Cuisinart DLC-2011N Cranberry Relish with Toasted Walnuts, Creamy Chevre & Peppercorn Dressing

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Cranberry Relish with Toasted Walnuts

Fast and fresh, delicious with roast turkey, chicken, pork or ham

Makes 3 cups

Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts

3/4 cup walnut halves, shells removed

3/4 cup sugar

8strips orange zest, bitter white pith removed

3cups fresh or frozen cranberries (do not thaw if using frozen berries)

3/4 navel orange, peeled, cut into quarters

Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra- grant, about 8 to 10 minutes. Cool slightly.

Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add cran- berries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse several more times if a finer consistency is desired.

This relish may be made in advance and stored in the refrigerator until ready to use.

Nutritional analysis per 2 tablespoons:

Calories 58 (31% from fat) • carbo. 9g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 0mg

Creamy Chevre & Peppercorn Dressing

Creamy and tangy, perfect for crisp romaine.

Makes 1-3/4 cups (28 tablespoons)

Preparation: 10 minutes, plus 30 minutes resting time

	1-1/2	ounces shallots, peeled and	1-1/2	tablespoons water
		trimmed	1/3	cup lowfat sour cream
	1	tablespoon drained green pepper-	1/3	cup lowfat sour cream
	1	tablespoon drained green pepper-	6	ounces chevre
		corns, rinsed & drained again	6	ounces chevre
	1-1/2	tablespoons freshly squeezed	1/3	cup extra virgin olive oil
		lemon juice
	1-1/2	tablespoons white wine vinegar

Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl; add the salt. With the machine running, add the olive oil through the hole in the small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend. The dressing will keep for a week in the refrigerator.

Nutritional analysis per tablespoon:

Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g

sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g

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Contents DLC-2011N For custom recipes Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves Cups whole grain flours no white flour addedNext to the kitchen Pusher AssemblyPlace the box on a low Table or on the floorTable of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Quick breads, muffins, and biscuits Blade OperationDisc Operation Inch pieces of even size and length On ContinuousDough Button Prepare the dough ingredients and place in work bowlTo chop hard foods To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To dislodge foodTo make peanut butter and other nut butters To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To chop nutsCut or break bread, crackers or cookies into To beat egg whitesTo whip cream To make crumbs and crumb crustsLarge fruits like pineapple To make cake mixTip Whole peppers are an exceptionSmall amounts of food Remove the slicing or shredding discSmall, round fruits and vegetables Long fruits VegetablesSalami and other sausages Hard, at room temperatureCooked meat and poultry Uncooked meat and poultryProofing the yeast Using the right bladeMachine capacity Measuring the flourRising Adding liquidsKneading bread dough Kneading sweet doughMotor stops Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorMetal dough blade rises in work bowl Blade doesn’t incorporate ingredientsTechnical Data For shipping instructions To the store where it was purchased orRecipe Table of Contents Try this salsa on grilled chicken or seafood AppetizersFresh Tomato and Corn Salsa Roasted Garlic and Red Pepper SpreadRoasted Shallot & Herb Hummus HummusCup all-purpose flour Jalapeño Jack WafersThese savory wafers just melt in your mouth Small onionEgg wash 1 egg + 2 tablespoons water, beaten together Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Shallot 1-1/2 ounce peeled and trimmedTeaspoon Herbes de Provence Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Clove garlic Shallot, about 1 ounce, peeledTeaspoon freshly ground pepper 1/2 cup half-and-half SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Makes eight 7-ounce servings Preparation 40 to 45 minutesChilled Roasted Red Bell Pepper & Corn Soup Medium tomatoes, cored, cut into GazpachoInch pieces Teaspoon kosher salt Fresh cilantro for garnish, if desiredCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadTablespoon water Yeast BreadsChallah Braid Cup warm water 105˚ 115˚F Large eggCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafSimple Wheat Starter Ounces unbleached flourOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Ounce Reggiano Parmesan PizzasPesto, Cheese & Fresh Tomato Pizza Tablespoons Pesto, pWell chilled Five Cheese Pizza BiancoOunces fontina, well chilled Chives, cut in 1-inch lengths Pizza Margherita Some of the best things in life are the simplest Reduced version for pizza 2 red bell peppers, cut in half Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party Makes 4 large or 8 small calzones, 8 servingsSimple Tomato Sauce Sauces & DressingsCranberry Relish with Toasted Walnuts Creamy Chevre & Peppercorn DressingCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Roasted Garlic and Parmesan Twice Baked Potatoes Cup evaporated skim milkTeaspoon ground white pepper Teaspoon salt At room temperature Savory Sweet Potatoes with Onions & CurrantsCup maple syrup Pound unsalted butter Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Hazelnut Butter CookiesChocolate heaven Double Chocolate Chunk CookiesLemon Ginger Biscotti Delicious with coffee or teaRemove and reserve Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot CakeTo 4 tablespoons ice water Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough Inch pieces, well chilledPreheat the oven to 375 F Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servingsPreheat the oven to 400˚F Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Cup real maple syrupScrape the work bowl Dark Chocolate TrufflesChocolate lover’s dream come true CocoaIBIB-5054A