Cuisinart CFO-1000 manual Crab Cake Fondue, Bagna Cauda

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

1small (or ½ medium) onion, peeled and chopped

½small red bell pepper, seeded and chopped

1jalapeño, seeded and finely chopped

½ teaspoon kosher salt

¼ cup dry white wine, room temperature 1¼ cups half-and-half

1package (8 ounces) cream cheese, cut into 6 pieces

½pound Cheddar, finely shredded

½pound crabmeat (use the highest quality that you can purchase)

1teaspoon 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

16anchovies (one 3.35-ounce jar), drained and halved

2cups extra virgin olive oil

½ cup unsalted butter, cubed

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