8
9
RECIPES
Cheese Fondues
Classic Cheese Fondue
..................................
8
Pesto Cheese Fondue
.....................................
9
Cheddar, Onion, Apple &
Hard Cider Fondue
..........................................
9
Brie & Mushroom Fondue
...............................
9
Southwest Salsa Fondue
..............................
10
Meat/Seafood Fondues
Seafood Bouillabaisse Fondue
.....................
10
Chicken Stock with Star Anise Fondue
........
11
Scallion & Ginger Scented Beef Broth
..........
12
Fried Seafood & Vegetable Fondue
..............
12
Fried Turkey & Potato Fondue
......................
13
Dessert Fondues
Chocolate Hazelnut Fondue
........................
13
Chocolate Bourbon Fondue
.........................
13
Chocolate Mint Fondue ................................
13
Chocolate Raspberry Fondue
.......................
14
White Chocolate Apricot Fondue
...................
14
Warm Berry Fondue
......................................
14
Sauces for Fondues
Asian Peanut Sauce
......................................
15
Wasabi Ginger Sauce
....................................
15
Spinach Dipping Sauce
.................................
16
Roasted Red Pepper and
Sun-dried Tomato Dip
...................................
16
Olive Tapenade Aioli
.....................................
16
Tzatziki Sauce
...............................................
17
Apricot Mustard..............................................
17
Cranberry Mustard
........................................
17
Horseradish Mustard Sauce
.........................
17
CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6 to 8 servings
1
pound (500 g) Gruyère, grated
¾
pound (375 g) Emmenthal, grated
6
teaspoons (30 ml) cornstarch
1½
teaspoons (7 ml) dry mustard
1
clove garlic, peeled, cut in half
2¼
cups (532 ml) dry white wine
(not chardonnay)
2½
tablespoons (37 ml) 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™ Fondue Pot with the cut sides of the
garlic cloves. Add the wine to 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 hand-
ful 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..
*
For an alcohol-free version, substitute chicken
stock plus 2 tablespoons (30 ml) of lemon juice
for the full amount of wine. Substitute an addi-
tional 2 tablespoons (30 ml) 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 find that its flavour too strong.
If this is the case, you can either substitute
additional white wine or lemon juice in its place.
PESTO CHEESE FONDUE
Makes 8 servings
1
pound (500 g) part-skim mozzarella
cheese (not handmade fresh), shredded
8
ounces (250 g) Italian Fontina, shredded
6
ounces (175 g) Provolone, shredded
2
tablespoons (30 ml) cornstarch
1
tablespoon (15 ml) extra virgin olive oil
1
ounce (28 g) shallot, peeled, chopped
1
clove garlic, peeled, chopped
2
cups (500 ml) dry white wine (Pinot Grigio)
6
tablespoons (90 ml) 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
*
For an alcohol-free version, substitute chicken
stock plus 2 tablespoons (30 ml) lemon juice
for the wine.
Place cheeses in a large bowl and sprinkle with
cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart™ Fondue Pot
using Setting 5-1/2 - 6. Cook the chopped shal-
lot and garlic until tender and just golden, about
1 minute. Add the wine and bring to a simmer.
Reduce the temperature to Setting 3-1/2.
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 (750 g) shredded extra sharp
cheddar cheese
2½
tablespoons (37 ml) cornstarch
½
teaspoon (2 ml) dry mustard
1
tablespoon (15 ml) unsalted butter
1
ounce (30 g) chopped shallot
½
cup (125 ml) finely diced tart apple
2½
cups (625 ml) hard cider
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™ Fondue Pot
using Setting 3-1/2. Cook the shallot and apple in
the butter until tender and golden, about 3 –
4 minutes. Add 2 cups (500 ml) of the hard cider
and bring to a boil.
Reduce the heat to Setting 3 - 4, and with the
cider simmering, gradually add the shredded
cheese, a handful at a time, while whisking with a
plastic or coated whisk. If mixture seems too thick,
whisk 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
Makes 6 to 8 servings
¾
ounce (21 g) mixed dried exotic or porcini
mushrooms
1
cup (250 ml) boiling water
1½
pounds (750 g) Brie*
3
tablespoons (45 ml) cornstarch
1
ounce (30 g) shallot, peeled
6
ounces (175 g) mushrooms, cleaned and
halved
1
tablespoon (15 ml) unsalted butter
2½
cups (625 ml) dry white wine (Sauvignon
Blanc recommended)
