Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions download pdf (Page 10)

ClassiC Cheese Fondue

The traditional fondue, this is the style that you

will nd on most classic menus. While the wine

gives it a distinct avor, see our note below on

making it alcohol-free.

Makes 6 to 8 servings

1 pound Gruyère, nely shredded

¾ pound Emmenthal, nely shredded

2 tablespoons cornstarch, divided

1½ teaspoons dry mustard

1 garlic clove, peeled and halved

2¼ cups dry white wine*, room temperature,

divided (note: you may not need all of the

wine)

2½ tablespoons Kirschwasser**

1. Put the shredded cheeses in a large bowl and

toss with 1 tablespoon of the cornstarch and

all the dry mustard to fully coat. Reserve.

2. Rub the bottom and lower half of the sides

of the fondue pot with the cut sides of the

garlic clove. Add 1 cup of the wine and set the

temperature to Setting 4.5 to bring the wine to

a simmer (but not boiling).

3. Once the wine begins to simmer, reduce

the temperature to Setting 3.5. Slowly add the

cheese, about ¼ to

⁄3

of a cup at a time. Use

a nonstick whisk (such as a silicone-coated

one) to work the cheese into the liquid

Once the cheese is fully melted into the wine,

gradually add more cheese, little by little, alter-

nating with the wine as you go, about

⁄3

½ cup at a time. This ensures that the consis-

tency of the fondue will be nice and creamy.

(The wine keeps the cheese from separating

and from becoming stringy).

4. Once all the cheese has been added (most

of the wine will be incorporated as well,

but you may have up to ¾ cup remaining)

make a slurry of the remaining cornstarch

and Kirshwasser by stirring the two together

until homogenous. Add the slurry to the fondue

and whisk to fully combine. Stir in more

wine if the fondue is too thick.

5. Reduce the temperature to Setting 3 for

serving. The fondue should just simmer, but

never come close to boiling. Traditionally this

fondue is served with cubes of crusty bread,

but crisp, blanched vegetables and cornichons

are also perfect accompaniments.

* For an alcohol-free version, substitute chicken

stock plus 2 tablespoons of lemon juice for the full

amount of wine. Substitute an additional 2 table-

spoons of lemon juice for the Kirschwasser. For

more notes on alcohol free fondues, see page 6.

**Kirschwasser is the classic component to this

recipe, but some nd that its avor too strong.

If this is the case, you can either substitute

additional white wine or lemon juice in its place.

Pesto Cheese Fondue

This Italian twist makes a beautiful presentation,

thanks to the bright green pesto.

Makes 6 to 8 servings

1 pound mozzarella (not fresh),

nely shredded

8 ounces Italian fontina, nely shredded

6 ounces provolone, nely shredded

2 tablespoons cornstarch, divided

1 tablespoon olive oil

1 small shallot, peeled and chopped

1 garlic clove, peeled and chopped

2 cups dry white wine*, room temperature,

divided (note: you may not need all of the

wine)

3 tablespoons fresh lemon juice, divided

⁄

cup prepared pesto (homemade or

purchased)

*For an alcohol-free version, substitute chicken

stock plus 2 tablespoons lemon juice for the wine.

1. Put the shredded cheeses in a large bowl an

toss with 1 tablespoon of the cornstarch and

all the dry mustard to fully coat. Reserve.

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Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions Page 10

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