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Fried Strawberries
1 pound fresh strawberries ½ cup milk
1 cup our 1 tablespoon oil
2 teaspoons sugar 2 ¾ cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine
our and sugar. In another bowl, combine eggs, milk and 1 tbsp. of
oil. Add to our mixture; stir until smooth. Pour 2 ¾ 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 (see below).
Honey-Almond Cream
4 ounces soft cream cheese 1 tablespoon honey
1 tablespoon sugar / 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 10-ounce packages frozen,
sliced strawberries, thawed,
juice reserved
Reserve ¾ 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 200°F. Cook, stirring constantly until
thickened. Stir in strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake. Yield 1 ¾ cups
Peach Sauce
1 16-ounce can peach
halves in heavy syrup
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and
cinnamon. Cover and blend until smooth. Pour into Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until
bubbly. Reduce heat to Warm. Serve over ice cream or angel
food cake. Yield 1 ½ cups
Vanilla-Orange Cream
2 10-ounce packages
vanilla chips
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 2 ½ cups
Pot Roast Gravy
¼ cup cold water ¼ teaspoon salt
2 tablespoons all-purpose our ¼ teaspoon pepper
1 cup broth from pot roast
Combine water and our; stir until smooth. Pour broth into Fondue
Pot. Slowly stir our mixture into broth. Turn temperature dial to
200°F. Cook, stirring constantly until thickened. Yield 1 ¼ cups
1 tablespoon cornstarch
2 tablespoons sugar
¼ teaspoon cinnamon
½ teaspoon vanilla
½ cup whipping cream
1 tablespoon orange liqueur
Fondue Pot_IB.indd 18-19 5/22/09 7:21:59 PM