Cuisinart CFO-1000 User Manual

13

  garlic clove. Add 1 cup of the beer and the  

 

  lime juice and set the temperature to Setting 

 4½ to bring the beer to a simmer (but not  

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

  the temperature to Setting 3½. Slowly add the   

  cheese, about ¼ to 

1

⁄

3

 of a cup at a time 

  Use a nonstick whisk (such as a silicone-coat 

  ed one) to work the cheese into the liquid.  

 

  Once the cheese is fully melted into the 

  beer, gradually add more cheese, little by 

  little, alternating with the beer as you go,  

 

 about 

1

⁄

3

 to ½ cup at a time, while adding the 

  cheese. This ensures that the consistency of    

  the fondue will be nice and creamy. (The beer 

  keeps the cheese from separating and from    

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

  of the beer will be incorporated as well, but 

  you may have up to ¾ cup remaining) make 

  a slurry of the remaining cornstarch and  

  2 tablespoons of the beer by stirring the two    

  together until homogenous. Add the slurry to    

  the fondue and whisk to fully combine. Stir in 

  the strained salsa. Stir in more beer if the  

  fondue is too thick. 
6. Reduce the temperature to Setting 3 for  

  serving. The fondue should just simmer, but 

  never come close to boiling. Tortilla chips pair 

  perfectly with this fondue, but pieces of grilled 

  chicken work well, and crusty bread cubes 

  and blanched vegetables also pair nicely.   

*For an alcohol-free version, substitute chicken 

stock or apple cider plus 1 tablespoon of lemon 

juice for the beer. 

Because crab is the star of this fondue, be sure 

to buy the best crabmeat possible – it makes a 

world of difference! 

Makes 6 to 8 servings

1 

  teaspoon vegetable oil

1 

  small (or ½ medium) onion, peeled and 

chopped 

½    small red bell pepper, seeded and 

chopped

1 

  jalapeño, seeded and finely chopped

½     teaspoon kosher salt
¼     cup dry white wine, room temperature
1¼     cups half-and-half
1 

  package (8 ounces) cream cheese, cut 

into 6 pieces

½    pound Cheddar, finely shredded
½    pound crabmeat (use the highest quality 

that you can purchase)

1 

  teaspoon Old Bay seasoning

½     teaspoon Worcestershire sauce
½     teaspoon Dijon mustard

 

1. Put the oil in the fondue pot and set to Setting 

  4–4½. Once oil is hot, add the chopped veg-   

  etables and ¼ teaspoon of the salt. Cook until 

  softened, about 1½ to 2 minutes. Add the  

 

  wine, cooking until it is almost completely  

 

  evaporated, and then stir in the half-and-half.   
2. Once the half-and-half is warmed through, stir 

  in all of the cream cheese and then the 

  Cheddar, about ½ cup at a time. Once the 

  cheese has fully melted, stir in the crabmeat, 

  remaining salt, Old Bay, Worcestershire and 

  mustard. Taste and adjust seasonings as  

 

 desired. 
3. Reduce the temperature to Setting 3 for  

  serving. This fondue pairs well with crusty  

 

  bread cubes and steamed or blanched green    

  beans and broccoli. 

 

A delicious sauce for dipping vegetables and 

bread that originated in Piedmont, Italy – perfect 

served as an appetizer course.

Makes 4 to 6 servings

4 

  large garlic cloves

16     anchovies (one 3.35-ounce jar), drained 

and halved 

2 

  cups extra virgin olive oil

½     cup unsalted butter, cubed