Cuisinart CHM-7 manual Ginger SOY Butter, Gorgonzola Butter, Balsamic Vinaigrette

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16

cucumber being the last. Mix on Speed 2 until well mixed.

Transfer to a small bowl, cover and refrig- erate for 30 to 60 minutes before serving to allow flavors to blend. Keep unused portion in a resealable container in the refrigerator for up to 5 days.

Nutritional information per 1⁄4 cup serving:

Calories 30 (53% from fat) • carb. 2g • pro. 1g

•fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg

•calc. 46mg • fiber 0g

GINGER SOY BUTTER

This butter gives an Asian twist to steamed vegetables, rice, or fish.

Makes 1 stick of butter, 16 slices

1⁄2cup unsalted butter, softened

1⁄2tablespoon fresh ginger, peeled and finely chopped

pinch of fresh garlic, finely chopped

2teaspoons soy sauce

1⁄2teaspoon lemon juice

Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluff y, about 30 seconds. Add ginger, garlic, soy sauce, and lemon juice; mix on Speed 2 until well blended, about 30 to 40 seconds longer.

Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Ginger Soy Butter on top of

grilled or broiled seafood or chicken, baked sweet potatoes, rice, or steamed vegetables.

Note: Ginger Soy Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in freezer. Double wrap using an outer wrap of aluminum foil to prevent absorption of freezer odors.

Nutritional information per slice:

Calories 52 (98% from fat) • carb. 0g • pro. 0g

•fat 6g • sat. fat 4g • chol. 16mg

•sod. 44mg • calc. 2mg

GORGONZOLA BUTTER

S e rve a slice of this savory compound

butter on top of your favorite steak – it will

melt and impart an incredible flavor.

Makes 1 roll compound butter, 16 slices

1⁄2cup unsalted butter, softened

1⁄4cup Gorgonzola, crumbled pinch freshly ground pepper

Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluff y, about 30 seconds. Add Gorgonzola and mix until well blended, about 30 to 40 seconds longer.

Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Gorgonzola butter on top of grilled or broiled steak, a fluffed baked potato, or steamed vegetables.

Note: Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in freezer. Double wrap using an outer wrap of aluminum foil to prevent absorption of

f reezer odors.

Nutritional information per slice:

Calories 52 (96% from fat) • carb. 0g • pro. 0g

•fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg

•calc. 2mg • fiber 0g

BALSAMIC VINAIGRETTE

Makes 11⁄2 cups

1 shallot, peeled and finely chopped (approximately 1 tablespoon)

1⁄4cup balsamic vinegar

1⁄2teaspoon salt

1⁄2teaspoon freshly ground pepper

1⁄2teaspoon sugar

3teaspoons Dijon mustard

3⁄4cup extra virgin olive oil

1⁄4cup vegetable oil

Place shallot, vinegar, salt, pepper, sugar, and Dijon in a mixing bowl. Mix ingredients until well incorporated.

Add olive oil and then vegetable oil in

a slow stream to the bowl with the mixer running to ensure emulsification.

Adjust seasoning to taste.

Nutritional analysis per serving (2 tablespoons): Calories 166 (96% from fat) • carb. 2g • pro. 0g

•fat 22 g • sat. fat • chol. 0g • sod. 153mg

•calc. 1mg • fiber 0g

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