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26
No-Cook Cranberry-Orange
Relish
Only 1 cup of sugar sweetens 1 pound of cranber-
ries. Most cooked relishes call for 2 cups of sugar.
Yield: 1
3
⁄4 cups
2 cups fresh cranberries
1
⁄2 navel orange, unpeeled and quartered
1
⁄2 cup granulated sugar
Use metal blade to coarsely chop fruit, about 8
to 10 pulses. Add sugar and process to combine,
about 20 seconds. Store in refrigerator.
Salsa
Serve this sauce as a topping for tacos, or with
grilled fish or chicken. It is best when fresh; it may
become slightly bitter after standing a day.
Yield: 2
2
⁄3 cups
2 jalapeños, halved and seeded
1
⁄3 cup packed cilantro leaves*
1 tablespoon fresh lime juice
1
⁄8 teaspoon kosher salt
5 medium tomatoes, cored and quartered
1 medium onion
Use metal blade to process peppers and cilantro
until finely chopped, about 20 seconds. Scrape
bowl. Add lime juice and salt; pulse twice to com-
bine.
Add tomatoes and onion; pulse until coarsely
chopped, about 10 to 12 times.
Transfer to serving dish. Stir and serve within
1 or 2 hours.
* Substitute flat-leaf parsley if cilantro is not
available.
Raspberry Sauce
A fine finish for ice cream, sherbet or cake. You
can substitute strawberries for the raspberries.
Yield: 1 cup
1 10-ounce package frozen raspberries,
thawed
1 tablespoon honey
Use metal blade to purée raspberries and honey
for 30 seconds. Transfer to fine sieve placed over
a mixing bowl. Press solids through the sieve with
back of spoon and discard seeds. Serve at room
temperature or warm slightly to serve over ice
cream.
Mayonnaise
Adding oil very slowly is essential for the mayon-
naise emulsion – the hole in the pusher adds the
oil at just the right speed for success. Flavored
vinegar or fresh or dried herbs can be added for a
flavored mayonnaise.
Yield: 1¼ cups mayonnaise
Recipe may be doubled
2 large egg yolks
2 tablespoons white wine vinegar or fresh
lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard powder
1
⁄2 teaspoon kosher salt
1
⁄8 teaspoon ground white pepper
1 cup fl avorless vegetable oil
Have a shallow pan of ice water ready. In a small
skillet, use a whisk to stir together the egg yolks,
vinegar or lemon juice, sugar, dry mustard, salt,
and pepper until completely blended. Cook over
very low heat, stirring constantly, until the mixture
bubbles in 1 or 2 places – do not allow eggs to
scramble. Remove from the heat and place in the
ice water bath, stir to cool down.
Insert the metal blade. Place the egg mixture in
the work bowl. Cover and insert the pusher. Turn
the machine on and add half the oil to the pusher;
the oil will run through the pusher very slowly into
the work bowl to create the emulsion. When it has
totally run through, add the remaining oil to the
pusher. As the emulsion is made, the sound of
the machine will become deeper. Transfer mayon-
naise to a container, cover and chill until ready to
use. Will keep for 2 to 3 days in the refrigerator.
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