30
31
Lemon-Thyme
Makes ½ cup (125ml)
8
tablespoons (120 ml) unsalted GOOD quality butter
, like
Plugra or Kerrygold, r
oom temperatur
e
1½ to 2
teaspoons (7 to 10 ml) fr
esh thyme leaves
1½ to 2
tablespoons (25 to 30 ml) lemon zest
pinch sea salt (optional)
1.
Put all ingr
edients into the work bowl fitted with the chopping blade.
Pr
ocess until full combined, about 30 seconds. Scrape bowl as
necessary
.
2.
Remove butter fr
om bowl and place on a sheet of waxed paper
. With
the aid of the paper
, form the butter into a log. Roll and wrap well in
plastic. Butter can either be r
efrigerated or fr
ozen.
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Bacon-Sage
Makes about ½ cup (125 ml)
2
slices bacon, diced and cooked thr
ough [about 2 tablespoons
(30 ml) bacon crumbles]
3 to 4
fr
esh sage leaves
8
tablespoons (120 ml) unsalted GOOD quality butter
,
like Plugra or Kerrygold, r
oom temperatur
e
pinch kosher salt
pinch fr
eshly gr
ound black pepper
1.
Put the bacon and sage leaves in the pr
ep bowl fitted with the
chopping blade. Pulse until evenly and finely chopped. Add the butter
,
salt and pepper and pr
ocess until combined.
2.
Remove butter fr
om bowl and place on a sheet of waxed paper
. With
the aid of the paper
, form the butter into a log. Roll and wrap well in
plastic. Butter can either be r
efrigerated or fr
ozen.
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Berry Fool
A traditional British dessert, fool is gr
eat anytime of the year
,
but is a r
eal tr
eat when summer berries ar
e at their peak.
Makes about 4 to 5 cups (1 to 1.25 L)
2
cups (500 ml) mixed berries
(strawberries, raspberries, blueberries)
1
tablespoon (15 ml) granulated sugar
2
cups (500 ml) heavy cr
eam, chilled
2
tablespoons (30 ml) confectioners’ sugar
½
teaspoon (2 ml) pur
e vanilla extract
1.
Put the berries and granulated sugar into the mixing cup. Using the
blending shaft, pur
ée, using an up-and-down motion, until
almost
fully
pur
éed; r
eserve.
2.
Put the r
emaining ingr
edients into a medium to lar
ge mixing bowl.
Using the whisk attachment, whisk until medium peaks form, about
1 minute. Fold in berry mixtur
e.
3.
Serve immediately for the best textur
e (fool will only stay in good form
for about 1 hour maximum).
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T
riple Chocolate Shake
The ultimate chocolate dessert.
Makes about 2 cups (500 ml)
2
cups (500 ml) pr
emium chocolate ice cr
eam
½
tablespoon (7 ml) cocoa powder
1½
tablespoons (25 ml) chocolate syrup
¾
cup (175 ml) milk (any type of milk will do, whole,
reduced-fat or skim)
Gar
nishes: whipped cr
eam, chocolate shavings or cocoa
powder
1.
Put all ingr
edients into the mixing cup in the or
der listed. Using
the blending shaft, blend, using an up-and-down motion, until fully
combined, about 30 to 40 seconds.
2.
T
op with whipped cr
eam and chocolate shavings or cocoa powder
.
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