Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions download pdf (Page 17)

1. Put the thawed raspberries in the work bowl

of a food processor tted with the metal chop-

ping blade. Process until puréed and smooth,

about 30 seconds. Place the purée in a ne

mesh strainer and press the liquid through into

a bowl. Discard the seeds, reserving the

purée.

2. Put the cream in the fondue pot. Set to Setting

4.5 to bring the mixture to a simmer, but not

boiling. Reduce the heat to Setting 3.5 and

gradually, using a nonstick whisk, add the

chocolate chips.

3. When the chocolate is completely blended

stir in the raspberry purée, salt and the liqueur

(if using).

4. Reduce heat to Setting 3. Serve with biscotti,

fresh or dried fruit, marshmallows, graham

crackers, pretzels, angel food cake, brownies,

etc.

white ChoColate Fondue

White chocolate leans on the sweeter side, so

pairing with more salty or tart items seems to work

best, such as pretzels and green apples.

Makes 6 to 8 servings

1 cup whole or reduced fat milk

½ cup heavy cream

1½ pounds white chocolate (chips or chopped

white chocolate)

pinch sea salt

1. Put the milk and heavy cream in the fondue

pot. Set to Setting 4.5 to bring the mixture

to a simmer, but not boiling. Reduce the heat

to Setting 3.5 and gradually, using a nonstick

whisk, add the chocolate. When the chocolate

is completely blended, stir in the salt.

2. Reduce heat to Setting 3. Serve with biscotti,

fresh or dried fruit, marshmallows, graham

crackers, angel food cake, brownies, etc.

Butter CaraMel Fondue

Like the chocolate fondue, any leftover can

either be reheated the following day, or

drizzled over a bowl of ice cream.

Makes 6 to 8 servings

3 cups granulated sugar

1½ teaspoons sea salt

¾ cup water

3 tablespoons light corn syrup

1 cup heavy cream

1 stick (4 ounces) unsalted butter, cut into

½-inch cubes

1. Put the sugar, salt, water and corn syrup in

the fondue pot. Set to Setting 7.5 and cook

until the sugar mixture turns a very light amber

color (about 15 minutes). Keep a close eye on

the caramel sauce as it can burn easily.

2. Once the sugar mixture has a light amber color,

reduce to Setting 5 and slowly and carefully

stir in the cream, no more than ¼ cup at a

time (if you add the cream too quickly, it will

foam and bubble too much). After the cream

has been incorporated, slowly whisk in the

butter (using a nonstick whisk), one piece at a

time, continually whisking to emulsify until all

the butter has been added.

3. Reduce heat to Setting 3. This is best served

with tart fruit, such as green apple wedges,

pretzels, angel food cake, brownies, etc.

sauCes For Fondues

asian Peanut sauCe

Any type of peanut butter will work for this recipe

– natural, or processed; creamy or chunky.

Use your favorite!

Makes about 1¾ cups

1 1½-inch x 1-inch piece fresh ginger,

peeled and sliced

3 garlic cloves, peeled

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Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 Operations Instructions Page 17

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