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Fondue Scampi
1 clove garlic, cut in half
13 oz. (364 g) Gruyère cheese
7 oz. (196g) Emmentaler cheese
1 tsp. (5 ml) cornstarch
1-1/2 cups (375 ml) Rosé wine
1 tsp. (5ml) lemon juice
1 shot Kirsch
1 tsp. (5 ml) dried dill
10 oz. (280 g) frozen (cooked and shelled) shrimp
Crusty French or Italian bread, cut into bit sized pieces
Thaw shrimp.
Set the temperature control to MAX and preheat the grill.
While the grill is preheating, rub the inside of a fondue pot with garlic. Put
coarsely grated cheeses, cornstarch, Rosè and lemon juice into the fondue
pot. Stir and heat on stove top – do not boil. Stir until smooth then add
Kirsch and dill. Stir until smooth.
Lower Grill Temperature Control to a medium setting and place fondue pot
on the smooth-faced side of the Reversible Plate to keep the fondue warm.
Dip bread pieces and shrimp into fondue.
French Toast
4 eggs
1/2 tsp. (3 ml) salt
3 tbsp. (45 ml) sugar
1-1/3 cups (335 ml) milk
8 slices day old bread
1 tbsp. (15 ml) unsalted butter – divided
Preheat Grill for 10 minutes with the smooth grill plate facing up. Turn the
Temperature Control to a medium setting.
While the grill is preheating, combine eggs, salt, sugar and milk in a shallow
baking dish. Blend thoroughly.
Put a small amount of butter on the grill plate and spread with a plastic
or wooden spatula.
Soak bread in egg mixture, turning once to coat both sides. Place on the grill
plate and cook until golden brown, turning once so both sides are cooked.
Serve immediately or place in an oven to keep warm.
NOTE: Do not soak
bread until ready to cook or the bread will break apart.
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SAL6-480 BookletTPG_323_V3_EN 6/1/06 6:34 PM Page 10