Cuisinart CYM-100C Instruction And Recipe Book page 8

1. Preheat the oven to 300ºF (150°C).
2. In a large mixing bowl combine all ingredients except for the dried fruit.
Evenly spread on a parchment-lined baking sheet and bake for 40 to
45 minutes, stirring halfway through, until nicely toasted.
3. Add dried cranberries and stir to combine. Allow to cool completely on
baking sheet. Transfer to an airtight container to store for up to 3 weeks.
Nutritional information per ½-cup (125 ml) serving:
Yogurt Blueberry Crumb Cake
Sweet and tender, this cake stays moist with the addition of yogurt. Pair with a
cup of coffee or a scoop of vanilla ice cream for an after-dinner treat.
Makes one 9-inch (22.8 cm) cake (12 servings)
cooking spray
Crumb Topping:
1 cup (250 ml) plus 2 tablespoons (30 ml) unbleached, all-purpose flour
½ cup (125 ml) packed light brown sugar
1 stick [½ cup (125 ml)] unsalted butter, room temperature, cubed
1¼ teaspoons (6 ml) ground cinnamon
½ teaspoon (2 ml) pure vanilla extract
¼ teaspoon (1 ml) kosher salt
Yogurt Cake:
1¾ cup (425 ml) unbleached, all-purpose flour
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) cream of tartar
¼ teaspoon (1 ml) kosher salt
1 stick [½ cup (125 ml)] unsalted butter, room temperature, cubed
1 cup (250 ml) granulated sugar
2 large eggs, room temperature
½ teaspoon (2 ml) pure vanilla extract
½ cup (125 ml) plain yogurt
1¼ cup (300 ml) blueberries
1. Preheat oven to 350ºF (180°C). Coat a 9-inch (22.8 cm) square baking pan
with cooking spray; reserve.
2. Prepare the crumb topping: Put all topping ingredients in a medium bowl
and with your hands, mix, working in butter cubes until large clumps form.
Reserve in refrigerator until ready to use.
3. Prepare the cake: Put the flour, baking soda, cream of tartar and salt in a
medium mixing bowl; whisk to combine. Put butter and granulated sugar
in a large mixing bowl. Using a hand mixer, blend on medium-low speed
for about 1 minute, until the mixture is light and fluffy. Add the eggs, one at
a time, and mix until smooth. Scrape down the sides of the bowl and add
vanilla. Mix until incorporated.
4. Add half the dry ingredients and half the yogurt to the butter sugar mixture.
Mix until blended, about 30 seconds. Scrape down the sides of the bowl
and add remaining dry ingredients and yogurt. Mix about 30 seconds
longer until smooth and all ingredients are blended.
5. Pour batter into prepared pan and smooth the top. In a single layer, evenly
arrange blueberries over the top of the cake and lightly press into the
batter. Evenly spread crumb mixture all over top of blueberries.
6. Bake for 55 to 60 minutes, or until crumb topping is evenly golden brown
and tester comes out clean when inserted into the center of the pan.
Remove from oven and place on a wire rack to cool. Cool completely
before cutting.
Nutritional information per serving:
14
Yogurt-Marinated Chicken Thighs
This aromatic dish highlights yogurt's versatility as a marinade.
Makes 8 servings
10 green cardamom pods
8 whole cloves
2 dried chili peppers, stems removed
1 cinnamon stick, halved
1 teaspoon (5 ml) whole black peppercorns
1½ teaspoons (7 ml) kosher salt
4 garlic cloves, peeled and crushed, divided
1 one-inch (2.5 cm) piece ginger, peeled and cut into matchsticks
1 cup (250 ml) plain yogurt
½ cup (125 ml) coconut milk
8 chicken thighs, bone-in and skin on
[about 2 to 2½ pounds (1 to 1.1 Kg)]
2 to 3 large onions, peeled and sliced [about 4 cups (1 L)]
½ small butternut squash, peeled and cut into ¼-inch x 2-inch
(0.6 cm x 5 cm) wedges [about 2 cups (500 ml)]
1. Using the back of a knife, gently crush cardamom pods and remove seeds.
Discard pods and add seeds to a small skillet along with the cloves, dried
peppers and cinnamon stick. Toast the spices over low heat until fragrant,
about 5 minutes.
2. Put the toasted spices, peppercorns, salt, 2 garlic cloves, ginger, yogurt
and coconut milk into a large bowl. Whisk to combine and add the chicken
thighs, turning to coat them evenly. Cover the bowl with plastic wrap and
allow thighs to marinate for 2 hours in the refrigerator and then 1 hour at
room temperature.
3. Preheat oven to 350ºF (180°C).
4. In a large baking dish, evenly spread the onions. Add the remaining garlic,
and, in a single layer, top with the butternut squash wedges.
5. Remove the chicken from the marinade, allowing any excess to drip back
into the bowl. Arrange the chicken over the vegetables in a single layer.
Bake for 45 minutes, or until an internal temperature of 165ºF (74°C) is
reached.
6. Turn oven to Broil to crisp and brown the chicken skin, about 3 to
5 minutes, watching closely to be sure not to burn.
7. Allow chicken to rest for 5 minutes before serving.
Note: This dish does create a bit of liquid while cooking. To serve, use a
slotted spoon to lift out a piece of chicken, some onions, and a slice of
squash. Discard the excess liquid.
Nutritional information per serving:
Yogurt-Marinated Lamb Chops
Serve this Greek-inspired dish alongside our Tzatziki on page 9.
Makes 6 servings
4 garlic cloves, peeled and finely chopped
1 tablespoon (15 ml) chopped fresh mint
1 teaspoon (5 ml) chopped oregano
¼ cup (60 ml) plain yogurt
1 lemon, zested and juiced
½ teaspoon (2 ml) kosher salt
6 lamb loin chops, 1-inch (2.5 cm) thick [about 1¾ pounds (795 g)]
1 teaspoon (5 ml) vegetable oil
15