12
13
SCALLION & GINGER SCENTED
BEEF BROTH
Makes 6 to 8 servings
6
cups (1.5 L) good quality beef stock or
broth (low-sodium) + 2 cups (500 ml)
additional hot broth to add as needed
3
scallions, cut in 1-inch (2.5 cm) pieces
6
slices fresh ginger, each about the size of
a quarter
1-2
cloves garlic, peeled and halved
4
whole peppercorns
1
tablespoon (15 ml) low-sodium soy sauce
1
tablespoon (15 ml) mirin, rice wine or
medium dry sherry
¾
pound (375 g) beef tenderloin, thinly sliced
¾
pound (375 g) pork tenderloin, thinly sliced
8
ounces (250 g) baby carrots, steamed to
crisp-tender
6
ounces (175 g) thinly sliced daikon
8
ounces (250 g) small white mushrooms,
cleaned
8
ounces (250 g) firm tofu, cut into bite-sized
cubes
8
scallions, trimmed to 4-inch (10 cm)
lengths
4
ounces (125 g) canned water chestnuts,
drained steamed rice, optional
Place the beef stock, scallions, ginger, garlic,
and peppercorns in the Cuisinart™ Fondue Pot.
Set temperature at Setting 6 and bring to a boil.
Reduce to Setting 3 and simmer for about 20 -
25 minutes, until broth has taken on the flavours
of the ginger and scallions.
Use skewers to dip slices of beef or pork
tenderloin and the accompanying vegetables into
the stock. May be served with small bowls of hot
steamed rice for each diner. Add additional warm
beef stock to the Fondue Pot as needed, to keep
the liquid deep enough for dipping and cooking.
Suggested Dipping Sauces:
Asian Peanut Sauce; Wasabi Ginger Sauce
FRIED SEAFOOD & VEGETABLE
FONDUE
Makes 6 to 8 servings
3½
cups (875 ml) flavourless vegetable oil
1
pound (500 g) large shrimp (21-25 count),
peeled (leave on tail) and deveined
1
pound (500 g) dry sea scallops, tough
muscle removed
½
pound (250 g) salmon fillet, skinned, cut
into 1-inch (2.5 cm) cubes
12
ounces (375 g) Italian baby eggplant or
Japanese eggplant, cut in ½-inch
(1.25 cm) rounds
1
small zucchini, cut in ½-inch (1.25 cm)
rounds
24
green beans, cut in 2-inch (5 cm) pieces
12
pearl onions, steamed to crisp-tender
2
large carrots, peeled, cut into ½-inch
(1.25 cm) ovals, steamed to crisp-tender
8
ounces (250 g) new red potatoes, cut into
bite-sized wedges and steamed to just
tender
Fresh lemon wedges
Fresh basil leaves
Heat oil in Cuisinart™ Fondue Pot on Setting
7-1/2 until hot and bubbly, but not boiling – oil
should test at 375° F (191º C) with a candy/deep
fry thermometer for best results.
Skewer seafood and vegetables and fry until
golden and crispy. Drain, allow to cool for a few
moments, and dip in sauces to serve.
Suggested Dipping Sauces:
Spinach Dipping Sauce; Sundried Tomato and
Roasted Red Pepper Dip; Olive Tapenade Aioli;
Tzatziki Sauce
DEEP FRIED TURKEY &
POTATO FONDUE
Makes 6 to 8 servings
3½
cups (875 ml) flavourless vegetable oil
2
pounds (1 kg) boneless, skinless turkey
breast, well trimmed
1
pound (500 g) new red potatoes, cut into
bite-sized pieces and steamed until just
tender
Kosher salt and freshly ground pepper
Heat oil in Cuisinart™ Fondue Pot on Setting
7-1/2 until hot and bubbly, but not boiling – oil
should test at 375° F (191° C) with a candy/deep
fry thermometer for best results. Cut turkey into
cubes, about ¾ inch (1.88 cm) in size.
Skewer turkey and dip in hot oil to cook. Take
care to cook turkey thoroughly – until it is no
longer pink in the centre – this will take about
3 minutes. Skewer potato wedges and dip into
hot oil to cook. When golden and cooked, sprinkle
to taste with kosher salt and pepper. Drain
turkey cubes and potato wedges and let cool for
a few moments before eating. Serve with mustard
sauces for dipping.
Suggested Dipping Sauces:
Apricot Mustard, Cranberry Mustard, Horseradish
Mustard Sauce
DESSERT FONDUES
CHOCOLATE HAZELNUT FONDUE
Makes 8 servings
1½
cups (375 ml) half-and-half
1
cup (250 ml) heavy cream
1½
pounds (750 g) bittersweet or semisweet
chocolate, finely chopped
¼
cup (50 ml) Frangelico liqueur
¼
cup (50 ml) chopped toasted hazelnuts
Place the half-and-half and heavy cream in the
Cuisinart™ Fondue Pot. Heat creams using
Setting 4-1/2, until the cream is bubbling. Reduce
the heat to Setting 3-1/2 and gradually stir the
chopped chocolate into the hot cream, ½ cup
(125 ml) at a time, whisking while adding with a
plastic or nonstick whisk. When the chocolate is
completely blended in, add the liqueur.
Keep warm using setting 3. Sprinkle with chopped
hazelnuts just before serving.
Dipping suggestions:
include cookies, biscotti,
cubes of vanilla or chocolate cake, dried apricots,
brownies, fresh berries, sliced pears, pineapple
cubes, and marshmallows.
CHOCOLATE BOURBON FONDUE
Makes 6 - 8 servings
1
cup (250 ml) heavy cream
1
cup (250 ml) half-and-half
8
ounces (250 g) unsweetened chocolate,
grated
8
ounces (250 g) milk chocolate, grated
2
tablespoons (30 ml) instant espresso
powder
2-3
tablespoons (30-45 ml) Kentucky Bourbon
Place the heavy cream and half-and-half in the
Cuisinart™ Fondue Pot and bring to a simmer at
Setting 4-1/2. When the cream is bubbling lightly,
lower heat to setting 4 and add the grated choco-
lates, about ½ cup (125 ml) at a time, stirring with
a plastic or coated whisk until smooth and creamy
after each addition. Stir the espresso powder into
2 tablespoons (30 ml) of the Bourbon.
Stir into the chocolate fondue. Add the remain-
ing Bourbon to taste. Reduce the temperature to
Setting 3 to serve the fondue.
Dipping suggestions:
Sliced apricots, strawberries, cherries, Clementine
sections, dried apricots, pound cake cubes, cook-
ies, biscotti.
CHOCOLATE MINT FONDUE
Makes 6 - 8 servings
1
cup (250 ml) half-and-half
1
cup (250 ml) heavy cream
1½
pounds (750 g) bittersweet chocolate,
finely chopped
½
pound (250 g) milk chocolate, finely
chopped
