Cuisinart CFO-1000 User Manual

11

2. Put the olive oil in the fondue pot and set to    

  Setting 5. Once oil is hot, add the shallot and  

  garlic; sauté until softened, about 1 minute. 
3. Add 1 cup of the wine and 1 tablespoon of  

 

  lemon juice and bring to a simmer (but not  

 

 boiling). 
4. Once the wine begins to simmer, reduce the    

  temperature to Setting 3–3.5. Slowly add the    

  cheese, about ¼ to 

1

⁄

3

 of a cup at a time. 

  Use a nonstick whisk (such as a silicone- 

 

  coated one) to work the cheese into the liquid.   

  Once the cheese is fully melted into the wine,   

  gradually add more cheese, little by little,  

  alternating with the wine as you go, about 

1

⁄

3

 to  

  ½ cup at a time. This ensures that the consis-   

  tency of the fondue will be nice and creamy.    

  (The wine keeps the cheese from separating    

  and from becoming stringy). 
5. Once all the cheese has been added (most of 

  the wine will be incorporated as well, but yo 

  may have up to ½ cup remaining) make a  

 

  slurry of the remaining cornstarch and lemon    

  juice by stirring the two together until homog-   

  enous. Add the slurry to the fondue and whisk   

  to fully combine. Stir in the pesto to combine.    

  If the fondue is too thick, whisk in additional    

  wine.  
6. Reduce the temperature to Setting 3 for  

  serving. The fondue should just simmer, but    

  never come close to boiling. Serve with cubes   

  of crusty Italian bread and blanched   

 

  vegetables, such as broccoli and cauliflower. 

A pub-style fondue, this is a Cuisinart kitchen 

favorite, especially when paired with soft pretzels. 

Makes 6 to 8 servings

1½     pounds extra-sharp Cheddar, finely  

shredded

2½     tablespoons cornstarch, divided
½    teaspoon dry mustard
1 

  tablespoon unsalted butter

1 

  small shallot, peeled and chopped

½    small to medium apple, cored and finely 

chopped (does not need to be peeled)

2½     cups hard cider*, room temperature,  

divided (note: you may not need all of  

the cider)

2 

  tablespoons fresh lemon juice

1. Put the shredded Cheddar in a large bowl and   

  toss with 1½ tablespoons of the cornstarch    

  and all the dry mustard to fully coat. Reserve. 
2. Put the butter in the fondue pot and set to  

 

  Setting 4. Once butter is melted, add the  

  shallot and apple; sauté until softened, about 1  

  to 2 minutes.
3. Add 1 cup of the cider and 1 tablespoon of  

 

  lemon juice and bring to a simmer (but not  

 

 boiling). 
4. Once the cider begins to simmer, reduce the 

  temperature to Setting 3–3.5. Slowly add the    

  cheese, about ¼ to 

1

⁄

3

 of a cup at a time. Use 

  a nonstick whisk (such as a silicone coated    

  one) to work the cheese into the liquid.  

 

  Once the cheese is fully melted into the cider, 

  gradually add more cheese, little by little, alter    

  nating with the cider as you go, about 

1

⁄

3

 to ½ 

  cup at a time. This ensures that the   

 

  consistency of the fondue will be nice and  

 

  creamy. (The alcohol in the cider keeps the    

  cheese from separating and from becoming    

 stringy). 
5. Once all the cheese has been added (most of   

  the cider will be incorporated as well, 

  but you may have up to ½ cup remaining)  

 

  make a slurry of the remaining cornstarch  

 

  and lemon juice by stirring the two together    

  until homogenous. Add the slurry to the fondue  

  and whisk to fully combine. If the fondue is too  

  thick, whisk in additional wine.  
6. Reduce the temperature to Setting 3 for  

  serving. The fondue should just simmer, but    

  never come close to boiling. Serve with  

 

  cubes of crusty bread, soft or hard pretzels and  

  blanched vegetables. 

*For an alcohol-free version, use 2¼ cups of 

regular apple cider combined with ¼ cup of apple 

cider vinegar.