Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions download pdf (Page 13)

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garlic clove. Add 1 cup of the beer and the

lime juice and set the temperature to Setting

4½ to bring the beer to a simmer (but not

boiling).

4. Once the beer begins to simmer, reduce

the temperature to Setting 3½. Slowly add the

cheese, about ¼ to

1

⁄3

of a cup at a time

Use a nonstick whisk (such as a silicone-coat

ed one) to work the cheese into the liquid.

Once the cheese is fully melted into the

beer, gradually add more cheese, little by

little, alternating with the beer as you go,

about

1

⁄3

to ½ cup at a time, while adding the

cheese. This ensures that the consistency of

the fondue will be nice and creamy. (The beer

keeps the cheese from separating and from

becoming stringy).

5. Once all the cheese has been added (most

of the beer will be incorporated as well, but

you may have up to ¾ cup remaining) make

a slurry of the remaining cornstarch and

2 tablespoons of the beer by stirring the two

together until homogenous. Add the slurry to

the fondue and whisk to fully combine. Stir in

the strained salsa. Stir in more beer if the

fondue is too thick.

6. Reduce the temperature to Setting 3 for

serving. The fondue should just simmer, but

never come close to boiling. Tortilla chips pair

perfectly with this fondue, but pieces of grilled

chicken work well, and crusty bread cubes

and blanched vegetables also pair nicely.

*For an alcohol-free version, substitute chicken

stock or apple cider plus 1 tablespoon of lemon

juice for the beer.

CraB Cake Fondue

Because crab is the star of this fondue, be sure

to buy the best crabmeat possible – it makes a

world of difference!

Makes 6 to 8 servings

1 teaspoon vegetable oil

1 small (or ½ medium) onion, peeled and

chopped

½ small red bell pepper, seeded and

chopped

1 jalapeño, seeded and nely chopped

½ teaspoon kosher salt

¼ cup dry white wine, room temperature

1¼ cups half-and-half

1 package (8 ounces) cream cheese, cut

into 6 pieces

½ pound Cheddar, nely shredded

½ pound crabmeat (use the highest quality

that you can purchase)

1 teaspoon Old Bay seasoning

½ teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

1. Put the oil in the fondue pot and set to Setting

4–4½. Once oil is hot, add the chopped veg-

etables and ¼ teaspoon of the salt. Cook until

softened, about 1½ to 2 minutes. Add the

wine, cooking until it is almost completely

evaporated, and then stir in the half-and-half.

2. Once the half-and-half is warmed through, stir

in all of the cream cheese and then the

Cheddar, about ½ cup at a time. Once the

cheese has fully melted, stir in the crabmeat,

remaining salt, Old Bay, Worcestershire and

mustard. Taste and adjust seasonings as

desired.

3. Reduce the temperature to Setting 3 for

serving. This fondue pairs well with crusty

bread cubes and steamed or blanched green

beans and broccoli.

BAGNA CAUDA

A delicious sauce for dipping vegetables and

bread that originated in Piedmont, Italy – perfect

served as an appetizer course.

Makes 4 to 6 servings

4 large garlic cloves

16 anchovies (one 3.35-ounce jar), drained

and halved

2 cups extra virgin olive oil

½ cup unsalted butter, cubed

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