You will have a greater variety and
better quality available if you grate your
own – use your Cuisinart® Food Processor
fitted with the medium (4mm) shredding disc to
quickly shred less costly blocks of cheeses.
BROTH FONDUE
When making a broth fondue, use a homemade stock that has been strained, or a purchased stock or broth that is flavorful, but low
in sodium – a high-sodium stock will become
more concentrated as the evening progresses.
Season broths with fresh ginger, green onions,
spices, or fresh herbs for flavorful dipping.
Have additional hot stock/broth available to
add to the fondue pot as necessary.
OIL FONDUE
For oil fondues, use a flavorless vegetable oil.
Heat oil to 375°F using setting 7½. This will
take about 10 to 15 minutes – a one-inch cube
of bread will fry to golden brown in about
45 seconds when the oil is ready. Use no more
than 3½ cups oil.
Season meats for oil fondues after frying – the
hot meat will absorb the seasoning and the
seasoning will not flavor the oil for other diners.
Then reduce heat to a simmer and slowly
add shredded cheeses while stirring until the
cheese melts completely.
Take care not to allow cheese fondue to come
to a boil.
If cheese fondue begins to “break” or separate
into cheese with liquid that is oily in
appearance, the fondue can be rescued by
using a Cuisinart® Hand Blender on low speed,
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RECIPES
Cheese Fondues
Classic Cheese Fondue ..................................................................................................................... 8
Pesto Cheese Fondue ........................................................................................................................ 8
Cheddar, Onion, Apple & Hard Cider Fondue.................................................................................... 8
Brie & Mushroom Fondue .................................................................................................................. 9
Southwest Salsa Fondue ................................................................................................................... 9
Meat/Seafood Fondues
Seafood Bouillabaisse Fondue ........................................................................................................ 10
Chicken Stock with Star Anise Fondue ........................................................................................... 10
Scallion & Ginger Scented Beef Broth ............................................................................................. 11
Fried Seafood & Vegetable Fondue ................................................................................................. 11
Deep Fried Turkey & Potato Fondue ................................................................................................ 12
Dessert Fondues
Chocolate Hazelnut Fondue ............................................................................................................. 12
Chocolate Bourbon Fondue ............................................................................................................. 12
Chocolate Mint Fondue .................................................................................................................... 12
Chocolate Raspberry Fondue .......................................................................................................... 13
White Chocolate Apricot Fondue ..................................................................................................... 13
Warm Berry Fondue ......................................................................................................................... 13
Sauces for Fondues
Asian Peanut Sauce ......................................................................................................................... 14
Wasabi Ginger Sauce ....................................................................................................................... 14
Spinach Dipping Sauce .................................................................................................................... 14
Roasted Red Pepper and Sun-dried Tomato Dip ............................................................................ 15
Olive Tapenade Aioli ......................................................................................................................... 15
Tzatziki Sauce .................................................................................................................................. 15
Apricot Mustard ................................................................................................................................ 16
Cranberry Mustard ........................................................................................................................... 16
Horseradish Mustard Sauce............................................................................................................. 16
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CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6–8 servings
1 pound Gruyère cheese
(not processed), grated
¾ pound Emmenthal cheese, grated
6 teaspoons cornstarch
1½ teaspoons dry mustard
1 clove garlic, peeled, cut in half
2¼ cups dry white wine (not chardonnay)
2½ tablespoons 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® Electric Fondue Pot with the cut sides
of the garlic clove. Pour the wine into 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 part-skim mozzarella cheese
(not handmade fresh), shredded
8 ounces Italian Fontina, shredded
6 ounces provolone, shredded
2 tablespoons cor nstarch
1 tablespoon extra virgin olive oil
1 ounce shallot, peeled, chopped
1 garlic clove, peeled, chopped
2 cups dry white wine (Pinot Grigio)
6 tablespoons 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® Electric
Fondue Pot using Setting 5½ - 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
3½. 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
1½ pounds shredded extra-sharp cheddar
cheese
2½ tablespoons cornstarch
½ teaspoon dry mustard
1 tablespoon unsalted butter
1 ounce chopped shallot
½ cup finely diced tart apple
2½ cups hard cider, divided
Cubes of crusty bread
Apple wedges (toss in lemon juice
to prevent from turning brown)
Place the shredded cheese in a large bowl and
sprinkle with the cornstarch and dry mustard;
toss to coat.
Heat the butter in the Cuisinart® Electric Fondue
Pot using Setting 3½. Cook the shallot and
apple in the butter until tender and golden,
about 3–4 minutes. Add 2 cups of the hard
cider and bring to a boil.
