User manual CUISINART CHM-7

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 1 INSTRUCTION AND RECIPE BOOKLET PowerSelectTM 7-Speed Electronic Hand Mixer CHM-7 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 2 TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . 2 Introduction . . . . . . . . . . . . . . . . . . . . . . . 2 Features and Benefits . . . . . . . . . . . . . . 3 Use and Care . . . . . . . . . . . . . . . . . . . . . 4 Quick Reference Chart . . . . . . . . . . . . . . 4 Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 5 Warranty . . . . . . . . . . . . . . . . . . . . . . . . 22 and other utensils away from beaters during operation to reduce risk of injury to persons, and/or damage to the mixer. 6. Remove beaters from the mixer before washing. 7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, mechanical or electrical adjustment. 8. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury. 9. Do not use outdoors or anywhere the cord or mixer might come into contact with water while in use. 10. To avoid possibility of mixer being accidentally pulled off work area, which could result in damage to the mixer or in personal injury, do not let cord hang over edge of table or counter. 11. To avoid damage to cord and possible fire or electrocution hazard, do not let cord contact hot surfaces, including the stove. 12. The chef's whisk should be used without any other attachment. SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE: This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. To protect against risk of electrical shock, do not put the hand mixer motor housing or cord in water or other liquid. If hand mixer motor housing or cord falls into liquid, unplug the cord from outlet immediately. Do not reach into the liquid. 3. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children. 4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas INTRODUCTION Get ready to enjoy more mixing opportunities with the extremely versatile Cuisinart® PowerSelectTM 7-Speed Hand Mixer. A 220-watt motor breezes through big mixing jobs, and Automatic Feedback kicks in more power whenever it's needed. Don't worry about messy splatters...our SmoothStartTM feature, with its 3 extra-low speeds, keeps all the ingredients right in the bowl where they belong! 2 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 3 FEATURES AND BENEFITS 220 Watts of Power Powerful enough to easily cut through a double batch of cookie dough or butter right out of the refrigerator. Maximum Comfort Balanced to do more work for you. The shape of the unit allows maximum possible power and balance. Stress-free grip provides unparalleled comfort and control, even during extended mixing. Automatic Feedback No need for a power boost. An electronic feedback mechanism automatically feeds in extra power when needed. It assures that the mixer will not bog down, even when mixing heavy loads. SmoothStartTM When the mixer is turned on, the beaters start spinning very slowly to prevent ingredients from splattering. 3 Low Mix Speeds Lower mixing speeds provide greater control when folding or mixing dry ingredients. Easy To Clean The PowerSelectTM Mixer has a smooth, sealed base; wipes clean instantly. 1. One-Step ON/OFF Switch One-step power switch allows you to turn mixer on and off in a single operation. Touch speed control allows you to change speeds quickly while you are mixing. 2. LED Speed Display Digital speed settings are easy to read. 3. Touch Speed Control Allows you to change speeds quickly while you are mixing. 4. Exclusive Rotating Swivel Cord Unique swivel cord can be positioned for comfortable right- or left-handed use. (Patent pending) 5. Spatula Included 6. Beater Release Button Conveniently located button for easy ejection of beaters or whisk. 7. Super-Sized Beaters Extra-long, extra-wide beaters for superior, faster aerating, mixing, and whipping. Designed without center post to prevent ingredients from clogging up beaters. Beaters are easy to clean and dishwasher-safe. 6. 8. 7. 9. 2. 8. Heel Rest Allows mixer to rest squarely on countertop. 9. Chef's Whisk Professional 3''-diameter whisk adds volume to whipped cream and creates stiff, fine-textured egg whites. Provides superior whipping and aerating. 1. 3. 5. 4. 3 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 4 USE AND CARE Turning Mixer On/Off Plug mixer into outlet. Press ON/OFF switch to turn mixer ON. Mixer will immediately begin to mix on Speed 1. To turn mixer off, press ON/OFF switch again. Cleaning and Removing PowerSelectTM Beaters 1. Before cleaning the PowerSelectTM Mixer, press the OFF switch and unplug from wall outlet. Press the eject button and remove the beaters from the mixer. Wash the beaters after each use in hot, soapy water or in a dishwasher. 2. NEVER PUT THE MOTOR HOUSING IN WATER OR OTHER LIQUID TO CLEAN. Wipe it with a damp cloth or sponge. Do not use abrasive cleansers, which could scratch the surface. Larger Hole Collar Inserting Beaters 1. Unplug mixer and set the power switch to the OFF position. 2. Insert beater with collar into larger hole. Push beater in until it clicks into place. Insert the beater without collar into smaller hole. Push beater in until it clicks into place. Inserting Chef's Whisk 1. Unplug mixer and set the speed control to the OFF position. 2. Hold chef's whisk at stem end, and insert into either hole. Push whisk in until it clicks. DO NOT PUSH WHISK IN FROM WIRE END, AS YOU MAY DAMAGE WIRES. QUICK REFERENCE Mixing Techniques The PowerSelectTM Mixer should always be set on the lowest speed when you start mixing. NOTE: The chef's whisk attachment is used only for light whipping. See Speeds 4, 6, and 7 below. For all other mixing tasks, use the beaters. With the Beaters Speed 1 · Ultra-slow mixing to combine and aerate dry ingredients without splatter Add nuts, chips, dried fruit to cookie doughs/cake batters · Fold delicate creams and egg whites into batters · Start mixing frostings · Stir sauces/gravies · Mix muffins/pancakes Speed 2 · Cream cold (not frozen) butter and sugar · Mash potatoes/squash · Add dry ingredients to batters/doughs Speed 3 · Start mixing cake mixes · Add eggs to batters/doughs · Add dry ingredients alternately with liquid ingredients · Cream softened butter and sugar · Whip potatoes/squash Speed 4 · Whip cream (with chef's whisk) · Complete beating butter cream frostings · Complete beating cake mixes Speed 5 · Beat whole eggs/yolks · Mix thin batters With Chef's Whisk Attachment Speed 6 · Add sugar to whipped egg whites for meringues · Beat egg yolks until thick and light Speed 7 · Whip egg whites · 4 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 5 RECIPES Mixing Tips · Always read entire recipe and measure all ingredients before beginning the mixing process. · For best results, do not measure flour directly from the bag. Pour into a container or bowl, scoop out the flour and level with the back of a knife or spatula. For flour stored in a container, stir before measuring. · Eggs, butter and cream cheese combine more thoroughly at room temperature. · Remove butter for recipe first and cut into 1 /2-inch pieces, then measure out remaining ingredients for recipe. This will hasten the warming process. Do not warm butter for baking in a microwave unless instructed to do so. Microwaving can melt butter; melted butter will change the final product. · The best cheesecakes are made when the eggs and cream cheese are at a similar room temperature. While the Cuisinart® PowerSelectTM Mixer can easily mix cold cream cheese, the trick is not to add too much air, which can cause cracking. · For best results, use heavy cream, cold from the refrigerator, for whipped cream. · For best results, whip egg whites in a spotlessly clean stainless steel or glass mixing bowl. If available, use a copper mixing bowl. · Chocolate chips, nuts, raisins, etc. can be added using speeds 1 or 2 of your hand mixer. · To separate eggs for any recipe, break them one at a