Cuisinart CHM-7 manual Ginger SOY Butter, Gorgonzola Butter, Balsamic Vinaigrette

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04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16

cucumber being the last. Mix on Speed 2 until well mixed.

Transfer to a small bowl, cover and refrig- erate for 30 to 60 minutes before serving to allow flavors to blend. Keep unused portion in a resealable container in the refrigerator for up to 5 days.

Nutritional information per 1⁄4 cup serving:

Calories 30 (53% from fat) • carb. 2g • pro. 1g

•fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg

•calc. 46mg • fiber 0g

GINGER SOY BUTTER

This butter gives an Asian twist to steamed vegetables, rice, or fish.

Makes 1 stick of butter, 16 slices

1⁄2cup unsalted butter, softened

1⁄2tablespoon fresh ginger, peeled and finely chopped

pinch of fresh garlic, finely chopped

2teaspoons soy sauce

1⁄2teaspoon lemon juice

Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluff y, about 30 seconds. Add ginger, garlic, soy sauce, and lemon juice; mix on Speed 2 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 in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Ginger Soy Butter on top of

grilled or broiled seafood or chicken, baked sweet potatoes, rice, or steamed vegetables.

Note: Ginger Soy 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 (98% from fat) • carb. 0g • pro. 0g

•fat 6g • sat. fat 4g • chol. 16mg

•sod. 44mg • calc. 2mg

GORGONZOLA BUTTER

S e rve a slice of this savory compound

butter on top of your favorite steak – it will

melt and impart an incredible flavor.

Makes 1 roll compound butter, 16 slices

1⁄2cup unsalted butter, softened

1⁄4cup Gorgonzola, crumbled pinch freshly ground pepper

Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluff y, 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 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

f reezer 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 11⁄2 cups

1 shallot, peeled and finely chopped (approximately 1 tablespoon)

1⁄4cup balsamic vinegar

1⁄2teaspoon salt

1⁄2teaspoon freshly ground pepper

1⁄2teaspoon sugar

3teaspoons Dijon mustard

3⁄4cup extra virgin olive oil

1⁄4cup vegetable oil

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 analysis per serving (2 tablespoons): Calories 166 (96% from fat) • carb. 2g • pro. 0g

•fat 22 g • sat. fat • chol. 0g • sod. 153mg

•calc. 1mg • fiber 0g

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Contents CHM-7 Safeguards Adds volume to whipped cream While you are mixingPatent pending Conveniently located button for easyBeat whole eggs/yolks Mix thin batters Whip egg whitesCinnamon Muffins Remove butter for recipe first and cut intoHighest serving yield for that particular recipe ⁄4cup unsalted butter, melted and cooled⁄2cup unsalted butter, room temperature Maple Orange ButterDouble Chocolate Graham OAT Cookies Lemon White Chocolate Chip Macadamia NUT CookiesChocolate Chip Shortbread Cookies Chocolatealmond BiscottiMocha Chocolate Chip Cookies Cappuccino CheesecakeLemon TEA Loaf VariationSunshine Chiffon Cake Orange Apricot GlazeMocha Cake Chocolate Mousse Cake RollDeep Mocha Frosting Teaspoon vanilla extractChocolate Soufflé Cake To pre p a re the chocolate mousseTo pre p a re the Cake Whipped Cream Tiramisu Génoise For champagne sabayon Egg yolks To make sabayonGrand Marnier Whipped Cream Coffee Whipped CreamHerbed Cheese Ounces cream cheese may use regular or lowfatRoasted RED Pepper SUN-DRIED Tomato DIP Smoked Salmon SpreadCucumber Yogurt DIP With Mint Ginger SOY Butter Gorgonzola ButterBalsamic Vinaigrette ⁄2cup unsalted butter, softenedParmesan Peppercorn Dressing Creamy Bleu Cheese DressingMiso Ginger Dressing Smashed Cauliflower Potatoes CaponataTeaspoon honey if eggplant seems bitter Boursin Smashed Potatoes TWICE-BAKED Potatoes With ParmesanParmesan Pepper Biscotti With Walnuts Gorgonzola SouffléChicken and Spinach Filling for Soufflé Roll Soufflé Roll with Chicken Spinach FillingTo finish soufflé roll Limited THREE-YEAR Warranty If necessary, replacement by calling California Residents onlyIB-5190
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