Cuisinart CBT-500FPC DESSERTS/SWEET Sauces, Cajun Creole Spice Blend, COOKIE-CRUST Pumpkin PIE

1 clove garlic, peeled

3⁄4 cup (175 ml) mirin (Japanese rice wine*)

3⁄4 cup (175 ml) low-sodium soy or tamari sauce 1⁄4 cup (50 ml) seasoned rice or wine vinegar

2 tablespoons (30 ml) dark molasses

2tablespoons (30 ml) prepared wasabi paste*

1tablespoon (15 ml) brown sugar, packed

1 tablespoon (15 ml) Asian sesame oil (toasted sesame oil)

2 teaspoons (10 ml) powdered ginger

1⁄2 teaspoon (2 ml) freshly ground black pepper

Place fresh ginger, shallot and garlic in blender jar; cover blender jar. Turn to Pulse. Pulse on Low 5 times. Scrape sides of jar; Pulse on Low 5 times. Add remaining ingredients in order given. Turn to On and press High to blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using to allow flavours to develop. Unused portions may be refrigerated for up to a week; stir before using.

Tip: Use about 1 tablespoon (15 ml) of marinade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks may be placed in a resealable freezer-weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook.

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Nutritional information per tablespoon (15 ml):

Calories 22 (18% from fat) • carb. 3g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 183mg • calc. 14mg • fiber 0g

1⁄2 teaspoon (2 ml) celery seed

1⁄2 teaspoon (2 ml) white peppercorns

1⁄2 teaspoon (7 ml) black peppercorns

1 bay leaf, roughly broken

3tablespoons (45 ml) sweet paprika

1tablespoon (15 ml) kosher salt

1⁄2 tablespoon (2 ml) sugar

2teaspoons (10 ml) dried minced garlic

2teaspoons (10 ml) minced dry onions

1-2 teaspoons (5-10 ml) cayenne pepper, to taste

2teaspoons (10 ml) dry oregano

1teaspoon (5 ml) dry thyme leaves

1teaspoon (5 ml) dry basil

1⁄2 teaspoon (2 ml) dry rosemary

1⁄2 teaspoon (2 ml) ground allspice

Place the coriander seed, mustard seed, celery seed, black and white peppercorns, and bay leaf in the blender jar. Cover jar and press the On button. Blend on Low until seeds are finely ground, 10 to 15 seconds. Add the remaining ingredients and blend until no signs of the bay leaf are visible, about 20 to 30 seconds.

Use as a rub for meat, poultry, or seafood before sautéing, roasting or grilling, or add as a seasoning to rice or dressing to brighten up flavours.

Nutritional information per tablespoon (15 ml):

Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g

CAJUN CREOLE SPICE BLEND

Our Cajun Creole Spice Blend is a comparable alternative to

purchased spice mixtures, but much fresher and more economical. Adjust the spiciness to taste with the amount of cayenne used.

Makes about 1⁄2 cup (125 ml)

2teaspoons (10 ml) coriander seed

1teaspoon (5 ml) mustard seed

DESSERTS/SWEET SAUCES

COOKIE-CRUST PUMPKIN PIE

The traditional holiday favourite is made with a cookie crumb crust for a crunchy change.

Makes 12 servings

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