Cuisinart CDF 100 Instructions and Recipes - Page 6

Sweet & Spicy Glaze Makes 1¼ cups ¹⁄³ cup apricot preserves ¹⁄³ cup orange marmalade (orange rinds finely chopped) ¹⁄³ cup ketchup 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce 1-2 teaspoons Tabasco® or other hot sauce, to taste Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve. Honey Mustard Sauce Makes 1 cup ½ cup honey ½ cup Dijon-style mustard ½ teaspoon Tabasco® or other hot sauce (can be omitted if preparing for children) Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve. Creamy Blue Cheese Dressing Serve with Buffalo Wings and celery sticks Makes about 2 cups dressing. 1 clove garlic, peeled and chopped ½ ounce shallot, peeled and chopped 1 cup nonfat yogurt ½ cup lowfat buttermilk ¹⁄³ cup lowfat mayonnaise ¾ teaspoon dry mustard ½ teaspoon Worcestershire sauce ¼ teaspoon white pepper 3 ounces crumbled blue cheese dash Tabasco® or other hot sauce, to taste Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Whisk ingredients until smooth and creamy. Stir in the crumbled blue cheese and Tabasco®. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week. Fried Vegetable Wontons Makes 16 to 18 wontons ½ tablespoon vegetable oil ¼ cup finely chopped shallot (about 1 shallot) ¼ cup finely chopped carrots 2 tablespoons finely chopped celery ½ jalapeño seeded and finely chopped 1 teaspoon chopped garlic 2 tablespoons finely chopped mushrooms 2 tablespoons finely chopped red bell peppers 6