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

1small zucchini, cut into ½-inch rounds or half-moons

½pound 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 firm 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 flavors of the broth transfer perfectly to the meats and vegetables. Pair with sauces below for a complete meal.

Makes 6 to 8 servings

6cups good quality beef stock or broth (you may need 1 to 2 additional cups of stock/ broth to add during serving)

8 to10 slices peeled, fresh ginger, each about the size of a quarter

6 whole peppercorns

4 garlic cloves, peeled and halved

3scallions, trimmed and cut into 1-inch pieces

2tablespoons soy sauce, reduced sodium

2tablespoons mirin (Japanese rice wine)

1pound beef or pork tenderloin, thinly sliced

8ounces small white mushrooms, cleaned

8ounces extra-firm tofu, cut into 1-inch cubes

1small zucchini, cut into ½-inch rounds or half-moons

½pound 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 firm 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)

15

Page 14 Page 16
Page 15
Image 15
Cuisinart CFO-1000 manual Really stands out Makes 6 to 8 servings, Skewer vegetables and cook to taste
Page 14 Page 16

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.
Top Page Image Contents