Cuisinart Lazy Susan Electric Fondue Cfo 1000 Users Manual

LAZY SUSAN ELECTRIC FONDUE CFO-1000 cfo-1000

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INSTRUCTION

AND RECIPE

BOOKLET

Lazy Susan Electric Fondue CFO-1000

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

2

IMPORTANT

SAFEGUARDS

When using an electrical appliance, basic safety

precautions should always be followed, including

the following:

1. READ ALL INSTRUCTIONS

BEFORE USING.

2. Unplug from outlet when not in use and

before cleaning. Allow to cool before

putting on or taking off parts, and before

cleaning the appliance.

3. Do not touch hot surfaces. Use handles.

4. Always use hot pads when handling a

hot fondue pot.

5. Do not immerse temperature control probe

or magnetic cord in water or other liquids.

6. Close supervision is necessary when any

appliance is used near children.

7. If the fondue maker has a damaged cord or

plug or malfunctions, DO NOT OPERATE.

Return appliance to the nearest authorized

service facility for examination repair, or

electrical or mechanical adjustment.

8. Using accessory attachments not sold or

recommended by Cuisinart can cause fire,

electric shock or injury.

9. Do not use outdoors.

10. Do not let cord hang over the edge of

counter, or touch hot surfaces.

11. Do not place on or near a hot gas or electric

burner, or in a heated oven.

12. Extreme caution must be used when

moving fondue containing hot oil or other

hot liquids.

13. Always attach temperature control probe

and magnetic cord to appliance first, then

plug cord in the wall outlet. To disconnect,

turn control to OFF, then remove plug from

wall outlet.

14. Do not use appliance for other than

intended use.

15. When making oil fondue, only the handle of

the fondue fork remains cool to the touch.

Take care not to eat directly off the fork

after removing it from hot oil.

16. Be sure handles are secure and properly

attached to bowl.

17. For oil fondues, do not fill fondue with

more than 3½ cups oil.

18. Use only on heat-resistant surfaces.

19. Do not use more than eight fondue

forks at once when cooking in hot oil.

20. A fondue containing hot oil should not be

left unattended.

21. Do not operate your appliance in an

appliance garage or under a wall cabinet.

When storing in an appliance garage

always unplug the unit from the electrical

outlet. Not doing so could create a risk of

fire, especially if the appliance touches the

walls of the garage or the door touches the

unit as it closes.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

SPECIAL CORD SET

INSTRUCTIONS

Do not immerse magnetic cord or temperature

control probe in water or any liquid.

Do not attempt to defeat the detachable mag-

netic system by trying to permanently attach

cord set to product.

Do not stick pins or other sharp objects in holes

on magnetic cord set.

Do not use any type of steel wool to clean

magnetic contacts.

This product contains no user-serviceable

parts. Temperature control probe does not

need lubrication. Do not attempt to service this

product. A short power supply cord is provided

to reduce the risk resulting from becoming

entangled in or tripping over a longer cord.

An extension cord may be used with care.

However, the marked electrical rating of the

extension cord should be at least as great as

3

the electrical rating of the fondue pot. The

extension cord should not be allowed to drape

over the counter or tabletop where it can be

pulled on by children or animals, or tripped

over unintentionally.

NOTICE

This appliance has a polarized plug (one blade

is wider than the other). To reduce the risk of

electric shock, this plug will fit in a polarized

outlet only one way. If the plug does not fit fully

in the outlet, reverse the plug. If it still does not

fit, contact a qualified electrician. Do not modify

the plug in any way.

UNPACKING INSTRUCTIONS

1. Place the box on a large, sturdy, flat surface.

2. Open the box and remove the instruction

book and any other literature.

3. Slide the packing materials, fondue pot and

accessories out of the box.

4. Remove all other parts packed in pulp mold

and remove packing materials surrounding

those parts. Be sure to check all packing

materials for all parts listed in the Parts

and Features section on page 4 before

discarding.

5. Remove any protective or promotional labels

from your fondue pot and other parts.

TABLE OF CONTENTS

Important Safeguards ...................................... 2

Unpacking Instructions .....................................3

Preparing Your Fondue Pot for Use ................ 3

Parts and Features ........................................... 4

Assembly Instructions .......................................5

Operating Instructions ...................................... 5

Suggested Temperatures for Fondues ............ 6

Using Your Fondue Pot with Cheese ................6

Using Your Fondue Pot with Oil ........................ 7

Using Your Fondue Pot with Broth ...................7

Using Your Fondue Pot with Chocolate ............ 7

Cleaning and Maintenance .............................. 8

Recipes ............................................................. 9

Warranty ......................................................... 20

PREPARING YOUR

FONDUE POT FOR USE

Wash fondue pot, removable Lazy Susan ring,

glass lid, serving cups, brackets, forks, and fork

ring in hot, soapy water, or in the dishwasher.

Rinse thoroughly and dry.

CAUTION: Do not wash or immerse the

temperature control probe or magnetic cord.

4

PARTS AND FEATURES

1. Stainless Steel Fondue Forks

Eight individually colored forks to pierce food

for dipping.

2. Glass Lid Cover

Keeps contents in pot warm.

3. Fork Ring

Sits on top of the fondue pot and is notched

to hold fondue forks.

4. Brushed Stainless Steel Fondue Pot

Three-quart stainless steel pot with nonstick

interior holds fondue.

5. Temperature Probe Receptacle

(not shown)

6. Adjustable Temperature Control Probe

For selecting appropriate heat settings.

7. Magnetic Power Cord

Safety feature that attaches to the

temperature control probe.

8. Removable Lazy Susan Ring

Easily rotates serving cups around

fondue pot.

9. Serving Cups with Brackets

Four serving cups rest inside brackets

that hook onto the Lazy Susan ring. Cups

are designed to hold food for dipping.

10. BPA-free (not shown) All materials that

come in contact with food are BPA free. 6

9

7

1

2

3

4

8

5

ASSEMBLY INSTRUCTIONS

1. Place fondue pot and all removable parts

on a clean, dry, flat surface. Make sure all

parts have been cleaned and dried

thoroughly before assembling.

2. Using two hands, firmly hold the Lazy Susan

ring with hands on opposite sides.

Note: The ring must be positioned with the

upper tier (2 rings) on top, and the lower tier

(1 ring) on the bottom.

3. Lower the Lazy Susan ring over the pot

and onto the feet. The outer ring of the top

tier should rest on the upper grooves of the

feet. The single ring of the lower tier fits into

the lower grooves on the feet. Press down

on the ring with both hands to snap the

lower tier ring into place under the ring

support tabs.

