14
15
¼
cup (50 ml) crème de cacao (clear)
¼
cup (50 ml) crème de menthe (clear)
Place the half-and-half and heavy cream in the
Cuisinart™ Fondue Pot. Heat, using Setting 4-1/2,
until the creams are 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 until creamy and smooth after
each addition. When the chocolate is completely
blended in, add the liqueurs. Keep warm using
Setting 3 to serve the fondue.
Dipping suggestions:
Include sliced pears, fresh strawberries, cookies,
cubes of pound cake, brownies.
CHOCOLATE RASPBERRY FONDUE
Makes 6 to 8 servings
1
12-ounce (375 g) package frozen
raspberries, thawed
1½
cups (375 ml) heavy cream
1½
pounds (750 g) bittersweet chocolate,
chopped
2-3
tablespoons (30-45 ml) Chambord or
Kirschwasser
Place the thawed raspberries in the work bowl
of the Cuisinart
TM
Food Processor fitted with the
metal blade. Process until puréed and smooth,
about
30 seconds. Place the purée in a fine mesh
sieve (also called a Chinois) and press the liquid
through into a bowl. Discard the seeds.
Place the cream in the Cuisinart™ Fondue Pot.
Heat using setting 4-1/2, until the cream is
bubbling. Gradually stir in the chopped chocolate,
½ cup (125 ml) at a time, whisking with a plastic
or nonstick whisk, until completely smooth after
each addition.
Measure out 1∕
3 cup (75 ml) of the raspberry purée
and stir into the chocolate. Reserve the
remaining purée for another use (or freeze to
make Chocolate Raspberry Fondue at a later
date). Stir in the liqueur. For serving, keep the
fondue warm using Setting 3. This versatile
fondue is good with all fruits that are suitable for
dipping. The tartness of the raspberry purée also
makes it good for cubes of pound or angel food
cake, cookies, brownies, or biscotti.
WHITE CHOCOLATE APRICOT FONDUE
Makes 6 to 8 servings
1
can (12 ounces [375 g]) pitted apricots
1
tablespoon (15 ml) fresh lemon juice
1
cup (250 ml) half-and-half
1
cup (250 ml) mascarpone
18
ounces (532 g) white chocolate, chopped
(use white chocolate, not coating)
3
tablespoons (45 ml) apricot liqueur
1
tablespoon (15 ml) Amaretto or Frangelico
Place the apricots in the Cuisinart
TM
Food
Processor fitted with the metal blade. Process
until smooth and puréed, about 20 seconds. Stir
in lemon juice; reserve.
Place the half-and-half and mascarpone in the
Cuisinart™ Fondue Pot. Heat using Setting 5 - 6,
until bubbling. Reduce the heat to Setting 3-1/2
and stir until the mascarpone is completely
incorporated into the cream. Gradually add the
white chocolate, ½ cup (125 ml) at a time,
whisking it in and stirring until it is completely
melted before each addition. Stir in the liqueurs.
Reduce the heat to Setting 3 to serve the fondue.
Just before serving, measure out ½ cup (125 ml)
of the apricot purée. Drizzle the apricot purée into
the fondue and swirl with a knife for a marbleized
effect.
White Chocolate Apricot Fondue is very sweet. It
is best served with tart fruits such as pineapple,
fresh apricots, Clementine sections, or kiwi
chunks. It is also good with chocolate biscotti.
WARM BERRY FONDUE
Makes 8 servings
5 – 6
cups (1.2-1.5 L) mixed fresh (can use
frozen) berries (strawberries, blueberries,
raspberries, blackberries)
½
cup (125 ml) sparkling wine
4
tablespoons (50 ml) corn
2 tablespoons (30 ml) water, stirred until
smooth
1∕ 3
cup (75 ml) liqueur (a fruit or nut flavoured
liqueur is a good choice)
Reserve about one quarter to one half cup
(50- 125 ml) of the fresh berries. Purée the
remaining berries in the Cuisinart
TM
Food
Processor until smooth. Place in a fine mesh
sieve (also called a Chinois), and press out the
liquid. Discard the seeds.
Place the seeded berry purée and sparkling wine
in a Cuisinart 3½ quart (3.3 L) sauce pan and
heat over medium heat, stirring frequently until it
is bubbling gently; cook for 4 – 5 minutes. Stir in
the cornstarch mixture and cook until the mixture
thickens and the milky appearance has cooked
away. Transfer to the Cuisinart™ Fondue Pot and
stir in the liqueur. Keep warm at Setting 3 to serve
the fondue.
Warm Berry Fondue is good served with cubes
of lemon pound cake, chocolate angel food cake,
bites of brownies, sliced bananas, sliced apricots
or peaches, or cookies.
SAUCES FOR FONDUES
ASIAN PEANUT SAUCE
Makes about 1¾ cups (425 ml)
4
slices peeled fresh ginger, 1∕
16
-inch
(0.16 cm) thick each
3
cloves garlic, peeled
½
cup (125 ml) fat free, low-sodium chicken
stock/broth
1∕ 3
cup (75 ml) low-sodium soy sauce or
tamari
¼
cup (50 ml) Asian sesame oil (toasted
dark sesame oil)
2
tablespoons (30 ml) rice vinegar
1 – 2
tablespoons (15-30 ml) fresh cilantro
leaves
5
teaspoons (25 ml) sugar
½
cup (125 ml) peanut butter
(creamy or smooth), from a jar
2 – 4
drops Asian chili oil (to taste)
Place the ginger and garlic in the work bowl of
the Cuisinart
TM
Food Processor. Pulse 10 times
to chop; scrape work bowl. Add the next 7
ingredients in the order listed. Process 20 –
30 seconds. Add chili oil to taste; process
5 seconds. May be used immediately, or
refrigerated up to 5 days. Allow chilled dressing
to return to room temperature before using.
WASABI GINGER SAUCE
Makes about 2 cups (500 ml)
Use this versatile sauce as a dipping sauce
for potstickers, dumplings or Mongolian Hot Pot,
or as a marinade for meats and seafood,
or dressing for salads.
½
ounce (14 g) fresh ginger, peeled, cut in
½-inch (1.25 cm) or smaller pieces
1
small shallot (½ ounce [14 g]), peeled, cut
in ½-inch (1.25 cm) or smaller pieces
1
clove garlic, peeled
¾
cup (175 ml) mirin or rice wine*
¾
cup (175 ml) low-sodium soy or tamari
sauce
¼
cup (50 ml) seasoned rice or wine vinegar
2
tablespoons (30 ml) dark molasses
1½
tablespoons (25 ml) prepared wasabi
paste*
1
tablespoon (15 ml) brown sugar, packed
1
tablespoon (15 ml) Asian sesame oil
(toasted sesame oil)
1½
teaspoons (7 ml) powdered ginger
½
teaspoon (2 ml) freshly ground black
pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times. Add remaining
ingredients in order given. Blend for 20 seconds.
Transfer to a resealable container and let stand
for 30 minutes before using, to allow flavours to
develop. Unused portions may be refrigerated for
up to a week – stir before using.
*
Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