time into a small bowl, gently remove yolk, then transfer egg whites to spotlessly clean mixing bowl. If a yolk breaks into the egg white, reserve that one for another use. Just a drop of egg yolk in the white will prevent the whites from whipping properly. · To achieve the most volume of egg whites, the mixing bowl and chef's whisk attachment or beaters must be spotlessly clean and free of any fat, oil, etc. (Plastic bowls are not recommended for whipping egg whites.) The presence of any trace of fat or oil will prevent the egg whites from increasing in volume. Wash bowl and attachments thoroughly before beginning again. · Occasionally ingredients may stick to the sides of the mixing bowl. When this occurs, turn mixer off and scrape the sides of the bowl with a rubber spatula. Recipe Notes Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter. Nutritional analysis are based on number of servings indicated. If a recipe produces a range of servings, they are based on the highest serving yield for that particular recipe. Note: All recipes are mixed with beaters unless recipe specifies using chef's whisk. CINNAMON MUFFINS These tasty muffins are great for bre a k f a s t . You may add blueberries or chopped apple for a fruit muffin. Makes 12 regular or 24 mini-muffins 3 2 1 1 1 /4 2 1 1 /4 cooking spray tablespoons brown sugar, packed cups unbleached all-purpose flour tablespoon baking powder teaspoon cinnamon teaspoon salt large eggs cup evaporated skimmed milk (not reconstituted), or whole milk cup unsalted butter, melted and cooled Preheat the oven to 375°F. Lightly coat 12 regular or 24 mini muffin cups with cooking spray (even if using nonstick bakeware ) . Crumble the brown sugar to re m o v e lumps. Place the brown sugar, flour, baking powder, cinnamon, and salt in a medium bowl. Mix on Speed 1 for 30 seconds to combine; re s e rve. Place the eggs into a second bowl. Beat on Speed 3 until slightly foamy, about 30 seconds. While mixing on Speed 3, add the milk and melted butter; mix for 5 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 6 15 seconds. Pour over the dry ingre d i e n t s , and use Speed 1 to fold in until the i n g re dients are just moistened. Scoop into the pre p a re muffin cups. Bake in the d p reheated oven: 18-20 minutes for re g u l a r m u ffins, 14-16 minutes for mini-muff i n s , until lightly browned and springy to touch in the center. Serve warm with Maple Orange Butter. Muffins may be made ahead and frozen; thaw and warm before s e rv i n g . Nutritional information per serving (1 regular or 2 mini muffins): Calories 155 (29% from fat) · carb. 22g · pro. 5g · fat 5g · sat. fat 3g · chol. 46mg · sod. 208mg · calc. 141mg · fiber 1g DOUBLE CHOCOLATE GRAHAM OAT COOKIES Makes about 45 three-inch cookies 1 1 11/2 1 1 /2 1 3 3 scoop) onto pre p a red baking sheets. Bake for 9-11 minutes, or until set. Cool for 2 minutes on baking sheets, then remove to w i re racks to cool completely. Note: For a cookie with nuts, substitute half or all of the chocolate morsels with chopped nuts. Nutritional information per cookie: Calories 154 (42% from fat) · carb. 21g · pro. 2g · fat 7g · sat. fat 4g · chol. 20mg · sod. 134mg · calc. 37mg · fiber 1g MAPLE ORANGE BUTTER Maple Orange Butter also makes a great spread for pancakes, waff l e s , biscuits or scones. Makes 3/4 cup 1 /4 /4 2 2 12/3 cup graham cracker crumbs cup rolled oats (regular, not quickcooking) cups all-purpose unbleached flour teaspoon baking soda teaspoon salt cup unsalted butter, cut in 16 pieces, at room temperature cup granulated sugar cup brown sugar, packed large eggs teaspoons vanilla extract cups (11-ounce package) semisweet or milk chocolate morsels LEMON WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES Makes 40 cookies (using 2-tablespoon scoop) 21/4 1 1 1 3 1 P reheat oven to 350°F. Line baking sheets with parchment paper or a nonstick baking sheet liner. In a small bowl, combine graham cracker c rumbs, oats, flour, baking soda, and salt. Mix on Speed 1 for 15 seconds; re s e rv e . Place the butter and both sugars in a larg e bowl. Mix on Speed 1 until cre a m y, about 45 to 60 seconds. Mix on Speed 3 until c reamed and smooth, about 1 minute. Mix in eggs and vanilla, 30 seconds on Speed 2. Add the flour mixture in 2 additions, mixing on Speed 2. Add chocolate morsels, mix on Speed 2 until combined, about 20 seconds. D rop by rounded spoonfuls (2 tablespoons; for ease you may use a #40 ice cre a m /2 2 cup unsalted butter, room temperature tablespoons maple syrup (not pancake or sugar syrup) zest of 1 orange, finely chopped /4 /2 1 Use Speed 5 to beat butter in a mixing bowl until light and fluff y, about 1 minute. Add maple syrup and orange zest, beat on Speed 5 for 1 minute longer until fluffy and completely combined. Nutritional information per serving (1 tablespoon): Calories 76 (88% from fat) · carb. 2g · pro. 0g · fat 8g · sat. fat 5g · chol. 21mg · sod. 1mg · calc. 6mg · fiber 0g 2 1 1 /2 2 /3 2 /3 cups all-purpose flour teaspoon baking soda teaspoon salt tablespoon finely grated lemon zest (yellow only ­ no white) cup granulated sugar cup packed brown sugar cup unsalted butter, cut in 1 /2-inch slices, at room temperature large eggs, lightly beaten teaspoon pure lemon extract teaspoon pure vanilla extract cup white chocolate chips cup chopped toasted macadamia nuts Place flour, baking soda, salt and lemon zest in a medium bowl. Mix using Speed 6 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7 1 for 15 seconds. Reserve. Preheat oven to 350°F. Line baking sheets with p a rchment or nonstick baking liner. Place brown and granulated sugars in a medium bowl with butter. Cream using Speed 1 until light and fluffy, about 11/2 minutes. Add eggs and extracts, cream for 30 seconds longer. Add flour mixture; mix on Speed 2 until combined, about 45 seconds. Scrape the bowl. Add white chocolate chips and macadamia nuts. Mix on Speed 2 until blended, about 30 seconds. D rop dough by rounded spoonfuls (about 2 tablespoons each ­ #40 ice cre a m scoop) onto pre p a red baking sheets, about 3 inches apart. Bake for 15 to 16 minutes until golden. Let cool on baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Nutritional information per cookie: Calories 143 (56% from fat) · carb. 15g · pro. 2g · fat 9g · sat. fat 4g · chol. 24mg · sod. 95mg · calc. 19mg · fiber 1g chocolate chips granulated sugar for garnish P reheat oven to 350ºF. Starting on Speed 1, cream butter and brown sugar for about 30 seconds. I n c re ase to Speed 3 and mix for 3 minutes or until light and fluff y. Scrape bowl and beat in vanilla, about 30 seconds. Sprinkle 1 /2 of the flour over the top and beat on 1 until mixed in, about 20 seconds. Sprinkle the remaining flour and beat until a dough begins to form, about 45 seconds. Using Speed 1, stir in chocolate chips. Roll dough into 11/4-inch balls and place about 3 inches apart on ungreased cookie sheets. Using the bottom of a drinking glass which has been smeared with a little bit of butter, dip it in sugar, and flatten each cookie to about 3/8-inch. Bake in preheated 350°F oven for about 12 minutes until cookies are just beginning brown on edges. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. S t o re in an airtight container. Nutritional information per cookie: Calories 79 (57% from fat) · carb. 8g · pro. 1g · fat 5g · sat. fat 3g · chol. 10mg · sod. 1mg · calc. 4mg · fiber 0g CHOCOLATE A L M O N D BISCOTTI Makes about 4 dozen 2 21/2 /3 2 /2 1 /2 1 1 1 /2 /2 3 4 /4 1 1 1 /4 1 cups all-purpose flour cup unsweetened cocoa powder (Dutch process preferred) teaspoons baking powder teaspoon salt cup unsalted butter, room temperature cup granulated sugar cup packed brown sugar large eggs, 1 of them separated ounces bittersweet chocolate, melted and cooled slightly cup coffee liqueur (Kahlua®, Tia Maria®, Kamora®) teaspoon pure vanilla extract teaspoon almond extract cup slivered almonds, lightly toasted CHOCOLATE CHIP SHORTBREAD COOKIES Makes about 4 dozen cookies 1 3 /4 11/2 2 1 cup unsalted butter, room temperature cup brown sugar, packed teaspoons pure vanilla extract cups all-purpose four cup miniature semi-sweet Combine the flour, cocoa, baking powder, and salt in a medium bowl. Mix on Speed 1 for 15 seconds. In a large bowl, cre a m the butter and sugars using Speed 1, just until incorporated, 5-10 seconds. Add the 2 eggs and egg yolk, one at a time, beating for 10 seconds after each addition. Combine the chocolate, liqueur, vanilla and almond extracts; combine with the butter m i x t u re, 15 seconds. Do not overbeat. Using Speed 1, gradually beat in the flour m i x t u re, 1 cup at a time, for 15 seconds after each addition, to form a soft dough. 