Cuisinart CCJ-100C - Manual (Page 4)

CITRUS MINT ICED TEA
Perfect for a hot summer day.
Makes 2 quarts (1.9L)
3 cups (750ml) boiling water
4 English Breakfast tea bags
12 fresh mint leaves
1/2 -1 cup (125-250ml) sugar, to taste
1
cup (250ml) fresh orange juice
1 cup (250ml) fresh lemon juice
4 cups (1L) water
Pour boiling water over tea bags and
mint; let steep 5 minutes. Remove and
discard tea bags and mint leaves.
Add sugar and stir until dissolved.
Stir in juices and water. If not serving
immediately, refrigerate until ready to
serve. Serve over ice.
Nutritional information per serving:
Calories 65 (1% from fat) • carb. 17g • pro. 0g
fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
calc. 6mg • Vit. C 19mg (32% DV) • fiber 0g
CLASSIC MARGARITA
Fresh lime juice makes an
incomparable Margarita.
Makes 6 cups (1.5L) – enough for eight
6-ounce Margaritas
1-1/2 cups (375ml) cold water
1-1/2 cups (375ml) granulated sugar
2
cups (500ml) freshly squeezed
lime juice
12 ounces (340ml) Tequila
2-1/2 ounces (70ml) orange liqueur
(Triple Sec, Cointreau)
lime wedges
coarse salt
crushed ice
thin lime slices
Place water and sugar in a 2 quart (1.L)
Cuisinart
® saucepan. Place over
medium high heat and cook undisturbed,
to dissolve sugar, 10 to 12 minutes.
Remove from heat and allow to cool.
When completely cool, transfer to a large
pitcher; stir in fresh lime juice. Add
tequila and orange liqueur; stir to blend.
Rub the rims of Margarita glasses with
lime wedges and dip in coarse salt if
desired. Fill the glasses halfway with
crushed ice. Add Margarita mixture to top
of glass. Garnish with a thin slice of lime
and enjoy.
Nutritional information per serving:
Calories 293 (0% from fat) • carb 46g • pro. 0g
fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
calc. 7mg • Vit. C 18mg (30% DV) • fiber 0g
FIZZY ORANGE
Deliciously refreshing, this fizzy beverage
is a great alternative to sugar-laden sodas
for both children and adults.
Makes four 10-ounce (1-1/4 cup) servings
3 cups (750ml) fresh orange juice
2 cups (500ml) seltzer or club soda,
chilled
Place orange juice in a 1-1/2 quart (1.4L)
pitcher. Add seltzer/club soda and stir
gently. Serve immediately over ice.
May be garnished with a slice of orange
and a mint leaf.
Nutritional information per serving:
Calories 84 (4% from fat) • carb. 19g • pro. 1g
fat 0g • sat. fat 0g • chol. 0mg • sod. 27mg
calc. 26mg • Vit. C 93mg (155% DV) • fiber 0g
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FRESH CITRUS “VINAIGRETTE”
Fresh orange and lemon juices replace
the vinegar in this refreshing dressing.
Try it on greens, or use it to create a
salad with cooked rice (try a mixture of
brown and wild rices), diced vegetables
and chopped toasted nuts.
Makes 7/8 cup (220ml)
1 teaspoon (5ml) orange zest, finely
chopped
1 teaspoon (5ml) fresh thyme
6 tablespoons (90ml) fresh orange
juice
2 tablespoons (30ml) fresh lemon
juice
2 teaspoons (10ml) Dijon-style
mustard
pinch kosher salt
6 tablespoons (90ml) “light” olive oil
Place the zest, thyme, orange juice,
lemon juice, and mustard in the work
bowl of a Cuisinart
® Mini-Prep ® Food
Processor. Process on Chop until
blended, 10 seconds. With the machine
running, add the oil through one of the
small holes in the top. Process until
completely emulsified.
Place the zest, thyme, orange juice,
lemon juice, mustard, and salt in a small
bowl. Whisk to blend. After mixture is
blended, continue whisking and add the
oil in a slow steady stream – continue
whisking until the mixture is emulsified.
Nutritional information per serving
(1 tablespoon) (15ml):
Calories 56 (91% from fat) • carb. 1g • pro. 0g
fat 6g • sat. fat 1g • chol. 0mg • sod. 29mg
calc. 3mg • Vit. C 5mg (8% DV) • fiber 0g
PAN-SEARED SCALLOPS WITH
TANGERINE SHALLOT SAUCE
Serve with freshly steamed snow peas
and brown rice to complete the plate.
Makes 2 servings
1 pound (454g) sea scallops
(Diver Scallops are best), tough
muscle on side removed
flour to lightly dust scallops
1/2 teaspoon (2.5ml) kosher salt
1/4 teaspoon (1ml) freshly ground
black pepper
2 teaspoons (10ml) extra virgin olive oil
3/4 cup (190ml) dry white vermouth
3/4 cup (190ml) fresh tangerine juice
1 tablespoon (15ml) finely chopped
shallot
2 tablespoons (30ml) heavy cream
Make sure scallops are completely dry.
Lightly dust tops and bottoms of scallops
with flour. Sprinkle with salt and pepper.
Heat oil in a Cuisinart
® 10-inch nonstick
skillet over medium high heat. When hot,
place scallops in a single layer in the
skillet and cook over medium high heat
for 2 - 3 minutes, until golden brown – do
not turn or move. Turn scallops and cook
for 2 - 3 minutes on the other side, until
golden brown and just barely firm.
Transfer scallops to a warm plate and
cover loosely. – Do not overcook,
scallops will continue to cook as they
rest while sauce is prepared.
Wipe the pan clean with double thickness
of paper towel. Add wine, juice and
chopped shallot to the pan. Cook over
medium high heat to reduce liquid by half.
When liquid is reduced, stir in heavy
cream. Stir and cook until thickened and
smooth. Pour half the sauce on each of
two warm plates and arrange reserved
scallops on the sauce to serve.
Nutritional information per serving:
Calories 408 (27% from fat) • carb. 20g • pro 39g
fat 12g • sat. fat 4g • chol. 95mg • sod. 710mg
calc. 91mg • Vit. C 36mg (60%DV) • fiber 0g
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