52
Cilantro-Lime Butter
This compound butter is delicious on fresh corn on the cob.
Makes ½ cup
¼
cup fresh cilantro, washed and dried
1
strip lime zest
1
stick (½ cup) unsalted butter, softened
Insert metal blade. Process cilantro and zest until fi nely chopped, about 20 seconds.
Scrape bowl and process an additional 20 seconds. Add butter; process until smooth
and well blended, about 15 seconds. Scrape bowl and process an additional 10 to 15
seconds.
Nutritional information per teaspoon:
Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 0mg • calc. 0mg • fi ber 0g
Almond-Pear Bread
Almonds and pears combine to make this rich, moist tea bread.
Makes 12 servings
Paste:
½
cup blanched almonds
¹⁄³
cup granulated sugar
1
tablespoon plus 1 teaspoon water
¹⁄
8
teaspoon almond extract
Bread:
nonstick cooking spray
¹⁄³ cup sliced almonds
¾
cup plus 2 tablespoons unbleached, all-purpose fl our
1½
teaspoons baking powder
¼
teaspoon table salt
¹⁄
8
teaspoon baking soda
½
pound ripe pears, peeled, cored, cut into 1-inch pieces
1
large egg
½
cup almond paste
¼
cup unsalted butter, softened, cut into 1-inch pieces
To make paste:
Use metal blade to process blanched almonds and sugar until fi nely ground, about 60
seconds. With machine running, add water and extract; process until combined, about 45
to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an
airtight container for up to two weeks.
To make bread:
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