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9
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes about
2
/
3
cup
2 large egg yolks
1 tablespoon water
1 teaspoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon Dijon mustard
2
/
3
cup vegetable oil
1. Put the egg yolks, water, lemon juice, salt, and mustard
in the work bowl and press Chop to process until smooth,
about 15 seconds. While running on Chop continuously,
add the oil slowly through one of the drizzle holes on the
cover until all oil is incorporated and the mayonnaise is
emulsified and homogenous.
2. Taste and adjust seasoning accordingly.
Note: For fresh herb mayonnaise: Process
1
/
3
cup firmly
packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.),
stems removed, with the yolks before adding the oil.
For a bolder-flavored mayonnaise, increase the salt by
¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 127 (98% from fat) • carb. 0g • pro. 0g
• fat 14g • sat. fat 1g • chol. 34mg • sod. 111mg
• calc. 4mg • fiber 0g
APPLE CRISP
This is your no-frills autumn dessert that can be prepared
and baked in under an hour. Any type of apple will do,
but we like to use a mix of tart and sweet varieties.
Makes about 6 to 8 servings
Topping:
1 cup rolled oats (not quick cooking)
1
/
3
cup unbleached, all-purpose flour
2
/
3
cup packed light brown sugar
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
Pinch ground ginger
6 tablespoons unsalted butter, cold and cubed
Filling:
5 to 6 medium apples (about 2 pounds), peeled,
cored and cut into 1-inch pieces
1 tablespoon fresh lemon juice
1
/
3
cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract
Pinch kosher salt
1. Preheat oven with rack in the middle position to 375°F.
2. Put all of the topping ingredients, except for the butter,
in the work bowl. Pulse on Chop to combine, about 4 to 6
pulses. Add the butter and pulse on Chop until butter is in
small pieces, about 5 to 6 pulses. Reserve.
3. Put the apples in a 9x9-inch square baking pan.
Sprinkle the lemon juice evenly over the apples and then
add the remaining ingredients. Gently toss to evenly coat
the apples.
4. Cover the apple mixture with the prepared topping.
Transfer pan to the preheated oven and cook until filling is
bubbling and the top is browned and crispy, about 40 to
45 minutes.
5. Allow to cool for 5 minutes prior to serving.
Nutritional information per serving (based on 8 servings):
Calories 375 (28% from fat) • carb. 66g • pro. 3g • fat 12g
sat. fat 7g • chol. 30mg • sod. 122mg • calc. 12mg • fiber 4g
APPLESAUCE
Homemade applesauce is a quick (and healthy!) comfort food
for the entire family. Our version does not call for any sugar, but
some varieties of apples may call for a teaspoon or two.
Makes about 1
1
/
3
cups
3 medium to large apples (about 1 pound),
peeled or not peeled, cored and cut into 1-inch
pieces (if you leave the peel on, the applesauce
will have a beautiful, rosy hue)
½ teaspoon ground cinnamon
Pinch ground nutmeg
Pinch kosher salt
½ cup water
½ teaspoon fresh lemon juice
1. Put all of the ingredients, except the lemon juice, into a
medium saucepan. Cover and set over medium-high heat
to bring to a boil. Once boiling, partially cover and reduce
heat to maintain a simmer. Allow to cook until apples are
very tender, about 20 to 25 minutes (keep an eye on the
water, you may need to add a tablespoon or so during
cooking – you do not want it to dry out).
2. Transfer apple mixture to the work bowl. Add the lemon
juice and then alternate pulsing between Chop and Grind,
until desired consistency is achieved.
3. Taste and adjust seasoning as desired. Serve warm or
chilled.
Nutritional information per serving (
1
/
3
cup):
Calories 60 (3% from fat) • carb. 16g • pro .01g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 38mg • calc. 10mg
• fiber 3g
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