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19
Guacamole
Serve with tortillas or crisp vegetables.
For a less pungent taste, use flat-leaf
parsley instead of cilantro.
Yield: 2¼ cups
1 large garlic clove, peeled
1 jalapeño, halved and seeded
½ cup tightly packed cilantro leaves
1 medium scallion, white part and
2 inches of green, cut into
1-inch pieces
3 ripe medium avocados, peeled,
halved and pitted
3 tablespoons fresh lemon juice
Pinch cumin
1
⁄4 teaspoon kosher salt
1
⁄4 teaspoon chili powder
1 medium tomato, quartered,
seeds removed
Use metal blade to chop garlic, jalapeño pepper,
cilantro, and scallion until minced, about 15 sec-
onds; scrape work bowl. Add avocados and all
remaining ingredients, except tomato. Process
until smooth, about 1 minute, scraping bowl as
necessary. Add tomato and pulse about 6 to 8
times, until finely chopped. Adjust salt if neces-
sary.
Blue Cheese and
Pecan Spread
You can substitute cottage cheese for all or
part of the cream cheese, and you can
substitute walnuts for pecans.
Yield: 1
1
⁄3 cups
1
⁄3 cup shelled pecans
8 ounces cream cheese, cut in
1-inch pieces
3 tablespoons blue cheese
Process nuts with metal blade until finely
chopped, about 10 seconds. Add cream cheese
and blue cheese. Process until well mixed and
smooth, about 10 seconds. (If substituting cottage
cheese, process until smooth, about 90 seconds.)
Cheese Coins
These tender and flavorful appetizers are easy to
make, convenient to serve, and they can be refrig-
erated or frozen.
Yield: 100 cheese coins
8 ounces Cheddar, cut into
1-inch pieces
4 ounces unsalted butter, at room
temperature, cut into 1-inch pieces
1
⁄4 teaspoon kosher salt
1
⁄4 teaspoon hot sauce
1 cup unbleached, all-purpose fl our
Nonstick cooking spray
Use metal blade to chop cheese until it resembles
coarse meal, about 30 seconds. Add butter, salt
and hot sauce. Process until smooth, about 60
seconds; scrape bowl. Add flour and process until
just mixed in. Chill dough until firm, about 1 hour.
Divide dough into 3 equal parts and roll each into
a cylinder about 1½ inches in diameter. Chill until
firm, about 2 hours.
Preheat oven to 400°F and coat baking sheets
with vegetable oil cooking spray. Cut dough into
1
⁄8-inch slices and place 1½ inches apart on bak-
ing sheets. Bake until lightly colored, about 10
minutes; do not brown. Transfer to wire rack to
cool.
Unbaked, plastic-wrapped cylinders keep for
about a week in the refrigerator. Cooked cheese
coins can be frozen and reheated for 6 to 8 min-
utes in a 300°F oven.
Chunky Gazpacho
This refreshing, cold soup can be ready in less
than 10 minutes. You may serve it at once, but it
improves with chilling.
Yield: 4½ cups
1 small garlic clove, peeled
½ small jalapeño, halved and seeded
4 scallions, trimmed and cut into 1-inch
pieces
1 celery stalk, cut into 1-inch pieces
½ medium bell pepper, cut into 3 pieces
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