Cuisinart MP-14N Series manual To make flavored butters, spreads and dips, To make mayonnaise

Store in refrigerator to keep from separating.

To make flavored butters, spreads and dips:

Cut room temperature butter into tablespoon size pieces. Finely chop flavor- ing ingredients first, such as anchovies, cheese, herbs, etc. Be sure work bowl is clean and dry. Add small hard ingredients like garlic and hard cheese through the feed tube while machine is running. Next, add the butter and process using the ON button, until smooth. Add any liquid ingredients last, while the processor is running, and process just long enough to blend. Process ingredients for spreads and dips the same way. They should be at room temperature and cut into 1-inch (2.5cm) cubes, or added by tablespoonfuls.

To make mayonnaise:

The work bowl and metal blade must be clean and dry. Use one whole large egg, or the yolks from two large eggs (see recipe book or proper food safety instructions for eggs). Mayonnaise made from yolks will be almost as thick as butter. You should be able to add 2/3 cup of oil for each yolk or 1-1/4 cups for a whole egg.

Process the yolks or egg with salt, mustard and 2 tablespoons of vegetable oil for at least 30 seconds using the ON button. Then, while the machine is running, pour 1/4 cup of oil into the small pusher.

After it dribbles through the pinhole at the bottom, remove the small pusher and slowly add the remaining oil while the machine runs.

NOTE: Egg whites and cream can both be whipped using the metal blade or the whisk attachment. Using the whisk attachment will produce greater volume.

To beat egg whites:

The work bowl must be absolutely clean. Add 3 or more egg whites (up to 6 large egg whites) and press the ON button. Add about 1 teaspoon of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavor is hardly detectable in cakes or soufflés. Continue pro- cessing until the egg whites hold their shape, about 1-1/2 to 2-1/2 minutes.

To whip cream with metal blade:

Processor whipped cream holds its shape very well. It is good for decoration or as a topping; however, it will not whip to the light, fluffy consistency obtained by methods that beat in more air. Chill the cream well before starting. Process continuously using the ON button, until cream begins to thicken. Then add sugar as desired and continue processing, watching carefully for

the desired consistency. For consistently reliable results, add 2 tablespoons (30 ml) of nonfat dry milk for every cup of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crack- ers or cookies into 1-inch pieces and place in work bowl. Press the ON button and process continuously until pieces reach the desired texture. For seasoned crumbs, chop parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are of the desired texture, then dribble melted butter through the small feed tube opening while the machine is running.

For crumb crusts, process crackers or cookies as described above. Add sugar, spices and butter, and cut into pieces as specified by your recipe. Process until well com- bined.

To make pastry:

Combine unbleached all-purpose flour, salt and pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. Sprinkle evenly with the minimum amount of cold liquid in the recipe. PULSE 5 or 6 times. The dough should begin to hold together when pressed. If it is still dry and crumbly, add more water – 1 teaspoon at a time – until the dough holds together easily.

Do not let the dough form a ball in the processor or it will be overworked and tough. Form into a round disc, one inch thick, and wrap in plastic wrap.

Refrigerate for 1 hour before using, or double wrap and freeze for later use. Thaw before using.

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