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cucumber being the last. Mix on Speed 2
until well mixed.
Transfer to a small bowl, cover and re f r i g -
erate for 30 to 60 minutes before serv i n g
to allow flavors to blend. Keep unused
p o r tion in a resealable container in the
refrigerator for up to 5 days.
Nutritional information per
1
⁄
4
cup serving:
Calories 30 (53% from fat) • carb. 2g • pro. 1g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg
• calc. 46mg • fiber 0g
GINGER SOY B U T T E R
This butter gives an Asian twist to
steamed vegetables, rice, or fish.
Makes 1 stick of butter, 16 slices
1
⁄
2
cup unsalted butter, softened
1
⁄
2
tablespoon fresh ginger, peeled
and finely chopped
pinch of fresh garlic, finely
chopped
2 teaspoons soy sauce
1
⁄
2
teaspoon lemon juice
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluff y, about 30
seconds. Add ginger, garlic, soy sauce,
and lemon juice; mix on Speed 2 until well
blended, about 30 to 40 seconds longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Ginger Soy Butter on top of
grilled or broiled seafood or chicken,
baked sweet potatoes, rice, or steamed
v e g e t a b l e s .
N o t e : Ginger Soy Butter can be wrapped
in a whole log or wrapped in smaller sizes
and kept in fre e z e r. Double wrap using an
outer wrap of aluminum foil to pre v e n t
absorption of freezer odors.
Nutritional information per slice:
Calories 52 (98% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol. 16mg
• sod. 44mg • calc. 2mg
G O R G O N Z O L A B U T T E R
S e rve a slice of this savory compound
butter on top of your favorite steak – it will
melt and impart an incredible flavor.
Makes 1 roll compound butter, 16 slices
1
⁄
2
cup unsalted butter, softened
1
⁄
4
cup Gorgonzola, crumbled
pinch freshly ground pepper
Place butter in mixing bowl, mix on Speed
1 until smooth and slightly fluff y, about 30
seconds. Add Gorgonzola and mix until
well blended, about 30 to 40 seconds
l o n g e r.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Gorgonzola butter on top of
grilled or broiled steak, a fluffed baked
potato, or steamed vegetables.
N o t e : Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
f re e z e r. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
f ree zer odors.
Nutritional information per slice:
Calories 52 (96% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg
• calc. 2mg • fiber 0g
BALSAMIC VINAIGRETTE
Makes 1
1
⁄
2
c u p s
1 shallot, peeled and finely chopped
(approximately 1 tablespoon)
1
⁄
4
cup balsamic vinegar
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon freshly ground pepper
1
⁄
2
teaspoon sugar
3 teaspoons Dijon mustard
3
⁄
4
cup extra virgin olive oil
1
⁄
4
cup vegetable oil
Place shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl. Mix ingre d i e n t s
until well incorporated.
Add olive oil and then vegetable oil in
a slow stream to the bowl with the mixer
running to ensure emulsification.
Adjust seasoning to taste.
Nutritional analysis per serving (2 tablespoons):
Calories 166 (96% from fat) • carb. 2g • pro. 0g
• fat 22 g • sat. fat • chol. 0g • sod. 153mg
• calc. 1mg • fiber 0g
16
04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 16
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