Cuisinart CSB-75 manual DESSERTS Berry Coulis, Peaches & Cream, tablespoon vanilla extract

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DESSERTS

DESSERTS

Berry Coulis

This versatile dessert sauce could not be easier. Makes 11Ú4 cups

112-ounce bag of frozen mixed berries, thawed

1⁄4cup granulated sugar

1⁄2teaspoon fresh lemon juice

Put all ingredients in a 21Ú2-quart saucepan. Over medium heat bring mixture to a simmer and cook for about 5 minutes to melt the sugar. Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are well combined, about 30 seconds. Strain the sauce through a fine mesh strainer and serve.

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Peaches & Cream

Serve this simple dessert well chilled in stemmed goblets

for an elegant presentation.

Makes 8 servings

2tablespoons unsalted butter

4tablespoons sugar, divided

1pound fresh peaches, peeled, pitted and sliced

1strip lemon zest (2 x 1⁄2 inch)

8ounces mascarpone

1tablespoon vanilla extract

In a Cuisinart¨ 2-quart saucier, melt butter and 2 tablespoons of the sugar over medium-low heat, stirring until golden and caramel in color, about 5 to 8 minutes. Add peaches and zest, cover loosely and cook over low heat until peaches are tender, about 15 minutes. Remove and discard zest strip. Insert hand blender making certain

protective guard is submerged and blend on Low, using a gentle up- and-down motion, moving the blender through the pan until smooth, about 1 minute. Transfer to a bowl, let cool, then cover and chill.

Put the mascarpone, remaining sugar and vanilla in a medium bowl. Insert hand blender making sure the protective guard is submerged and process, about 20 seconds. Scrape bowl and process about 1 minute longer. Chill until ready to use.

Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers. Keep chilled until ready to serve. May be garnished with fresh raspberries, toasted sliced almonds or a mint leaf.

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Contents CSB-75 Series INSTRUCTION/ RECIPE BOOKLETSmart Stick Two Speed Hand Blender 1. READ ALL INSTRUCTIONS IMPORTANT SAFEGUARDSCONTENTS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLYPARTS AND FEATURES Note The blending blade is extremely sharp. Use caution when removing3. Motor Body Housing UNPACKING INSTRUCTIONSASSEMBLY 1. Low/High Button 2. Comfort Handle 3. Motor Body HousingPARTS 4. Detachable Blending Shaft 5. Blade Guard 6. Mixing CupNever immerse the motor body in water CLEANING AND MAINTENANCEOPERATION TIPS AND HINTS FOR HAND BLENDERRECIPES SMOOTHIES AND DRINKS Blueberry Banana Antioxidant Smoothie Strawberry Kiwi Smoothie1cup frozen blueberries 1 small 41⁄2 ounces banana, sliced 3⁄4cup soy milk or fat free milkFrozen Coffee Frappé Peach Margarita3⁄4cup coffee ice cream or ice milk 1⁄3cup strongly brewed coffee may use espresso, chilledRed Raspberry Lemonade SOUPS Asparagus Soup1 12-ounce package frozen raspberries no sugar added, thawed 11⁄2cups superfine sugarYukon Gold Potato and Roasted Garlic Soup 1 ounce garlic cloves 8-12 cloves, peeled2 teaspoons extra virgin olive oil 1⁄2tablespoon unsalted butter 1 medium onion 5 ounces, peeled, cut into 1⁄2-inch piecesSAUCES Sweet Red Pepper Coulis 1tablespoon olive oil 1 medium yellow onion, peeled, roughly chopped6 cloves garlic, peeled and smashed 3 medium red bell peppers about 6 ounces each roughly choppedGreen Chile Sauce 11⁄2pounds Anaheim or green New Mexican chiles1 small onion approximately 31⁄4 ounces, quartered 1 large clove garlicRustic Tomato Roasted Red Pepper Sauce 2teaspoons extra virgin olive oil1 onion 5 to 6 ounces, peeled and cut into 1⁄2-inch pieces 1 carrot 2 ounces, peeled and cut into 1⁄2-inch piecesSIDE DISHES Parsnip & Sweet Potato Purée 11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces 1 small onion 3 ounces, peeled and cut into 3⁄4- to 1-inch piecesMushroom Gravy 8 ounces white mushrooms, cleaned and sliced1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter 1 medium onion, about 4-5 ounces, slicedPopovers 3⁄4cup all-purpose flour3⁄4cup reduced-fat milk or evaporated fat free milk 2large eggs 1 tablespoon unsalted butter, melted and cooled 1⁄2teaspoon saltEasy Creamy Guacamole DRESSINGS Basic Vinaigrette1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces 2 tablespoons fresh lemon or lime juiceCreamy Parmesan Roasted Garlic Dressing Mayonnaise1⁄3cup grated Parmesan cheese 4cloves roasted garlic 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegarDESSERTS Berry Coulis Peaches & Cream1 12-ounce bag of frozen mixed berries, thawed 1⁄4cup granulated sugar 1⁄2teaspoon fresh lemon juiceLimited Three-Year Warranty WARRANTYCALIFORNIA RESIDENTS ONLY BEFORE RETURNING YOUR CUISINART PRODUCT Page G IB-11131 CoffeemakersBlenders JuicersHugo Description Version no IB-11131 Fold Size 197X114MM Saddle Stitched 24 ppCoating Gloss Varnishing in cover Color Cover 4CCMYK+1CBK Inside 1CBK+1CBK Date SEP-4-2012 Co-ordinator AndyChan