Cuisinart CCP-10 - Manual (Page 8)

13
4. Bake in the preheated oven for 10 to 12 minutes, or until lightly
golden around the edges.
5. Cool crackers before r emoving from pan.
*Note: Due to the shredded cheese in this dough, we r ecommend
using discs 3, 5, 6, 10 or 12.
Nutritional information per cracker:
Calories 24 (56% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 1g
• chol. 4mg • sod. 19mg • calc. 1mg • fiber 0g
Herbed Cheese Spread
A fresh cheese spr ead, ideal for both crackers and crudités.
Makes 1½ cups
2 scallions, cut into 1-inch pieces
¼ cup Italian parsley leaves, packed
2 tablespoons fresh dill
¼ teaspoon lemon zest
¼ teaspoon kosher salt
1
/ 8 teaspoon freshly gr ound black pepper
8 ounces cream cheese, cubed and at r oom temperature
4 ounces chèvre (soft goat cheese)
½ teaspoon fresh lemon juice
1. Put the scallions, parsley, dill, zest, salt and pepper into the work
bowl of a Cuisinart
®
Food Processor fitted with the metal chopping
blade. Process until finely chopped. Add the cr eam cheese, chèvre
and lemon juice and process until fully incorporated, scraping bowl
if necessary, about 45 seconds to 1 minute.
2. Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly using the star tip as instructed on page 5. Load the
cheese spread to the MAX fill line.
3. Pipe cheese spread onto crackers or vegetables as desir ed.*
*Refer to piping tips on page 5 for best results.
Nutritional information per ser ving (1 tablespoon):
Calories 46 (82% from fat) • carb. 0g • pro. 2g • fat 4g • sat. fat 3g
• chol. 13mg • sod. 70mg • calc. 16mg • fiber 0g
Deviled Eggs
The quintessential hors d’oeuvre – with a party-r eady look.
Makes 24 servings
12 large hard-boiled eggs
½ cup mayonnaise
1½ teaspoons Dijon-style mustard
1½ teaspoons fresh lemon juice
1 teaspoon Wo rcestershir e sauce
2 tablespoons capers, drained
½ teaspoon kosher salt
¼ teaspoon freshly gr ound black pepper
paprika for garnish
1. Peel the cooked eggs and carefully slice in half. Place the egg
white halves on a clean work surface.
2. Remove yolks and put them into the work bowl of a Cuisinart
®
Food Processor fitted with the metal chopping blade; pr ocess until
smooth, about 45 seconds.
3. Pulse in the remaining ingr edients and process until smooth, about
45 seconds to 1 minute. T aste and adjust seasoning accor dingly.
4. Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly using the star tip (#6) as instructed on page 5. Load the
egg filling to the MAX fill line.
5. Pipe a rosette on each white in place of the yolk. Pause between
each egg, making sure any of the filling is r emoved from tip befor e
moving on to the next egg. Sprinkle with paprika before serving.
Nutritional information per ser ving:
Calories 54 (70% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 1g
• chol. 108mg • sod. 144mg • calc. 15mg • fiber 0g