Cuisinart Fondue Maker CFO-3SS User Manual

4.8

Out of 11 Ratings

Owner's of the Cuisinart Fondue Maker CFO-3SS gave it a score of 4.8 out of 5. Here's how the scores stacked up:

  • Reliability

    4.91 out of 5

  • Durability

    4.6 out of 5

  • Maintenance

    4.64 out of 5

  • Performance

    4.91 out of 5

  • Ease of Use

    4.88 out of 5
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10
MEAT/SEAFOOD FONDUES
SEAFOOD BOUILLABAISSE FONDUE
Makes 6 to 8 servings
1 tablespoon extra virgin olive oil
3 cloves garlic, peeled and sliced thinly
1 pound fresh mussels, cleaned
and bearded*
1 pinch saffron threads
2 cups dry white wine or vermouth
1 teaspoon kosher salt
26 ounces tomato purée
3-4 large sprigs fresh basil
1 cup water
1 pound very large shrimp (16 – 20 count),
peeled, deveined, cut in half lengthwise
1 pound sea scallops, dried,
tough muscle removed
1 crusty baguette, about 1 pound,
cut in cubes for dunking
Heat oil in the Cuisinart
™
Fondue Pot on setting
4-1/2. Add the sliced garlic, and cook until lightly
browned, about 1 minute. Add mussels, saffron,
and wine to pan. Cook, stirring occasionally, until
mussels are opened, 3 to 4 minutes. Remove
mussels from pan. Add salt, tomato purée, basil,
and water to pan. Raise the temperature to
Setting 6 and bring to a boil. Reduce temperature
to Setting 3-1/2, and simmer for 10 minutes.
Remove mussels from their shells; discard
mussel shells.
Remove basil from sauce. If sauce is too thick,
thin with a little water. To serve Seafood
Bouillabaisse Fondue, skewer shrimp, scallops,
or mussels onto fondue forks and dip into
Bouillabaisse Sauce. Cook shrimp and scallops
until they are firm but not tough. Cook mussels
just to heat through; they are already cooked and
will toughen with too much heat. Skewer and dip
cubes of crusty baguette in sauce.
Suggested Dipping Sauce: Olive Tapenade Aioli
*Fresh mussels should have tightly closed
shells when purchased, or those that are slightly
opened should close shut when tapped. Store in
refrigerator until ready to use. To clean mussels,
place in a bowl of cold water with about 1/4 cup
cornmeal, swirl gently, and let stand for 20
minutes – this will help the mussels to expel any
sandy grit. Remove the “beard” by pulling on the
byssal threads that are coming out of the shell.
Lift out of the water, leaving the cornmeal and
grit in the bottom of the bowl, and dry on several
layers of paper towels before cooking.
CHICKEN STOCK WITH
STAR ANISE FONDUE
Makes 6 to 8 servings
4-1/2 cups good quality chicken stock or broth +
1-2 cups additional warm chicken stock
3/4 ounce star anise*
1-1/2 pounds boneless, skinless chicken breast
8 ounces small white mushrooms, cleaned
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 small zucchini – or 6 ounces baby zucchini
1/2 pound fresh asparagus or broccolini
1/2 pound edible pod or snow peas,
tipped and topped, strings removed
steamed rice, optional
Combine chicken stock and star anise in
Cuisinart
™
Fondue Pot. Set temperature at
Setting 6 and bring to a boil. Reduce to Setting
3-1/2 and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage from
the chicken. Cut into one-inch pieces. Using a
clean knife and Prep Board, cut peppers into
strips about 1-1/2-x-1/2 inch. Cut zucchini into
1/2-inch thick rounds.
To serve, skewer pieces of chicken and cook
until firm and cooked through in simmering broth.
Take care to cook poultry through completely;
this will take about 3 minutes. Skewer vegetables
and cook to taste. May be served with a bowl
of steamed rice for each diner. Add additional
warm chicken stock to the Fondue Pot as
needed, to keep the liquid deep enough for
dipping and cooking.

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