Cuisinart SB-5600C Savories, Molasses Rosemary Marinade, Bacon & Cheddar Pie, Perfect Popovers

Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add remaining ingredients to the blender jar. Blend on Purée until smooth and homogenous, about 15 to 20 seconds. Serve immediately or store in refrigerate for up to one week. If desired, reserve half the crumbled blue cheese and stir in for texture.

Nutritional information per 2 tablespoons (30 ml):

Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g

• sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g

Molasses Rosemary Marinade

This marinade is very good with chicken, duck or pork, as well as shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the grill. It also makes a nice finishing sauce for sautéed cippolini onions or other sautéed root vegetables.

Makes about 2 cups marinade

1ounce (30 g) peeled shallot, cut in ½-inch (1.25 cm) pieces

1clove garlic, peeled and halved

¼teaspoon (1 ml) freshly ground black pepper

2 tablespoons (30 ml) dry rosemary, divided

1 tablespoon (15 ml) chipotle chile peppers, with adobo sauce

½ cup (125 ml) maple syrup

½ cup (125 ml) molasses

½ cup (125 ml) soy sauce

1⁄3 cup (75 ml) canola or grapeseed oil

1 teaspoon (5 ml) xanthan gum*

Place the shallot, garlic and pepper in the blender jar. Pulse on chop about 3 to 4 times. Add 1 tablespoon (15 ml) of the rosemary and the remaining ingredients in the order listed. Blend on Liquefy for 20 to 30 seconds until smooth, thick and homogenous. Transfer to a resealable jar or bowl and stir in the remaining tablespoon of rosemary. Let stand for 30 minutes or longer for flavours to blend before using.

Keep marinade properly refrigerated until ready to use. Use to marinate meats and vegetables for grilling or roasting.

*Xanthan gum is a naturally derived stabilizer that is produced from the fermentation of corn syrup. Often used in baking breads, xanthan gum will help stabilize marinades, vinaigrettes and salad dressings and prevent them from separating. It is an optional ingredient.

Nutritional information per 2 tablespoons (30 ml):

Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g

• sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g

SAVORIES

Bacon & Cheddar Pie

Baked in a stoned wheat cracker crust rather than a traditional pastry crust, this quiche-like pie makes a simple supper when served with a salad.

Makes one 9-inch (23 cm) deep-dish pie, about 12 servings

5ounces (145 g) stoned wheat crackers, broken into 1-inch (2.5 cm) pieces

¼cup (50 ml) unsalted butter, melted

1medium (115 g) onion, peeled and cut into ½-inch (1.25 cm) pieces

1½ cups (375 ml) light cream

3large eggs

1teaspoon (5 ml) Worcestershire sauce

½ teaspoon (2 ml) dry mustard

½ teaspoon (2 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

12 ounces (340 g) shredded extra-sharp Cheddar cheese

8 ounces (240 ml) bacon, cooked crispy and crumbled

Preheat oven to 325°F (160ºC).

Place a third of the stoned wheat crackers in the blender jar. Pulse using Chop, until finely ground, about 15 pulses. Transfer to a 9-inch

(23 cm) deep-dish pie plate. Repeat until all crackers are ground. Stir the melted butter into the cracker crumbs and press the butter-coated cracker crumbs evenly over the bottom and sides of the pie plate. Place in the preheated 325°F (160ºC) oven for 10 minutes. Remove from oven and place on a rack. Let cool slightly.

Place the onion, cream, eggs, Worcestershire sauce, dry mustard, salt, and pepper in the blender jar. Blend using Mix for 15 to 20 seconds. Place half the shredded cheese in a layer in the bottom of the slightly cooled crumb crust. Top with an even layer of the bacon, and finish with the remaining shredded cheddar cheese. Pour the egg mixture slowly over the top.

Place in the preheated 325°F (160ºC) oven for 60 to 75 minutes, until puffed, browned and custard is set. Let stand 15 minutes before cutting.

Nutritional information per serving:

Calories 441 (80% from fat) • carb. 10g • pro. 12g • fat 39g

• sat. fat 20g • chol. 141mg • sod. 489mg • calc. 252mg • fiber 1g

Perfect Popovers

Impress your guests with these deceivingly simple popovers that are

mixed in a matter of seconds in your Cuisinart® blender.

Makes 18 popovers

6large eggs

2cups (500 ml) all-purpose flour

2cups (500 ml) evaporated fat free milk, not reconstituted

½ teaspoon (2 ml) kosher salt

6 tablespoons (90 ml) unsalted butter, melted

Place the eggs, flour, milk and salt in the blender jar in the order listed; cover blender jar. Blend on Purée for 15 seconds. Scrape the sides of the jar if needed. With the blender running, add the melted butter in a steady stream and blend for an additional 15 to 20 seconds. Let batter rest for 30 to 40 minutes before continuing.

Preheat oven to 425°F (220ºC). Thoroughly coat eighteen ½-cup (125 ml) popover, custard, or muffin cups with cooking spray or melted butter.

Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20 minutes, then reduce oven temperature to 375°F (190ºC). Bake for another 20 minutes, until puffy and nicely browned. Use a cake tester to pierce each popover several times and bake for an additional 5 minutes. Remove from oven, loosen from pans with a thin-blade knife and gently lift out. Serve hot.

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g

• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

Variation

Roasted Garlic Popovers – add 2 tablespoons (30 ml) peeled roasted garlic cloves to the blender with the ingredients listed.

To roast garlic - place peeled garlic cloves in a double thickness of aluminum foil, toss with a tablespoon (15 ml) of olive oil and fold the foil to seal. Place in a preheated 375°F (190ºC) oven for 30 to 40 minutes, until tender and browned. Roasted garlic will keep in a tightly covered container in the refrigerator for about a week.

Welsh Rarebit

Also known as “Welsh Rabbit,” this cheese sauce is traditionally served over toast points or toasted English muffin halves. A slice of tomato can be placed on the toast first for “high tea” and it can also be put under the broiler for a few moments. We have also found that this recipe is delicious served over steamed broccoli or cauliflower, a baked potato, or it could be tossed with cooked pasta shapes to make a macaroni and cheese dish.

Makes 4 cups (1 L)

2¼ cups (550 ml) whole milk or evaporated lowfat milk (not reconstituted)

2large eggs

3tablespoons (45 ml) unbleached all-purpose flour

1 tablespoon (15 ml) Dijon-style mustard

1 teaspoon (5 ml) Worcestershire sauce

½ teaspoon (2 ml) kosher salt

1 pound (500 g) shredded sharp or extra-sharp Cheddar cheese paprika (for dusting on top)

Heat the milk in a saucepan until simmering (just bubbles are just breaking at the surface) – this may also be done in a microwave.

Place the eggs, flour, mustard, Worcestershire sauce, and salt in the blender jar. Blend on Mix for 15 to 20 seconds. Scrape the sides of the blender jar. Add the shredded cheese and blend on Purée. With the blender running, add the hot milk in a slow steady stream through the opening in the lid. Blend on Purée until smooth and homogenous, about 30 to 40 seconds. Pour the mixture into a medium (2¾-quart (2.6

L)) saucepan. Place over medium heat, and cook, stirring constantly with a whisk until creamy, smooth and thickened, about 15 to 20 minutes.

Serve over toast points or toasted English muffin halves. Dust with paprika before serving.

Nutritional information per ¼-cup (50 ml) serving:

Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g

• sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g

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