4. Attach the serving cup brackets to the Lazy

Susan ring by taking each bracket and

holding it face up and flat.

Note: The bracket is positioned correctly if

the hooks on the end are in a “U” shaped

position.

5. Tilt the serving cup bracket on an angle

so that the “U” shaped hook fits between

the upper tier of the Lazy Susan ring.

6. Set the serving bracket in place by

notching the “U” shaped hooks onto the

most interior position of the upper tier.

7. Place your serving cup in the bracket so

that it fits easily.

Note: To add more serving cups with

brackets, repeat steps 4 to 6.

8. Position the fork ring on top of the unit so

that the rim of the ring sits firmly in place

on the edge of the fondue pot.

9. Assemble the power cord by inserting the

temperature control probe into the

temperature probe receptacle at the

rear of the fondue pot.

Note: Be sure to turn the temperature

control probe dial to the OFF position.

10. Attach the magnetic power cord to the

temperature control probe socket.

Note: When attempting to connect the

power cord to the probe socket, be sure that

the grooved end of the magnetic power

cord is facing down. Attach the power

cord to the probe socket prior to plugging

the cord into the wall outlet.

The fondue maker is now assembled for use.

OPERATING INSTRUCTIONS

1. Place fondue pot and all removable parts

on a clean, dry, flat surface. Make sure

all parts have been cleaned and dried

thoroughly before assembling.

2. Plug the fondue maker into a 120 Volt AC

outlet.

3. Turn the temperature control dial to desired

setting. The indicator light will turn on,

staying on until selected temperature is

reached. During cooking, the light will cycle

ON and OFF to indicate that the temperature

is being regulated.

4. Once the temperature is reached, put

contents in fondue pot and cook for

designated amount of time.

5. Use the fondue forks to spear foods for

cooking or dipping when appropriate

temperature has been reached. Be careful

not to scratch the nonstick surface when

placing forks in fondue pot.

Note: When ingredients are being stirred in

the fondue pot, use plastic, silicone, nylon

or wooden utensils to prevent damage to

nonstick surface.

6. After cooking or serving is complete, turn

temperature control dial to OFF and unplug

cord from wall outlet. The glass lid may be

used to keep contents warm. NOTE: Lid

should never be on fondue pot during the

cooking process and NEVER used with oil

fondues.

7. After fondue pot has cooled, remove

temperature control probe.

Warning: Do not use the magnetic power

cord system to disconnect the fondue

maker. Always disconnect plug from wall

outlet to disconnect unit. Use only magnetic

cord offered with this product. The use of

any other magnetic cord may cause fire,

electric shock, or injury.

6

SUGGESTED

TEMPERATURES FOR

FONDUES

The temperature settings below are suggestions,

and may need to be adjusted up or down

according to initial temperature of ingredients

being cooked, and amount and temperature of

food being dipped or cooked at any given time.

USING YOUR FONDUE POT

WITH CHEESE

Begin by tossing finely shredded cheese with at

least 1 tablespoon of cornstarch. Pour 1 cup of

liquid into the fondue pot and turn to setting 4.5

to bring liquid to a simmer, but not a boil. Once

the liquid is just simmering, reduce temperature

to 3.5 and add a small amount of the corn-

starch-coated cheese. Whisk until it melts into

the liquid. Continue, alternating between shred-

ded cheese and liquid, until all cheese has been

added and the desired consistency has been

achieved. In some cases, you may not need all

of the liquid in a recipe’s list of

ingredients.

If cheese ever seems like it is becoming clumpy

or stringy, put in a tablespoon of lemon juice or

cider vinegar. Once the preferred consistency

has been reached, stir together a couple of

tablespoons of liquid (either alcohol, broth or

lemon juice) and a tablespoon of cornstarch

(this is called a slurry). Whisk the slurry into the

fondue and allow to cook for a minute or two.

Reduce temperature to setting 3 for serving.

The entire cooking process will take 20 to 30

minutes, depending on the ingredients being

used.

Alcohol is used in cheese fondues for its flavor,

as well as the way it reacts with the proteins in

the cheese. It keeps cheese from separating or

clumping to create a very smooth fondue. That

being said, it is possible to make alcohol-free

versions without compromising flavor or

consistency. For alcohol-free options, substitute

the following for full amount of wine or beer:

Chicken stock or apple cider (depending on

the recipe), 2 to 4 tablespoons of lemon juice

or apple cider, and 2 to 4 tablespoons of apple

cider vinegar. Preparing fondue without alcohol

takes patience. You must add the shredded

cheese to hot liquid very slowly because cheese

melts more slowly in broth than in alcohol.

Sprinkle in no more than 1/4 cup at a time. If it

seems like the mixture is breaking apart, add

another tablespoon of lemon juice or vinegar.

If the recipe calls for adding more alcohol after

cooking, substitute 1 to 2 tablespoons of lemon

juice or vinegar.

TIPS AND HINTS

• Forthebestconsistency,usegoodmelting

cheeses: Gruyère, Emmenthaler, Fontina,

Cheddar, Monterey Jack, Swiss, Comté,

Raclette, Gouda, Edam.

• Whenmakingfondue,useawineorbeer

that you would enjoy drinking because

taste and flavor are important. Sauvignon

Blanc or Pinot Grigio/Pinot Gris is a good

choice for making cheese fondue, as well as

Champagne or Prosecco.

• Chardonnayandredwinesarenot

recommended for fondue cooking because

the taste of chardonnay can be

overwhelming, and red wine lacks color

appeal.

• Alcoholinthewineandbeerpreventsthe

cheese in the fondue from breaking down or

becoming clumpy.

• Fondueshouldbeservedimmediately

after being prepared. While it can be cooled

down and reheated, the consistency will

be compromised. If reheating, first bring to

room temperature; then turn to setting 4.

Stir continuously, allowing to warm until

desired consistency is reached, whisking

in additional liquid (alcohol or broth)

as needed.

• Dippingsuggestionsincludecrustybread

cubes, grissini (breadsticks), bell peppers,

grape or cherry tomatoes, blanched broccoli

or cauliflower, steamed baby potatoes,

cornichons, pickled vegetables, carrots and

celery, and pretzels.

7

USING YOUR FONDUE POT

WITH OIL

Be sure fondue pot is completely dry before

filling with oil.

Fill fondue pot with 3½ cups of vegetable or other

comparable oil.

Note: Do not use more than 3½ cups oil. Do not

use butter, margarine, lard, olive oil or shortening

in place of vegetable oil. Never add water or any

other liquid to oil.

Place fork ring on top edge of fondue pot.

The fork ring holds fondue forks in place when

cooking foods in the hot oil. It also may prevent

some of the spattering during cooking.

