Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions download pdf (Page 16)

Fried seaFood & VeGetaBle

Fondue

Make sure all foods being dipped into the oil

are completely dry, otherwise the oil will spatter.

Invest in a deep fat/candy thermometer

to monitor the temperature of the oil to be sure

you do not saturate or burn your foods.

Makes 6 to 8 servings

3½ cups avorless vegetable oil (such as

canola or grapeseed)

1 pound large shrimp, peeled (leave on tails)

and deveined

1 pound sea scallops, dried well and tough

muscle removed (most can be purchased

this way)

½ pound salmon llet, skinned, cut into

1-inch pieces

1 baby eggplant (Japanese variety is

preferred), cut into ½-inch rounds

1 small zucchini, cut into ½-inch rounds

24 green beans, cut into 2-inch pieces

2 large carrots, peeled and cut into

2-inch sticks

lemon wedges, for serving

1. Put the oil in the fondue pot. Set to Setting 7.5

to heat. Oil should be hot (375°F when tested

with a deep fat/candy thermometer) but should

not be boiling.

2. To serve, skewer seafood and vegetables onto

forks and fry until golden and crispy. Drain

and allow to cool on paper towel-lined plates

for a minute before eating. Serve with the

suggested dips and sauces below and with

lemon wedges.

Suggested Dipping Sauces: Spinach Dipping

Sauce; Sundried Tomato and Roasted Red

Pepper Dip; Olive Tapenade Aioli; Tzatziki Sauce

(see pages 18–19)

ChoColate Fondue

Everything goes well when dipped in chocolate

– pretzels, cake, brownies or fruit. You can even

drizzle over ice cream if there is any left over.

Makes 6 to 8 servings

¾ cup whole or reduced fat milk

1¾ cup heavy cream

1½ pounds bittersweet or semisweet choco-

late chips (do not use blocks of chocolate–

the extra cocoa butter in the chips pro-

duces a smoother fondue. Some varieties

of the blocks of chocolate are too delicate)

½ teaspoon pure vanilla extract

pinch sea salt

Put the milk and heavy cream in the fondue pot.

Set to Setting 4.5 to bring the mixture to a sim-

mer, but not boiling. Reduce the heat to Setting

3.5 and gradually, using a nonstick whisk, add the

chocolate chips. When the chocolate is complete-

ly blended, stir in the vanilla and salt.

Reduce heat to Setting 3. Serve with biscotti,

fresh or dried fruit, marshmallows, graham crack-

ers, pretzels, angel food cake, brownies, etc.

ChoColate rasPBerry Fondue

A twist on the standard chocolate – you can use

any fruit purée in place of the raspberry.

Makes 6 to 8 servings

1 cup frozen raspberries (about 4 ounces),

thawed

1½ cups heavy cream

1½ pounds bittersweet or semisweet

chocolate chips (do not use blocks of

chocolate –the extra cocoa butter in the

chips produces a smoother fondue. Some

varieties of the blocks of chocolate are too

delicate)

pinch sea salt

2 to 3 tablespoons Chambord (optional)

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Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions Page 16

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