Cuisinart SB-5600 Instruction Booklet page 20

Creamy Blue Cheese Dressing
Thick and creamy, this dressing is wonderful served over a
wedge of chilled iceberg lettuce, and is thick enough that it
can be used as a dip for crudités.
Makes 3½ cups
¼ ounce shallot (about ½ shallot), cut into ¼-inch pieces
½ cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
6 ounces crumbled blue cheese
½ teaspoon kosher salt
freshly ground pepper
Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add
remaining ingredients to the blender jar. Blend on Purée until smooth and
homogenous, about 15 to 20 seconds. Serve immediately or store in
refrigerate for up to one week. If desired, reserve half the crumbled blue
cheese and stir in for texture.
Nutritional information per 2 tablespoons:
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g
• sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g
Molasses Rosemary Marinade
This marinade is very good with chicken, duck or pork, as well as
shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the
grill. It also makes a nice finishing sauce for sautéed cippolini onions
or other sautéed root vegetables.
Makes about 2 cups marinade
1 ounce peeled shallot, cut in ½-inch pieces
1 clove garlic, peeled and halved
¼ teaspoon freshly ground black pepper
2 tablespoons dry rosemary, divided
1 tablespoon chipotle chile peppers, with adobo sauce
½ cup maple syrup
½ cup molasses
½ cup soy sauce
⁄
cup canola or grapeseed oil
1
3
1 teaspoon xanthan gum*
Place the shallot, garlic and pepper in the blender jar. Pulse on chop
about 3 to 4 times. Add 1 tablespoon of the rosemary and the remaining
ingredients in the order listed. Blend on Liquefy for 20 to 30 seconds until
12
smooth, thick and homogenous. Transfer to a resealable jar or bowl and
stir in the remaining tablespoon of rosemary. Let stand for 30 minutes or
longer for flavors to blend before using.
Keep marinade properly refrigerated until ready to use. Use to marinate
meats and vegetables for grilling or roasting.
*Xanthan gum is a naturally derived stabilizer that is produced from the
fermentation of corn syrup. Often used in baking breads, xanthan gum
will help stabilize marinades, vinaigrettes and salad dressings and prevent
them from separating. It is an optional ingredient.
Nutritional information per 2 tablespoons:
Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g
SAVORIES
Bacon & Cheddar Pie
Baked in a stoned wheat cracker crust rather than a traditional
pastry crust, this quiche-like pie makes a simple supper when
served with a salad.
Makes one 9-inch deep-dish pie, about 12 servings
5 ounces stoned wheat crackers, broken into 1-inch pieces
¼ cup unsalted butter, melted
1 medium (4 ounces) onion, peeled and cut into
½-inch pieces
1½ cups light cream
3 large eggs
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
12 ounces shredded extra-sharp Cheddar cheese
8 ounces bacon, cooked crispy and crumbled
Preheat oven to 325°F.
Place a third of the stoned wheat crackers in the blender jar. Pulse using
Chop, until finely ground, about 15 pulses. Transfer to a 9-inch deep-dish
pie plate. Repeat until all crackers are ground. Stir the melted butter into
the cracker crumbs and press the butter-coated cracker crumbs evenly
over the bottom and sides of the pie plate. Place in the preheated 325°F
oven for 10 minutes. Remove from oven and place on a rack. Let cool
slightly.