½
teaspoon (2 ml) kosher salt
pinch freshly ground black
pepper
Place garlic and rosemary in the work
bowl of a Cuisinart
®
Mini Chopper fitted
with chopping blade. Pulse 5 times to
roughly chop; reserve.
In a large mixing bowl, toss potatoes with
oil to coat. Add the reserved garlic and
rosemary, salt and pepper. Stir to coat.
Thread potatoes equally onto the
provided skewers. Hang skewers on the
roasting rack as instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set temperature to 450°F (230°C). Set
timer for 45 minutes.
Serve hot or at room temperature.
Nutritional information per serving
Calories 170 (44% from fat) • carb. 22g •
pro. 3g • fat 9g • sat. fat 1g • chol. 0mg •
sod. 220mg • calc. 16mg • fiber 2g
DESSERTS
GRILLED POUND CAKE
WITH SWEETENED
WHIPPED CREAM
AND BERRIES
A great dessert for the summer months,
and it only takes 15 minutes.
Makes 10 servings.
2
cups (500 ml) strawberries,
hulled and sliced
1
cup (250 ml) blueberries
2
tablespoons (30 ml) granulated
sugar
pinch sea or kosher salt
²∕³
pound (300 g) purchased
pound cake, halved and cut to
fit into the rotisserie basket
2 to 3 tablespoons (30 to 45 ml)
unsalted butter, melted
Sweetened Whipped Cream:
¾
cup (175 ml) heavy cream,
chilled
3
tablespoons (45 ml)
confectioners’ sugar
1
teaspoon (5 ml) pure vanilla
extract
In a medium mixing bowl, toss
strawberries and blueberries with sugar
and salt. Let fruit macerate while
preparing the rest of the dessert.
Brush the pound cake with melted butter.
Load into the provided basket and
assemble on the roasting rack, as
instructed (page 7).
Place in the Cuisinart
®
Vertical Rotisserie
and set temperature to 450°F (230°C). Set
the timer for 12 minutes.
While the pound cake is cooking, prepare
sweetened whipped cream.
In a chilled mixing bowl, add cream,
confectioners’ sugar and vanilla. Using a
Cuisinart
®
Hand Mixer, whip the cream to
medium-stiff peaks. Reserve.
To assemble: Place grilled pound cake in a
shallow casserole dish. Top with sweetened
whipped cream and then finish with the
macerated berries.
Nutritional information per serving:
Calories 240 (53% from fat) • carb. 26g •
pro. 2g • fat 14g • sat. fat 7g • chol. 50mg •
sod. 140mg • calc. 37mg • fiber 1g
MAPLE GLAzED
PEACHES
To make this simple fruit dish even more
decadent, serve with vanilla ice cream.
Makes 4 servings.
3
tablespoons (45 ml) pure
maple syrup
¼
cup (50 ml) unsalted butter,
melted
¼
teaspoon (1 ml) sea or kosher
salt
4
medium peaches, halved and
pitted
In a large mixing bowl, combine syrup,
butter and salt. Add peaches and toss to
coat.
Thread peach halves onto skewers
(2 halves per skewer, threaded vertically).
Hang skewers on the roasting rack as
instructed (page 8).
Place in Cuisinart
®
Vertical Rotisserie and
set temperature to 450°F (230°C). Set
timer for 20 minutes.
When peaches are finished cooking,
carefully remove from skewers. Reserve
juices in the drip pan.
To serve: Place grilled peaches on a
platter. Drizzle reserved juices over top.
Nutritional information per serving
Calories 180 (56% from fat) • carb. 19g •
pro. 1g • fat 11g • sat. fat 8g • chol. 30mg •
sod. 135mg • calc. 16mg • fiber 1g
