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1.
Put the garlic cloves in the work bowl. Run on Chop continuously to finely chop,
about 5 seconds. Add the cubed Parmesan and pulse on Chop to start
processing, about 10 to 12 pulses. Add the anchovy fillets and the mustard and then
run on Chop continuously until the mixture resembles a very fine crumble. Scrape
down the bowl, then continue to process until the mixture forms a paste,
about 30 to 35 seconds.
2.
Add the mayonnaise, lemon juice, vinegar, salt, and pepper. With the machine
running, add the olive oil in a steady stream until emulsified. Run on Grind for an
additional 15 seconds. The finished dressing will be quite thick.
3.
Taste and adjust seasoning and/or acidity, if needed. Use immediately to dress
salad greens or as desired.
Nutritional information per serving (2 tablespoons [30 ml]):
Calories 160 (90% from fat) • carb. 1g • pro. 3g • fat 16g • sat. fat 3g
• chol. 9mg • sod. 416mg • calc. 104mg • fiber 0g
Peppadew Cheese Spread
A piquant spread that mingles between Southern pimento cheese and
fromage fort – you can always barter some of the cheddar here for
whatever leftover bits of cheese you have on hand.
Makes 1
1
/
cups (325 ml)
3
1
small garlic clove, peeled
4
ounces (113 g), good quality sharp Cheddar, cut into 1-inch (2.5 cm)
cubes to ½-inch (1.25 cm) cubes, at room temperature
4
ounces (113 g) goat cheese, softened
2
tablespoons (30 ml) salted butter, softened
2
ounces ([57 g] about 8 or 9) drained hot, sweet,
pickled peppadew peppers, halved
2
tablespoons (30 ml) dry white wine
Pinch kosher salt
Butter crackers, for serving
1.
Put the garlic clove in the work bowl. Run on Chop continuously to finely chop,
about 5 seconds. Add the cubed Cheddar and pulse on Chop to start processing,
about 10 to 12 pulses, then run on Chop continuously until finely chopped.
The Cheddar should resemble a coarse crumble.
2.
Break up the goat cheese into the work bowl, then add the butter, peppadews, wine,
and pinch of salt. Run on Chop continuously until well blended and mostly smooth,
scraping down the bowl as necessary. The finished spread will be somewhat chunky,
with some visible bits of Cheddar and flecks of peppadew strewn throughout.
3.
Transfer to a serving bowl and serve immediately with crackers. Alternatively,
cover bowl and chill for a firmer consistency, at least 1 hour.
Tip: For an impressive presentation, transfer spread into a small plastic wrap-lined bowl;
tap on counter to remove air pockets, and smooth out top with an offset spatula or
butter knife. Cover with plastic wrap and refrigerate to set, at least 2 hours. Unmold
spread onto a serving dish or platter. Let come to room temperature before serving,
15 to 20 minutes.
Nutritional information per serving (2 tablespoons [30 ml]):
Calories 95 (73% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g
• chol. 26mg • sod. 134mg • calc. 78mg • fiber 0g
Chocolate Avocado Mousse
You may find the combination unusual, but the creamy flesh of avocados
magically whip into a decadent chocolate mousse that is also rich
in healthy fat – a no-brainer dessert!
Makes 4 servings
2
ounces (57 g) bittersweet chocolate chips, preferably 60% cacao
2
ripe avocados
¼
cup (60 ml) pure maple syrup
2
tablespoons (30 ml) strong-brewed espresso or coffee
1
teaspoon (5 ml) vanilla extract
¼
cup (60 ml) unsweetened cocoa
Pinch sea salt
Raspberries for serving, optional
1.
Place the chocolate chips in a heatproof bowl and set over a saucepan of barely
simmering water. Stir chips until thoroughly melted. Remove from heat and let cool.
2.
Scoop out the flesh of the avocados, in pieces, directly into the work bowl.
Pulse on Chop to start processing, and then run on Chop continuously until puréed,
about 15 to 20 seconds. Scrape down the bowl and add the melted chocolate along
with the remaining ingredients. Run on Chop continuously until fully incorporated and
smooth.
3.
Divide mousse among 4 small dessert glasses or bowls. Cover and chill for at least
1 hour before serving. Serve chilled mousse with raspberries, if desired.
Tip: Use dairy-free chocolate chips to make this vegan friendly.
14
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