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DEEP FRIED TURKEY &
POTATO FONDUE
Makes 6 – 8 servings
3-1/2 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
™
Fondue Pot on Setting 7-1/2
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
3/4 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
DESSERT FONDUES
CHOCOLATE HAZELNUT FONDUE
Makes 8 servings
1-1/2 cups half-and-half
1 cup heavy cream
1-1/2 pounds bittersweet or semisweet
chocolate, finely chopped
1/4 cup Frangelico liqueur
1/4 cup chopped toasted hazelnuts
Place the half-and-half and heavy cream in the
Cuisinart
™
Fondue Pot. Heat creams using Setting
4-1/2, until the cream is bubbling. Reduce the
heat to Setting 3-1/2 and gradually stir the
chopped chocolate into the hot cream, 1/2 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
2-3 tablespoons Kentucky Bourbon
Place the heavy cream and half-and-half in the
Cuisinart
™
Fondue Pot and bring to a simmer
at Setting 4-1/2. When the cream is bubbling
lightly, lower heat to setting 4 and add the grated
chocolates, about 1/2 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, cook-
ies, biscotti.
CHOCOLATE MINT FONDUE
1 cup half-and-half
1 cup heavy cream
1-1/2 pounds bittersweet chocolate, finely
chopped
1/2 pound milk chocolate, finely chopped
1/4 cup crème de cacao (clear)
1/4 cup crème de menthe (clear)
Place the half-and-half and heavy cream in the
Cuisinart
™
Fondue Pot. Heat, using Setting 4-1/2,
until the creams are bubbling. Reduce the heat to
Setting 3-1/2 and gradually stir the chopped
chocolate into the hot cream, 1/2 cup at a time,
whisking while adding with a plastic or nonstick