E N G L I S H-11
CHOCO-SCOTCH FONDUE
¼ cup milk
6 ounces (170 g) butterscotch chips
6 ounces (170 g) semi-sweet
chocolate chips
1 14-ounce (400 g) can sweetened
condensed milk
1 teaspoon vanilla
Combine milk and chips in Fondue Pot. Set temperature dial to Keep Warm . Stir
until chips are melted. Add sweetened condensed milk and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh
fruit tidbits.
yield: 2 ½ cups
CHOCOLATE DESSERT FONDUE
12 1-ounce (30 g) milk chocolate
candy bars, broken
¼ cup milk
10 large marshmallows
¼ cup whipping cream
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Keep Warm
. Stirring constantly, add marshmallows until melted. gradually add whipping
cream.
Serve with fruit pieces, pound or angel food cake.
yield: 3 cups
FRUIT DIPPERS
• Berries
• grapes
• Pineapple
• Bananas
• Oranges
• Kiwi
• Cherries
• Peaches
• Apples
FRIED STRAWBERRIES
1 pound (½ Kg) fresh strawberries
½ cup milk
1 cup flour
1 tablespoon oil
2 teaspoons sugar
2 ¾ cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar.
In another bowl, combine eggs, milk and 1 tbsp. of oil. Add to flour mixture; stir until
smooth. Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn tempera-
ture dial to 190°C and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with honey-Almond Cream (see below).
