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12
DEEP-FRIED TURKEY &
POTATO FONDUE
Makes 6–8 servings
3½ cups flavorless vegetable oil
2 pounds boneless, skinless turkey breast,
well trimmed
1 pound new red potatoes, cut into
bite-sized pieces and steamed until just
tender kosher salt and freshly ground
pepper
Heat oil in Cuisinart
®
Electric Fondue Pot on
Setting 7½ until hot and bubbly but not
boiling – oil should test at 375°F with a candy/
deep fry thermometer for best results.
Cut turkey into cubes, about ¾ inch in size.
Skewer turkey and dip in hot oil to cook.
Take care to cook turkey thoroughly – until it is
no longer pink in the center – this will take
about 3 minutes. Skewer potato wedges and
dip into hot oil to cook. When golden and
cooked, sprinkle to taste with kosher salt and
pepper. Drain turkey cubes and potato wedges
and let cool for a few moments before eating.
Serve with mustard sauces for dipping.
Suggested dipping sauces:
Apricot Mustard, Cranberry Mustard,
Horseradish Mustard Sauce (recipe on page 16)
DESSERT FONDUES
CHOCOLATE HAZELNUT FONDUE
Makes 8 servings
1½ cups half-and-half
1 cup heavy cream
1½ pounds bittersweet or semisweet
chocolate, finely chopped
¼ cup Frangelico liqueur
¼ cup chopped toasted hazelnuts
Pour the half-and-half and heavy cream into
the Cuisinart
®
Electric Fondue Pot. Heat creams
using Setting 4½, until the cream is bubbling.
Reduce the heat to Setting 3½ and gradually
stir the chopped chocolate into the hot cream,
½ cup at a time, whisking while adding with a
plastic or nonstick whisk. When the chocolate
is completely blended in, add the liqueur.
Keep warm using setting 3. Sprinkle with
chopped hazelnuts just before serving.
Dipping suggestions include cookies, biscotti,
cubes of vanilla or chocolate cake, dried
apricots, brownies, fresh berries, sliced pears,
pineapple cubes, and marshmallows.
CHOCOLATE BOURBON FONDUE
Makes 6–8 servings
1 cup heavy cream
1 cup half-and-half
8 ounces unsweetened chocolate, grated
8 ounces milk chocolate, grated
2 tablespoons instant espresso powder
2 to 3 tablespoons Kentucky bourbon
Pour the heavy cream and half-and-half
into the Cuisinart
®
Electric Fondue Pot and
bring to a simmer at Setting 4½. When the
cream is bubbling lightly, lower heat to
setting 4 and add the grated chocolates,
about ½ cup at a time, stirring with a plastic
or coated whisk until smooth and creamy
after each addition. Stir the espresso
powder into 2 tablespoons of the bourbon.
Stir into the chocolate fondue. Add the
remaining bourbon to taste. Reduce the
temperature to Setting 3 to serve the
fondue.
Dipping suggestions:
Sliced apricots, strawberries, cherries,
Clementine sections, dried apricots, pound
cake cubes, cookies, biscotti.
CHOCOLATE MINT FONDUE
1 cup half-and-half
1 cup heavy cream
1½ pounds bittersweet chocolate, finely
chopped
½ pound milk chocolate, finely
chopped
¼ cup crème de cacao (clear)
¼ cup crème de menthe (clear)
Pour the half-and-half and heavy cream into
the Cuisinart
®
Electric Fondue Pot. Heat,
using
Setting 4½, until the creams are bubbling.
Reduce the heat to Setting 3½ and gradually stir
the chopped chocolate into the hot cream, ½ cup
at a time, whisking while adding with a plastic
or nonstick whisk until creamy and smooth after
each addition. When the chocolate is completely
blended in, add the liqueurs.
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