Cuisinart SB-5600 manual Savories, Creamy Blue Cheese Dressing, Molasses Rosemary Marinade

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

¼ounce 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

1ounce peeled shallot, cut in ½-inch pieces

1clove garlic, peeled and halved

¼teaspoon 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

1⁄3 cup canola or grapeseed oil

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

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

5ounces 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.

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