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28
Use metal blade to process chocolate and sugar
until chocolate is coarsely chopped, about 6
pulses. Then process continuously until chopped
to a ne powder, about 60 seconds. With machine
running, slowly pour hot water through feed tube.
Process until chocolate melts, about 45 seconds,
stopping once to scrape down bowl.
Mint Variation: Add 1 tablespoon of pepper-
mint extract, crème de menthe or peppermint
schnapps to water after it is heated.
Raspberry Sauce
A fi ne fi nish for any fruit or chocolate dessert: ice
cream, sherbet or cake. You can substitute straw-
berries for the raspberries.
1 cup yield
1 10-ounce package frozen raspberries in
syrup, thawed
1 tablespoon honey
Use metal blade to purée raspberries and honey
for 30 seconds. Transfer to ne sieve over bowl.
Press solids through with back of spoon and
discard seeds in sieve. Serve at room temperature
or warm slightly to serve over ice cream.
Basic Pastry
This is the basic dough for pies, tarts and quiches.
One 11-inch pie shell
1½ cups all-purpose fl our
1 stick very cold unsalted butter, cut
in 1-inch pieces
½ teaspoon salt
¼ cup ice water
Use metal blade to process our, butter and salt
until mixture is like coarse meal, about 8 seconds.
Add ice water and pulse until dough begins to
clump together. Do not let it form a ball. Put dough
in a plastic food storage bag, work through bag to
press dough together into a ball, then a at disk.
Refrigerate dough for at least 1 hour.
Roll dough on lightly oured surface to a circle
about
1
⁄8 inch thick. Press into place in a pie pan.
Use kitchen shears to trim dough, leaving 1-inch
overlap beyond pan. Fold overlap under. Pinch
crust to form decorative edge. Prick bottom and
sides with fork and refrigerate crust for 30 min-
utes, or until rm.
Preheat oven to 400°F, 15 minutes before baking.
Line pie shell with parchment paper and ll it with
uncooked beans or rice. Bake it for 12 minutes.
Remove paper, beans or rice, prick shell again
and bake it 6 minutes longer, or until it is lightly
browned. Remove shell from pan and let cool on
wire rack.
Cornbread
This is a particularly moist and fl avorful cornbread
which is best served warm.
2 tablespoons unsalted butter
¾ cup yellow cornmeal
¾ cup all-purpose fl our
1½ tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 large egg
1
⁄3 cup fresh, frozen or canned
corn kernels
Preheat oven to 425°F. Melt butter in an 8 x 8-inch
baking pan. Use metal blade to process all dry
ingredients until combined, about 10 seconds.
Add butter and remaining ingredients except corn
kernels and process until mixed, about 5 seconds.
Scrape down work bowl and gently stir in corn.
Pour into prepared pan and bake until a toothpick
inserted in center comes out clean, about 25
minutes.
Muffi n Variation: For corn muf ns, pour batter
into greased, standard-size muf n tins, lling them
¾ full. Bake in preheated 425°F oven for about 25
minutes. Makes 6 muf ns.
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