Cuisinart SM-55 - Stand Mixer Manuel utilisateur

recipes

5.5-Qur Stn Mxr

Rp

savory gorgonzola and caramelized onion cheesecake. . . . . . . . . . . . . . . . . . . . . . 4

manchego rosemary cheese puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

goat cheese and roasted garlic mashers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

sweet potato soufﬂé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

four-cheese soufﬂé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

soufﬂéed potatoes with brie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

meatloaf with mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

turkey and spinach meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

pizza rustica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

savories e n dcis

basic white bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

molasses wheat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

crusty french bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

cranberry walnut pumpernickel bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

mixed grain, seed and nut bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

sun-dried tomato and basil bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

buttery dinner rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

basic dough for pizza, focaccia or calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

grape tomato and herb focaccia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

parmesan herb knots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

classic brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

moravian sugar cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

cinnamon swirl buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

n s

yeast breads

banana bran mufﬁns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

three-berry mufﬁns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

oatmeal pear crumb mufﬁns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

vanilla yogurt scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

almond shortcakes with fresh berries, stone fruits and

sweetened whipped cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

buttermilk blueberry crumb cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

lemon poppy seed cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

sour cream cinnamon walnut streusel coffee cake . . . . . . . . . . . . . . . . . . . . . . . . . 33

n te ck

mufns, quick breads

dried cherry and almond biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

almond thumbprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

chocolate cherry crackles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

chocolate chunk macadamia cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

black and white pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

citrus sugar cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

pecan shortbread linzer cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

peanut butter surprise cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

mini morsel sugar cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

delicious brownies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

cookies n clrets

chocolate frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

swiss buttercream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

cream cheese frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

chocolate glaze/ganache . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

frostings n ngs

cakes

golden layer cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

rich chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

old-fashioned pound cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

kahhía®angel food cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

coconut cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

fresh ginger cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

the ultimate ﬂourless chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

sour cream cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

chocolate marble cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

n ck

pies, mousses, soufés

basic ﬂaky pastry dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

cookie crumb crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

chocolate almond cream pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

mile high lemon meringue pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

pumpkin mousse pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

raspberry mascarpone mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

sinfully rich chocolate mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

classic tiramisù . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

n Spi drts

Cuisinart®is a registered trademark of Cuisinart. Any trademarks or service marks of third parties

used herein are the trademarks or service marks of their respective owners.

Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad.

Adding fresh fruit such as ﬁgs, pears or currants to the plate would be perfect.

savory gorgonzola n crmze i ck

Heat butter and oil in a 12-inch skillet over medium

heat. Add onions and sauté for 5 minutes. Reduce heat

to medium-low and cook slowly, stirring frequently, until

onions are tender and deep golden, about 25 minutes.

Stir in tarragon. Remove from heat and cool completely.

Preheat oven to 350°F. Lightly coat an 6x3-inch spring-

form pan with unsalted butter. Combine cracker crumbs

and melted butter. Dust sides of pan with buttered

cracker crumbs and place remainder in bottom of pan;

press to cover the bottom evenly. Use the bottom of a

drinking glass or measuring cup to tamp down ﬁrmly.

Bake in preheated 350°F for 8 to 10 minutes. Let cool

while preparing ﬁlling. Reduce oven temperature to

325°F. When pan has cooled, line the outside of the

springform pan with foil to waterproof it.

Place both types of cream cheese in Cuisinart™mixing

bowl. Insert the ﬂat mixing paddle. Turn to speed 3 and

mix for 2 minutes. Scrape mixing bowl and paddle. Mix

again on speed 3 for 2 minutes until completely smooth

and creamy. Decrease to speed 2. While mixing, add

the eggs, one at time, mixing each egg in completely

before adding the next. Scrape the mixing bowl and

paddle. Add the lemon juice and pepper and mix for

an additional 30 seconds on speed 2. Add the crumbled

Gorgonzola and press Fold until Gorgonzola is mixed in

– do not over-mix. Pour into the cooled pan and smooth

over the top evenly. Place the pan in a larger pan and

add enough boiling hot water to reach halfway up the

sides of the smaller pan. Place in preheated 325°F oven

and bake for 55 minutes. Top will be golden brown and

slightly crackled, center will still appear soft. Transfer to

a wire rack, remove the foil and cool. Cover and

refrigerate when cool.

