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GUACAMOLE
Yield: 9 cups
Preparation: 10 - 15 minutes
1 cup tightly packed cilantro leaves
6 plum tomatoes, cored, halved and seeded
4 cloves garlic, peeled
5 medium jalapeño peppers, stemmed, quartered
and seeded
4 ounces red onion, peeled and cut in 1-inch pieces
12 ripe avocados, peeled, pitted and cut in 1-inch pieces –
reserve several pits
1/2 cup freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1 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
4 cloves garlic, peeled
1/2 cup fresh herbs, loosely packed*
24 ounces cream cheese (may use reduced fat),
cut in 1 inch pieces
24 ounces chévre or other goat cheese, chilled,
cut in 1-inch pieces
1/2 teaspoon kosher salt
1 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 bo wl. Process to chop the herbs , 15 seconds . Add
the cream cheese to the w ork bowl; process until smooth, about
30 seconds. Add the che vre , 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.
F or a fancier presentation, line a 6-cup mold with plastic wrap.
Spoon the Herbed Chè vre Spread into the mold, spreading as
e v enly as possible. Tap the mold on the counter several times to
remov e air bubbles . Cover tightly with plastic wrap and chill. To
serv e , in vert 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
21
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