Filter
Top Products
16
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 avorless vegetable oil (such as
canola or grapeseed)
1 pound large shrimp, peeled (leave on tails)
and deveined
1 pound sea scallops, dried well and tough
muscle removed (most can be purchased
this way)
½ pound salmon llet, skinned, cut into
1-inch pieces
1 baby eggplant (Japanese variety is
preferred), cut into ½-inch rounds
1 small zucchini, cut into ½-inch rounds
24 green beans, cut into 2-inch pieces
2 large 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
¾ cup 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)
½ teaspoon 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
3.5 and 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
1 cup 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)