En g li s h – Nostalgia Electrics FPS200 SERIES User Manual

Page 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

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.

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)

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.