Cuisinart GR-2 GR-2 Manual - Page 14

Grilled Pound Cake with Ice Cream and Cassis Berry Sauce Makes 8 servings 3 tablespoons packed brown sugar 1/3 cup unsalted butter, softened to room temperature 1/4 teaspoon pure almond or vanilla extract 1 10-12 ounces loaf shape pound cake (frozen - do not thaw) Cassis Berry Sauce, ice cream, frozen yogurt or whipped cream Crumble the brown sugar into a bowl so that there are no lumps. Add the softened butter and extract. Stir to blend. Use a serrated knife to slice the frozen pound cake into 8 equal slices - it is important that the slices all be the same thickness. Spread both sides of each slice with the brown sugar butter. Place in refrigerator until ready to cook. Ten minutes before serving, preheat the Cuisinart® Griddler Express™ on low setting. When hot, arrange the slices of the butter/brown sugar coated pound cake on the bottom griddle plate. Close, apply light pressure to lid for 10 seconds, and cook for 3 to 4 minutes. Remove from Griddler Express™ and arrange on dessert plates. For a special dessert, top warm cake with a scoop of ice cream or frozen yogurt, then chocolate sauce, Cassis Berry Sauce (recipe follows) or Cassis Berry Sauce and softly whipped cream. Nutritional information per serving (one grilled pound cake slice only): Calories 226 (57% from fat) • carb. 23g • pro. 2g • fat 15g • sat. fat 9g • chol. 99mg • sod. 144mg • calc. 19mg • fiber 0g Cassis Berry Sauce Makes about 3 cups sauce 1/4 cup seedless raspberry preserves 2 tablespoons crème de Cassis 1 cup fresh blueberries 1 cup fresh raspberries 1 cup sliced fresh strawberries Place preserves and crème de Cassis in a medium bowl. Stir until completely blended. Gently stir in the berries. Let stand 30 minutes or longer before serving to allow flavors to blend. Nutritional information per serving (about ⁄13 cup): Calories 46 (4% from fat) • carb. 10g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg • calc. 7mg • fiber 2g Recommended Internal Cooking Temperatu res Chart Use a probe-type meat thermometer while cooking, or check after grilling using an instant-read thermometer to ensure that food has been cooked to safe temperatures. Beef Rare Medium Rare Medium Well Done Ground Pork Pork Chops Poultry White Meat Dark Meat Ground Turkey or Chicken Hot Dogs Lamb Medium Rare Medium Well Done Seafood 130°-135°F (not recommended by FDA) 140°-145°F 155°-160°F 170°F + 160°F 150°F + 170°F 180°F 175°F 165°F 145°F 155°-160°F 170°+ 140° - 145°F Safe Handling Practices: Keep raw foods separate from cooked foods. Do not use utensils or plates that have held raw meats/ poultry/seafood for lifting or serving cooked meats. Discard all marinades that have touched raw meat. 13