7 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 8 Stir in the nuts. Form dough into a rough 9-inch square, cover with plastic and refrigerate the dough for 1 hour or until it is easy to handle. P reheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking liner. Divide the dough in 3 pieces, and with floured hands, shape each into a 10-inch log. Place on the pre p a red baking sheet and flatten to 2 inches across. Place the re s e rved egg white in a small bowl and beat until frothy using Speed 2. Brush the logs with the beaten egg white. Bake 30-35 minutes until firm. Remove from oven and cool on a rack for 10 minutes. Lower oven temperature to 250ºF. Slice each log into 1/2-inch pieces using a serrated knife, place the biscotti back on the baking sheet and bake for 15-20 minutes, until dry. Let cool completely on a wire rack. Store in an airtight container. Nutritional information per biscotti: Calories 106 (47% from fat) · carb. 12g · pro. 2g · fat 6g · sat. fat 2g · chol. 18mg · sod. 40mg · calc. 19mg · fiber 1g Kahlua® is a registered trademark owned by the Kahlua Corporation. Tia Maria® is a registered trademark owned by the Tia Maria Ltd. Corp. Kamora® is a registered trademark owned by the Jim Bean Brands Co. MOCHA CHOCOLATE CHIP COOKIES S e rve these delicious cookies with ice c ream for a special dessert or with a glass of milk for a late night snack. Makes 31/2 dozen cookies 11/2 tablespoons instant coffee granules or instant espresso powder tablespoons unsweetened cocoa powder tablespoon hot water cups all-purpose flour teaspoons baking soda teaspoon salt cup unsalted butter, cut in 8 pieces, at room temperature cup firmly packed light brown sugar cup sugar large eggs teaspoons pure vanilla extract cups semi-sweet chocolate morsels (can use half white chocolate morsels) cup pecan halves (may be toasted) In a large mixing bowl, cream butter and sugars on a low speed until light and fluff y, about 2 minutes. Add coffee/cocoa/water m i x t u re, eggs and vanilla; gradually i n c re ase to Speed 4 and mix until well blended, about 30 seconds. Using Speed 1, add flour mixture and mix until combined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended, about 30 seconds. Add chocolate chips and pecans; mix on Speed 2 until just combined, about 20-30 seconds. Drop by rounded tablespoonfuls, about the size of a walnut, (for ease, you may use a #40 ice cream scoop) 2 inches apart, on pre p a red baking sheets. Bake until golden, about 16 to 18 minutes. Cool slightly on baking sheet and then transfer to a wire rack to cool completely. Store in an airt i g h t container. Nutrition information per cookie: Calories 141 (57% from fat) · carb. 14g · pro. 1g · fat 9g · sat. fat 4g · chol. 17mg · sod. 86mg · calc. 8mg · fiber 2mg 11/2 2 21/4 11/4 1 /4 1 3 /4 3 /4 2 11/2 11/2 CAPPUCCINO CHEESECAKE Makes 12-16 servings 2 1 1 P reheat oven to 350°F. Line baking sheets with parchment paper or nonstick baking liners. Combine instant coffee granules, cocoa and water in a small bowl; re s e rve. Combine flour, soda and salt in a small bowl; re s e rv e . /2 3 21/2 /4 1 /4 3 tablespoons instant espresso powder cup half-and-half cooking spray tablespoons unsalted butter, cut in 1 /2-inch pieces cups granulated sugar, divided cup all-purpose flour cup unsweetened cocoa 8 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 9 1 1 /2 /4 1 /8 1 16 16 4 2 2 teaspoon cinnamon teaspoon baking powder teaspoon salt large egg yolk ounces cream cheese (regular), at room temperature ounces lowfat cream cheese, at room temperature large eggs* tablespoons cornstarch teaspoons vanilla extract Chocolate curls for garnish, optional In a small bowl dissolve the espresso powder in the half-and-half; re s e rve. Pre h e a t oven to 350°F. Lightly coat a 9 x 3 inch springform or cheesecake pan with cooking spray. Place the butter and 1/4 cup of the sugar in a medium bowl. Mix on Speed 3 to cre a m , 11/2 minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on Speed 1 until combined, 30 seconds. Add egg yolk and mix on Speed 1 until crumbly, 15 seconds. Press into bottom of pre p a red pan. Bake in preheated 350°F oven for 10 minutes, until slightly puffed (crust may have cracked appearance; that is normal). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil a round the bottom and sides of the pan so that it comes up at least 2 inches. Place cream cheeses and remaining sugar in a large mixing bowl. Beat on Speed 2 until combined and smooth, 2 minutes. Using Speed 1, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add corn s t a rch, mix on Speed 1, 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla extract; mix on Speed 2 until smooth and completely combined. Pour the mixture over the cooled crust. Place the pan in a l a rger aluminum pan and place in the oven; add enough hot water to the outer pan so that it is 1/2-inch deep. Bake in the pre h e a ted 350°F oven for 60-70 minutes, until the cheesecake is pulling away from the sides of the pan; the center will be jiggly. Remove from the oven, remove the foil and let cool completely on a rack. Refrigerate at least 4 hours before serving. Garnish with chocolate curls if desired. Nutritional information per serving (16 servings): Calories 368 (48% from fat) · carb. 41g · pro. 8g · fat 20g · sat. fat 12g · chol. 116mg · sod. 290mg · calc. 89mg · fiber 1g LEMON TEA LOAF Yield: 1 loaf, sixteen 1/2-inch slices 3 2 1 /2 2 /3 2 3 /4 1 /4 4 1 1 1 /2 cups all-purpose flour teaspoons baking powder teaspoon salt cup melted butter cups sugar cup fresh lemon juice, divided cup finely chopped lemon zest (about 4 lemons) large eggs teaspoon pure vanilla extract cup whole milk yogurt cup confectioners sugar, sifted Preheat oven to 350°F. Butter and flour a 9 x 5 x 3 inch (8-cup) loaf pan. Sift flour, baking powder, and salt together into a medium mixing bowl. Place the melted butter and sugar in a large mixing bowl and combine using Speed 3 for one minute. The mixture will still seem slightly granular. Continue mixing and add 1/2 cup of the lemon juice and zest. Add eggs one at a time and then the vanilla. Add the dry ingredients and yogurt to the batter alternately in three additions, using Speed 2, ending with the yogurt. Pour batter into pre p a red loaf pan. Bake on the middle rack for approximately 1 hour 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour 20 minutes. Cake Variation: After the cheesecake is mixed, add 3 ounces each chopped white and bittersweet chocolate using Speed 1; mix for 15 seconds to combine. * Wa rm cold eggs safely before using by placing in a bowl of hot (not boiling) water for 10 minutes. They will incorporate more easily into your mixture . 9 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 10 is finished when cake tester comes out clean. While cake is baking, mix remaining 1/4 cup of the lemon juice with sifted confectioners sugar until white and glossy; re s e rve. Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip. Prick the cake with a toothpick all over the top, particularly along the cracks. Pour glaze over top of cake, spreading it with a spatula or pastry brush to make sure it covers the top and side surfaces of the loaf. Transfer to a wire rack and allow cake to cool completely b e f o re slicing. Nutritional information per serving: Calories 294 (29% from fat) · carb. 49g · pro. 5g · fat 10g · sat. fat 6g · chol. 75mg · sod. 131mg · calc.32mg · fiber 1g 1 1 3 1 /4 /2 11/2 1 tablespoon finely chopped lemon zest tablespoon finely chopped orange zest cup fresh orange juice cup flavorless vegetable oil (or use a nut oil such as almond or walnut) teaspoons vanilla extract teaspoon almond extract powdered sugar for dusting and/or Orange Apricot Glaze P reheat oven to 325°F. Have ready a 10inch angel food or tube pan (preferably one that is one piece). Place the egg whites in a large, clean stainless or glass mixing bowl. Using the chef's whisk on Speed 7, whip egg whites until frothy and foamy, about 30 seconds, then add lemon juice. Continue to whip until thick and opaque, about 3 minutes, adding 1/2 cup of the sugar gradually to the egg whites. Continue to whip until stiff and glossy, about 7 minutes total. Reserve. Place the remaining 1 cup of the sugar, the flour, baking powder, and salt in a large mixing bowl. Insert beaters. Mix on Speed 1 to blend and aerate, 10 seconds. Place the egg yolks, zests, juice, oil, and extracts in a medium bowl. Mix on Speed 3 for 30 seconds; scrape the bowl. Make a well in the center of the dry ingredients. Add the liquid/yolk mixture and mix using Speed 3 until batter is smooth, about 1 minute. Stir 1 cup of the egg whites into the batter using a spatula, then gently fold the remaining egg whites into the batter 1/3 at a time. Gently spoon into the pre p a re pan d and bake in the preheated oven for 60 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. This will take about 21/2 to 3 hours. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Use a long wooden skewer to loosen the cake fro m the center tube. Remove cake from pan. Wrap in plastic wrap and store at ro o m t e m p e r a t u re for up to 2 days or refrigerate up to 4 days. (Cake may be also be double wrapped and frozen ­ thaw before serving.) Dust with powdered sugar before serving ­ serve with a drizzle of the Orange Apricot Glaze. Nutritional information per serving (based on 18 servings): Calories 194 (37% from fat) · carb. 27g · pro. 3g · fat 10g · sat. fat 1g · chol. 83mg · sod. 282mg · calc. 93mg · fiber 0g SUNSHINE CHIFFON CAKE Chiffon cakes are made with oil rather than butter or shortening, making them moist and light in texture. With flecks of fresh citrus, this one is good on its own, or serv e d with sliced fresh fruit. Makes 16 to 20 servings 7 1 11/2 2 1 1 /4 large eggs, separated teaspoon fresh lemon juice cups granulated sugar, divided cups unbleached all-purpose flour tablespoon baking powder teaspoon salt *Stir flour, then spoon into measuring cup. Level off with the back of a table knife or spatula. ORANGE APRICOT GLAZE Makes 1/2 cup glaze 1 /2 2 1 cup apricot preserves tablespoons Grand Marn i e r® liqueur teaspoon fresh lemon juice 10 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 11 Place pre s e rves, liqueur and lemon juice in a small bowl. Insert the mixing beaters. Mix on Speed 7 for 1 minute. May use as is, or for a smoother glaze, press through a strainer. Nutritional information per serving (about 11/3 teaspoon): Calories 28 (1% from fat) · carb. 7g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 4mg · calc. 2mg · fiber 0g Grand Marnier® is a registered trademark owned by the Société des Produits Marnier-La Postolle Joint Stock Co. Position rack in center of the oven, and preheat oven to 350ºF. Butter two 9x2-inch diameter cake pans and line each with round of parchment paper or waxed paper. Butter the parchment and dust the pans with flour, taking care to shake out all excess flour. Place flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl; mix on Speed 1 for 20 seconds. Make a well in the center and add eggs, coff e e , buttermilk, butter and vanilla. Beat for 2 minutes on speed 3; batter will be thin. Pour into pre p a red pans. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, remove from pans; remove and discard parchment. Place on w i re racks to cool completely. Frost with Deep Mocha Fro s t i n g . all the chocolate is melted and mixture is well combined, smooth, creamy and homogenous with no visible bits of chocolate remaining. This process takes appro x imately 8 minutes. Transfer to a bowl and refrigerate mixture for about an hour until it sets up before using. Deep Mocha Frosting can be made in advance and refrigerated. Remove from refrigerator about an hour before using to allow frosting to come to a spre a d a b l e consistency. Nutritional information per serving (about 31/3 tablespoons ­ frosting on 1/12 of a 2-layer cake): Calories 151 (76% from fat) · carb. 9g · pro. 0g · fat 13g · sat. fat 8g · chol. 41mg · sod. 7g · calc. 12mg · fiber 0g MOCHA CAKE These moist layers can be made ahead and frozen. Frost several hours before serving with Deep Mocha Fro s t i n g . Makes two 9-inch layers, 12 serv i n g s 13/4 2 3 /4 2 1 1 2 1 1 1 /2 1 cups all-purpose flour, plus 2 tablespoons for pan preparation cups granulated sugar cup unsweetened cocoa powder teaspoons baking soda teaspoon baking powder teaspoon salt large eggs cup strong brewed coffee cup buttermilk cup unsalted butter, melted and cooled, plus 1 tablespoon for pan teaspoon vanilla extract CHOCOLATE MOUSSE CAKE ROLL Makes 12 servings For the mousse: ounces semi-sweet chocolate cups heavy cream tablespoon Kahlua®, or other coffee liqueur For the cake: 8 ounces semi-sweet chocolate /4 cup brewed coffee 6 large eggs 3 /4 cup granulated sugar For the whipped cream frosting: 1 DEEP MOCHA FROSTING Makes about 21/2 cups, enough for two 9-inch round layers 3 1 /4 /2 1 /2 12 1 /2 1 cup heavy cream cup unsalted butter cup sugar ounces semi-sweet chocolate tablespoon espresso powder teaspoon vanilla 12 21/2 1 Combine all ingredients in saucepan and place over medium heat. Heat mixture until it is almost simmering. Reduce heat to medium low and mix on Speed 2, mix until 1 cup heavy cream 11 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 12 3 1 tablespoons confectioners sugar teaspoon vanilla extract cooking spray P reheat oven to 350°F. Lightly coat a 17x12x1-inch jelly roll pan with cooking spray. Cut a sheet of parchment 3 inches longer than the length of the pan. Fold p a rchment to fit width. Line the pan with the parchment so that it comes up the short ends of the pan. Lightly coat parc hment with cooking spray. To pre p a re the chocolate mousse: Place the chocolate in a stainless mixing bowl. Place 1 cup of heavy cream in a small saucepan and bring to almost a boil and pour over chocolate. Stir until chocolate is completely melted and smooth; allow to cool to room temperature. In a separate mixing bowl, place the re m a i n i n g 11/2 cups of heavy cream and the Kahlua ®. Using the chef's whisk whip the cre a m using Speed 4 until it holds firm peaks. Remove the chef's whisk and insert beaters and carefully fold the whipped c ream into the chocolate in three additions using the Speed 1 with the beaters. Cover and refrigerate until ready to use. To pre p a re the Cake Melt chocolate and coffee in a double boiler over barely simmering water. Let cool. Separate eggs in 2 separate mixing bowls. Using Speed 4, mix yolks with sugar until the mixture becomes very light and smooth, about 2 minutes. While mixing, add the cooled chocolate mixture in a steady stream and mix until totally incorporated. Use the chef's whisk to whip egg whites until soft peaks form, about 11/2 minutes. Insert the beaters in and fold the whites into the chocolate mixture in 3 additions, as with the mousse. Scrape the sides and bottom of the bowl with a rubber spatula to make sure the mixture is well incorporated. Pour batter into pre p a red jelly roll pan and bake for 15 minutes, turn off oven and let cake remain in hot oven for an additional 5 minutes. Remove from oven and cover with damp paper towels so the cake will not dry out. Whipped Cre a m Whip the