Cuisinart CYM-100C Instruction And Recipe Book page 9

1. Combine all ingredients except oil in a large bowl, tossing lamb to make
sure it is evenly coated.
2. Cover bowl with plastic wrap and allow lamb to marinate in the refrigerator
for 2 hours and then 1 hour at room temperature.
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3. Preheat a Cuisinart Griddler fitted with the grill plates and in the closed
position, to High. When preheated, brush plates with oil. Grill lamb until it
reaches desired doneness, about 6 minutes per side for medium-rare.
4. Allow lamb to rest for 5 minutes and serve.
Nutritional information per serving:
Black Peppercorn and Herbed Yogurt Dip
This dip makes a great addition to any crudités platter.
Feel free to swap the herbs for whatever you have on hand.
Makes about 1 cup (250 ml)
2 cups (500 ml) plain yogurt
1 teaspoon (5 ml) black peppercorns
1 tablespoon (15 ml) finely chopped chives
1 teaspoon (5 ml) finely chopped tarragon
½ teaspoon (2 ml) lemon zest
½ teaspoon (2 ml) kosher salt
1. Line a fine-mesh strainer with 1 to 2 paper coffee filters and position it
over a bowl. Fill the paper-lined strainer with the yogurt and drain in the
refrigerator overnight.
2. Between two pieces of wax paper, crush the black peppercorns with the
bottom of a heavy skillet. Add crushed pepper and remaining ingredients,
including strained yogurt, to a small bowl. Stir to combine and chill in
refrigerator until ready to serve. Adjust seasoning as desired.
Raita
This classic Indian condiment is incredibly versatile; use as a dip for flatbreads,
a cooling agent alongside spicy dishes, or as a sauce for kebabs.
Makes about 1½ cups (375 ml)
2 cups (500 ml) plain yogurt
8 ounces (230 g) English cucumber, shredded and squeezed dry
2 garlic cloves, peeled and finely chopped
1 ⁄ teaspoon (0.5 ml) ground cumin
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large pinch kosher salt
1 tablespoon (15 ml) finely chopped fresh mint (about 25 mint leaves)
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over
a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.
2. Remove yogurt from liner and put in a bowl with remaining ingredients. Stir
to combine and chill in refrigerator until ready to serve. Adjust
seasoning as desired.
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Tzatziki
The Greek cousin of raita, this sauce benefits from time in the refrigerator
so the flavours can develop. For a thicker consistency, drain the yogurt
in the refrigerator overnight.
Makes about 1¾ cups (425 ml)
2 cups (500 ml) plain yogurt
8 ounces (230 g) English cucumber, shredded and squeezed dry
2 garlic cloves, peeled and finely chopped
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (1 ml) lemon zest
large pinch kosher salt
1 tablespoon (15 ml) finely chopped fresh dill
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over
a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.
2. Remove yogurt from liner and put in a bowl with remaining ingredients. Stir
to combine and chill in refrigerator until ready to serve. Adjust seasoning as
desired.
Chocolate Pretzel Frozen Yogurt
The combination of sweet and savory is what makes this
tangy dessert a real standout.
Makes 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
4 cups (1 L) plain yogurt
1 cup (250 ml) granulated sugar
1 ⁄ cup (75 ml) cocoa powder, sifted
3
pinch kosher salt
1 cup (250 ml) low-fat milk
½ teaspoon (2 ml) pure vanilla extract
1 cup (250 ml) chopped chocolate-covered pretzels
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over
a bowl. Fill the paper-lined strainer with the yogurt and drain in the
refrigerator overnight.
2. In a large bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk
and vanilla together until the sugar has dissolved. Cover with plastic wrap
and refrigerate at least 2 hours or overnight.
3. Process in a Cuisinart ® Ice Cream Maker according to the model's
instructions. A few minutes before the frozen yogurt is finished, add the
chopped pretzels into the churning yogurt to fully mix.
4. The consistency will be soft and creamy, but if a firmer texture is desired,
transfer the frozen yogurt to an airtight container and freeze for at least
2 hours. Remove from freezer 15 minutes before serving.
Nutritional information per serving:
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