KitchenAid KSM1FPA manual Spiced Garlic Dill Pickles, Goat Cheese Toasts with Vegetables and Basil

RECIPES

Spiced Gar_lic Dill Pickles

DISCS	Makes 8 pint-sized jars
USED:	TIP: To add more heat to the
	pickles, slice two jalapeños
	with the adjustable slicing disc
	and place 1 to 2 slices in each
	jar. The more seeds that are
	added, the spicier the pickles
	will become.

8peeled garlic cloves

8teaspoons dill seed

4teaspoons black peppercorns

4teaspoons crushed red pepper flakes

4teaspoons mustard seeds

2teaspoons celery seeds ¼ large white onion, peeled

5large seedless cucumbers

4tablespoons granulated sugar

4tablespoons kosher salt

4cups apple cider vinegar

4cups water

In each 8 pint jar, place 1 garlic clove,

1 teaspoon dill seed, ½ teaspoon black peppercorns, ½ teaspoon red pepper flakes,

½teaspoon mustard seeds, and ¼ teaspoon celery seeds.

Place the adjustable slicing disc on the KitchenAid® Food Processor attachment and slide the external lever to the 4th notch. Place the onion into the large feed tube and slice on low speed. Remove onion and place 5-6 slices in the bottom of each jar.

Slide the external lever to the 6th notch. Feed the cucumbers through the large feed tube to slice. Remove the cucumbers and fill each jar evenly with the slices, packing them in as necessary.

In a large saucepan, combine the sugar, salt, cider vinegar, and water and bring to a boil, stirring occasionally to help dissolve the sugar and salt. Remove from heat and pour 1 to 1¼ cups of brine overtop the contents of each jar, leaving ½ inch space from the top.

Secure the lids and allow jars to cool to room temperature before chilling. Chill for 48 hours before serving.

Goat Cheese Toasts with Vegetables and Basil

DISCS USED:

18

Makes 20 toasts

TIP: Reheat any remaining toasts the following day at 400°F (204°C) for 5-6 minutes.

1 small zucchini

1small yellow squash

3Roma tomatoes

2sheets puff pastry, thawed

4ounces goat cheese

20basil leaves olive oil spray

salt and fresh ground pepper to taste

Preheat oven to 400°F (204°C) and line 2 baking sheets with parchment paper.

Set the adjustable slicing disc on the KitchenAid® Food Processor attachment and slide the external lever to the 5th notch. Using the small feed tube, slice the zucchini, squash, and tomatoes. Remove vegetables and set aside.

Unfold the puff pastry sheets on a lightly floured surface. Use a 3-inch circular cutter to cut 9 circles from each sheet. Chill remaining pastry scraps for further use.

Place the pastry rounds onto the prepared baking sheets and gently spread 1½ teaspoons of goat cheese onto each. Layer one slice

of zucchini, one slice of squash, one slice of tomato and one basil leaf on top of the cheese. Lightly spray each with the olive oil spray and sprinkle with a pinch of salt and pepper. Bake at 400°F (204°C) for 20-25 minutes or until puff pastry is golden around the edges.

Serve warm or at room temperature.