Recipe Booklet

16
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GORGONZOLA BUTTER
Serve a slice of this savory compound
butter on top of your favorite steak – it will
melt and impart an incredible flavor.
Makes 1 roll compound butter, 16 slices
1
⁄2 cup unsalted butter, softened
1
⁄4 cup Gorgonzola, crumbled
pinch freshly ground black pepper
Put butter in a mixing bowl, mix on speed
1 until smooth and slightly fluffy, about 30
seconds. Add Gorgonzola and mix until well
blended, about 30 to 40 seconds longer.
Using a sheet of plastic wrap or waxed
paper as an aid, shape butter into a log,
about 1 inch in diameter. Wrap butter in
plastic wrap twisting the ends to form a
log. Chill until firm enough to slice. Place
slices of Gorgonzola butter on top of grilled
or broiled steak, a fluffed baked potato, or
steamed vegetables.
Note: Butter can be wrapped in a whole
log or wrapped in smaller sizes and kept in
freezer. Double wrap using an outer wrap
of aluminum foil to prevent absorption of
freezer odors.
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BALSAMIC VINAIGRETTE
Makes 1
1
⁄2 cups
1 shallot, peeled and finely chopped
(approximately 1 tablespoon)
1
⁄4 cup balsamic vinegar
1
⁄2 teaspoon kosher salt
1
⁄2 teaspoon freshly ground black pep-
per
1
⁄2 teaspoon granulated sugar
3 teaspoons Dijon mustard
3
⁄4 cup extra virgin olive oil
1
⁄4 cup vegetable oil
Put the shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl. Mix ingredients
until well incorporated.
Add olive oil and then vegetable oil in a slow
stream to the bowl with the mixer running on
speed 1 to 3 to ensure emulsification.
Adjust seasoning to taste.
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CREAMY BLUE
CHEESE DRESSING
This version is much lower in fat than
traditional blue cheese dressings. Try it
as a dip for celery the next time you
serve Buffalo Wings.
Makes about 2 cups dressing
1 garlic clove, peeled and chopped
1
⁄2 ounce shallot, peeled and chopped
1
⁄2 cup lowfat buttermilk
1 cup nonfat yogurt
1
⁄3 cup lowfat mayonnaise
3
⁄4 teaspoon dry mustard powder
1
⁄2 teaspoon Worcestershire sauce
1
⁄4 teaspoon ground white pepper
3 ounces crumbled blue cheese
dash hot sauce to taste
Put the garlic, shallot, buttermilk, yogurt,
mayonnaise, dry mustard, Worcestershire,
and pepper in a medium bowl. Mix using
Speed 3 until smooth and creamy, 30 to 40
seconds. Add the crumbled blue cheese
and hot sauce. Mix using Speed 3 for
20 to 30 seconds longer. Let stand for 30
minutes before using to allow flavors to
develop. Cover and refrigerate all unused
portions. Keeps 1 week.
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