Operating instructions

14 15
2. To serve, skewer pieces of beef or pork onto
forks and cook until rm and cooked through
in the simmering broth, about 3 to 5 minutes
Skewer vegetables and tofu and cook to taste.
The vegetables and broth pair very well with
a bowl of rice, or with the suggested dipping
sauces below. If liquid cooks off too much,
add additional stock/broth and allow to simmer
for a few minutes before cooking foods.
Suggested Dipping Sauces:
Asian Peanut Sauce (page 17); Wasabi
Ginger Sauce (page 18)
CHOCOLATE FONDUE
Everything goes well when dipped in chocolate –
pretzels, cake, brownies or fruit. You can even
drizzle over ice cream if there is any left over.
Makes 6 to 8 servings
¾ cup (175 ml) whole or reduced fat milk
1¾ cup (425 ml) heavy cream
1½ pounds (750 g) bittersweet or semisweet
chocolate chips (do not use blocks of
chocolate–the extra cocoa butter in the
chips produces a smoother fondue. Some
varieties of the blocks of chocolate are too
delicate)
½ teaspoon (2 ml) pure vanilla extract
pinch sea salt
1. Put the milk and heavy cream in the fondue
pot. Set to Setting 4.5 to bring the mixture to
a simmer, but not boiling. Reduce the heat
to Setting 3.5 and gradually, using a nonstick
whisk, add the chocolate chips. When the
chocolate is completely blended, stir in the
vanilla and salt.
2. Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham
crackers, pretzels, angel food cake, brownies,
etc.
CHOCOLATE RASPBERRY FONDUE
A twist on the standard chocolate – you can
use any fruit purée in place of the raspberry.
Makes 6 to 8 servings
1 cup (250 ml) frozen raspberries
[about 4 ounces (115 g)], thawed
1½ cups (375 ml) heavy cream
1½ pounds (750 g) bittersweet or semisweet
chocolate chips (do not use blocks of
chocolate –the extra cocoa butter in the
chips produces a smoother fondue. Some
varieties of the blocks of chocolate are too
delicate)
pinch sea salt
2 to 3 tablespoons (30 to 45 ml) Chambord
(optional)
1. Put the thawed raspberries in the work bowl
of a food processor tted with the metal
chopping blade. Process until puréed and
smooth, about 30 seconds. Place the purée
in a ne mesh strainer and press the liq-
uid through into a bowl. Discard the seeds,
reserving the purée.
2. Put the cream in the fondue pot. Set to Setting
4.5 to bring the mixture to a simmer, but not
boiling. Reduce the heat to Setting 3.5 and
gradually, using a nonstick whisk, add the
chocolate chips.
3. When the chocolate is completely blended
stir in the raspberry purée, salt and the liqueur
(if using).
4. Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham
crackers, pretzels, angel food cake, brownies,
etc.
BUTTER CARAMEL FONDUE
Like the chocolate fondue, any leftover can
either be reheated the following day, or
drizzled over a bowl of ice cream.
Makes 6 to 8 servings
3 cups (750 ml) granulated sugar
1½ teaspoons (7 ml) sea salt
¾ cup (175 ml) water
3 tablespoons (45 ml) light corn syrup
1 cup (250 ml) heavy cream
1 stick [4 ounces (115 g)] unsalted butter,
cut into ½-inch (1.25 cm) cubes
1. Put the sugar, salt, water and corn syrup in
the fondue pot. Set to Setting 7.5 and cook
until the sugar mixture turns a very light
amber colour (about 15 minutes). Keep a
close eye on the caramel sauce as it can
burn easily.
2. Once the sugar mixture has a light amber
colour, reduce to Setting 5 and slowly and
carefully stir in the cream, no more than ¼
cup at a time (if you add the cream too quick-
ly, it will foam and bubble too much). After the
cream has been incorporated, slowly whisk in
the butter (using a nonstick whisk), one piece
at a time, continually whisking to emulsify until
all the butter has been added.
3. Reduce heat to Setting 3. This is best served
with tart fruit, such as green apple wedges,
pretzels, angel food cake, brownies, etc.
SAUCES FOR FONDUES
ASIAN PEANUT SAUCE
Any type of peanut butter will work for this recipe
– natural, or processed; creamy or chunky.
Use your favourite!
Makes about 1¾ cups (425 ml)
1 1½-inch x 1-inch piece fresh ginger,
peeled and sliced
3 garlic cloves, peeled
½ cup chicken stock/broth, reduced sodium
1
⁄3 cup soy sauce, reduced sodium
¼ cup sesame oil
2 tablespoons rice vinegar
½ teaspoon fresh lime juice
1 to 2 tablespoons fresh cilantro
1½ tablespoons granulated sugar
½ cup peanut butter, creamy or chunky
2 to 4 drops Asian chili oil (add to taste)
1. Put the ginger and garlic in the work bowl of a
food processor tted with the metal chopping
blade. Process to chop, stopping to scrape
down the sides of the bowl as needed.
Add the remaining ingredients, except for the
chili oil. Process for 20 to 30 seconds to
combine, again stopping as needed to scrape
down the sides of the bowl.
2. Add the chili oil to taste, and process for an
additional 5 seconds to combine.
3. This may be used immediately, or stored in
the refrigerator for up to 5 days. Bring to room
temperature and stir well before using.
SUNDRIED TOMATO &
ROASTED RED PEPPER DIP
Very rich and packed with avour, this dip
is also great with crudités.
Makes about 1 cup (250 ml)
1 garlic clove, peeled
½ teaspoon dried basil
4 sundried tomatoes (oil-packed), drained
and cut into 1-inch (2.5 cm) pieces
1 large roasted red pepper, drained and cut
into 1-inch (2.5 cm) pieces
1 teaspoon (5 ml) balsamic vinegar
2 ounces (60 g) cream cheese, cut into
1-inch (2.5 cm) pieces
2 tablespoons (15 ml) sour cream
pinch kosher salt, or to taste
1. Put the garlic and basil into the work bowl of
a chopper or food processor tted with the
metal chopping blade. Pulse a few times to
break up, and then process until nely
chopped. Scrape down the sides of the bowl
and then add the sundried tomatoes, roasted