14
Hand Blender Attachment Recipes
Peppered Goat Cheese Tarts
PRO/FATS AND VEGGIES – LEVEL ONE
Makes filling for 12 mini-tarts
Use this rich and tasty recipe to fill my Miniature Herb Parmesan Cups for a
knock-out appetizer.
7 ounces goat cheese
4 ounces cream cheese
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
Salt and freshly ground black pepper
Chives, snipped into 1-inch lengths for garnish
1 recipe Miniature Herb Parmesan Tart Shells (pg. 23)
Place all ingredients into a bowl. Attach the hand blender to the Somersize Su-
Chef. Blend until smooth. Place mixture into a strong re-sealable plastic bag. Cut
a small corner off plastic bag (or use a pastry bag and a medium star tip) and
squeeze filling into Parmesan cups. Garnish with chives.
Blue Cheese Dip
PRO/FATS — LEVEL ONE
Makes about 2
1
⁄
2
cups
This dip is a winner with celery sticks or Buffalo wings. The better the cheese,
the better this dip tastes; I use Maytag Blue or Roquefort.
3
⁄
4
cup sour cream
3
⁄
4
cup mayonnaise
8 ounces blue cheese, crumbled
1
⁄
4
cup red wine vinegar
Salt and freshly ground black pepper
Attach the hand blender to the Somersize Su-Chef. Place all ingredients into a
bowl and blend until incorporated. Add a little extra vinegar or water if dressing
is too thick.
Artichoke Pesto
PRO/FATS AND VEGGIES – LEVEL ONE
Makes about 2 cups
This pesto can be served as a cold dip with crudité, warm with whole wheat
Pita chips, or even tossed with sautéed vegetables.
2 (14-ounce) cans artichoke bottoms
6 cloves garlic
1
⁄
2
cup mayonnaise
1
⁄
2
cup Parmesan cheese, freshly grated
1
⁄
4
cup or 4 green onions, roughly chopped
2 teaspoons fresh lemon juice
1
⁄
2
cup olive oil
Salt and freshly ground black pepper
Attach the hand blender to the Somersize Su-Chef. Place all ingredients into a
large bowl and blend until smooth. Season with salt and pepper.
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