cream, sugar and vanilla in a mixing bowl using the chef's whisk until soft peaks form, about 11/2 minutes. S p read enough mousse on the cake roll to cover the entire surface area (there may be mousse left over). Using the parchment on the long side as a guide, roll the cake into a log shape. Place in the freezer for an hour to firm. Remove and frost with the whipped cre a m (using an offset spatula makes this easier). Return cake roll to freezer to become firm . It will be firm enough to serve in about 30 to 60 minutes. This dessert can be serv e d f rozen, similar to a frozen mousse or ice c ream cake, or refrigerated for a softer mousse feel. Use a serrated knife to slice. May be garnished with fresh berries, whipped cream and chocolate curls. Nutritional information per serving: Calories 562 (64% from fat) · carb. 47g · pro. 7g · fat 42g · sat. fat 25g · chol. 201mg · sod. 64mg · calc. 73mg · fiber 3g CHOCOLATE SOUFFLÉ CAKE Makes one 10-inch round cake; sixteen slices 2 6 2 9 2 11/4 1 /3 tablespoons unsalted butter plus additional for pan preparation ounces bittersweet chocolate ounces semi-sweet chocolate large eggs large egg whites cup granulated sugar, divided cup all-purpose flour Preheat oven to 365°F. Cut a circle of p a rchment paper to line a 10" round cake pan. Butter the bottom and sides of cake pan well. Add enough flour to coat the b u t t e red interior, being sure to tap the pan and remove any excess flour. Place the p a rchment circle at the bottom of the pan and butter and flour it as well. Melt the chocolate and butter in a stainless bowl over a double boiler, set aside. Separate eggs into two mixing bowls, adding the extra whites to the bowl of egg whites. Add 3/4 cup of the sugar to the bowl of yolks. Mix the yolks and sugar on Speed 4 for 11/2 minutes until very pale and thick; re s e rve. Using the chef's whisk, beat the egg whites on Speed 5 for 1 minute; add the remaining 1/2 cup of sugar and continue beating whites for an additional 2 minutes until it reaches soft peaks. Remove the chef's whisk and insert the beaters. Using Speed 1, and re s e rving about one quart e r of the whites, fold whites into the yolk m i x t u re in three additions. Scrape the bottom and sides of bowl to make cert a i n 12 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 13 the mixture is evenly blended. Sift in the flour into mixture and fold gently. Finally add the last of the egg whites again using the same folding technique. To ensure complete incorporation, use a rubber spatula to scrape the bottom and sides of the bowl. Transfer the batter to the pre p a re pan d and bake in the preheated 365°F oven for about 40 minutes, until cake has puff e d and cracked but is still soft to the touch on top. Turn cake out onto serving plate and remove pan. Sprinkle the top with sifted c o n f e c t i o n e r's sugar. Serve immediately or at room temperature . Nutritional information per serving: Calories 195 (42% from fat) · carb. 25g · pro. 5g · fat 10g · sat. fat 5g · chol. 123mg · sod. 43mg · calc. 22mg · fiber 1g 1 3 recipe Génoise (recipe follows)* ounces semi-sweet chocolate, made into chocolate curls (with vegetable peeler) and then chocolate curls. Continue with another layer of soaked cake, the re m a i ning filling and then finally cover with the remaining chocolate curls. Cover with plastic wrap and refrigerate for at least 6 hours before serv i n g . Note: The sabayon is wonderful on its own with berries for a simple dessert. After removing sabayon from heat, transfer to a bowl and allow to cool. Cover and place in the refrigerator until completely chilled. Fold in 1/2- 3/4 cups whipped cre a m and serv e . Nutritional information per serving: Calories 382 (53% from fat) · carb. 33g · pro. 5g · fat 23g · sat. fat 12g · chol. 184mg · sod. 68mg · calc. 56mg · fiber 1g To make sabayon: Place egg yolks and sugar in mixing bowl. Using beater attachment mix yolks and sugar until pale and thick on Speed 4. Place bowl over warm water bath to resemble double boiler. Using the chef's whisk attachment, beat the yolk mixture on Speed 2-3. Add champagne after 11/2 minutes. Continue beating for as long as 8 minutes, until the mixture has tripled in volume and it is too warm to submerge your finger. Remove bowl from heat and continue beating an additional 30 seconds to cool slightly, set aside. In two separate mixing bowls, place the mascarpone and heavy cream. With the Beater attachment, mix the mascarpone until smooth. Fold the mascarpone into the yolk mixture using the lowest speed. Using the whisk attachment, beat the heavy c ream on Speed 5. After 1 minute add 1 1/2 tablespoons of Kahlua® and vanilla. Continue beating until soft peaks form about 2 minutes total. Fold the whipped c ream into the yolk and mascarpone m i x t u re. You should have about 31/2 cups of filling. Fill a shallow dish with remaining Kahlua ® and the coff e e . Slice the Génoise in 1/2 inch strips. Soak the cake pieces in coffee until saturated. Use soaked cake to line the bottom of a 9-inch s q u a re pan. Cover with half of the filling *May substitute 18-20 savoiardi (crisp lady fingers), purchased or homemade TIRAMISU Makes one 9-inch square pan, 12 serv i n g s For champagne sabayon: 3 egg yolks 1 /2 cup granulated sugar 1 /2 cup champagne 8 ounces mascarpone 3 /4 cup heavy cream 1 /4 cup plus 31/2 tablespoons Kahlua® or coffee liqueur 1 /4 teaspoon pure vanilla extract 3 cup espresso or strongly brewed coffee GÉNOISE Makes one 9-inch round cake, 12 servings 2 1 /3 /3 1 /3 3 3 2 /3 1 /4 cup all-purpose flour cup cornstarch teaspoon baking soda large eggs large egg yolks cup sugar cup unsalted butter, melted and cooled Preheat oven to 350° F. Butter and flour a 9-inch round cake pan; re s e rve. Sift 13 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 14 together dry ingredients into a mixing bowl; re s e rve. Place eggs, yolks, and sugar in a larg e mixing bowl. Place over a warm water bath* and mix on Speed 2 until the egg m i x t u re is tepid and slightly fro t h y, about 5 minutes. Remove the bowl from heat and use the chef's whisk, beating on Speed 5 until the eggs doubled in volume and are light and fluffy, about 1 1/2 minutes. C a refully fold in dry ingredients and then the butter by using Speed 1 and the beaters. Be careful to scrape the bottom and sides of the bowl while mixing. Finish by scraping the bottom and sides of bowl one last time with rubber spatula to ensure even incorporation. Pour into pre p a red cake pan and bake for about 30-35 minutes until the top puff s and is golden brown and spongy to the touch. Let cool in pan for 2 to 3 minutes, then turn out onto a wire rack to cool completely. Nutritional information per serving: Calories 146 (39% from fat) · carb. 19g · pro. 3g · fat 6g · sat. fat 3g · chol. 117mg · sod. 64mg · calc. 14mg · fiber 0g GRAND MARNIER® WHIPPED CREAM Makes about 2 cups 1 /4 1 /2 3 1 Nutritional information per serving: Calories 59 (83% from fat) · carb. 23g · pro. 0g · fat 6g · sat. fat 35g · chol. 20mg · sod. 6mg · calc. 10mg · fiber 0g cup heavy cream cup confectioner's sugar, sifted teaspoon pure vanilla extract tablespoons Grand Marnier® Liqueur HERBED CHEESE Instead of purchasing expensive h e r b - f l a v o re cheeses, you can easily d p re p a re your own. Makes about 2 cups Preparation: 10 minutes or less 8 5 1 1 1 1 /2 1 /4 1 Place heavy cream in mixing bowl. Using the chef's whisk attachment, whip the c ream on Speed 5 for about 1 minute. Add the sifted sugar, vanilla, and Grand Marnier® Liqueur. Whip for an additional minute until soft peaks form . Nutritional Analysis per serving (2 tablespoons): Calories 64 (76% from fat) · carb. 3g · pro. 0g · fat 6g · sat. fat 3g · chol. 20mg · sod. 6mg · calc. 13mg · fiber 0g COFFEE WHIPPED CREAM Makes about 2 cups 1 /4 1 /4 1 /4 1 * To create a warm water bath, place rounded large heatproof (stainless or h e a t p roof glass) bowl over a pan of simmering water. cup heavy cream cup confectioner's