FD300.01.XX.OM1 2/24/03 10:38 AM Page 10
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| FRIED STRAWBERRIES |
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| 1 pound fresh strawberries | 1⁄2 cup milk | |
| 1 cup flour | 1 tablespoon oil | |
| 2 teaspoons sugar | 31⁄2 cups vegetable oil | |
| 2 eggs, beaten |
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Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In another bowl, combine eggs, milk and oil. Add to flour mixture; stir until smooth.
Pour 31⁄2 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
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 | 1 tablespoon cornstarch |
strawberries, thawed, juice reserved | 2 tablespoons sugar |
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 Simmer. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake. Yield 13⁄4 cups
PEACH SAUCE
1 | 1⁄4 | teaspoon cinnamon | |
| in heavy syrup | 1⁄2 | teaspoon vanilla |
1 | teaspoon cornstarch |
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In blender container, combine undrained peaches, cornstarch and cinnamon. Cover and blend until smooth. Pour into Fondue Pot. Turn temperature dial to Simmer. Cook, stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel food cake. Yield 11⁄2 cups
VANILLA-ORANGE CREAM
2 | 1 tablespoon orange liqueur |
1⁄2 cup whipping cream |
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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 21⁄2 cups
RECIPES
BASIC WHITE SAUCE
THIN | MEDIUM | THICK |
Tablespoon(s) | 1 | 2 | 3 | |
butter or margarine | ||||
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Tablespoon(s) | 1 | 2 | 3 | |
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cup(s) milk | 1 | 1 | 1 | |
teaspoon(s) salt | 1⁄4 | 1⁄4 | 1⁄4 | |
teaspoon(s) pepper | 1⁄8 | 1⁄8 | 1⁄8 |
Place butter in Fondue Pot. Turn temperature dial to Simmer and allow butter to melt. Add flour and stir until smooth. Cook 1minute, stirring constantly. Gradually add milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
BASIC WHITE SAUCE VARIATIONS
CHEESE SAUCE
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to Warm and stir until cheese is melted.
CURRY SAUCE
Stir in 1 teaspoon curry powder.
DILL SAUCE
Stir in 1 teaspoon dried dillweed.
GARLIC SAUCE
Mince one clove garlic. Cook in butter for 1 minute. Continue as directed.
PARMESAN SAUCE
Stir in 1⁄4 cup grated Parmesan cheese.
POT ROAST GRAVY
1⁄4 cup cold water | 1⁄4 | teaspoon salt |
2 tablespoons | 1⁄4 | teaspoon pepper |
1 cup broth from pot roast |
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Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir flour mixture into broth. Turn temperature dial to Simmer. Cook, stirring constantly until thickened. Yield 11⁄4 cups
