User manual CUISINART CR-8

[. . . ] INSTRUCTION & RECIPE BOOKLET Raclette For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CR-8 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Never carry the appliance while still hot ­ use extreme caution when moving an appliance containing hot oil or other hot liquids. Never place cloth or other flammable objects near appliance while still hot. When placing raclette dishes on the appliance, handles should be positioned away from the heat sources; otherwise melting could occur. [. . . ] This is definitely a recipe where you can be as creative as you want to be! Melt butter with the milk in a small saucepan over low heat. Whisk in the eggs and vanilla until mixture resembles a thick and sticky batter. If time allows, leave the batter to rest in the refrigerator for at least 1/2 hour. Batter is best used within 3 days. SWEET CRÊPES Makes 20 crêpes 1 11/2 1 1 recipe Sweet Crêpe Batter cups (375 ml) chocolate sauce 21-ounce (630 g) can of fruit pie filling fresh berries recipe Sweet Mascarpone Cream (page 9) berry coulis (optional) powdered sugar for garnish Assemble raclette, griddle side up. Pour 1/8 cup (30 ml) of sweet crêpe batter onto the griddle top and spread the batter out thin and evenly with the raclette spatula, creating an oval/round shape. Cook the crêpe up to a minute on the first side, until the edges start to brown, and then flip with a nonstick spatula and finish the other side in 30-60 seconds. Stack finished crêpes on top of each other on a plate and wrap loosely with plastic. In a raclette dish place a tablespoon (15 ml) of chocolate sauce, place the crêpe on top and then top with 2 tablespoons (25 ml) of fruit filling and a few fresh berries. Place under grill to warm for 2-3 minutes, turn out onto plate with raclette spatula. Serve with a dollop of the sweet mascarpone cream, fresh berries and berry coulis on the side. Dust with powdered sugar. SWEET CRÊPE BATTER Makes 2 cups batter/ approximately 20 crêpes /4 1 3 /4 1 /2 2 3 1 1 cup (50 ml) unsalted butter cup (250 ml) whole milk cup (175 ml) unbleached, all-purpose flour teaspoon (2 ml) salt tablespoons (25 ml) granulated sugar large eggs teaspoon (5 ml) pure vanilla extract 8 SWEET MASCARPONE CREAM Makes 2 cups (500 ml) of filling 1 1 /2 1 /2 11/2 8-ounce (250 g) container of mascarpone cup (125 ml) heavy cream cup (125 ml) granulated sugar teaspoon (7 ml) pure vanilla extract Reduce heat to medium. Pour the apples onto the griddle and stir so that each individual slice is touching the griddle. After 10 minutes the apples should be soft with a hint of caramel colour. After 15 minutes the caramel is more intense; cook according to your taste. In the individual raclette dish place a crêpe and top with a few slices of the caramelized apples and a slice of the cheese; fold the crêpe like an envelope and top with an additional slice of cheese. Place under the grill and cook for about 31/2 minutes until the cheese is melted and bubbly. Turn out onto plate with raclette spatula and sprinkle with the toasted walnuts to serve. Using an electric mixer whip the mascarpone, cream, sugar, and vanilla in a mixing bowl until soft peaks form, about 2 minutes. Variations: For an extra treat, add a piece of chocolate bar to the crêpe with or without fruit. Of course you can always spread Nutella on your crêpes as well. CARAMELIZED APPLE CRÊPES WITH BLUE CHEESE AND TOASTED WALNUTS The flavors in these crêpes work wonderfully together. 1 9 11/2 1 4 2 recipe Sweet Crêpe Batter ounces (280 g) Granny Smith apples or pears (about 2 each) tablespoon (25 ml) granulated sugar tablespoon (15 ml) unsalted butter ounces (125 g) Saga or Cambozola, thinly sliced ounces (50 g) toasted walnuts, coarsely chopped 12 12 6 2 1 /2 2 1 1 ITALIAN SAUSAGE AND PEPPERS Serves 4­6 people ounces (375 g) red bell pepper, sliced ounces (375 g) onion, sliced ounces (175 g) white mushrooms, halved tablespoons (25 ml) extra virgin olive oil teaspoon (2 ml) kosher salt pounds (1 kg) of sausage (hot or sweet or combination of the two) pound (500 g) raclette cheese, sliced baguette-style bread, sliced Assemble raclette, griddle side up. Pour 1/8 cup (30 ml) of crêpe batter onto the griddle top and spread the batter out thinly and evenly with the raclette spatula, creating an oval/round shape. Cook the crêpe up to a minute on the first side, until the edges start to brown, and then flip with a nonstick spatula and finish the other side in 1 minute. [. . . ] Remove and return to mixing bowl. 1 CROSTINI There are endless ways to top crostini, a delicious appetizer that can even become a small meal in itself. Brush bread slices with olive oil and then toast 2­3 minutes per side, depending on desired doneness. Or top with grilled vegetables, meats, cheeses, spreads, or assorted toppings. Toss pepper slices in a separate bowl with tablespoon (15 ml) of oil, /4 teaspoon (1 ml) of salt, and one garlic clove. Place on griddle and cook for about 5 minutes until peppers are tender and slightly browned. [. . . ]