sugar, sifted teaspoon pure vanilla extract cup strong brewed coffee, chilled ounces cream cheese (may use regular or lowfat) ounces chèvre or other goat cheese (soft type, not aged) clove garlic, peeled and minced tablespoon finely minced shallot or green onion tablespoon finely chopped fresh parsley teaspoon herbes de Provence teaspoon kosher salt teaspoon white pepper dash hot sauce such as Tabasco®, to taste Place heavy cream in a cold mixing bowl. Using the chef's whisk, whip the cream for 1 minute on Speed 5. At this point add the sifted confectioner's sugar and vanilla and 1 teaspoon of coffee. Continue beating, adding one teaspoon of coffee at a time to taste until cream reaches soft peak stage, about 2-3 minutes. Place the cream cheese, chèv re, garlic, shallot, parsley, herbes de Provence, and salt in a medium bowl. Mix for 1 minute, on Speed 3, then increase speed to Speed 5 to whip for an additional 2 minutes until light and fluff y. Add white pepper and hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow cheese spread to stand at least 30 minutes before serv i n g , 14 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 15 to allow flavors to blend. Transfer to a resealable container and refrigerate. Remove from refrigerator 15 minutes b e f o re serving to soften. Serve with crackers, pita or bagel chips. It also makes a good topping for a baked potato. Nutritional information per serving (2 tablespoons, made with lowfat cream cheese): Calories 58 (69% from fat) · carb. 1g · pro. 3g · fat 4g · sat. fat 3g · chol. 9mg · sod. 156mg · calc. 35mg · fiber 0g Tobasco® is a registered trademark owned by the McIlhenney Co. least an hour to allow flavors to blend b e f o re serving. May be pre p a red a day ahead. Keep refrigerated in a covered container until ready to use. Nutritional information per serving (1/4 cup): Calories 133 (81% from fat) · carb. 2g · pro. 5g · fat 12g · sat. fat 6g · chol. 36mg · sod. 215mg · calc. 31mg · fiber 0g longer to allow flavors to blend before serving. Nutritional analysis per serving (2 tablespoons), made with lowfat products: Calories 54 (52% from fat) · carb. 4g · pro. 2g · fat 3g · sat. fat 2g · chol. 7mg · sod. 111mg · calc. 43mg · fiber 0g ROASTED RED PEPPER A N D SUN-DRIED TO M ATO DIP Serve this dip with crackers, bagel chips or pita chips. Or, try it as a spre a d on sandwiches, or as a topping for baked potatoes. Makes 2 cups 8 1 CUCUMBER YOGURT DIP WITH MINT This dip is ideal for both fresh vegetables or grilled meats and chicken. Makes 3 cups 1 1 6 1 /2 1 /2 1 /4 1 3 1 2 1 cup cucumber, peeled, seeded, and finely chopped cup plain yogurt tablespoons sour cream teaspoon salt teaspoon granulated sugar teaspoon fresh ground pepper teaspoon garlic, minced teaspoons mint, fresh chopped teaspoon parsley, fresh chopped tablespoons green onion, fine chopped teaspoon lemon juice SMOKED SALMON SPREAD The ultimate spread for your bagel Makes 2 cups 8 1 /4 2 4 2 2 /2 1 ounces cream cheese, softened to room temperature cup sour cream, reduced fat teaspoons fresh lemon juice ounces smoked salmon, chopped tablespoons chopped fresh dill teaspoons finely chopped green onion teaspoon freshly ground pepper /2 1 /3 1 Mix the cream cheese with sour cream and lemon juice on Speed 3 until creamed and f l u ff y, about 1 minute. Add smoked salmon, dill, green onion and pepper and continue to mix on Speed 2 until evenly incorporated. Transfer to a decorative bowl to serve. Allow to rest in refrigerator for at 1 1 1 /2 1 /8 ounces cream cheese (lowfat or regular), cut into 8 pieces cup sour cream (lowfat or regular) roasted red pepper, cut into 1-inch pieces cup chopped sun-dried tomatoes (not oil-packed) tablespoon chopped fresh parsley clove garlic, chopped teaspoon basil teaspoon freshly ground black pepper Combine all ingredients in a medium bowl. Mix on Speed 3 until well blended and smooth, 2 minutes. Mix on Speed 5 to lighten, 1 minute. Transfer to a resealable container and refrigerate for 30 minutes or Place chopped cucumber in strainer and allow water to drain for about 15 minutes. Place in a clean towel and squeeze dry. In a large mixing bowl, mix together yogurt, sour cream, lemon juice, salt, and sugar on Speed 2 until ingredients are incorporated. Add remaining ingredients, 15 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 re f r i gerate 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 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 fre e z e r. Double wrap using an outer wrap of aluminum foil to pre v e n t 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 Note: Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in f re e z e r. 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 /4 /2 1 /2 1 /2 3 3 /4 1 /4 1 1 GINGER SOY BUTTER This butter gives an Asian twist to steamed vegetables, rice, or fish. Makes 1 stick of butter, 16 slices 1 1 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 1 /2 /2 1 2 /2 cup unsalted butter, softened tablespoon fresh ginger, peeled and finely chopped pinch of fresh garlic, finely chopped teaspoons soy sauce teaspoon lemon juice /2 /4 cup unsalted butter, softened cup Gorgonzola, crumbled pinch freshly ground pepper shallot, peeled and finely chopped (approximately 1 tablespoon) cup balsamic vinegar teaspoon salt teaspoon freshly ground pepper teaspoon sugar teaspoons Dijon mustard cup extra virgin olive oil cup vegetable oil 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 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. Place shallot, vinegar, salt, pepper, sugar, and Dijon in a mixing bowl. Mix ingre d i e n t s 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 16 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 17 CREAMY BLEU CHEESE DRESSING This version is much lower in fat than traditional Bleu Cheese Dressings. Try it as a dip for celery the next time you serve Buffalo-style Wings. Makes about 2 cups dre s s i n g . 1 1 /2 /2 1 1 /3 3 /4 1 /2 1 /4 3 1 PARMESAN PEPPERCORN DRESSING This dressing is not only good on salads, but is a perfect spread for sandwiches, f rom smoked turkey to roast beef. It can be used as a dip for vegetables or even served alongside roasted meats. Makes 11/2 cups /2 1 /2 1 /2 1 MISO GINGER DRESSING This dressing is wonderful to use to make an Asian Slaw using shredded cabbage, bok choy, carrots, daikon, cucumbers and g reen onions, as well as to dress a traditional salad. Makes about 2 cups clove garlic, peeled and chopped ounce shallot, peeled and chopped cup lowfat buttermilk cup nonfat yogurt cup lowfat mayonnaise teaspoon dry mustard teaspoon Worcestershire sauce teaspoon white pepper ounces crumbled blue cheese dash Tabasco® or other hot sauce to taste 1 2 1 1 1 1 1 Place the garlic, shallot, buttermilk, yogurt , mayonnaise, dry mustard, Wo rc e s t e r s h i re , and pepper in a medium bowl. Mix using Speed 3 until smooth and cre a m y, 30-40 seconds. Add the crumbled blue cheese and Tabasco®. Mix using Speed 3 for 20-30 seconds longer. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week. Nutritional information per serving (4 teaspoons): Calories 27 (54% from fat) · carb. 1g · pro. 1g · fat 1g · sat. fat 0g · chol. 2mg · sod. 47mg · calc. 29mg · fiber 0g /2 /2 cup mayonnaise, reduced fat cup sour cream, reduced fat cup Parmigiano Reggiano cheese, finely grated teaspoon crushed black peppercorns tablespoons fresh basil, chopped tablespoon red wine vinegar teaspoon Dijon mustard tablespoon fresh parsley, finely chopped tablespoon finely chopped shallot teaspoon lemon juice 11/2 /3 1 /2 1 3 1 1 /2 1 11/4 1 tablespoons miso* cup rice vinegar teaspoon mirin** teaspoon soy sauce teaspoons peeled and finely chopped fresh ginger teaspoon finely chopped fresh garlic teaspoon brown sugar cup vegetable oil teaspoon sesame oil Place all ingredients in a medium mixing bowl and mix on Speed 2 until thoro u g h l y combined, about 1 minute. Nutritional information per serving (2 tablespoons): Calories 61 (65% from fat) · carb. 3g · pro. 2g · fat 4g · sat. fat 1g · chol. 8mg · sod. 169mg · calc. 66mg · fiber 0g In a medium mixing bowl, mix miso and vinegar until well blended, smooth and homogenous using Speed 2, about 1-2 minutes. Add mirin and soy sauce and mix to combine, about 20 seconds. Add ginger, garlic, and brown sugar and mix well about 30 seconds. With mixer on Speed 1, add the vegetable oil and then the sesame oil in a slow, steady stream into the bowl and mix until totally emulsified and homogenous. Let stand 30 minutes or longer to allow flavors to blend before using. Store in an airtight container in the refrigerator. If dressing separates, mix on Speed 2 until emulsified. 