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 flavorless vegetable oil (such as canola or grapeseed)

1pound large shrimp, peeled (leave on tails) and deveined

1pound sea scallops, dried well and tough muscle removed (most can be purchased this way)

½pound salmon fillet, skinned, cut into 1-inch pieces

1baby eggplant (Japanese variety is preferred), cut into ½-inch rounds

1small zucchini, cut into ½-inch rounds

24green beans, cut into 2-inch pieces

2large 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

¾cup 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)

½teaspoon 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

3.5and 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

1cup 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)

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Cuisinart CFO-1000 manual Everything goes well when dipped in chocolate, ½ teaspoon pure vanilla extract pinch sea salt
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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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