Remove from refrigerator 30 minutes before serving.

unsalted butter for the

springform pan

2 teaspoons unsalted butter

2 teaspoons extra virgin olive oil

2 cups chopped onions

2 teaspoons tarragon

1 cup ﬁnely ground stoned wheat

cracker crumbs

2 tablespoons melted unsalted butter

1 pound lowfat cream cheese,

at room temperature

12 ounces regular cream cheese,

at room temperature

3 large eggs, at room temperature

2 teaspoons fresh lemon juice

1⁄8teaspoon freshly ground

white pepper

10 ounces Gorgonzola dolce,

crumbled

Makes one 6x3-inch cheesecake

These are great to serve with wine or dry sherry as an hors d’oeuvre.

manchego rosemary c ﬀs

Place the ﬂour, baking powder, sea salt, dry mustard,

and rosemary in a medium bowl. Stir with a whisk to

blend. Reserve.

Place butter in Cuisinart™mixing bowl. Insert the ﬂat

mixing paddle. Turn to speed 4 and mix until light and

ﬂuffy, about 1 minute. Add half of the dry ingredients.

Turn to speed 2 and mix until combined, about 1

minute. Add remaining dry ingredients, and mix until

smooth, about 1 minute. With the stand mixer running,

add the almonds, hot sauce and a handful of the cheese.

Continue adding cheese a handful at a time until all

cheese is added and completely combined. Shape into

walnut-sized balls (1 inch, you may use a #50 ice cream

scoop). Refrigerate 1 hour or longer (may be frozen).

Preheat oven to 350°F. Line baking sheets with parch-

ment. Bake until lightly browned and puffed, about 20

minutes. Remove and place on a wire rack to cool. May

be served warm or room temperature.

2 cups unbleached all-purpose ﬂour

2 teaspoons baking powder

1 teaspoon sea salt

(use sea salt for added ﬂavor)

½ teaspoon dry mustard powder

1 tablespoon dry rosemary

½ pound unsalted butter, at room

temperature, cut into 16 pieces

2⁄3cup slivered almonds

½ teaspoon Tabasco®or other

hot sauce

1 pound shredded Manchego®

cheese

Makes about 60 puffs

A nice ﬂavor addition for your favorite mashed potatoes.

Place potatoes in 2-quart saucepan and cover with

water by 1 inch. Add ½ tablespoon kosher salt to the

water. Bring to boil and then reduce to a hearty simmer.

Cook potatoes until very tender, about 30 minutes.

Drain potatoes and then return to saucepan over low

heat. Heat to dry out potatoes, about 3 to 5 minutes.

Transfer potatoes to Cuisinart™mixing bowl. Insert the

chef’s whisk. Turn to speed 6 and whip for about 3

minutes. Scrape bowl with a rubber spatula and mix

again on speed 6 for another 2 minutes, until potatoes

are completely mashed with no lumps. Turn stand mixer

to speed 3 and mix in the chèvre until completely

incorporated, and then the butter until completely

incorporated. Add garlic cloves one at a time. When 6

are added, taste. Add additional cloves to individual

taste. Add an additional ¼ teaspoon of salt if necessary.

Serve immediately.

*To roast garlic: place peeled cloves on a sheet of

aluminum foil, drizzle with olive oil and wrap together.

Place in 400°F oven for about 30 minutes, until lightly

browned and soft.

2 pounds Yukon Gold potatoes,

peeled and cut into 1-inch cubes

½ tablespoon kosher salt

4 ounces soft, fresh chèvre

4 tablespoons unsalted butter,

at room temperature

10 roasted garlic* cloves

Makes 4 cups

goat cheese n ote gr rs

Butter an eight-cup soufﬂé dish well and coat with

chopped pecans, and set aside.

Preheat oven to 400°F. Wrap each potato in aluminum

foil and place on a baking sheet lined with foil. Bake for

about 1½ to 2 hours, until extremely soft.

Reduce oven temperature to 350°F.

Once sweet potatoes are cool enough to touch, split

down the middle and scoop out the insides. Place them

in the Cuisinart™mixing bowl. Insert the chef’s whisk. Be

sure to discard any dark or discolored spots. Turn to

speed 4. Mix for about 2 minutes. Scrape bowl with

rubber spatula and turn to speed 4 for another 2

minutes, until sweet potatoes are completely mashed.

