Cuisinart DLC-XP User Manual

Page 22

GUACAMOLE

Yield: 9 cups
Preparation: 10 - 15 minutes

cup tightly packed cilantro leaves

plum tomatoes, cored, halved and seeded

cloves garlic, peeled

medium jalapeño peppers, stemmed, quartered
and seeded

ounces red onion, peeled and cut in 1-inch pieces

ripe avocados, peeled, pitted and cut in 1-inch pieces –
reserve several pits

1/2

cup freshly squeezed lime juice

teaspoon chili powder

1/2 teaspoon

cumin

teaspoon kosher salt

Insert the metal blade in the processor and process to chop the
cilantro leaves, 10 seconds; remove and reserve. Pulse to chop
the tomatoes 10-15 times; remove and reserve. With the
machine running, drop the garlic cloves and jalapeños through
the feed tube; process until minced, 10 seconds. Add the onion
to the work bowl; process to chop, 10 seconds. Add the avoca-
dos, lime juice, chili powder, cumin and salt to the work bowl;
process 30 seconds. Scrape the work bowl. Process for
30 seconds longer. Add the reserved chopped cilantro and toma-
to to the work bowl; pulse until just combined. Transfer to a bowl.
If not serving immediately, place a sheet of plastic wrap directly
on the guacamole, pressing out any air bubbles on the surface.
Refrigerate until ready to serve.

Nutritional analysis per 2 tablespoon serving:

Calories 54 (77% from fat) • carbo. 3g • pro. 1g • fat 5g •

sat. fat 1g • chol. 0mg • sod. 31mg • fiber 2g

HERBED CHÉVRE SPREAD

Yield: 6 cups
Preparation time: 10 minutes

cloves garlic, peeled

1/2

cup fresh herbs, loosely packed*

ounces cream cheese (may use reduced fat),
cut in 1 inch pieces

ounces chévre or other goat cheese, chilled,
cut in 1-inch pieces

1/2

teaspoon kosher salt

teaspoon freshly ground pepper

1/2 teaspoon

Tabasco

- to taste

In a small Cuisinart

saucepan, blanch the garlic in boiling water

for 1 minute; drain and let cool.

Insert the metal blade. With the machine running, drop the cooled
garlic through the feed tube and process 5 seconds to chop.
Scrape the work bowl. Process to chop the herbs, 15 seconds. Add
the cream cheese to the work bowl; process until smooth, about
30 seconds. Add the chevre, kosher salt, freshly ground pepper and
Tabasco

; pulse to combine 10 times. Scrape the work bowl and

pulse 10 times. Transfer to a serving dish or bowl and chill at least
10 minutes before serving. May be made up to 4 days ahead. Allow
to come to room temperature for 30-40 minutes before serving.
For a fancier presentation, line a 6-cup mold with plastic wrap.
Spoon the Herbed Chèvre Spread into the mold, spreading as
evenly as possible. Tap the mold on the counter several times to
remove air bubbles. Cover tightly with plastic wrap and chill. To
serve, invert the mold on a serving platter, lift off mold, then
carefully pull off plastic wrap.

* You may use all Italian parsley leaves, or a combination of herbs.

Try 1/4 cup Italian parsley leaves, 2 tablespoons basil leaves, and
2 tablespoons fresh thyme leaves.

Nutritional analysis per 2 tablespoon serving:

Calories 69 (69% from fat) • carbo. 1g • pro. 4g • fat 6g •

sat. fat 4g • chol. 12mg •sod. 152mg • fiber 0g