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Reduce the heat to Setting 3–4, and with the
cider simmering, gradually add the shredded
*For ease, cut into wedges and freeze for
30 minutes before starting this recipe.
cheese, a handful at a time, while whisking with
a plastic or coated whisk. If mixture seems too
thick, whisk in more of the reserved cider as
needed. To serve, keep the temperature set at
Setting 3.
Serve with crusty bread or wedges of tart apple.
BRIE & MUSHROOM FONDUE
¾ ounce mixed dried exotic or
porcini mushrooms
1 cup boiling water
1½ pounds Brie*
3 tablespoons cornstarch
1 ounce shallot, peeled
6 ounces mushrooms, cleaned and halved
1 tablespoon unsalted butter
2½ cups dry white wine
(Sauvignon Blanc recommended)
Rinse the dried mushrooms and place in a small
bowl. Cover with boiling water and let stand 20
minutes, until softened. Drain, squeeze dry, and
chop finely. Reserve.
Use a sharp knife or vegetable peeler to remove
the rind from the Brie. Cut or tear into 1/2-inch
cubes. Toss with cornstarch and refrigerate
while preparing the remainder of the recipe.
Insert the metal blade in the Cuisinart® Food
Processor. With the machine running, drop the
shallot through the small feed tube and process for 5 seconds to chop. Scrape the work
bowl and add the mushrooms; pulse until finely
chopped, about 20 pulses.
Put the salsa into a yogurt strainer or sieve
lined with a coffee filter and allow to drain until
thickened, about 1 hour. Reserve.
Put the shredded cheeses into a large bowl and
sprinkle with cornstarch and cumin. Toss the
cheese with the cornstarch to coat.
Rub the Cuisinart® Electric Fondue Pot with the
cut garlic halves. Pour 2¼ cups of the beer into
the fondue pot and heat, using Setting 5, until
beer begins to boil. Lower the heat to setting
4½ and gradually add the cheese, one handful
at a time, whisking while adding the cheese.
Stir the cheese and allow it to melt completely
before each addition. When the cheese has
completely melted, stir in the drained salsa and
tequila. Keep the fondue warm at Setting 3 to
serve.
Melt the butter in the Cuisinart® Electric Fondue
Pot using Setting 4½–5½. Add the chopped
shallots and fresh mushrooms. Stir and cook
the mushrooms until they give up their liquid
and are lightly browned, about 3–4 minutes.
Add the wine and bring to a boil. Reduce the
heat to Setting 3½–4½ and gradually stir in
the cornstarch-coated Brie bits, a handful at a
time, stirring constantly with a plastic or coated
whisk. Stir and blend completely before adding
the next handful.
When all the cheese has been added, stir in the
minced rehydrated mushrooms.
Serve with crusty bread cubes.
SOUTHWEST SALSA FONDUE
¾ cup prepared salsa
¾ pound sharp Cheddar cheese, shredded
¾ pounds Monterey Jack Cheese, shred-
ded
3 tablespoons cornstarch
½ teaspoon ground cumin
1 garlic clove, cut in half
2 12-oz. bottles Mexican beer, such as
Corona, at room temperature
3 tablespoons tequila
cooked southwest chicken sausage in
1-inch pieces, blanched fresh vegeta-
bles, corn chips, crusty bread cubes
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MEAT/SEAFOOD FONDUES
SEAFOOD BOUILLABAISSE FONDUE
Makes 6 to 8 servings
1 tablespoon extra virgin olive oil
3 garlic cloves, peeled and sliced thinly
1 pound fresh mussels, cleaned
and bearded*
1 pinch saffron threads
2 cups dry white wine or vermouth
1 teaspoon kosher salt
26 ounces tomato purée
3 to 4 large sprigs fresh basil
1 cup water
1 pound very large shrimp (16–20 count),
peeled, deveined, cut in half lengthwise
1 pound sea scallops, dried,
tough muscle removed
1 crusty baguette, about 1 pound,
cut into cubes for dunking
Heat oil in the Cuisinart® Electric Fondue Pot
on setting 4½. Add the sliced garlic, and cook
until lightly browned, about 1 minute. Add mussels, saffron, and wine to pan. Cook, stirring
occasionally, until mussels are opened, 3 to 4
minutes. Remove mussels from bowl. Add salt,
tomato purée, basil, and water to bowl. Raise
the temperature to Setting 6 and bring to a boil.
Reduce temperature to Setting 3½, and simmer for 10 minutes. Remove mussels from their
shells; discard mussel shells.
