Operating instructions

12
13
Sweet & Spicy Glaze
Makes1¼cups(300ml)
¹⁄
³
cup (75 ml) apricot preserves
¹⁄
³
cup (75 ml) orange marmalade (orange rinds finely
chopped)
¹⁄
³
cup (75 ml) ketchup
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) Worcestershire sauce
1-2 teaspoons (5-10 ml) Tabasco
®
or other hot sauce, to taste
Placeallingredientsinamediumbowl.Stirwithawhiskuntil
completelyblendedandhomogenous.Addhotwingsandtossto
coat.Pourremainingsauceoverwingstoserve.
Honey Mustard Sauce
Makes1cup(250ml)
½ cup (125 ml) honey
½ cup (125 ml) Dijon-style mustard
½ teaspoon (2 ml) Tabasco
®
or other hot sauce
(can be omitted if preparing for children)
Placeallingredientsinamediumbowl.Stirwithawhiskuntil
completelyblendedandhomogenous.Addhotwingsandtossto
coat.Pourremainingsauceoverwingstoserve.
Creamy Blue Cheese Dressing
ServewithBuffaloWingsandcelerysticks
Makesabout2cups(500ml)dressing.
1 clove garlic, peeled and chopped
½ ounce (15 g) shallot, peeled and chopped
1 cup (250 ml) nonfat yogurt
½ cup (125 ml) lowfat buttermilk
¹⁄
³
cup (75 ml) lowfat mayonnaise
¾ teaspoon (3.75 ml) dry mustard
½ teaspoon (2 ml) Worcestershire sauce
¼ teaspoon (1 ml) white pepper
3 ounces (85 g) crumbled blue cheese
dash Tabasco
®
or other hot sauce, to taste
Placethegarlic,shallot,yogurt,buttermilk,mayonnaise,drymustard,
Worcestershire,andpepperinamediumbowl.Whiskingredients
untilsmoothandcreamy.Stirinthecrumbledbluecheeseand
Tabasco
®
.Letstandfor30minutesbeforeusingtoallowflavorsto
develop.Coverandrefrigerateallunusedportions.Keeps1week.
Fried Vegetable Wontons
Makes16to18wontons
½ tablespoon (7 ml) vegetable oil
¼ cup (50 ml) finely chopped shallot (about 1 shallot)
¼ cup (50 ml) finely chopped carrots
2 tablespoons (30 ml) finely chopped celery
½ jalapeño seeded and finely chopped
1 teaspoon (5 ml) chopped garlic
2 tablespoons (30 ml) finely chopped mushrooms
2 tablespoons (30 ml) finely chopped red bell peppers
1-2 tablespoons (15-30 ml) finely chopped fresh ginger
2 teaspoons (10 ml) soy sauce
2 teaspoons (10 ml) sesame oil
1 tablespoon (5 ml) rice vinegar
18 wonton wrappers
water and cornstarch for sealing wontons
Pourthevegetableoilina2-quart(1.9L)sautépanovermedium
heat.Addtheshallot,carrot,celery,andjalapeñoandsautéforabout
3minutes,untilvegetablessoftenslightly.Addthegarlic,
mushroom,andbellpepperandcontinuetocookforanadditional
3to4minutes.Stiringinger,soysauce,sesameoil,andrice
vinegarandcookforabout1minute.Tasteandcorrectseasoning
ifneeded.Removefromheatandallowtocoolbeforeassembling
wontons.Fillingcanbepreparedahead–coolandrefrigerateuntil
readytoassemblewontons.
Prepareaworkareaequippedwithsmallbowlofwaterandpastry
brush,smallbowlofcornstarch,largeplateorcuttingboarddusted
withcornstarch,packageofwontonwrappers*,andwontonfilling.
Onaclean,drysurface,lineup3to6wontonwrappersatatime.
Place½tablespoon(7ml)offillinginthemiddleofeachwrapper.
Brush the edges of the wrappers with water. Then fold the wrappers.
Ifusingsquarewrappersfoldintoatriangleandthenpressthe
edges tightly with your fingers in order to seal the wonton. Then,
fold again so that the points on the longest side of the triangle meet,
pressingthemsothattheyadhere.Ifusingroundwrappers,fold
circleinhalfpressingwithyourfingerstosealthedumpling.Leave
asisorcrimptheedgesusingyourthumbandfirstfinger.Continue
to fill the remaining wontons. Keep the prepared wontons on a clean
trayorcuttingboardanddustthemwithplentyofcornstarch.Once
finished,coverinplastic.
Fill the Cuisinart
™
DeepFryertothemaximumlinewithvegetableoil.
Preheatto375˚F(190°C).Whenoilisready,frywontonsinbatches.
Fillthebasket,intheupposition,inasinglelayerofwontons(about
3to4).Donotovercrowd.Lowerbasketintooilandfryforabout
1minute,untilgoldenandcrispy.Liftbasketandlettheoildrainout.
With a pair of tongs, place wontons on layered paper towels to drain,
and season lightly with salt. Repeat with remaining wontons and
serveimmediately.
Servewontonswithasoydippingsauce.
*Note: When using wonton wrappers, it is important to keep them in
their package or wrapped in plastic until you use them, as they can
easily dry out.
For shrimp wontons: Process 8 ounces (230 g) of cooked shrimp
with1eggwhiteandstirintothecooledvegetablemixturebefore
assemblingwontons.
Soy Dipping Sauce
½ cup (125 ml) soy sauce
2 tablespoons (30 ml) rice vinegar
2 teaspoons (10 ml) minced ginger
4 drops sesame oil
pinch crushed red pepper (optional)
Placeallingredientsinabowlandstirtomix.Servewith
fried wontons.