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

½teaspoon dry mustard

1 tablespoon unsalted butter

1 small shallot, peeled and chopped

½small 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.

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Cuisinart CFO-1000 manual Cheddar, Onion, Apple & Hard Cider Fondue
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CFO-1000 specifications

The Cuisinart CFO-1000 is a versatile and efficient electric fondue maker that brings the joy of fondue dining to your kitchen. Known for its sleek design and ease of use, it has become a popular choice among home cooks and entertaining enthusiasts. This fondue pot is particularly celebrated for its capacity to accommodate a variety of fondue styles, whether cheese, chocolate, or oil.

One of the standout features of the CFO-1000 is its 3-quart capacity, which allows for generous amounts of dip, perfect for gatherings with family and friends. The wide, stainless-steel pot ensures even heating, which is crucial for maintaining the ideal consistency of cheese or chocolate. This characteristic helps prevent burning while providing smooth and delightful fondues.

In terms of usability, the Cuisinart CFO-1000 is equipped with an adjustable temperature control dial. This feature allows users to easily regulate heat settings to suit different types of fondue, making it simple to melt cheese or chocolate without worry. The indicator light is another handy feature, signaling when the desired temperature has been reached, ensuring that your fondue experience is both enjoyable and stress-free.

Safety is also a priority with the CFO-1000, as it comes with a durable stay-cool handle that prevents any accidental burns. Furthermore, its non-stick interior promotes easy cleaning, allowing you to spend more time enjoying your meal and less time scrubbing.

The Cuisinart CFO-1000 is accompanied by eight fondue forks, allowing for a fun, interactive eating experience. Each fork is color-coded, making it easy for guests to identify their own utensils while indulging in a variety of dippables such as vegetables, meats, and desserts.

In summary, the Cuisinart CFO-1000 electric fondue maker is a well-designed appliance equipped with several features that enhance both functionality and convenience. Its generous capacity, adjustable temperature controls, and focus on safety make it an excellent addition to any kitchen. Whether you are entertaining a crowd or enjoying a cozy evening at home, this fondue maker provides a delightful way to share delicious, melted treats.
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