Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 - Manual (Page 11)

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2. Put the olive oil in the fondue pot and set to
Setting 5. Once oil is hot, add the shallot and
garlic; sauté until softened, about 1 minute.
3. Add 1 cup of the wine and 1 tablespoon of
lemon juice and bring to a simmer (but not
boiling).
4. Once the wine begins to simmer, reduce the
temperature to Setting 3–3.5. Slowly add the
cheese, about ¼ to 1 ⁄
3
of a cup at a time.
Use a nonstick whisk (such as a silicone-
coated one) to work the cheese into the liquid.
Once the cheese is fully melted into the wine,
gradually add more cheese, little by little,
alternating with the wine as you go, about 1 ⁄
3
to
½ cup at a time. This ensures that the consis-
tency of the fondue will be nice and creamy.
(The wine keeps the cheese from separating
and from becoming stringy).
5. Once all the cheese has been added (most of
the wine will be incorporated as well, but yo
may have up to ½ cup remaining) make a
slurry of the remaining cornstarch and lemon
juice by stirring the two together until homog-
enous. Add the slurry to the fondue and whisk
to fully combine. Stir in the pesto to combine.
If the fondue is too thick, whisk in additional
wine.
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with cubes
of crusty Italian bread and blanched
vegetables, such as broccoli and cauliflower.
Cheddar, onion, aPPle & hard
Cider Fondue
A pub-style fondue, this is a Cuisinart kitchen
favorite, especially when paired with soft pretzels.
Makes 6 to 8 servings
1½ pounds extra-sharp Cheddar, finely
shredded
2½ tablespoons cornstarch, divided
½ teaspoon dry mustard
1
tablespoon unsalted butter
1 small shallot, peeled and chopped
½ small to medium apple, cored and finely
chopped (does not need to be peeled)
2½ cups hard cider*, room temperature,
divided (note: you may not need all of
the cider)
2 tablespoons fresh lemon juice
1. Put the shredded Cheddar in a large bowl and
toss with 1½ tablespoons of the cornstarch
and all the dry mustard to fully coat. Reserve.
2. Put the butter in the fondue pot and set to
Setting 4. Once butter is melted, add the
shallot and apple; sauté until softened, about 1
to 2 minutes.
3. Add 1 cup of the cider and 1 tablespoon of
lemon juice and bring to a simmer (but not
boiling).
4. Once the cider begins to simmer, reduce the
temperature to Setting 3–3.5. Slowly add the
cheese, about ¼ to 1 ⁄
3
of a cup at a time. Use
a nonstick whisk (such as a silicone coated
one) to work the cheese into the liquid.
Once the cheese is fully melted into the cider,
gradually add more cheese, little by little, alter
nating with the cider as you go, about 1 ⁄
3
to ½
cup at a time. This ensures that the
consistency of the fondue will be nice and
creamy. (The alcohol in the cider keeps the
cheese from separating and from becoming
stringy).
5. Once all the cheese has been added (most of
the cider will be incorporated as well,
but you may have up to ½ cup remaining)
make a slurry of the remaining cornstarch
and lemon juice by stirring the two together
until homogenous. Add the slurry to the fondue
and whisk to fully combine. If the fondue is too
thick, whisk in additional wine.
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with
cubes of crusty bread, soft or hard pretzels and
blanched vegetables.
*For an alcohol-free version, use 2¼ cups of
regular apple cider combined with ¼ cup of apple
cider vinegar.