Cuisinart HM-70C - Hand Mixer Instruction Booklet page 13

GORGONzOLA BUTTER
Serve a slice of this savory compound
butter on top of your favourite steak – it
will melt and impart an incredible flavour .
Makes 1 roll compound butter, 16 slices .
1 ⁄ cup (125 ml) unsalted butter, softened
2
1 ⁄ cup (50 ml) Gorgonzola, crumbled
4
pinch freshly ground pepper
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluffy, about
30 seconds . Add Gorgonzola and mix
until well blended, about 30 to 40 seconds
longer .
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch (2 .5 cm) in diameter . Wrap
butter in plastic wrap twisting the ends to
form a log . Chill until firm enough to slice .
Place slices of Gorgonzola butter on top
of grilled or broiled steak, a fluffed baked
potato, or steamed vegetables .
Note: Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
freezer . Double wrap using an outer wrap
of aluminum foil to prevent absorption of
freezer odors .
Nutritional information per slice:
Calories 52 (96% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg
• calc. 2mg • fiber 0g
BALSAMIC VINAIGRETTE
Makes 1 ⁄ cups (375 ml) .
1
2
1 shallot, peeled and finely chopped
[approximately 1 tablespoon (15 ml)]
⁄ cup (50 ml) balsamic vinegar
1
4
1 ⁄ teaspoon (2 ml) salt
2
1 ⁄ teaspoon (2 ml) freshly ground pepper
2
1 ⁄ teaspoon (2 ml) sugar
2
3 teaspoons (15 ml) Dijon mustard
3 ⁄ cup (175 ml) extra virgin olive oil
4
1 ⁄ cup (50 ml) vegetable oil
4
Place shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl . Mix ingredients
until well incorporated .
Add olive oil and then vegetable oil in
a slow stream to the bowl with the mixer
running to ensure emulsification .
Adjust seasoning to taste .
Nutritional information per serving
[2 tablespoons (30ml)]:
Calories 166 (96% from fat) • carb. 2g • pro. 0g
• fat 22 g • sat. fat • chol. 0g • sod. 153mg
• calc. 1mg • fiber 0g
PARMESAN PEPPERCORN
DRESSING
This dressing is not only good on salads,
but is a perfect spread for sandwiches,
from smoked turkey to roast beef . It can
be used as a dip for vegetables or even
served alongside roasted meats .
Makes 1 ⁄ cups (375 ml) .
1
2
1 ⁄ cup (125 ml) reduced fat mayonnaise
2
⁄ cup (125 ml) reduced fat sour cream
1
2
1 ⁄ cup (125 ml) Parmigiano Reggiano,
2
finely grated
1 teaspoon (5 ml) crushed black
peppercorns
2 tablespoons (30 ml) fresh basil,
chopped
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 ml) Dijon mustard
1 tablespoon (15 ml) fresh parsley, finely
chopped
⁄ tablespoon (7 ml) finely chopped shallot
1
2
1 ⁄ teaspoon (2 ml) lemon juice
2
Place all ingredients in a medium mixing bowl
and mix on Speed 2 until thoroughly combined,
about 1 minute .
Nutritional information per serving
[2 tablespoons (30 ml)]:
Calories 61 (65% from fat) • carb. 3g • pro. 2g
• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg
• calc. 66mg • fiber 0g
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