Separate the eggs. Place the whites in a separate mixing

bowl and add the yolks one at a time to the sweet

potatoes with the stand mixer running on speed 2. Add

the remaining ingredients in the order listed mixing on

speed 3 until all of the ingredients are completely

incorporated.

Transfer sweet potato mixture to a separate large mixing

bowl. Wash and dry both the Cuisinart™mixing bowl

and the chef’s whisk thoroughly.

Place egg whites in Cuisinart™mixing bowl. Insert the

chef’s whisk. Turn to speed 9 for about 30 seconds.

Increase to speed 12 until stiff but not dry, just until

whites no longer slip when bowl is tilted, about 1½ to

1¾ minutes more. Remove bowl from stand mixer.

Fold the whites into the sweet potato mixture in 3

additions, using a large rubber spatula.

Pour sweet potato mixture into prepared soufﬂé dish.

Bake in preheated 350°F oven for about 45 minutes until

the soufﬂé is lightly browned on top and puffed over the

edge of the soufﬂé dish.

Serve immediately.

unsalted butter

½ cup chopped, toasted pecans

4 pounds sweet potatoes or yams

3 large eggs

2 tablespoons unsalted butter

¼ cup brown sugar

½ teaspoon kosher salt

1 teaspoon orange zest

Makes one 8-cup soufﬂé

A tasty side dish for your next holiday meal.

sweet potato Sﬄ

Preheat oven to 350°F. Butter an eight-cup soufﬂé dish

well and coat with both ground walnuts and ground

pecans; set aside.

Separate the eggs, placing the egg whites in the Cuisin-

art

™

mixing bowl, and reserve. Place the egg yolks in a

large mixing bowl, whisk until blended and reserve.

Melt butter in a saucepan. Add ﬂour and stir with a

wooden spoon until smooth. Cook over medium heat

for 2 minutes, stirring occasionally. Pour the milk into

saucepan, whisking simultaneously. Whisk until the

mixture has a smooth consistency. Continue to heat

slowly, whisking occasionally, until the mixture becomes

smooth and thick, about 3 to 5 minutes. Stir in cheeses

until melted and incorporated. Stir in salt and pepper.

Remove from heat and reserve.

Spoon a small amount of the cheese mixture into the

yolks, whisking at the same time. Continue whisking all

of the cheese into the yolks slowly, until the mixture is

homogenous.

Insert the chef’s whisk. Turn to speed 6. Beat the egg

whites for about 1 minute and then increase to speed 10

until stiff but not dry, just until whites no longer slip when

bowl is tilted, about 1 to 1½ minutes more.

Fold the whites into the yolk/cheese mixture in three

additions, using a large rubber spatula.

Pour into prepared soufﬂé dish and bake in the middle

of preheated 350°F oven until puffed over the rim of

soufﬂé dish and golden, approximately 40 to 45 minutes.

Serve immediately.

unsalted butter

¼ cup walnuts, toasted

and ground

¼ cup pecans, toasted

and ground

5 eggs

5 tablespoons unsalted butter

½ cup unbleached,

all-purpose ﬂour

1½ cups milk

½ cup packed shredded

Gruyère cheese

¼ cup packed and grated

Parmesan cheese

¼ cup packed and shredded

mozzarella cheese

¼ cup packed and crumbled

Gorgonzola cheese

½ teaspoon salt

¼ teaspoon fresh ground pepper

Makes one 8-cup soufﬂé

An exquisite side dish for any special occasion.

four-cheese Sﬀl

Preheat oven to 400ºF. Lightly butter a shallow 3-quart

casserole or baking dish.

Place potatoes in a large saucepan and cover with water

by 2 inches. Add 1 teaspoon salt and 1 teaspoon white

vinegar. Bring to a boil, then reduce heat and simmer

until potatoes are tender when tested with a fork, about

18 to 20 minutes. While the potatoes cook, combine the

green onions, milk, butter and 1 teaspoon kosher salt,

bring to a simmer, then turn off the heat and let steep

(this may also be done in a microwave).

Drain the potatoes and place in Cuisinart™mixing bowl.

Insert the ﬂat mixing paddle. Turn to speed 4. Set timer

and mix for 2 minutes. Scrape bowl and paddle. Set

timer for 5 minutes and continue mixing on speed 4.

While mixing, add the milk/green onion mixture that has

been steeping. When that has been incorporated, add

the cubed Brie and pepper. Add the beaten egg yolks,

beating until totally incorporated. Transfer this mixture

to a large bowl. Wash and dry the Cuisinart™mixing

bowl thoroughly.

