Specifications

COFFEE WHIPPED CREAM
Makes about 2 cups (500 mL).
1 cup (250 ml) heavy cream
1
⁄4 cup (50 ml) confectioners’ sugar, sifted
1
⁄4 teaspoon (1 ml) pure vanilla extract
1
⁄4 cup (50 ml) strong brewed coffee,
chilled
Place heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cream for
1 minute on Speed 5. At this point add the
sifted confectioners’ sugar and vanilla and
1 teaspoon (5 ml) of coffee. Continue
beating, adding one teaspoon of coffee
at a time to taste until cream reaches soft
peak stage, about 2 to 3 minutes.
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HERBED CHEESE
Instead of purchasing expensive
herb-flavoured cheeses, you can easily
prepare your own.
Makes about 2 cups (500 ml).
Preparation: 10 minutes or less.
8 ounces (225 g) cream cheese (may use
regular or lowfat)
5 ounces (145 g) chèvre or other goat
cheese (soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon (15 ml) finely minced shallot
or green onion
1 tablespoon (15 ml) finely chopped fresh
parsley
1 teaspoon (5 ml) herbes de Provence
1
⁄2 teaspoon (2 ml) kosher salt
1
⁄4 teaspoon (1 ml) white pepper dash hot
sauce such as Tabasco
®
, to taste
Place the cream cheese, chèvre, garlic,
shallot, parsley, herbes de Provence, and
salt in a medium bowl. Mix for 1 minute,
on Speed 3, then increase speed to Speed
5 to whip for an additional 2 minutes until
light and fluffy. Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
seconds longer. Allow cheese spread to
stand at least 30 minutes before serving,
to allow flavours to blend. Transfer to
a resealable container and refrigerate.
Remove from refrigerator 15 minutes
before
serving to soften. Serve with crackers,
pita
or bagel chips. It also makes a good top-
ping for a baked potato.
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ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Serve this dip with crackers, bagel
chips or pita chips. Or, try it as a spread
on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups (500 ml).
8 ounces (225 g) cream cheese
(lowfat or regular), cut into 8 pieces
1
⁄2 cup (125 mL) sour cream
(lowfat or regular)
1 roasted red pepper,
cut into 1-inch (2.5 cm) pieces
1
⁄3 cup (75 ml) chopped sun-dried
tomatoes (not oil-packed)
1 tablespoon (15 ml) chopped
fresh parsley
1 clove garlic, chopped
1
⁄2 teaspoon (2 ml) basil
1
⁄8 teaspoon (0.5 ml) freshly ground black
pepper
Combine all ingredients in a medium bowl.
Mix on Speed 3 until well blended and
smooth, 2 minutes. Mix on Speed 5 to
lighten, 1 minute. Transfer to a resealable
container and refrigerate for 30 minutes
or longer to allow flavours to blend before
serving.
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