Loading ...
Loading ...
Loading ...
9
Reduce the heat to Setting 3–4, and with the
cider simmering, gradually add the shredded
cheese, a handful at a time, while whisking with
a plastic or coated whisk. If mixture seems too
thick, whisk in more of the reserved cider as
needed. To serve, keep the temperature set at
Setting 3.
Serve with crusty bread or wedges of tart apple.
BRIE & MUSHROOM FONDUE
¾ ounce mixed dried exotic or
porcini mushrooms
1 cup boiling water
1½ pounds Brie*
3 tablespoons cornstarch
1 ounce shallot, peeled
6 ounces mushrooms, cleaned and halved
1 tablespoon unsalted butter
2½ cups dry white wine
(Sauvignon Blanc recommended)
Rinse the dried mushrooms and place in a small
bowl. Cover with boiling water and let stand 20
minutes, until softened. Drain, squeeze dry, and
chop finely. Reserve.
Use a sharp knife or vegetable peeler to remove
the rind from the Brie. Cut or tear into 1/2-inch
cubes. Toss with cornstarch and refrigerate
while preparing the remainder of the recipe.
Insert the metal blade in the Cuisinart
®
Food
Processor. With the machine running, drop the
shallot through the small feed tube and pro-
cess for 5 seconds to chop. Scrape the work
bowl and add the mushrooms; pulse until finely
chopped, about 20 pulses.
Melt the butter in the Cuisinart
®
Electric Fondue
Pot using Setting 4½–5½. Add the chopped
shallots and fresh mushrooms. Stir and cook
the mushrooms until they give up their liquid
and are lightly browned, about 3–4 minutes.
Add the wine and bring to a boil. Reduce the
heat to Setting 3½–4½ and gradually stir in
the cornstarch-coated Brie bits, a handful at a
time, stirring constantly with a plastic or coated
whisk. Stir and blend completely before adding
the next handful.
When all the cheese has been added, stir in the
minced rehydrated mushrooms.
Serve with crusty bread cubes.
*For ease, cut into wedges and freeze for
30 minutes before starting this recipe.
SOUTHWEST SALSA FONDUE
¾ cup prepared salsa
¾ pound sharp Cheddar cheese, shredded
¾ pounds Monterey Jack Cheese, shred-
ded
3 tablespoons cornstarch
½ teaspoon ground cumin
1 garlic clove, cut in half
2 12-oz. bottles Mexican beer, such as
Corona, at room temperature
3 tablespoons tequila
cooked southwest chicken sausage in
1-inch pieces, blanched fresh vegeta-
bles, corn chips, crusty bread cubes
Put the salsa into a yogurt strainer or sieve
lined with a coffee filter and allow to drain until
thickened, about 1 hour. Reserve.
Put the shredded cheeses into a large bowl and
sprinkle with cornstarch and cumin. Toss the
cheese with the cornstarch to coat.
Rub the Cuisinart
®
Electric Fondue Pot with the
cut garlic halves. Pour 2¼ cups of the beer into
the fondue pot and heat, using Setting 5, until
beer begins to boil. Lower the heat to setting
4½ and gradually add the cheese, one handful
at a time, whisking while adding the cheese.
Stir the cheese and allow it to melt completely
before each addition. When the cheese has
completely melted, stir in the drained salsa and
tequila. Keep the fondue warm at Setting 3 to
serve.
Loading ...
Loading ...
Loading ...