52 • NuWave PIC2 Complete Cookbook
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•
By setting the cooktop to “Low,”
you can keep prepared fondue
warm without the risk of scorching
or burning.
•
Prepare all fondue food dippers
before melting fondue sauce.
•
Remove cheese from refrigerator
and let it warm to room
temperature before melting on the
PIC. This also lessens the amount
of time the cheese will be exposed
to heat.
•
Cheese is optimally melted on
Medium/Low (175°F).
•
The temperature at which
chocolate melts ranges between
110˚F -120°F. Once chocolate has
melted, reduce heat to 110°F to
Fondues
hold at the perfect temperature for
fondue dipping.
•
If chocolate should become
separated, add 1 teaspoon melted
butter per 4 ounces of chocolate,
then stir to reintegrate.
•
Water should never come into
contact with chocolate. It may
harden and become grainy.
•
When using a double boiler, make
sure no steam or condensation
seeps into chocolate.
•
Get creative when coming up with
ideas for dipping. Fruit, cakes,
fresh coconut, mini cream puffs,
mini donuts, and vanilla wafers are
all delicious, and there are many
more possibilities out there!
Tips for Fondues
Chocolate Fondue
Serves: 4-6
12 ounces milk, semi-sweet
or sweet cooking chocolate
½ cup half-and-half
¼ teaspoon cinnamon
4 cups of assorted dippers
Directions:
1. Heat chocolate and half-and-half
in heavy saucepan on medium-
low (175°F), stirring constantly, until
chocolate is melted and smooth.
2. Set PIC to low (100°F) and push “+”
button twice.
3. Hold fondue at 120°F and add
cinnamon.
4. If the chocolate becomes too thick,
add more half and half to thin out.
Cheddar Chipotle Fondue
Yield: 2-3 cups
2 cups shredded sharp cheddar cheese
½ cup dry white wine
½ cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chipotle peppers in
adobo sauce, pureed
Directions:
1. Mix all ingredients in medium, heavy
bottom saucepan.
2. Cook on Medium–Low (175°F),
stirring constantly.
3. Serve in fondue pot over Low
(100°F) heat.
4. Serve with bread, meat or vegetables.
S’Mores Fondue
Yield: 4 cups
1½ cups milk
1 (12-ounce) bag semisweet
chocolate chips
1½ cups marshmallow crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced
Directions:
1. Heat milk in saucepan on medium-
low (175°F) until just simmering.
2. Remove milk from heat.
3. Add chocolate chips and let stand
for 1 minute; stir until melted.
4. Whisk in marshmallow crème.
5. Pour mixture into fondue pot and
return to PIC on Low (100°F) to keep
warm.
6. Place graham cracker crumbs in
serving bowl.
7. Dip apple slices into warm chocolate
mixture then dip apples in graham
cracker crumbs.
Cheddar Cheese Fondue
Yield: 2 cups
¾ cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 cups shredded cheddar cheese
Directions:
1. In heavy saucepan, bring broth to
boil on High (425°F).
2. Once broth is boiling, reduce heat to
Medium (275°F).
3. In separate bowl, mix mustard and
cornstarch thoroughly.
4. Add mustard, cornstarch and cheese
to hot broth; stir with wire whisk until
well blended.
5. Cook for 10 minutes, or until cheese
is completely melted and mixture is
well blended, stirring constantly.
6. Pour cheese into fondue pot and
place on Low (100°F).
7. Serve with bell peppers, cauliflower
florets, apple chunks, pretzels and
broccoli.
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Fondues