Place egg whites in the Cuisinart™mixing bowl. Insert

the chef’s whisk. Add cream of tartar and whip the egg

whites, gradually increasing the speed from speed 1 to

speed 10. Whip until the egg whites have formed stiff,

but not dry peaks.

Stir about 1⁄3of the beaten egg whites into the potato

mixture to lighten it. Gently fold the remaining whipped

egg whites into the potato mixture. Transfer the mixture

to the prepared baking dish or casserole. Bake in the

preheated 400°F oven for 50 to 60 minutes, until the top

is pale golden and the potatoes are puffed. Let stand 5

minutes before serving.

3 pounds Yukon Gold or russet

potatoes, peeled, cut into

½-inch slices

1 teaspoon salt

1 teaspoon white vinegar

8 green onions, trimmed

and chopped

¾ cup reduced fat milk

2 tablespoons unsalted butter

1 teaspoon kosher salt

6 ounces Brie, rind removed,

cut into cubes

½ teaspoon freshly ground white

or black pepper

3 large eggs, separated

½ teaspoon cream of tartar

Makes twelve servings

This is a great side dish to serve with a roasted tenderloin or grilled ﬁllets when entertaining.

souféd potatoes t i

Preheat oven to 375°F. Lightly coat a 9x5x3 -inch loaf

pan* with cooking spray.

Heat olive oil in a 12-inch skillet over medium heat.

When hot, add mushrooms, onion, garlic, and thyme.

Cook until mushrooms and onions are softened (onions

will become translucent), about 4 to 5 minutes. Remove

from heat and let cool.

Place breadcrumbs, milk, eggs, and tomato paste into

the Cuisinart™mixing bowl. Insert the ﬂat mixing paddle.

Turn to speed 3 and mix for 30 seconds. Add cooled

mushroom/onion mixture, mix until combined, 15 to 20

seconds. Add ground meat, parsley, salt, and pepper.

Continue to mix on speed 3 until well combined, about

45 seconds.

Transfer mixture to the prepared loaf pan, rounding the

top slightly. Bake in preheated 375°F oven for 1 hour;

meatloaf is done when internal temperature is 170°F

when tested with an instant-read thermometer. Let

meatloaf rest 10 minutes before removing from pan

or slicing.

*May also be formed into a 9x5 oval loaf and baked in a

13x9x2-inch roasting pan.

cooking spray

1 tablespoon extra virgin olive oil

8 ounces mushrooms chopped

or sliced

1 cup chopped onion

2 cloves garlic, peeled and

ﬁnely chopped

1½ teaspoons thyme

1½ cups fresh breadcrumbs

(made from day-old crusty

French bread)

2⁄3cup milk (whole, reduced fat,

lowfat, or fat free)

2 large eggs

¼ cup tomato paste

(unsalted if available)

2 pounds ground meatloaf mix

(1 pound ground round,

½ pound ground pork,

½ pound ground veal)

¼ cup chopped fresh parsley

1 teaspoon kosher salt

½ teaspoon freshly

ground pepper

Makes 6 to 8 servings

This meatloaf is certain to become a family favorite. Sliced leftovers make great sandwiches.

meatloaf t rs

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KitchenAid KSM7581BZ0 Guide rapide

Jay-Lor

Jay-Lor 5050 Manuel utilisateur

Sunbeam

Sunbeam FPSBSM210X Manuel utilisateur

MULTIQUIP

MULTIQUIP Whiteman MC94S Mode d’emploi

Thinky

Thinky ARE-250 Manuel utilisateur

Midas

Midas XL4 Manuel utilisateur

bianco

bianco PURO 4 Manuel utilisateur

Paso

Paso DAG9200 Manuel utilisateur

Sima

Sima SFX-9A Manuel utilisateur

better chef

better chef IM-815WC Instructions d'installation

ALLEN & HEATH

ALLEN & HEATH GR1 Manuel utilisateur

Lacor

Lacor 69083 Fiche technique

M-Audio

M-Audio Midiman SAM Manuel utilisateur

Buffalo

Buffalo CP921 Manuel utilisateur

Pentair

Pentair HYPRO Cleanload 3376-0870 Instructions de fonctionnement

Hobart

Hobart HCM-300 Manuel utilisateur