Cuisinart CFO-1000 Manual Do Utilizador

12

Chilling the Brie beforehand is key to  

cutting off the rind. Some can be removed  

more easily than other rinds, so be patient. 

Makes 6 to 8 servings

1½     pounds Brie
3 

  tablespoons cornstarch, divided

1 

  small shallot, peeled and halved

6 

  ounces mushrooms, cleaned and chopped 

(quartered if they are on the larger size–

they should be no larger than 1 inch)

1 

  tablespoon unsalted butter

2½     cups dry white wine,* room temperature, 

divided (note: you may not need all of the 

cider)

1 

  tablespoon fresh lemon juice

1. Use a sharp knife to remove the rind from the    

  Brie. Cut or tear the Brie into ½-inch cubes.  

  Put into a large bowl and toss with 2 table 

 

  spoons of the cornstarch to fully coat.  

 

 Reserve. 
2. In a food processor fitted with the metal  

  chopping blade, chop the shallot. Scrape  

 

  down the sides of the work bowl and add the    

  mushrooms. Pulse until finely chopped, about   

  10 to 20 pulses. 
3. Put the butter in the fondue pot and set to  

 

  Setting 4. Once butter is melted, add the 

  chopped shallot and mushrooms. Stir and  

 

  cook until the mushrooms are fully softened,    

  about 3 to 5 minutes. 
4. Add 1 cup of the wine and 1 tablespoon of the   

  lemon juice and bring to a simmer (but not  

 

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

  temperature to Setting 3–3½. 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 consistency of the fondue will be nice and   

  creamy. (The wine keeps the cheese fro 

  separating and from becoming stringy). 
6. Once all the cheese has been added (most 

  of the wine will be incorporated as well, but 

  you may have up to ½ cup remaining) make 

  a slurry of the remaining cornstarch and 2 

  tablespoons of the wine 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.  
7. 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 and blanched vegetables. 
*For an alcohol-free version, substitute chicken 

stock plus 2 tablespoons of lemon juice for the 

wine. 

This fondue is for those queso dip lovers. It is 

 perfect with a big bowl of hearty tortilla chips. 

Makes 6 to 8 servings

¾    cup prepared salsa
1 

  pound Monterey Jack, finely shredded

½     pound sharp Cheddar, finely shredded
3 

  tablespoons cornstarch, divided

½    teaspoon ground cumin
1 

  garlic clove, peeled and halved

2 

  bottles (12 ounces) Mexican beer*, such 

as Corona, room temperature, divided 

(note: you may not need all of the beer)

2 

  tablespoons fresh lime juice

1. Put the salsa in a fine mesh strainer set over a  

  small mixing bowl. Allow to drain until thick- 

  ened, about 30 minutes, depending on the 

  type of salsa being used. Reserve. 
2. Put the shredded cheeses in a large bowl and   

  toss with 2 tablespoons of the cornstarch and    

  the cumin to fully coat. Reserve. 
3. Rub the bottom and lower half of the sides 

  of the fondue pot with the cut sides of the