Nostalgia FPS200 Serie Manual De Instrucciones página 13

WHITE WINE FONDUE
• 1 (750 mL) Bottle
Dry, White Wine
• 1 (2") Piece
Cinnamon Stick
• ¼ Tsp. Ground
Coriander
• 10 Black Peppercorns,
crushed
• 4 Whole Cloves
• 1 Tsp. Sugar
• 1 Tsp. Salt
• 1 Tsp. Celery Salt
• ¼ Tsp. Garlic Salt
RICH CHOCOLATE FONDUE
• 1 Cup Whole Milk
or Heavy Cream
• ¾ Tsp. Pure
Vanilla Extract
• 2 Tbsp. Unsalted
Butter
• 6 oz. Bittersweet
Chocolate Baking Bar
(the higher the % of
Cacao the better),
broken or chopped
into 1" pieces
• 6 oz. Milk Chocolate
Baking Bar, broken
or chopped into
1" pieces
• 2 Tbsp. Chocolate
Liqueur (optional)
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Pour wine into a saucepan, and season with
cinnamon stick, coriander, pepper, cloves,
sugar, salt, celery salt, and garlic salt.
Let sit for 1 hour, then bring to a boil.
Filter through a fine sieve or colander lined
with cheesecloth, and transfer to your
STAINLESS STEEL ELECTRIC FONDUE POT.
Bring to a boil before using.
Use to cook diced pieces of chicken or cocktail shrimp.
In a medium saucepan, combine the
milk, vanilla, and butter.
Heat over medium heat until the
mixture comes to a simmer.
Remove from the heat and stir in the bittersweet
and milk chocolates and chocolate liqueur
until completely melted and smooth.
Transfer to your STAINLESS STEEL ELECTRIC FONDUE POT
and turn to low heat setting to keep warm and serve.
Use pieces of fruit, marshmallows, pound cake,
graham crackers, or cookies for serving.