17 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 18 Nutritional information per serving (2 tablespoons): Calories 158 (97% from fat) · carb. 1g · pro. 0g · fat 17g · sat. fat 1g · chol. 0mg · sod. 80mg · calc. 2mg · fiber 0g 1 1 teaspoon lemon juice dash red pepper flakes teaspoon honey (if eggplant seems bitter) SMASHED CAULIFLOWER A N D POTATOES For those who are watching their carbs, Smashed Cauliflower and Potatoes is a nice alternative to traditional mashed potatoes. Makes 41/2 cups/nine 1/2-cup servings 1 head of cauliflower, approximately 21/2-3 lbs, broken into florets and sliced pound peeled potatoes, cut in 1" cubes cups reduced fat milk tablespoons butter teaspoon kosher salt teaspoon freshly ground pepper *Miso (Japanese fermented soybean paste) can be purchased in most Asian/Japanese markets, natural food stores and in many well-stocked gro c e ry stores. It is kept refrigerated in an airtight container. **Mirin is a low-alcohol sweet wine made from glutinous rice, also known as "rice wine." It is available in Asian/Japanese markets, and in the g o u rmet section of well-stocked g ro c e ry store s . P reheat oven to 400°F. P i e rc eggplant with fork all around the e eggplant (about 8 times) and wrap in aluminum foil. Roast eggplant for a p p roximately 45 minutes to 1 hour, until the eggplant is very soft and has collapsed. Unwrap and let cool. When eggplant is cool to the touch (about 15 minutes) cut in half and spoon the soft eggplant flesh into a mixing bowl; there will be approximately 11/2 cups of eggplant. With mixer on Speed 3, mix for about 2 minutes until the eggplant turns into an almost smooth consistency. Add remaining ingredients and mix on Speed 1 until just blended. Let stand 30 minutes before serving to allow flavors to blend. May be made ahead and refrigerated in an resealable container. Nutritional information per 1/4 cup serving: Calories 72 (55% from fat) · carb. 7g · pro. 1g · fat 5g · sat. fat 1g · chol. 0g · sod. 112mg · calc. 15mg · fiber 3g 3 /4 CAPONATA Serve Caponata as an appetizer spre a d with pita chips or thinly sliced Fre n c h bread. It is also a good dressing to use on a wrap-type sandwich. Makes 11/4 cups 1 2 1 1 /2 1 1 1 1 /2 2 medium size eggplant, about 11/2 pounds tablespoons capers, drained tablespoon celery, finely diced teaspoon finely diced sweet red pepper tablespoon finely chopped green onion teaspoon chopped fresh basil teaspoon chopped fresh mint teaspoon finely chopped fresh parsley tablespoons extra virgin olive oil 2 2 1 /2 1 /4 Place cauliflower and potato in a larg e saucepan with milk, adding water to cover the vegetables. Bring to boil over high heat. Reduce heat to medium low and simmer cauliflower is very soft, approximately 30-40 minutes. Drain and re t u rn to saucepan or place in a large mixing bowl. Mix, starting on Speed 2 for 1 to 11/2 minutes, increasing to Speed 4 until completely "smashed". Add butter, salt, and pepper and continue mixing until m i x t u re is fully blended. Taste for seasoning and serve immediately. Nutritional information per serving: Calories 117(28% from fat) · carb. 17g · pro. 6g · fat 4g · sat. fat 2g · chol. 11mg · sod. 205mg · calc. 103mg · fiber 4g 18 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 19 BOURSIN ® SMASHED POTATOES Makes 4 cups/eight 1/2 cup servings 1 most well-stocked gro c e ry stores or in g o u rmet food markets. Boursin® is a registered trademark owned by the Société de la Fromagerie Boursin Corp. 2 /2 2 1 /4 1 /2 1 /4 pounds red potatoes, scrubbed package Boursin® Cheese* (about 21/2 ounces), cut in 8 pieces tablespoons unsalted butter cup whole milk teaspoon kosher salt teaspoon freshly ground pepper TWICE-BAKED POTATOES WITH PARMESAN Makes 8 servings 8 2 2 1 1 1 Onion Mixture : Melt butter over medium heat in an 8-inch skillet, add chopped onions and sauté until softened, 10 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to low and cook for 30-40 minutes, or until nicely browned and caramelized. Reserve. When potatoes are cool enough to handle, cut off the top 1/3 of each potato and scoop all the flesh from tops. Scoop out bottoms leaving a 1/4-inch shell, re s e rving potato skin shells. Place the potato pulp in a larg e mixing bowl. Using Speed 3, add ricotta to potatoes and mix for 1 minute. Add onions, mix on Speed 2 for 1 to 2 minutes or until well mixed. Add provolone, Parmesan, Italian herb blend, remaining salt and pepper, and mix 30 seconds on Speed 1 or until incorporated. Divide the mixture among the re s e rv e d potato shells. Potatoes may be made up to this point, covered and refrigerated until ready to bake. Arrange the potatoes on a jelly roll pan that has been lined with aluminum foil. Bake uncovered, until potatoes are hot and tops are golden brown and puff e d , about 30-35 minutes (add 5-10 minutes for cold potatoes). Serve hot. Nutritional information per serving: Calories 301(47% from fat) · carb. 25g · pro. 16g · fat 16g · sat. fat 9g · chol. 41mg · sod. 548mg · calc. 401mg · fiber 2g Cut unpeeled potatoes into 1-inch pieces as uniform as possible. Place in a large saucepan. Add cold water to cover and a l a rge pinch of salt. Over high heat, bring to a boil. When boiling, reduce heat to medium low and simmer until potatoes are very soft, about 25 minutes. Drain potatoes and re t u rn to saucepan, mix on Speed 3 until completely mashed, about 2 minutes. Add Boursin®, butter, milk, salt, and pepper and mix on Speed 4 until fully incorporated and fluff y, about 1 minute. Transfer to a warm bowl and serve immediately. Nutritional information per serving: Calories 167 (36% from fat) · carb. 24g · pro. 4g · fat 7g · sat. fat 5g · chol. 19mg · sod. 258mg · calc. 27mg · fiber 2g /2 /4 1 1 1 /2 1 baking potatoes (8 ounces each), scrubbed teaspoons olive oil tablespoons unsalted butter cup chopped onion (about 3 ounces) teaspoon kosher salt, divided teaspoon freshly grated black pepper, divided cup part skim ricotta cheese cup shredded provolone cheese (4 ounces) cup freshly grated Parmesan cheese tablespoon Italian herb blend *Boursin® cheese is a triple-cream cheese that is white and smooth, with a cre a m y, buttery texture. It is most often flavore d with herbs, garlic or pepper. It can be found in the specialty cheese section of P reheat oven to 400ºF. Pierce each potato several times with a fork or a knife tip; ru b each potato with 1/4 teaspoon of the olive oil. Bake the potatoes in preheated oven until fork-tender, about 1 hour. While potatoes are baking, pre p a re onion mixture, following. Remove potatoes from oven and place on a rack until cool enough to handle. Reduce oven temperature to 375°F. 19 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 20 PARMESAN PEPPER BISCOTTI WITH WALNUTS These biscotti are a perfect companion to a glass of red wine. Makes about 3 dozen 21/2 1 1 1 /4 1 /4 11/2 11/3 4 1 /4 21/2 1 /2 cups all purpose flour teaspoon salt teaspoon baking powder cup butter, room temperature cup extra virgin olive oil tablespoon sugar cup Parmigiano Reggiano, grated eggs, divided cup milk teaspoons, rosemary fresh chopped cup walnuts, toasted kosher salt (optional) Turn dough out onto lightly floured surface and knead with your hands for a few minutes. Cut dough into 2 equal pieces, shaping each into 12x2x1-inch logs. Place on baking sheet with parchment. Beat final egg with 1 tablespoon of water and brush all over logs, and if you wish, sprinkle the tops with kosher salt. Bake for 35-40 minutes until golden. Remove from oven and slice the logs with a serrated knife into 1/8- 1/4" slices. Return slices to baking sheet and bake for an additional 35 minutes on bottom rack of oven, flipping the biscotti halfway thro u g h baking so both sides are golden. Transfer to a wire rack and cool. When completely cooled, place in an airtight container to store . Nutritional information per serving: Calories 94 (53% from fat) · carb. 8g · pro. 3g · fat 6g · sat. fat 2g · chol. 30mg · sod. 148mg · calc. 57mg· fiber 0g 1 1 /4 /2 teaspoon fresh ground pepper cup shredded mozzerella Preheat oven to 350°F. Butter an eight-cup s o u fflé dish well and coat with toasted, g round walnuts, set aside. Place egg yolks in a small bowl, beat using Speed 1 for 30 seconds; re s e rve. