Cuisinart SPB-10CH SPB-10CH Manual - Page 15
Raspberry Vinaigrette, Creamy Blue Cheese Dressing
UPC - 086279013736
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Raspberry Vinaigrette Try this pink dressing on a salad of baby spinach. Sprinkle with some crumbled chèvre and dried cranberries to finish. Makes about 3 cups zest of ½ lemon (color only - no bitter white pith) 1 clove garlic, peeled 1 small shallot, peeled, quartered 1½ teaspoons kosher salt 1 teaspoon thyme ½ teaspoon freshly ground pepper ²⁄³ cup raspberry vinegar ¼ cup fresh lemon juice ½ cup fresh or frozen thawed raspberries 2 tablespoons honey 1 teaspoon xanthan* (optional - but helps keep vinaigrette from separating) 1 cup walnut oil ¾ cup canola oil Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar. Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and zest. Add remaining ingredients in order listed. Cover and blend on Liquefy until completely emulsified and homogenous, about 20 to 30 seconds. Transfer to a resealable storage container. Let stand 30 minutes before using to allow flavors to develop and blend. If not using immediately, refrigerate. Remove from refrigerator 30 minutes before using. *Can be found in most well-stocked natural foods or health food stores. 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 serving (one tablespoon): Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g Creamy Blue Cheese Dressing Thick and creamy, this dressing is wonderful served over a wedge of chilled iceberg lettuce, and is thick enough that it can be used as a dip for crudités. Makes 3½ cups ¼ ounce shallot (about ½ shallot), cut into ¼-inch pieces ½ cup buttermilk 1 cup sour cream 1 cup mayonnaise 1 tablespoon lemon juice 6 ounces crumbled blue cheese ½ teaspoon kosher salt freshly ground pepper Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add remaining ingredients to the blender jar. Cover and 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 serving (2 tablespoons): Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g 15