Note: Do not place the glass cover over the

fondue pot when heating oil or cooking in oil.

Remove ice crystals or excess water on food

before cooking in oil by blotting with a paper

towel. Do not cook frozen vegetables in oil

fondue.

Heat oil at setting 7.5 for 10 to 15 minutes until

barely bubbling and oil reaches 375°F when

tested with a candy thermometer or deep fry

thermometer, or a 1-inch cube of bread can be

cooked to a golden, toasty brown.

Note: If large quantities of cold food are added at

the same time, it may be necessary to increase

temperature from setting 7.5 to 8.

After cooking with oil, turn the temperature

control dial to Off. Allow fondue pot and fondue

ring to cool completely before handling and

cleaning.

TIPS AND HINTS

• Caution: Extreme caution must be used when

moving fondue pot containing hot oil or other

hot liquids. Cooking with hot oil is not

recommended when children are present.

Some spattering of oil can occur.

• Donotplacetheglasscoveroverthefondue

pot when heating oil or coking in oil.

• Neveraddwateroranyotherliquidtooil.

• Whenremovedfromthehotoil,fondueforks

are extremely hot. Take care not to eat

directly from one of the fondue forks.

• Adjusttemperaturesettingasneededto 

maintain oil temperature.

• Dippingsuggestionsincludescallops,shrimp,

green beans, tofu, peppers, cauliflower,

carrots, and steamed potatoes.

• Dippingsaucesareagreataccompaniment.

See page 17 for recipes.

USING YOUR FONDUE POT

WITH BROTH

• Whenmakingabrothfondue,usea

homemade stock that has been strained, or a

flavorful store-bought broth or stock.

• Besurethatthebrothislowinsodium–a 

high-sodium stock will become more

concentrated as the stock or broth cooks.

• Seasonbrothswithspicesorfreshherbsfor

flavorful dipping.

• Keepadditionalhotstockorbrothavailableto

add to the fondue pot as necessary.

• Dippingsuggestionsincludethinlysliced 

meats (chicken, pork and/or beef); scallops;

shrimp; zucchini or summer squash;

mushrooms; and tofu.

• Dippingsaucesareagreataccompaniment.

See page 17 for recipes.

USING YOUR FONDUE POT

WITH CHOCOLATE

To prepare chocolate fondue, first add your liquid,

a mixture of heavy cream and milk. Turn dial to

setting 4.5 and bring liquid to a simmer. Be sure

that it does not boil or it will be too hot for the

chocolate.

Once liquid is simmering, reduce temperature to

setting 3.5. Gradually whisk in the chocolate until

melted. Reduce to setting 3 and stir in any addi-

tional flavorings, such as alcohol, extracts, etc.

8

TIPS AND HINTS

• Itispossibletousealternativemilks,such

as almond, coconut, and soy, but the

consistency will be much thinner. You may

need to add more chocolate to

compensate.

• Usechocolatechipstoproduceasmooth

chocolate fondue. They have the necessary

cocoa butter. If you use chocolate blocks

instead, it is likely that the chocolate will

separate and cause the fondue to be

somewhat oily.

• Whitechocolateblocksnaturallyhavemore

cocoa butter than milk, semi-sweet or bit-

tersweet chocolate blocks. Because of that,

they work just as well as white chocolate

chips.

• Dippingsuggestionsincludeapplewedges,

berries, mango, pineapple, bananas,

candied and dried fruit, pretzels, marshmal-

lows, graham crackers, butter or shortbread

cookies, pound cake, and angel food cake.

CLEANING AND

MAINTENANCE

WARNING: ALWAYS TURN TEMPERATURE

CONTROL PROBE TO OFF; THEN

DISCONNECT PLUG FROM WALL OUTLET

BEFORE DISCONNECTING THE CORD.

CAUTION:

Do not immerse magnetic cord or temperature

control probe in water or any liquid.

Do not attempt to defeat the detachable

magnetic system by trying to permanently

attach cord set to product.

Do not stick pins or other sharp objects in

holes on magnetic cord set.

Do not use any type of steel wool to clean

magnetic contacts.

Turn temperature control probe dial to OFF.

After fondue pot and oil have cooled, unplug

cord from wall outlet. Remove the temperature

control probe and magnetic cord from the

unit before cleaning. Do not add cold water or

immerse pot in water when hot.

CAUTION: Do not immerse temperature

control probe or cord set in water or other

liquids. Wipe with a damp cloth and dry.

Thoroughly wash fondue pot, Lazy Susan ring,

glass lid, serving cups, brackets, forks, and

fondue fork ring in hot, soapy water or an

automatic dishwasher. Rinse thoroughly and

dry. To remove stubborn stains, use a nonabra-

sive cleaner or a nonmetal cleaning pad.

CAUTION: Do not use metal scouring pads or

harsh scouring powders.

In time, the nonstick surface may discolor. This

is normal and will not seriously alter the release

properties; to remove any discoloration, use a

cleaner for nonstick finishes such as a nonstick

appliance cleaner. Pour cleaner into pot. Allow

to boil for 1 minute. Cool. Rinse with clean

water.

Any other servicing should be performed by an

authorized service representative.

9

RECIPES

Cheese Fondues

Classic Cheese Fondue ................................................................................................................... 10

Pesto Cheese Fondue ...................................................................................................................... 10

Cheddar, Onion, Apple & Hard Cider Fondue ................................................................................. 11

Brie & Mushroom Fondue ................................................................................................................ 12

Southwest Salsa Fondue ................................................................................................................. 12

Crab Cake Fondue ............................................................................................................................ 13

Broth/Oil Fondues

Bagna Cauda ...................................................................................................................................13

Seafood Bouillabaisse Fondue ........................................................................................................ 14

Chicken Stock with Star Anise Fondue ........................................................................................... 15

Scallion & Ginger Scented Beef Broth ............................................................................................. 15

Fried Seafood & Vegetable Fondue ................................................................................................. 16

Dessert Fondues

Chocolate Fondue ........................................................................................................................... 16

Chocolate Raspberry Fondue .......................................................................................................... 16

White Chocolate Fondue...................................................................................................................17

Butter Caramel Fondue .................................................................................................................... 17

Sauces for Fondues

Asian Peanut Sauce ......................................................................................................................... 17

Wasabi Ginger Sauce ....................................................................................................................... 18

Spinach Dipping Sauce .................................................................................................................... 18

Sundried Tomato & Roasted Red Pepper Dip ................................................................................. 19

Olive Tapenade Aioli ........................................................................................................................ 19

Tzatziki Sauce .................................................................................................................................. 20

10

ClassiC Cheese Fondue

The traditional fondue, this is the style that you

will nd on most classic menus. While the wine

gives it a distinct avor, see our note below on

making it alcohol-free.

