Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 35

MAYONNAISE (MADE WITH EGG SUBSTITUTE) Yield: 3-3/4 cups Preparation: 5 minutes 6 tablespoons Eggbeaters® or Simply Eggs® 3 tablespoons freshly squeezed lemon juice 3 tablespoons Dijon mustard 3 tablespoons wine vinegar (red or white - may also use herb or fruit flavored) 1 tablespoon sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper 3 cups flavorless oil (such as Canola oil) Preheat oven to 350°F. Place walnuts in a baking pan and toast until golden brown and fragrant, about 8-10 minutes. Cool slightly. Insert metal blade. Process the zest with 1 cup of the sugar until finely chopped, about 45 seconds. Add cranberries, jalapeños, oranges and reserved nuts; pulse until coarsely chopped, about 10 - 12 times. Add remaining sugar; pulse to blend, 10 times. Pulse several more times if a finer consistency is desired. This relish may be made in advance and stored in the refrigerator until ready to use. Nutritional analysis per serving: Calories 101 (31% from fat) • carbo. 17g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • fiber 2g Insert the metal blade in the processor. Put the egg substitute, lemon juice, mustard, wine vinegar, sugar, salt, and pepper in the work bowl. Process 10 seconds to blend. Scrape the work bowl. With the machine running, add the oil in a slow steady stream, processing until the mixture thickens and an emulsion is formed. Nutritional analysis per serving: Calories 200 (97% from fat) • carbo. 1g • pro. 1g • fat 22g • sat. fat 2g • chol. 0mg • sod. 103mg • fiber 0g JALAPEÑO CRANBERRY RELISH WITH TOASTED WALNUTS Yield: 12 cups Preparation: 5 -10 minutes, plus 10 minutes to toast the walnuts 1-1/2 cup walnut halves or pieces, shells removed zest of 3 oranges, bitter white pith removed 3 cups sugar 3-6 jalapeño peppers, stemmed, halved and seeded, to taste 12 cups fresh whole cranberries (may use frozen - do not thaw) 2 navel oranges, peeled, cut into quarters VERY BERRY SAUCE Yield: 6 cups Preparation: 10 minutes 12 ounces fresh or frozen strawberries (not in syrup, thawed) 12 ounces fresh or frozen raspberries (not in syrup, thawed) 12 ounces fresh or frozen blueberries (not in syrup, thawed) 1-1/4 cups good quality strawberry or raspberry preserves Superfine or turbinado sugar to taste Insert the metal blade. Process the strawberries and raspberries until smooth, 30 seconds. Add the preserves and process until smooth, 20 seconds. Taste and add sugar if needed. Strain through a chinois or fine mesh sieve, pressing on the solids. Discard the seeds. Refrigerate until ready to use. Nutritional analysis per 1/4 cup serving: Calories 32 (3% from fat) • carbo. 7g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g 34