Manual

11
many Western cuisines. It can be found in Asian
markets, as well as in many grocery stores and
specialty food stores.
SCALLION & GINGER SCENTED
BEEF BROTH
Makes 6 to 8 servings
6 cups good quality beef stock or broth
(low sodium) + 2 cups additional hot
broth to add as needed
3 scallions, cut into 1-inch pieces
6 slices fresh ginger, each about
the size of a quarter
1 to 2 garlic cloves, peeled and halved
4 whole peppercorns
1 tablespoon low-sodium soy sauce
1 tablespoon mirin, rice wine or
medium dry sherry
¾ pound beef tenderloin, thinly sliced
¾ pound pork tenderloin, thinly sliced
8 ounces baby carrots, steamed to
crisp-tender
6 ounces thinly sliced daikon
8 ounces small white mushrooms, cleaned
8 ounces firm tofu, cut into bite-sized
cubes
8 scallions, trimmed to 4-inch lengths
4 ounces canned water chestnuts, drained
steamed rice, optional
Put the beef stock, scallions, ginger, garlic,
and peppercorns in the Cuisinart
®
Electric
Fondue Pot. Set temperature at Setting 6 and
bring to a boil. Reduce to Setting 3 and simmer
for about 20–25 minutes, until broth has taken
on the flavors of the ginger and scallions. Stir in
the soy sauce and mirin.
Use skewers to dip slices of beef or pork
tenderloin and the accompanying vegetables
into the stock. May be served with small bowls
of hot steamed rice for each diner. Add
additional warm beef stock to the fondue pot as
needed, to keep the liquid deep enough for
dipping and cooking.
Suggested dipping sauces:
Asian Peanut Sauce, Wasabi Ginger Sauce
(recipe on page 14)
FRIED SEAFOOD &
VEGETABLE FONDUE
Makes 6 to 8 servings
3½ cups flavorless vegetable oil
1 pound large shrimp (21–25 count),
peeled (leave on tail) and deveined
1 pound dry sea scallops, tough muscle
removed
½ pound salmon fillet, skinned, cut into
1-inch cubes
12 ounces Italian baby eggplant or
Japanese eggplant, cut in ½-inch rounds
1 small zucchini, cut in ½-inch rounds
24 green beans, cut into 2-inch pieces
12 pearl onions, steamed to crisp-tender
2 large carrots, peeled, cut into ½-inch
ovals, steamed to crisp-tender
8 ounces new red potatoes, cut into
bite-sized wedges and steamed to just
tender
fresh lemon wedges
fresh basil leaves
Heat oil in Cuisinart
®
Electric Fondue Pot on
Setting 7½ until hot and bubbly but not boiling
– oil should test at 375°F with a candy/deep fry
thermometer for best results.
Skewer seafood and vegetables and fry until
golden and crispy. Drain, allow to cool for a few
moments, and dip in sauces to serve.
Suggested dipping sauces:
Spinach Dipping Sauce, Roasted Red Pepper
& Sun-Dried Tomato Dip, Olive Tapenade Aioli,
Tsatziki Sauce. (recipe on page 14 and 15)