Makes 6 to 8 servings

1 pound Gruyère, nely shredded

¾ pound Emmenthal, nely shredded

2 tablespoons cornstarch, divided

1½ teaspoons dry mustard

1 garlic clove, peeled and halved

2¼ cups dry white wine*, room temperature,

divided (note: you may not need all of the

wine)

2½ tablespoons Kirschwasser**

1. Put the shredded cheeses in a large bowl and

toss with 1 tablespoon of the cornstarch and

all the dry mustard to fully coat. Reserve.

2. Rub the bottom and lower half of the sides

of the fondue pot with the cut sides of the

garlic clove. Add 1 cup of the wine and set the

temperature to Setting 4.5 to bring the wine to

a simmer (but not boiling).

3. Once the wine begins to simmer, reduce

the temperature to Setting 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, alter-

nating 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).

4. Once all the cheese has been added (most

of the wine will be incorporated as well,

but you may have up to ¾ cup remaining)

make a slurry of the remaining cornstarch

and Kirshwasser by stirring the two together

until homogenous. Add the slurry to the fondue

and whisk to fully combine. Stir in more

wine if the fondue is too thick.

5. Reduce the temperature to Setting 3 for

serving. The fondue should just simmer, but

never come close to boiling. Traditionally this

fondue is served with cubes of crusty bread,

but crisp, blanched vegetables and cornichons

are also perfect accompaniments.

* For an alcohol-free version, substitute chicken

stock plus 2 tablespoons of lemon juice for the full

amount of wine. Substitute an additional 2 table-

spoons of lemon juice for the Kirschwasser. For

more notes on alcohol free fondues, see page 6.

**Kirschwasser is the classic component to this

recipe, but some nd that its avor too strong.

If this is the case, you can either substitute

additional white wine or lemon juice in its place.

Pesto Cheese Fondue

This Italian twist makes a beautiful presentation,

thanks to the bright green pesto.

Makes 6 to 8 servings

1 pound mozzarella (not fresh),

nely shredded

8 ounces Italian fontina, nely shredded

6 ounces provolone, nely shredded

2 tablespoons cornstarch, divided

1 tablespoon olive oil

1 small shallot, peeled and chopped

1 garlic clove, peeled and chopped

2 cups dry white wine*, room temperature,

divided (note: you may not need all of the

wine)

3 tablespoons fresh lemon juice, divided

1⁄3

cup prepared pesto (homemade or

purchased)

*For an alcohol-free version, substitute chicken

stock plus 2 tablespoons lemon juice for the wine.

1. Put the shredded cheeses in a large bowl an

toss with 1 tablespoon of the cornstarch and

all the dry mustard to fully coat. Reserve.

11

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 cauliower.

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, nely

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 nely

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.

12

Brie & MushrooM Fondue

Chilling the Brie beforehand is key to

cutting off the rind. Some can be removed

more easily than other rinds, so be patient.

Makes 6 to 8 servings

1½ pounds Brie

3 tablespoons cornstarch, divided

1 small shallot, peeled and halved

6 ounces mushrooms, cleaned and chopped

(quartered if they are on the larger size–

they should be no larger than 1 inch)

1 tablespoon unsalted butter

2½ cups dry white wine,* room temperature,

divided (note: you may not need all of the

cider)

1 tablespoon fresh lemon juice

1. Use a sharp knife to remove the rind from the

Brie. Cut or tear the Brie into ½-inch cubes.

Put into a large bowl and toss with 2 table

spoons of the cornstarch to fully coat.

Reserve.

2. In a food processor tted with the metal

chopping blade, chop the shallot. Scrape

down the sides of the work bowl and add the

mushrooms. Pulse until nely chopped, about

10 to 20 pulses.

3. Put the butter in the fondue pot and set to

Setting 4. Once butter is melted, add the

chopped shallot and mushrooms. Stir and

cook until the mushrooms are fully softened,

about 3 to 5 minutes.

4. Add 1 cup of the wine and 1 tablespoon of the

lemon juice and bring to a simmer (but not

boiling).

5. Once the wine begins to simmer, reduce the

temperature to Setting 3–3½. 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 consistency of the fondue will be nice and

creamy. (The wine keeps the cheese fro

separating and from becoming stringy).

6. Once all the cheese has been added (most

of the wine will be incorporated as well, but

you may have up to ½ cup remaining) make

a slurry of the remaining cornstarch and 2

tablespoons of the wine 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.

7. 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 and blanched vegetables.

*For an alcohol-free version, substitute chicken

stock plus 2 tablespoons of lemon juice for the

wine.

southwest salsa Fondue

This fondue is for those queso dip lovers. It is

perfect with a big bowl of hearty tortilla chips.

Makes 6 to 8 servings

¾ cup prepared salsa

1 pound Monterey Jack, nely shredded

½ pound sharp Cheddar, nely shredded

3 tablespoons cornstarch, divided

½ teaspoon ground cumin

1 garlic clove, peeled and halved

2 bottles (12 ounces) Mexican beer*, such

as Corona, room temperature, divided

(note: you may not need all of the beer)

2 tablespoons fresh lime juice

1. Put the salsa in a ne mesh strainer set over a

small mixing bowl. Allow to drain until thick-

ened, about 30 minutes, depending on the

type of salsa being used. Reserve.

2. Put the shredded cheeses in a large bowl and

toss with 2 tablespoons of the cornstarch and

the cumin to fully coat. Reserve.

3. Rub the bottom and lower half of the sides

of the fondue pot with the cut sides of the

13

garlic clove. Add 1 cup of the beer and the

lime juice and set the temperature to Setting

4½ to bring the beer to a simmer (but not

boiling).

4. Once the beer begins to simmer, reduce

the temperature to Setting 3½. Slowly add the

cheese, about ¼ to

1⁄3

of a cup at a time

Use a nonstick whisk (such as a silicone-coat

ed one) to work the cheese into the liquid.

Once the cheese is fully melted into the

beer, gradually add more cheese, little by

little, alternating with the beer as you go,

about

1⁄3

to ½ cup at a time, while adding the

cheese. This ensures that the consistency of

the fondue will be nice and creamy. (The beer

keeps the cheese from separating and from

becoming stringy).

5. Once all the cheese has been added (most

of the beer will be incorporated as well, but

you may have up to ¾ cup remaining) make

a slurry of the remaining cornstarch and

2 tablespoons of the beer by stirring the two

together until homogenous. Add the slurry to

the fondue and whisk to fully combine. Stir in

the strained salsa. Stir in more beer if the

fondue is too thick.

