Oster 135659, FPSTFN7700 Fried Strawberries, Honey-Almond Cream, Strawberry Sauce, Peach Sauce

Fried Strawberries

1 pound fresh strawberries	1⁄2 cup milk
1 cup flour	1 tablespoon oil
2 teaspoons sugar	2 3⁄4 cups vegetable oil
2 eggs, beaten

Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In another bowl, combine eggs, milk and 1 tbsp. of oil. Add to flour mixture; stir until smooth. Pour 2 3⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F and heat until light goes out.

For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or until lightly browned. Serve with Honey-Almond Cream (see below).

Honey-Almond Cream

4 ounces soft cream cheese	1 tablespoon honey
1 tablespoon sugar	1/8 teaspoon almond extract

In a small bowl, combine all ingredients and stir until well blended. Serve as a dip with Fried Strawberries. Yield: 1 cup

Strawberry Sauce

2 10-ounce packages frozen,	1 tablespoon cornstarch
sliced strawberries, thawed,	2 tablespoons sugar
juice reserved

Reserve 3⁄4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.

Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to Warm.

Serve with fruit pieces, pound or angel food cake. Yield 1 3⁄4 cups

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Peach Sauce

1 16-ounce can peach	1⁄4	teaspoon cinnamon
halves in heavy syrup	1⁄2	teaspoon vanilla
1 teaspoon cornstarch

In blender container, combine undrained peaches, cornstarch and cinnamon. Cover and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F. Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel food cake. Yield 1 1⁄2 cups

Vanilla-Orange Cream

2 10-ounce packages	1⁄2 cup whipping cream
vanilla chips	1 tablespoon orange liqueur

Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to Warm. Stir constantly until chips are melted. Add liqueur.

Serve with pieces of fruit or cake. Yield 2 1⁄2 cups

Pot Roast Gravy

1⁄4 cup cold water	1⁄4	teaspoon salt
2­ tablespoons all-purpose flour	1⁄4	teaspoon pepper
1 cup broth from pot roast

Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir flour mixture into broth. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Yield 1 1⁄4 cups

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Fondue Pot_IB.indd 18-19 5/22/09 7:21:59 PM