Remove basil from sauce. If sauce is too
thick, thin with a little water. To serve Seafood
Bouillabaisse Fondue, skewer shrimp, scallops,
or mussels onto fondue forks and dip into
Bouillabaisse Sauce. Cook shrimp and scallops
until they are firm but not tough. Cook mussels
just to heat through; they are already cooked
and will toughen with too much heat. Skewer
and dip cubes of crusty baguette in sauce.
Suggested dipping sauce: Olive Tapenade Aioli
(recipe on page 15)
*Fresh mussels should have tightly closed
shells when purchased, or those that are slightly
opened should close shut when tapped. Store
in refrigerator until ready to use. To clean mussels, place in a bowl of cold water with about ¼
cup cornmeal, swirl gently, and let stand for 20
minutes – this will help the mussels to expel
any sandy grit. Remove the “beard” by pulling
on the byssal threads that are coming out of the
shell. Lift out of the water, leaving the cornmeal
and
grit in the bottom of the bowl, and dry on several layers of paper towels before cooking.
4½ cups good quality chicken stock or
¾ ounce star anise*
1½ pounds boneless, skinless chicken
8 ounces small white mushrooms, cleaned
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 small zucchini – or 6 ounces baby zuc-
½ pound fresh asparagus or broccoli
½ pound edible pod or snow peas,
Combine 4½ cups chicken stock and star anise
in Cuisinart® Electric Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to
Setting 3½ and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage
from the chicken. Cut into one-inch pieces.
Using a clean knife and Prep Board, cut peppers into strips about 1½- x ½ inch. Cut zucchini into ½-inch thick rounds.
To serve, skewer pieces of chicken and cook
until firm and cooked through in simmering
broth. Take care to cook poultry through completely; this will take about 3 minutes. Skewer
vegetables and cook to taste. May be served
with a bowl of steamed rice for each diner. Add
additional warm chicken 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 (recipe on page
14)
*Star anise is a star-shaped dark brown pod
native to China. It is used in Asian and tropical
cuisines, and as a flavoring in baked goods in
CHICKEN STOCK WITH
STAR ANISE FONDUE
Makes 6 to 8 servings
broth + 1 to 2 cups additional warm
chicken stock
breast
chini
tipped and topped, strings removed
steamed rice, optional
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many Western cuisines. It can be found in Asian
markets, as well as in many grocery stores and
specialty food stores.
SCALLION & GINGER SCENTED
BEEF BROTH
3½ cups flavorless vegetable oil
1 pound large shrimp (21–25 count),
Makes 6 to 8 servings
6 cups good quality beef stock or broth
(low sodium) + 2 cups additional hot
broth to add as needed
3 scallions, cut into 1-inch pieces
6 slices fresh ginger, each about
the size of a quarter
1 to 2 garlic cloves, peeled and halved
4 whole peppercorns
1 tablespoon low-sodium soy sauce
1 tablespoon mirin, rice wine or
medium dry sherry
¾ pound beef tenderloin, thinly sliced
1 pound dry sea scallops, tough muscle
½ pound salmon fillet, skinned, cut into
12 ounces Italian baby eggplant or
1 small zucchini, cut in ½-inch rounds
24 green beans, cut into 2-inch pieces
12 pearl onions, steamed to crisp-tender
2 large carrots, peeled, cut into ½-inch
8 ounces new red potatoes, cut into
¾ pound pork tenderloin, thinly sliced
8 ounces baby carrots, steamed to
crisp-tender
6 ounces thinly sliced daikon
8 ounces small white mushrooms, cleaned
8 ounces firm tofu, cut into bite-sized
cubes
8 scallions, trimmed to 4-inch lengths
4 ounces canned water chestnuts, drained
steamed rice, optional
Put the beef stock, scallions, ginger, garlic,
and peppercorns in the Cuisinart® Electric
Fondue Pot. Set temperature at Setting 6 and
bring to a boil. Reduce to Setting 3 and simmer
fresh lemon wedges
fresh basil leaves
Heat oil in Cuisinart® Electric Fondue Pot on
Setting 7½ until hot and bubbly but not boiling
– oil should test at 375°F 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. (recipe on page 14 and 15)
for about 20–25 minutes, until broth has taken
on the flavors of the ginger and scallions. Stir in
the soy sauce and mirin.
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
(recipe on page 14)
FRIED SEAFOOD &
VEGETABLE FONDUE
Makes 6 to 8 servings
peeled (leave on tail) and deveined
removed
1-inch cubes
Japanese eggplant, cut in ½-inch rounds
ovals, steamed to crisp-tender
bite-sized wedges and steamed to just
tender
11
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