6. Reduce the temperature to Setting 3 for

serving. The fondue should just simmer, but

never come close to boiling. Tortilla chips pair

perfectly with this fondue, but pieces of grilled

chicken work well, and crusty bread cubes

and blanched vegetables also pair nicely.

*For an alcohol-free version, substitute chicken

stock or apple cider plus 1 tablespoon of lemon

juice for the beer.

CraB Cake Fondue

Because crab is the star of this fondue, be sure

to buy the best crabmeat possible – it makes a

world of difference!

Makes 6 to 8 servings

1 teaspoon vegetable oil

1 small (or ½ medium) onion, peeled and

chopped

½ small red bell pepper, seeded and

chopped

1 jalapeño, seeded and nely chopped

½ teaspoon kosher salt

¼ cup dry white wine, room temperature

1¼ cups half-and-half

1 package (8 ounces) cream cheese, cut

into 6 pieces

½ pound Cheddar, nely shredded

½ pound crabmeat (use the highest quality

that you can purchase)

1 teaspoon Old Bay seasoning

½ teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

1. Put the oil in the fondue pot and set to Setting

4–4½. Once oil is hot, add the chopped veg-

etables and ¼ teaspoon of the salt. Cook until

softened, about 1½ to 2 minutes. Add the

wine, cooking until it is almost completely

evaporated, and then stir in the half-and-half.

2. Once the half-and-half is warmed through, stir

in all of the cream cheese and then the

Cheddar, about ½ cup at a time. Once the

cheese has fully melted, stir in the crabmeat,

remaining salt, Old Bay, Worcestershire and

mustard. Taste and adjust seasonings as

desired.

3. Reduce the temperature to Setting 3 for

serving. This fondue pairs well with crusty

bread cubes and steamed or blanched green

beans and broccoli.

BAGNA CAUDA

A delicious sauce for dipping vegetables and

bread that originated in Piedmont, Italy – perfect

served as an appetizer course.

Makes 4 to 6 servings

4 large garlic cloves

16 anchovies (one 3.35-ounce jar), drained

and halved

2 cups extra virgin olive oil

½ cup unsalted butter, cubed

14

¼ teaspoon crushed red pepper

kosher salt, to taste

1. Put the garlic in the work bowl of a mini

chopper tted with the metal chopping blade

Process until nely chopped. Remove and

reserve. Put the anchovies in the work bowl,

pulse until nely chopped to where it is almost

a paste (you will need to scrape down a few

times for the anchovies to be evenly

chopped). Remove and reserve.

2. Put ½ cup of the olive oil in the fondue pot with

the chopped anchovies. Set to Setting 3.5

to heat. Allow the anchovies and oil to war

for about 2 minutes, and then add the

remaining oil, and then whisk in the cubed

butter. Cook for about 6 to 8 minutes. You

want the anchovies to be mostly disintegrated

and very fragrant.

3. Stir in the garlic and allow it to cook for an

additional 25 to 30 minutes. Stir occasionally

and be sure that the garlic does not brown.

4. Stir in crushed red pepper and salt as desired.

5. Reduce heat to Setting 3 and serve with crusty

Italian bread and crisp-steamed vegetables

such as potatoes, asparagus, broccoli and

cauliower.

seaFood BouillaBaisse Fondue

Pour yourself a glass of crisp, white wine and

enjoy this delicious “fondue” during the summer

months. Not a drop will be left by

the end of the night!

Makes 6 to 8 servings

1 tablespoon olive oil

3 garlic cloves, peeled and thinly sliced

½ fennel bulb, thinly sliced

1 leek (white and light green part only),

halved, cleaned and thinly sliced

1 pound fresh mussels, cleaned and

bearded*

3 1-inch strips orange peel, bitter white pith

removed

1 to 2 pinches saffron threads

1½ cups dry white wine

½ cup Pernod

1 teaspoon kosher salt

1 large tomato, chopped

1 tablespoon tomato paste

3 to 4 sprigs fresh basil

1 cup water

1 pound large shrimp (16 to 20), peeled and

deveined

1 pound sea scallops, dried, tough muscle

removed (most can be purchased this

way)

1. Put the oil in the fondue pot and set to Setting

4½. Once oil is hot, add the garlic, fennel and

leek. Cook until softened, about 1 to 2 minutes

Add the mussels, orange peel, saffron, wine

and Pernod to the pot. Cook, stirring

occasionally, until mussels have fully opened,

about 4 to 8 minutes.

2. Remove mussels and reserve, removing an

mussels that did not open. Add the salt,

tomato, tomato paste, basil and water.

Increase the temperature to Setting 6 to bring

to a boil. Once boiling, decrease to Setting 3½

to maintain a simmer. Allow to simmer for

about 10 minutes to allow avors to meld.

3. While broth is cooking, remove the mussels

from their shells; discard shells.

4. After broth has simmered, remove basil.

To serve, skewer shrimp, scallops or mussels

onto fondue forks and dip into simmering

broth. Cook shrimp and scallops until they are

rm, but not tough (about 3 to 5 minutes)

Cook mussels just to heat through. This broth

is also delicious with crusty French bread.

Suggested Dipping Sauce: Olive Tapenade Aïoli

(page 19)

*Fresh mussels should have tightly closed shells

when purchased, or those that are slightly opened

should close shut when tapped. Discard any mus-

sels that do not close. Store in refrigerator until

ready to use. To clean mussels, place in a bowl

of cold water with about 1/4 cup of cornmeal, swirl

15

gently, and let stand for 20 minutes – this will help

the mussels to expel any sandy grit. Remove the

“beard” by pulling on the threads that are com-

ing out of the shell. Lift out of the water, leaving

the cornmeal and grit in the bottom of the bowl,

and dry on several layers of paper towels before

cooking.

ChiCken stoCk with

star anise Fondue

With only a couple of ingredients, the star anise

really stands out.

Makes 6 to 8 servings

4½ cups good quality chicken stock or broth

(you may need 1 to 2 additional cups of

stock/broth to add during serving)

4 to 6 star anise pods (about ¾ to 1 ounce)

8 ounces small white mushrooms, cleaned

1 small zucchini, cut into ½-inch rounds or

half-moons

½ pound edible pod or snow peas, trimmed

1½ pounds boneless, skinless chicken

breasts, cut into 1-inch strips

steamed white or brown rice

1. Put the chicken stock/broth and star anise in

the fondue pot. Set to Setting 6 to bring to a

boil. Once boiling, reduce to Setting 3.5 to

reduce to a simmer. Allow to simmer for about

10 to 15 minutes.

