9
SWEET PEPPER
CHEESE SPREAD
A piquant spread that gives an updated nod
to Southern pimento cheese.
Makes 1
1
/
3
cups
1
small garlic clove
4
ounces good quality, sharp Cheddar, cut into
1-inch cubes
4
ounces goat cheese, room temperature
2
tablespoons salted butter, room temperature
2
ounces (about 8 or 9) drained hot, sweet
pickled peppadew
2
tablespoons dry white wine
Pinch kosher salt
Butter crackers, for serving
1. Put the garlic clove in the work bowl. Process on
Chop to finely chop, about 5 seconds. Add the cubed
Cheddar and pulse on chop to break up, about 10
to 12 pulses, then run on Chop continuously until
finely chopped. The Cheddar should resemble
a coarse crumble.
2. Break up the goat cheese into the work bowl
and add the butter, hot, sweet, pickled peppers
like Peppadew
®
peppers, wine and pinch of salt.
Run on Chop continuously until well blended
and mostly smooth, scraping the bowl as needed.
The finished spread will be somewhat chunky with
visible bits of Cheddar and flecks of pickled peppers
throughout.
3. Transfer to a serving bowl and serve immediately with
crackers. Alternatively, cover bowl and chill for a firmer
consistency, at least 1 hour.
Tip: For an impressive presentation, transfer spread into
a small plastic wrap-lined bowl; tap on counter to remove
air pockets, and smooth out top with an offset spatula or
butter knife. Cover with plastic wrap and refrigerate to set,
at least 2 hours. Unmold spread onto a serving dish or
platter. Let come to room temperature before serving,
15 to 20 minutes.
Nutritional information per serving (2 tablespoons):
Calories 95 (73% from fat) • carb. 2g • pro. 4g
fat 8g • sat. fat 5g • chol. 26mg • sod. 134 mg
calc. 78mg • fiber 0g
EASY CAESAR DRESSING
No need to worry about raw eggs with our easy,
no fuss Caesar dressing.
Makes 1 cup
2
garlic cloves
1
2-ounce piece Parmesan cheese, cut into
½-inch cubes
6
oil-packed anchovy fillets, drained and halved
2
teaspoons Dijon mustard
¼
cup mayonnaise
2
tablespoons fresh lemon juice
2
teaspoons red wine vinegar
½
teaspoon kosher salt
½
teaspoon freshly ground black pepper
1
/
3
cup extra virgin olive oil
1. Put the garlic cloves in the work bowl. Process on
Chop to finely chop, about 5 seconds. Add the cubed
Parmesan and pulse on Chop to break up, about 10 to
12 pulses.
2. Add the anchovy fillets and the mustard and then run
on Chop continuously until the mixture resembles a
very fine crumble. Scrape down the bowl, then continue
to process until the mixture forms a paste, about 30 to
35 seconds.
3. Add the mayonnaise, lemon juice, vinegar, salt and
pepper. With the unit running on Chop, add the olive
oil in a steady stream until emulsified. Run on Grind for
an additional 15 seconds. The finished dressing will be
quite thick.
4. Taste and adjust seasoning and/or acidity according to
preference. Use immediately to dress salad greens or
as desired.
Nutritional information per serving (based on 2 tablespoons):
Calories 160 (90% from fat) • carb. 1g • pro. 3g • fat 16g
sat. fat 3g • chol. 9mg • sod. 416mg • calc. 104mg • fiber 0g