Cuisinart CCJ-100C manual Citrus Mint Iced Tea, Classic Margarita, Fizzy Orange

CITRUS MINT ICED TEA

Perfect for a hot summer day.

Makes 2 quarts (1.9L)

3cups (750ml) boiling water

4English Breakfast tea bags

12fresh mint leaves

1/2 -1 cup (125-250ml) sugar, to taste

1cup (250ml) fresh orange juice

1cup (250ml) fresh lemon juice

4cups (1L) water

Pour boiling water over tea bags and mint; let steep 5 minutes. Remove and discard tea bags and mint leaves. Add sugar and stir until dissolved.

Stir in juices and water. If not serving immediately, refrigerate until ready to serve. Serve over ice.

Nutritional information per serving:

Calories 65 (1% from fat) • carb. 17g • pro. 0g fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg calc. 6mg • Vit. C 19mg (32% DV) • fiber 0g

CLASSIC MARGARITA

Fresh lime juice makes an incomparable Margarita.

Makes 6 cups (1.5L) – enough for eight 6-ounce Margaritas

1-1/2 cups (375ml) cold water

1-1/2 cups (375ml) granulated sugar

2cups (500ml) freshly squeezed lime juice

12 ounces (340ml) Tequila

2-1/2 ounces (70ml) orange liqueur

(Triple Sec, Cointreau) lime wedges

coarse salt crushed ice thin lime slices

Place water and sugar in a 2 quart (1.L) Cuisinart® saucepan. Place over medium high heat and cook undisturbed, to dissolve sugar, 10 to 12 minutes. Remove from heat and allow to cool. When completely cool, transfer to a large pitcher; stir in fresh lime juice. Add tequila and orange liqueur; stir to blend.

Rub the rims of Margarita glasses with lime wedges and dip in coarse salt if desired. Fill the glasses halfway with crushed ice. Add Margarita mixture to top of glass. Garnish with a thin slice of lime and enjoy.

Nutritional information per serving:

Calories 293 (0% from fat) • carb 46g • pro. 0g

fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg calc. 7mg • Vit. C 18mg (30% DV) • fiber 0g

FIZZY ORANGE

Deliciously refreshing, this fizzy beverage is a great alternative to sugar-laden sodas for both children and adults.

Makes four 10-ounce (1-1/4 cup) servings

3 cups (750ml) fresh orange juice

2cups (500ml) seltzer or club soda, chilled

Place orange juice in a 1-1/2 quart (1.4L) pitcher. Add seltzer/club soda and stir gently. Serve immediately over ice.

May be garnished with a slice of orange and a mint leaf.

Nutritional information per serving:

Calories 84 (4% from fat) • carb. 19g • pro. 1g fat 0g • sat. fat 0g • chol. 0mg • sod. 27mg calc. 26mg • Vit. C 93mg (155% DV) • fiber 0g

FRESH CITRUS “VINAIGRETTE”

Fresh orange and lemon juices replace the vinegar in this refreshing dressing. Try it on greens, or use it to create a salad with cooked rice (try a mixture of brown and wild rices), diced vegetables and chopped toasted nuts.

Makes 7/8 cup (220ml)

1teaspoon (5ml) orange zest, finely chopped

1 teaspoon (5ml) fresh thyme

6tablespoons (90ml) fresh orange juice

2tablespoons (30ml) fresh lemon juice

2teaspoons (10ml) Dijon-style mustard

pinch kosher salt

6 tablespoons (90ml) “light” olive oil

Place the zest, thyme, orange juice, lemon juice, and mustard in the work bowl of a Cuisinart® Mini-Prep®Food Processor. Process on Chop until blended, 10 seconds. With the machine running, add the oil through one of the small holes in the top. Process until completely emulsified.

Place the zest, thyme, orange juice, lemon juice, mustard, and salt in a small bowl. Whisk to blend. After mixture is blended, continue whisking and add the oil in a slow steady stream – continue whisking until the mixture is emulsified.

Nutritional information per serving

(1 tablespoon) (15ml):

Calories 56 (91% from fat) • carb. 1g • pro. 0g fat 6g • sat. fat 1g • chol. 0mg • sod. 29mg calc. 3mg • Vit. C 5mg (8% DV) • fiber 0g

PAN-SEARED SCALLOPS WITH TANGERINE SHALLOT SAUCE

Serve with freshly steamed snow peas and brown rice to complete the plate.

Makes 2 servings

1pound (454g) sea scallops (Diver Scallops are best), tough muscle on side removed

flour to lightly dust scallops

1/2 teaspoon (2.5ml) kosher salt

1/4 teaspoon (1ml) freshly ground black pepper

2teaspoons (10ml) extra virgin olive oil 3/4 cup (190ml) dry white vermouth 3/4 cup (190ml) fresh tangerine juice

1tablespoon (15ml) finely chopped shallot

2tablespoons (30ml) heavy cream

Make sure scallops are completely dry. Lightly dust tops and bottoms of scallops with flour. Sprinkle with salt and pepper. Heat oil in a Cuisinart® 10-inch nonstick skillet over medium high heat. When hot, place scallops in a single layer in the skillet and cook over medium high heat for 2 - 3 minutes, until golden brown – do not turn or move. Turn scallops and cook for 2 - 3 minutes on the other side, until golden brown and just barely firm. Transfer scallops to a warm plate and cover loosely. – Do not overcook, scallops will continue to cook as they rest while sauce is prepared.

Wipe the pan clean with double thickness of paper towel. Add wine, juice and chopped shallot to the pan. Cook over medium high heat to reduce liquid by half. When liquid is reduced, stir in heavy cream. Stir and cook until thickened and smooth. Pour half the sauce on each of two warm plates and arrange reserved scallops on the sauce to serve.

Nutritional information per serving:

Calories 408 (27% from fat) • carb. 20g • pro 39g fat 12g • sat. fat 4g • chol. 95mg • sod. 710mg calc. 91mg • Vit. C 36mg (60%DV) • fiber 0g

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