2. To serve, skewer pieces of chicken onto forks

and cook until rm and cooked through in the

simmering broth, about 4 to 5 minutes.

Skewer vegetables and cook to taste.

The vegetables and broth pair very well with a

bowl of rice, or with the suggested dipping

sauces below. If liquid cooks off too much,

add additional stock/broth and allow to simmer

for a few minutes before cooking foods.

Suggested Dipping Sauces: Asian Peanut

Sauce (page 17); Wasabi Ginger Sauce (page 18)

sCallion & GinGer sCented

BeeF Broth

The Asian avors of the broth transfer perfectly to

the meats and vegetables. Pair with sauces below

for a complete meal.

Makes 6 to 8 servings

6 cups good quality beef stock or broth (you

may need 1 to 2 additional cups of stock/

broth to add during serving)

8 to 10 slices peeled, fresh ginger, each about the

size of a quarter

6 whole peppercorns

4 garlic cloves, peeled and halved

3 scallions, trimmed and cut into 1-inch

pieces

2 tablespoons soy sauce, reduced sodium

2 tablespoons mirin (Japanese rice wine)

1 pound beef or pork tenderloin, thinly sliced

8 ounces small white mushrooms, cleaned

8 ounces extra-rm tofu, cut into 1-inch

cubes

1 small zucchini, cut into ½-inch rounds or

half-moons

½ pound edible pod or snow peas, trimmed

steamed white or brown rice

1. Put the beef stock/broth, ginger, peppercorns,

garlic, scallions, soy sauce and mirin in the

fondue pot. Set to Setting 6 to bring to a boil.

Once boiling, reduce to Setting 3.5 to bring

to a simmer. Allow to simmer for about 25 to

30 minutes.

2. To serve, skewer pieces of beef or pork onto

forks and cook until rm and cooked through

in the simmering broth, about 3 to 5 minutes

Skewer vegetables and tofu and cook to taste.

The vegetables and broth pair very well with a

bowl of rice, or with the suggested dipping

sauces below. If liquid cooks off too much,

add additional stock/broth and allow to simmer

for a few minutes before cooking foods.

Suggested Dipping Sauces: Asian Peanut

Sauce (page 17); Wasabi Ginger Sauce (page 18)

16

Fried seaFood & VeGetaBle

Fondue

Make sure all foods being dipped into the oil

are completely dry, otherwise the oil will spatter.

Invest in a deep fat/candy thermometer

to monitor the temperature of the oil to be sure

you do not saturate or burn your foods.

Makes 6 to 8 servings

3½ cups avorless vegetable oil (such as

canola or grapeseed)

1 pound large shrimp, peeled (leave on tails)

and deveined

1 pound sea scallops, dried well and tough

muscle removed (most can be purchased

this way)

½ pound salmon llet, skinned, cut into

1-inch pieces

1 baby eggplant (Japanese variety is

preferred), cut into ½-inch rounds

1 small zucchini, cut into ½-inch rounds

24 green beans, cut into 2-inch pieces

2 large carrots, peeled and cut into

2-inch sticks

lemon wedges, for serving

1. Put the oil in the fondue pot. Set to Setting 7.5

to heat. Oil should be hot (375°F when tested

with a deep fat/candy thermometer) but should

not be boiling.

2. To serve, skewer seafood and vegetables onto

forks and fry until golden and crispy. Drain

and allow to cool on paper towel-lined plates

for a minute before eating. Serve with the

suggested dips and sauces below and with

lemon wedges.

Suggested Dipping Sauces: Spinach Dipping

Sauce; Sundried Tomato and Roasted Red

Pepper Dip; Olive Tapenade Aioli; Tzatziki Sauce

(see pages 18–19)

ChoColate Fondue

Everything goes well when dipped in chocolate

– pretzels, cake, brownies or fruit. You can even

drizzle over ice cream if there is any left over.

Makes 6 to 8 servings

¾ cup whole or reduced fat milk

1¾ cup heavy cream

1½ pounds bittersweet or semisweet choco-

late chips (do not use blocks of chocolate–

the extra cocoa butter in the chips pro-

duces a smoother fondue. Some varieties

of the blocks of chocolate are too delicate)

½ teaspoon pure vanilla extract

pinch sea salt

Put the milk and heavy cream in the fondue pot.

Set to Setting 4.5 to bring the mixture to a sim-

mer, but not boiling. Reduce the heat to Setting

3.5 and gradually, using a nonstick whisk, add the

chocolate chips. When the chocolate is complete-

ly blended, stir in the vanilla and salt.

Reduce heat to Setting 3. Serve with biscotti,

fresh or dried fruit, marshmallows, graham crack-

ers, pretzels, angel food cake, brownies, etc.

ChoColate rasPBerry Fondue

A twist on the standard chocolate – you can use

any fruit purée in place of the raspberry.

Makes 6 to 8 servings

1 cup frozen raspberries (about 4 ounces),

thawed

1½ cups heavy cream

1½ pounds bittersweet or semisweet

chocolate chips (do not use blocks of

chocolate –the extra cocoa butter in the

chips produces a smoother fondue. Some

varieties of the blocks of chocolate are too

delicate)

pinch sea salt

2 to 3 tablespoons Chambord (optional)

17

1. Put the thawed raspberries in the work bowl

of a food processor tted with the metal chop-

ping blade. Process until puréed and smooth,

about 30 seconds. Place the purée in a ne

mesh strainer and press the liquid through into

a bowl. Discard the seeds, reserving the

purée.

2. Put the cream in the fondue pot. Set to Setting

4.5 to bring the mixture to a simmer, but not

boiling. Reduce the heat to Setting 3.5 and

gradually, using a nonstick whisk, add the

chocolate chips.

3. When the chocolate is completely blended

stir in the raspberry purée, salt and the liqueur

(if using).

4. Reduce heat to Setting 3. Serve with biscotti,

fresh or dried fruit, marshmallows, graham

crackers, pretzels, angel food cake, brownies,

etc.

white ChoColate Fondue

White chocolate leans on the sweeter side, so

pairing with more salty or tart items seems to work

best, such as pretzels and green apples.

Makes 6 to 8 servings

1 cup whole or reduced fat milk

½ cup heavy cream

1½ pounds white chocolate (chips or chopped

white chocolate)

pinch sea salt

1. Put the milk and heavy cream in the fondue

pot. Set to Setting 4.5 to bring the mixture

to a simmer, but not boiling. Reduce the heat

to Setting 3.5 and gradually, using a nonstick

whisk, add the chocolate. When the chocolate

is completely blended, stir in the salt.

