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Cuisinart 07CU26323 - page 1
Instruction Booklet Reverse Side Cuisinart ™ Brick Oven BRK Series ...
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2 RECIPES Appetizers & Breads Banana Pecan Crumb Muffins ................... 3 Orange-Anise Scones ................................ 3 Buttermilk Blueberry Crumb Cake ............. 4 Roasted Eggplant and Sweet Pepper Crostini ....................................................... 4 Spinach, Gor gonzola & Artichoke Dip ....... 5 Gougères .. ...
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3 Banana Pecan Crumb Muf fins These muffins are a great way to use over -ripe bananas. Make s 6 l arg e muf f in s cooking spray Crumb topping: ¼ cup unbleached, all-purpose flour 3 tablespoons light brown sugar 2 tablespoons unsalted butter , cold and cubed ½ teaspoon ground cinnamon ¼ cup pecans, toasted and chopped 1 pinch table salt Muffin b ...
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4 Buttermilk Blueberry Crumb Cake Make s one 8 -in ch c ake, or 1 2 s er vin gs cooking spray Crumb topping: ½ cup unbleached, all-purpose flour ¼ cup packed light brown sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon 1 pinch table salt ½ teaspoon vanilla extract 4 tablespoons unsalted butter , cold and cubed Muffin Batter: 1 1 ⁄ 3 cu ...
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5 Note: Eggplant can be made ahead and stored in refrigerator tightly sealed. For best results, bring eggplant to room temperature before serving. Nutritional information per 2 crostini: Calories 255 (57% from fat) • carb. 21g • pro. 7g • fat 16g • sat. fat 3g • chol. 7mg • sod 384mg • calc. 125mg • fiber 2g Spinach, Gorgonzola, Art ...
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Cuisinart 07CU26323 - page 6
6 eggs together and slowly begin to add them with the beaters running. Be sure not to make the dough too runny or it will not hold its shape. Stir in ½ cup of Gruyère and the spices. Pour the batter into a large pastry bag fitted with a small to medium sized round tip. Pipe the gougère dough into 1-inch rounds, leaving ½-inch around each one on ...
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7 Preheat stone for at least 30 minutes. Heavily butter , or coat with nonstick cooking spray , six 5-ounce ramekins. Fill each ramekin with about 1 ⁄ 3 cup of batter . Place in the oven directly on the stone and bake for 30 minutes. Lower the heat to 350°F and bake an additional 20 minutes. Remove from oven and carefully unmold from ramekins. S ...
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8 on a cor nmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 30 to 40 minutes. Preheat the Cuisinart ™ Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Using a serrated knife cut a s ...
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Cuisinart 07CU26323 - page 9
9 foamy . Add the flour to the work bowl of the Cuisinart ® Food Processor fitted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough. Shape it into a smooth ball and place in a 1-gallo ...
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Cuisinart 07CU26323 - page 10
10 Making pizza is easy in the Cuisinart™ Brick Oven. For best results, we recommend baking pizzas and focaccia directly on the baking stone. Always preheat the stone. W e strongly recommend using a pizza peel dusted with cor nmeal to place or remove pizza in or out of the brick oven. If a peel is not available, carefully place the pizza directly ...
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Cuisinart 07CU26323 - page 11
11 the dough with olive oil. Lay the mozzarella evenly on the dough, leaving a 1-inch border . Scatter the basil on top of the cheese and then finish with a layer of sauce. Carefully transfer prepar ed pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake for about 20 minutes, until the dough is nicely browned and the c ...
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12 and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border . Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes. Using the pizza peel, remove ...
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Cuisinart 07CU26323 - page 13
13 Roasted Asparagus Asparagus is delicious roasted, plus it is very simple to prepare. Make s 4 s er v ing s 1 pound asparagus 1 teaspoon olive oil ¼ teaspoon kosher salt ¼ teaspoon crushed black pepper Preheat Cuisinart ™ Brick Oven to 425°F on the convection bake or bake setting with rack in position B. W ash and thoroughly dry asparagus. T ...
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Cuisinart 07CU26323 - page 14
14 2 cups couscous, cooked 2 tablespoons chopped fresh parsley 1½ cups crumbled feta, divided Line the Cuisinart ™ Brick Oven’ s baking tray with foil. Cut one of the peppers into 1-inch strips. T oss pepper strips, eggplant, tomatoes, garlic in a mixing bowl with salt, pepper , and olive oil. Arrange vegetables in one layer on the prepared ba ...
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15 Place hens on the baking tray lined with aluminum foil. Roast for 35 to 45 minutes, or until juices run clear when thigh is pierced with the tip of a knife. Serve with steamed rice. Nutritional information per serving ( based on 4 ser vings): Calories 408 (35% from fat) • carb. 7g • pro. 57g • fat 16g • sat. fat 4g • chol. 178mg • so ...
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16 Add the garlic purée, salt, pepper , and panko and pulse so that ingredients are incorporated. With the machine running, add the olive oil in a slow stream so that crumb mixture is moistened and comes together somewhat. Reserve. Apply an even coating of Dijon mustard all over the meat of the lamb. Press the crumb mixture onto the mustard-coated ...
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17 Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper . T ur n the processor on and with it running, pour the olive oil through the feed tube. Preheat brick oven to 400°F and turn to convection bake or regular bake setting with a rack in position A. Once the roast has soaked, run it well under cold wate ...
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Cuisinart 07CU26323 - page 18
18 Nutritional information per serving: Calories 47 (10% from fat) • carb. 9g • pro. 1g • fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg • calc. 4mg • fiber 0g Fr esh Berry T art Use one, or a mix of all four berries, for this delicious summer treat. Make s one 9 -i nch t ar t , 8 - 1 2 se r v ing s ½ recipe Pâte Sucrée 4 ounces b ...
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19 juice of 2 lemons 1 teaspoon vanilla paste ½ cup granulated sugar 1 large egg 1 large egg yolk 1 pinch table salt Preheat Cuisinart ™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Roll out ½ of the dough into a 10-inch disc. Fit into an ungreased, 9-inch, 1½-quart ceramic pie shell. Chill in ...
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Cuisinart 07CU26323 - page 20
20 Mascarpone Lemon Squar es A twist on a classic, these lemon squares will disappear fast! Make s 1 6 s er v ing s ½ cup pine nuts, toasted 1¼ cup unbleached, all-purpose flour , divided 1 ⁄ 3 cup confectioners’ sugar , plus more for finishing 1 teaspoon salt, divided 2 teaspoons lemon zest, divided (1 lemon) 4 large eggs ¾ cup granulated s ...
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