Cuisinart DLC-2011N Cranberry Relish with Toasted Walnuts, Creamy Chevre & Peppercorn Dressing

Cranberry Relish with Toasted Walnuts

Fast and fresh, delicious with roast turkey, chicken, pork or ham

Makes 3 cups

Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts

3/4 cup walnut halves, shells removed

3/4 cup sugar

8strips orange zest, bitter white pith removed

3cups fresh or frozen cranberries (do not thaw if using frozen berries)

3/4 navel orange, peeled, cut into quarters

Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra- grant, about 8 to 10 minutes. Cool slightly.

Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add cran- berries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse several more times if a finer consistency is desired.

This relish may be made in advance and stored in the refrigerator until ready to use.

Nutritional analysis per 2 tablespoons:

Calories 58 (31% from fat) • carbo. 9g • pro. 1g • fat 2g

sat. fat 0g • chol. 0mg • sod. 0mg

Creamy Chevre & Peppercorn Dressing

Creamy and tangy, perfect for crisp romaine.

Makes 1-3/4 cups (28 tablespoons)

Preparation: 10 minutes, plus 30 minutes resting time

1-1/2	ounces shallots, peeled and	1-1/2	tablespoons water
	trimmed	1/3	cup lowfat sour cream
1	tablespoon drained green pepper-
		6	ounces chevre
	corns, rinsed & drained again
1-1/2	tablespoons freshly squeezed	1/3	cup extra virgin olive oil
	lemon juice
1-1/2	tablespoons white wine vinegar

Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl; add the salt. With the machine running, add the olive oil through the hole in the small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend. The dressing will keep for a week in the refrigerator.

Nutritional analysis per tablespoon:

Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g

sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g

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