Wolfgang Puck BBLFP050 manual Cilantro-Mint Vinaigrette, Fresh Peach Melba with Raspberry Sauce

HSN_3n1BlenderManual 6/25/10 11:08 AM Page 39

Cilantro-Mint Vinaigrette

Makes 4 servings

INGREDIENTS

1 egg yolk Juice of 2 limes

11/2 tablespoons soy sauce

1medium clove garlic, chopped

1cup rice vinegar

1/2 teaspoon Chinese chile sauce (optional)

1/2 cup (1 bunch) cilantro leaves, coarsely chopped 6 sprigs mint leaves

1/2 teaspoon kosher salt Pinch of black pepper

11/2 tablespoons packed brown sugar

11/2 cups peanut oil

2 teaspoons sesame oil

METHOD

1Assemble all ingredients.

2Use Citrus Juicer attachment to juice the limes.

3Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and brown sugar in the Blender Jug. Mix on low speed for about 20 seconds or until the mixture is smooth.

4With the machine running, drizzle in the oils and process until the mixture is thick. Refrigerate until ready to use.

Recipe courtesy Wolfgang Puck Makes it Easy,

Rutledge Hill Press, 2004

Fresh Peach Melba with

Raspberry Sauce

Makes 6 servings

INGREDIENTS

For the Poached Peaches

3 large ripe, firm, freestone peaches

2 cups water

2 cups sugar

1/4 cup lemon juice Grated zest of 1 lemon

For the Raspberry sauce 1 pound raspberries

1/2 cup sugar

2 tablespoons lemon juice

METHOD

1Bring a saucepan of water to a boil and boil peaches for about

20 seconds. Transfer to a bowl of ice water to cool. Drain and peel away skin.

2Use Citrus Juicer attachment to juice the lemon.

3In another saucepan, make a simple syrup. Stir together the 2 cups water, the sugar, and the lemon juice and zest. Over medium-high heat, bring the mixture to a boil, then reduce the heat to low. Add the peach halves to this syrup and continue simmering until tender, 5 to 7 minutes. Remove from the heat and let the peaches cool in the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with plastic wrap, and refrigerate until serving time.

4Make the Raspberry sauce: Put the berries, sugar, and lemon juice in the Food Processor Mixing Bowl fitted with the Chopping blade and process until puréed. Place a fine-mesh strainer over a nonreactive bowl and, with a rubber spatula, pass the puree through the strainer to remove the seeds. Cover with plastic wrap and refrigerate.

5Before serving, toast the sliced almonds in a small, dry skillet over low heat, stirring almost continuously, until they turn light golden, about 3 minutes. Transfer immediately to a bowl to cool.

6To serve, scoop the ice cream into six attractive, chilled serving bowls. Remove the peach halves from their syrup and place them cut side down on top of the ice cream. Drizzle each serving gener- ously with the raspberry sauce, garnish with whipped cream and toasted almonds, and serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy,

Rutledge Hill Press, 2004