2. Reduce heat to Setting 3. Serve with biscotti,

fresh or dried fruit, marshmallows, graham

crackers, angel food cake, brownies, etc.

Butter CaraMel Fondue

Like the chocolate fondue, any leftover can

either be reheated the following day, or

drizzled over a bowl of ice cream.

Makes 6 to 8 servings

3 cups granulated sugar

1½ teaspoons sea salt

¾ cup water

3 tablespoons light corn syrup

1 cup heavy cream

1 stick (4 ounces) unsalted butter, cut into

½-inch cubes

1. Put the sugar, salt, water and corn syrup in

the fondue pot. Set to Setting 7.5 and cook

until the sugar mixture turns a very light amber

color (about 15 minutes). Keep a close eye on

the caramel sauce as it can burn easily.

2. Once the sugar mixture has a light amber color,

reduce to Setting 5 and slowly and carefully

stir in the cream, no more than ¼ cup at a

time (if you add the cream too quickly, it will

foam and bubble too much). After the cream

has been incorporated, slowly whisk in the

butter (using a nonstick whisk), one piece at a

time, continually whisking to emulsify until all

the butter has been added.

3. Reduce heat to Setting 3. This is best served

with tart fruit, such as green apple wedges,

pretzels, angel food cake, brownies, etc.

sauCes For Fondues

asian Peanut sauCe

Any type of peanut butter will work for this recipe

– natural, or processed; creamy or chunky.

Use your favorite!

Makes about 1¾ cups

1 1½-inch x 1-inch piece fresh ginger,

peeled and sliced

3 garlic cloves, peeled

18

½ cup chicken stock/broth, reduced sodium

1⁄3

cup soy sauce, reduced sodium

¼ cup sesame oil

2 tablespoons rice vinegar

½ teaspoon fresh lime juice

1 to 2 tablespoons fresh cilantro

1½ tablespoons granulated sugar

½ cup peanut butter, creamy or chunky

2 to 4 drops Asian chili oil (add to taste)

1. Put the ginger and garlic in the work bowl of

a food processor tted with the metal chop-

ping blade. Process to chop, stopping to

scrape down the sides of the bowl as needed.

Add the remaining ingredients, except for the

chili oil. Process for 20 to 30 seconds to

combine, again stopping as needed to scrape

down the sides of the bowl.

2. Add the chili oil to taste, and process for an

additional 5 seconds to combine.

3. This may be used immediately, or stored in the

refrigerator for up to 5 days. Bring to room

temperature and stir well before using.

wasaBi GinGer sauCe

If you want this to be a bit spicier, up the wasabi

paste to your desired taste.

Makes about 2 cups

1 1½-x-1-inch piece fresh ginger, peeled and

cut into ½-inch pieces

1 small shallot, peeled and cut into ½-inch

pieces

1 garlic clove, peeled

¾ cup mirin (Japanese rice wine)

¾ cup soy sauce, reduced sodium

¼ cup rice vinegar

2 tablespoons molasses

1½ tablespoons prepared wasabi paste

1 tablespoon packed light brown sugar

1 tablespoon sesame oil

1½ teaspoons ground ginger

½ teaspoon freshly ground black pepper

1. Put the ginger, shallot and garlic into a blender

jar. Pulse on low about 5 times to chop

Scrape down the sides of the jar and

pulse a few more times until evenly

chopped. Add the remaining ingredients.

Blend on Low for 20 to 30 seconds, until

completely homogenous.

2. Transfer to a separate container and allow to

sit for at least 30 minutes to allow avors to

develop.

3. This may be used immediately after resting, or

stored in the refrigerator for up to a week.

Bring to room temperature and stir well before

using.

sPinaCh diPPinG sauCe

To save time, you can defrost your chopped

spinach in the refrigerator overnight (be sure to

place on a rimmed plate or in a bowl, for it will

release liquid and condensation).

Makes about 1½ cups

½ ounce Parmesan, cut into ½-inch pieces

1 to 2 garlic cloves, peeled

8 chives, cut into 1-inch lengths

½ cup well-packed Italian (at) parsley

1 cup plain Greek yogurt

1 package (10 ounces) frozen chopped

spinach, thawed and drained

¼ cup olive oil

4 to 6 drops hot sauce

3 to 4 tablespoons water

kosher salt to taste

1. Put the Parmesan and garlic into the work bowl

of a food processor tted with the metal chop-

ping blade. Pulse a few times to break up, and

then process until nely chopped. Scrape

down the sides of the bowl as needed. Add

the chives, parsley, yogurt and spinach;

process to fully combine, about 40 to 60

seconds. Scrape down the sides of the work

bowl, and then with the unit running, slowly

add the olive oil through the small feed tube.

19

2. Scrape down the sides of the work bowl. Add

the hot sauce to taste, and while processing

slowly add water until desired consistency is

achieved. Add more water as needed. Taste

and add salt or other seasonings if desired.

3. This may be used immediately, or stored in the

refrigerator for up to 5 days. Bring to room

temperature and stir well before using.

sundried toMato & roasted

red PePPer diP

Very rich and packed with avor, this dip

is also great with crudités.

Makes about 1 cup

1 garlic clove, peeled

½ teaspoon dried basil

4 sundried tomatoes (oil-packed), drained

and cut into 1-inch pieces

1 large roasted red pepper, drained and cut

into 1-inch pieces

1 teaspoon balsamic vinegar

2 ounces cream cheese, cut into 1-inch

pieces

2 tablespoons sour cream

pinch kosher salt, or to taste

1. Put the garlic and basil into the work bowl of

a chopper or food processor tted with the

metal chopping blade. Pulse a few times to

break up, and then process until nely

chopped. Scrape down the sides of the bowl

and then add the sundried tomatoes, roasted

red pepper and vinegar. Process to chop,

about 10 to 20 seconds, stopping to scrape

down the sides of the work bowl as needed.

Add the cream cheese and sour cream.

Pulse to combine, and then process until

homogenous. Scrape down the sides of the

work bowl, and then process an additional

5 seconds. Add salt to taste.

2. Transfer to a separate container and allow

to sit for at least 30 minutes to allow avors

to develop.

3. This may be used immediately after resting, or

stored in the refrigerator for up to a week.

Bring to room temperature and stir well

before using.

oliVe taPenade aïoli

In addition to being used as a side sauce for the

fondue, this can also be spread on crostini, or

used to jazz up a simple grilled cheese

and tomato sandwich.

