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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
1 ounce (30 g) peeled shallot, cut in ½-inch (1.25 cm) pieces
1 clove garlic, peeled and halved
¼ teaspoon (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
5 ounces (145 g) stoned wheat crackers,
broken into 1-inch (2.5 cm) pieces
¼ cup (50 ml) unsalted butter, melted
1 medium (115 g) onion, peeled and cut into
½-inch (1.25 cm) pieces
1½ cups (375 ml) light cream
3 large eggs
1 teaspoon (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
6 large eggs
2 cups (500 ml) all-purpose flour
2 cups (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)
2 large eggs
3 tablespoons (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