Basic Vinaigrette; Berry Coulis - Cuisinart CSB-75C SERIES Instruction/Recipe Booklet

Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 77 (80% from fat) • carb. 3g • pro. 1g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 89mg • calc. 5mg • fiber 3g
DRESSINgS

Basic Vinaigrette

Use this basic vinaigrette as a guide and change your vinegar/oil
flavours to come up with varying combinations to create exciting
salads. You can add other flavours such as crushed or roasted garlic,
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,
lemon juice, or flavoured vinegars.
Makes 1 cup (250 ml)
⁄
1
cup (50 ml) wine vinegar
4
1 tablespoon (15 ml) Dijon mustard
⁄
3
cup (175 ml) salad or olive oil
4
kosher salt and freshly ground pepper to taste
Place all ingredients in the mixing beaker. Process on low speed until
combined, about 10 to 15 seconds. Keep unused portions in an airtight
container in the refrigerator up to 2 weeks.
Nutritional analysis per tablespoon (15 ml):
Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
Creamy Parmesan
& Roasted garlic Dressing
Like a Caesar dressing, but made with roasted garlic,
taking away the pungent bite of fresh garlic.
⁄
1
Makes about 1 cups (325 ml)
3
⁄
1
cup (75 ml) grated Parmesan cheese
3
4 cloves roasted garlic*
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) pasteurized liquid egg product
®
(such as EggBeaters )
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) anchovy paste
1 teaspoon (5 ml) Worcestershire sauce
⁄
1
teaspoon (4 ml) freshly ground pepper
4
⁄
1
cup (125 ml) extra virgin olive oil dash
2
®
Tabasco or other hot sauce (to taste)
18
Place all the ingredients in the mixing beaker in the order listed. Insert
the Cuisinart ® Smart Stick TM and process 40 seconds, until creamy and
totally emulsified.
Nutritional analysis per tablespoon (15 ml):
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.
Place in a 375°F (190°C) oven for 30 to 40 minutes, until tender and
browned. If you do not wish to roast the garlic, you may blanch it until
tender in water to cover (this may be done in the microwave if desired).
Mayonnaise
Make quick mayonnaise in just minutes.
1 ⁄
Makes about 1 cups (300 ml)
4
⁄
1
cup (50 ml) pasteurized liquid egg product
4
®
(such as EggBeaters )
1 tablespoon (15 ml) fresh lemon juice
⁄
1
tablespoon (7 ml) Dijon mustard
2
1 cup (250 ml) vegetable oil
⁄
1
teaspoon (1 ml) kosher salt
4
⁄
1
teaspoon (1 ml) ground white pepper
4
Place all ingredients in mixing beaker in order listed. Insert Cuisinart
TM
Smart Stick holding blade against bottom of beaker and process
until mixture begins to thicken, about 15 to 20 seconds. Continue
processing with a gentle up-an-down motion until thick, about 20 to
30 seconds longer.
Nutritional information per tablespoon (15 ml):
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 1g
• chol. 2mg • sod. 29mg • calc. 1mg • fiber 0g
DESSERTS

Berry Coulis

This versatile dessert sauce could not be easier.
1 ⁄
Makes 1 cups (300 ml)
4
1 12-ounce (375 g) bag of frozen mixed berries, thawed
⁄
1
cup (50 ml) granulated sugar
4
⁄
1
teaspoon (2 ml) fresh lemon juice
2
⁄
1
Place all ingredients in a 2 -quart (2.3 L) saucepan. Over medium heat
2
bring mixture to a simmer and cook for about 5 minutes to melt the
®
sugar. Insert the Cuisinart Smart Stick
sure the protective guard is submerged. Blend, using an up-and-down
motion until ingredients are well combined, about 30 seconds. Strain
the sauce through a fine mesh strainer and serve.
®
TM
into the saucepan, making
19