Makes about

2⁄3

cup

1 garlic clove, peeled

12 pitted kalamata olives, drained

1 teaspoon fresh lemon juice

1 teaspoon drained capers

½ teaspoon Dijon mustard

½ teaspoon herbes de Provence

1⁄3

cup mayonnaise

1. Put the garlic in the work bowl of a chopper

or food processor tted with the metal cho-

pping blade. Pulse a few times to break up,

and then process until nely chopped. Scrape

down the sides of the bowl and then add the

olives, lemon juice, capers, mustard and

herbes de Provence. Pulse to chop, and

then process until a paste is formed, about

30 seconds, scraping the sides of the work

bowl as necessary. Add the mayonnaise and

pulse to incorporate.

2. This may be used immediately, or stored in the

refrigerator for up to a week. Bring to room

temperature and stir well before using.

20

tzatziki sauCe

Everyone has their own version of this sauce.

Ours is very simple, but is the perfect

accompaniment to the seafood fondue

on page 15.

Makes about

2⁄3

cup

1 small cucumber, trimmed but not peeled,

and cut to t the feed tube

1 garlic clove, peeled

1½ tablespoons fresh dill

1½ tablespoons fresh mint leaves

½ tablespoon fresh oregano

(or ½ teaspoon dried)

2 cups plain Greek yogurt

1 tablespoon fresh lemon juice

¼ to ½ teaspoon kosher salt (to taste)

1 to 2 pinches freshly ground black pepper

(to taste)

1. Fit a food processor with the medium shredding

disc. Shred the cucumber using medium

pressure. Remove and reserve.

2. Replace the shredding disc with the metal

chopping blade. Put the garlic, dill, mint and

oregano in the work bowl and process to

chop, about 5 seconds. Scrape down the

sides of the bowl and add the yogurt. Process

to combine, about 10 seconds. Scrape down

the sides of the bowl and add the shredded

cucumber and lemon juice; pulse to combine.

Add salt and pepper to taste.

3. Transfer to a separate container and allow to

chill for at least 30 minutes to allow avors to

develop.

4. This may be used immediately after resting, or

stored in the refrigerator for up to 5 days. Stir

well before using.

WARRANTY

Limited Three Year Warranty

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart® Lazy

Susan Electric Fondue that was purchased at

retail for personal, family or household use.

Except as otherwise required under applicable

law, this warranty is not available to retailers or

other commercial purchasers or owners.

We warrant that your Cuisinart® Lazy Susan

Electric Fondue will be free of defects in materials

and workmanship under normal home use for 3

years from the date of original purchase.

We recommend that you visit our website,

www.cuisinart.com for a fast, efficient way to

complete your product registration. However,

product registration does not eliminate the need

for the consumer to maintain the original proof of

purchase in order to obtain the warranty benefits.

In the event that you do not have proof of

purchase date, the purchase date for purposes of

this warranty will be the date of manufacture.

If your Cuisinart® Lazy Susan Electric Fondue

should prove to be defective within the warranty

period, we will repair it, or if we think necessary,

replace it. To obtain warranty service, simply call

our toll-free number 1-800-726-0190 for additional

information from our Customer Service

Representatives, or send the defective product to

Customer Service at Cuisinart, 7811 North Glen

Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your

return, please enclose $10.00 for shipping and

handling of the product.

Please pay by check or money order (California

residents need only supply proof of purchase and

should call 1-800-726-0190 for shipping

instructions).

NOTE: For added protection and secure handling

of any Cuisinart® product that is being returned,

we recommend you use a traceable, insured

delivery service. Cuisinart cannot be held

responsible for in-transit damage or for packages

that are not delivered to us. Lost and/or damaged

products are not covered under warranty. Please

be sure to include your return address, daytime

21

phone number, description of the product defect,

product model number (located on bottom of

product), original date of purchase, and any other

information pertinent to the product’s return.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty

Service, California residents have the option of

returning a nonconforming product (A) to the store

where it was purchased or (B) to another retail

store which sells Cuisinart products of the same

type.

The retail store shall then, at its discretion, either

repair the product, refer the consumer to an

independent repair facility, replace the product, or

refund the purchase price less the amount directly

attributable to the consumer’s prior usage of the

product. If the above two options do not result in

the appropriate relief to the consumer, the

consumer may then take the product to an

independent repair facility if service or repair can

be economically accomplished. Cuisinart and not

the consumer will be responsible for the

reasonable cost of such service, repair,

replacement, or refund for nonconforming

products under warranty.

California residents may also, according to their

preference, return nonconforming products

directly to Cuisinart for repair, or if necessary,

replacement, by calling our Consumer Service

Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the

repair, replacement, and shipping and handling for

such products under warranty.

BEFORE RETURNING YOUR CUISINART

®

PRODUCT

If you are experiencing problems with your

Cuisinart

®

product, we suggest that you call our

Cuisinart

®

Service Center at 1-800-726-0190

before returning the product for service. If

servicing is needed, a Representative can

confirm whether the product is under warranty

and direct you to the nearest service location.

Your

Cuisinart® Lazy Susan Electric Fondue

has

been manufactured to the strictest

specifications and has been designed for use

only in 120-volt outlets and only with authorized

accessories and replacement parts.

This warranty expressly excludes any defects or

damages caused by attempted use of this unit

with a converter, as well as by use with

accessories, replacement parts or repair service

other than those authorized by Cuisinart. This

warranty does not cover any damage caused by

accident, misuse, shipment or other than

ordinary household use. This warranty excludes

all incidental or consequential damages. Some

states do not allow the exclusion or limitation of

these damages, so these exclusions may not

apply to you. You may also have other rights,

which vary from state to state.

Important: If the nonconforming product is to be

serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the

servicer to call our Consumer Service Center at

1-800-726-0190 to ensure that the problem is

properly diagnosed, the product is serviced with

the correct parts, and the product is still under

warranty.

22

NOTES

23

NOTES

©2012 Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

12CE131516

G IB-11440

Any other trademarks or service marks referred to

herein are the trademarks or service marks of their

respective owners.

Blenders Griddler Cookware Tools and

Gadgets

Food

Processors

Cuisinart offers an extensive assortment of top quality products

to make life in the kitchen easier than ever. Try some of our other countertop

appliances, cookware, tools and gadgets.

www.cuisinart.com

CFO1000 IB-11440(0,0) BOOK

LEP0042IB-1-1 Operator : JESON

PDF version :

Hugo Code :

Color Series:

IB-11440

203X152MM Saddle Stitched 24PP

4C(CMYK)+1C(BK)

1C(BK)+1C(BK)

Version no :

Fold Size:

Coating:

Color (Cover):

(Inside):

Date: JUN-19-2012 Co-ordinator: Scias

120gsm gloss artpaper

Gloss Varnishing in cover

Material (Cover): 157gsm matt artpaper

Non

Hugo Description

(Inside):

Remark: Quality request (1)