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth and cook over medium heat for 2 minutes, stirring occasionally. Mix on Speed 1 while adding the milk, about 11/2 minutes, beating until smooth. Cook slowly allowing the m i x t u re to thicken, while mixing on Speed 2 until the mixture becomes smooth and thick, approximately 5 minutes total. Add G o rgonzola and mozzarella and stir until melted and smooth. Remove from heat. While mixing egg yolks on Speed 1, spoon a small amount of hot cheese mixture into the yolks and mix until smooth. Continue adding the warm cheese mixture slowly to the yolks, while mixing (the mozzarella will be stringy). Using chef's whisk, beat the egg whites until soft peaks form, about 11/2 minutes on Speed 5. Fold the whites into the yolk/cheese m i x t u re in three increments with the beater attachment set to the lowest speed. Pour into pre p a re soufflé dish and bake in d the middle of oven until puffed over the rim of soufflé dish and golden, appro x i m a t e l y 40-45 minutes. Serve immediately. P reheat oven to 350°F. Place flour, salt, pepper, and baking powder in a small mixing bowl and set aside. In a large mixing bowl beat the butter with the olive oil using Speed 2. Add the sugar and Parmesan and mix on Speed 3 until the consistency is smooth. Add 3 of the eggs, one at a time, mixing until each egg is incorporated before adding the next. Slowly add dry ingredients in 3 additions, mixing on low speed. Once all the dry i n g re dients are incorporated, add milk in a slow stream while the mixer is running. The mixture should resemble a soft dough. Finally mix in the ro s e m a ry and walnuts. /3 5 GORGONZOLA SOUFFLÉ Makes one 8-cup souff l é 2 5 /2 11/2 1 1 /2 1 cup walnuts, toasted and ground eggs, whites and yolks separated into two mixing bowls tablespoons unsalted butter cup all-purpose flour cup milk cup gorgonzola cheese, crumbled teaspoon salt 20 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 21 Nutritional information per serving: Calories 207 (70% from fat) · carb. 7g · pro. 8g · fat 16g · sat. fat 7g · chol. 118mg · sod. 315mg · calc. 139mg ·fiber 0g SOUFFLÉ ROLL WITH CHICKEN AND SPINACH FILLING Although this recipe may be slightly timeconsuming, the results are well worth it for a perfect luncheon or brunch dish. Makes 12 servings 4 1 /2 2 5 1 /2 cooking spray tablespoons unsalted butter cup unbleached all-purpose flour cups whole milk large eggs, separated teaspoon salt white pepper While the béchamel is thickening, mix the yolks in a mixing bowl until smooth. Return the beaters to the béchamel on the stove and mix for about 2 minutes until the m i x t u re is very thick and smooth. Ve ry c a re f u l l y, spoon about 1/2 cup of the béchamel into the yolks while mixing so that they will be tempered (this will keep them from curdling when added to the hot sauce). Continue adding the béchamel in small additions to the yolks until the m i x t u re is fully incorporated. Using the chef's whisk beat the egg whites until soft peaks form using Speed 5 for 11/2 minutes. Fold the whites carefully into yolk mixture in 3 increments using the beaters on the Speed 1, taking care to scrape the sides and bottom of the bowl. Finally, use a rubber spatula to incorporate the mixture fully (scraping sides and bottom of bowl). Pour batter into pre p a red jellyroll pan and gently spread evenly in the pan. Bake for 20­25 minutes until the souff lé roll is evenly browned. Remove from oven and cover with wet paper towels to keep moist until you are ready to fill and ro l l . To finish soufflé ro l l : With a rubber spatula spread the filling so that the surface area is evenly covere d . Using the parchment as a guide, roll the s o u fflé lengthwise to resemble a log. S e rve immediately or wrap and refrigerate. B e f o re serving, warm slowly wrapped in buttered aluminum at 350°F for 20 minutes. Nutritional information for soufflé roll, no filling per serving: Calories 109 (61% from fat) · carb. 6g · pro. 5g · fat 7g · sat. fat 4g · chol. 104mg · sod. 144mg · calc. 60mg · fiber 0g CHICKEN AND SPINACH FILLING FOR SOUFFLÉ ROLL Makes 6 cups 8 4 5 1 11/2 3 1 /3 3 4 2 cups of chicken stock cups of vermouth peeled fresh garlic cloves, smashed sprig fresh basil pounds of chicken breast tablespoons unsalted butter cup onion, chopped cloves fresh garlic, minced cups fresh mushrooms, sliced 10-ounce frozen packages spinach, thawed, excess water squeezed out teaspoon salt teaspoon freshly ground nutmeg ounces cream cheese ounces mozzarella, shredded P reheat oven to 400°F. Pre p a re jellyroll pan by spraying the pan and dusting with flour to cover surface, discarding any excess. Line with a sheet of parchment paper. Melt butter over medium low heat in a 23/4 quart saucepan. Add flour and stir with a wooden spoon, creating a roux ­ do not b rown. Mix on Speed 1 while adding the milk in a stream. Mix until smooth and blended, about 30 seconds. Stir in salt and pepper. Let the mixture warm slowly, allowing it to thicken, about 2 minutes, stirring occasionally. This makes a béchamel sauce. 1 1 /2 /4 8 2 Bring chicken stock, vermouth, garlic cloves and basil to a boil. Reduce to a simmer; add chicken and poach until just cooked through, about 25-30 minutes. Remove from poaching liquid and cut into 1 /2-inch pieces; re s e rve. While chicken is poaching, melt butter in a large sauté pan. Add onion and minced 21 04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 22 garlic and sweat for about 5 minutes. Add mushrooms and sauté for another 5-8 minutes until mushrooms are soft. Mix in spinach and continue cooking on low heat. Mix in salt, nutmeg, chicken, c ream cheese, and mozzare l l a . Adjust seasoning to taste. If not using immediately, place in a resealable container and refrigerate. Nutritional information per 1/2 cup serving: Calories 258 · carb. 7g · pro. 20g · fat 12g · sat. fat 6g · chol. 64mg · sod. 598mg · calc. 110mg · fiber 2g Cuisinart® PowerSelectTM 7 Speed Electronic Hand Mixer Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart 150 Milford Road East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the product's return. Please pay by check or money order. NOTE: For added protection and secure handling of any Cuisinart® product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Your Cuisinart® PowerSelectTM 7-Speed Electronic Hand Mixer has been manufactured to strict specifications. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart. LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on the Cuisinart® PowerSelectTM 7-Speed Electronic Hand Mixer. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® PowerSelectTM 7-Speed Electronic Hand Mixer that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart® PowerSelectTM 7-Speed Electronic Hand Mixer will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration is not a condition of these warranties. If your Cuisinart® PowerSelectTM 7-Speed Electronic Hand Mixer should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, please call our