Hamilton Beach 59999 Use & Care - Page 14

840128900 ENv03.qxd 8/3/04 2:24 PM Page 14 Hand Blender Attachment Recipes Peppered Goat Cheese Tarts PRO/FATS AND VEGGIES - LEVEL ONE Makes filling for 12 mini-tarts Use this rich and tasty recipe to fill my Miniature Herb Parmesan Cups for a knock-out appetizer. 7 ounces goat cheese 4 ounces cream cheese 2 tablespoons fresh chives, chopped 2 tablespoons fresh tarragon, chopped Salt and freshly ground black pepper Chives, snipped into 1-inch lengths for garnish 1 recipe Miniature Herb Parmesan Tart Shells (pg. 23) Place all ingredients into a bowl. Attach the hand blender to the Somersize SuChef. Blend until smooth. Place mixture into a strong re-sealable plastic bag. Cut a small corner off plastic bag (or use a pastry bag and a medium star tip) and squeeze filling into Parmesan cups. Garnish with chives. Blue Cheese Dip PRO/FATS - LEVEL ONE Makes about 21⁄2 cups This dip is a winner with celery sticks or Buffalo wings. The better the cheese, the better this dip tastes; I use Maytag Blue or Roquefort. 3⁄4 cup sour cream 3⁄4 cup mayonnaise 8 ounces blue cheese, crumbled 1⁄4 cup red wine vinegar Salt and freshly ground black pepper Attach the hand blender to the Somersize Su-Chef. Place all ingredients into a bowl and blend until incorporated. Add a little extra vinegar or water if dressing is too thick. Artichoke Pesto PRO/FATS AND VEGGIES - LEVEL ONE Makes about 2 cups This pesto can be served as a cold dip with crudité, warm with whole wheat Pita chips, or even tossed with sautéed vegetables. 2 (14-ounce) cans artichoke bottoms 6 cloves garlic 1⁄2 cup mayonnaise 1⁄2 cup Parmesan cheese, freshly grated 1⁄4 cup or 4 green onions, roughly chopped 2 teaspoons fresh lemon juice 1⁄2 cup olive oil Salt and freshly ground black pepper Attach the hand blender to the Somersize Su-Chef. Place all ingredients into a large bowl and blend until smooth. Season with salt and pepper. 14