15
Nutritional information per serving (2 tablespoons):
Calories 160 (90% from fat) • carb. 1g • pro. 3g • fat 16g • sat. fat 3g
• chol. 9mg • sod. 416mg • calc. 104mg • fiber 0g
Peppadew Cheese Spread
A piquant spread that mingles between Southern pimento cheese
and fromage fort – you can always barter some of the cheddar here
for whatever leftover bits of cheese you have on hand.
Makes 1
1
/
3
cups
1 small garlic clove, peeled
4 ounces, good quality sharp Cheddar, cut into 1-inch cubes
to 1/2-inch cubes, at room temperature
4 ounces goat cheese, softened
2 tablespoons salted butter, softened
2 ounces (about 8 or 9) drained hot, sweet, pickled peppadew
peppers, halved
2 tablespoons dry white wine
Pinch kosher salt
Butter crackers, for serving
1. Put the garlic clove in the work bowl. Run on Chop continuously to finely chop,
about 5 seconds. Add the cubed Cheddar and pulse on Chop to start processing,
about 10 to 12 pulses, then run on Chop continuously until finely chopped.
The Cheddar should resemble a coarse crumble.
2. Break up the goat cheese into the work bowl, then add the butter, peppadews,
wine, and pinch of salt. Run on Chop continuously until well blended and mostly
smooth, scraping down the bowl as necessary. The finished spread will be
somewhat chunky, with some visible bits of Cheddar and flecks of peppadew
strewn throughout.
3. Transfer to a serving bowl and serve immediately with crackers. Alternatively,
cover bowl and chill for a firmer consistency, at least 1 hour.
Tip: For an impressive presentation, transfer spread into a small plastic wrap-lined
bowl; tap on counter to remove air pockets, and smooth out top with an offset
spatula or butter knife. Cover with plastic wrap and refrigerate to set, at least 2 hours.
Unmold spread onto a serving dish or platter. Let come to room temperature before
serving, 15 to 20 minutes.
Nutritional information per serving (2 tablespoons):
Calories 95 (73% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g
• chol. 26mg • sod. 134mg • calc. 78mg • fiber 0g
Chocolate Avocado Mousse
You may find the combination unusual, but the creamy flesh of avocados
magically whip into a decadent chocolate mousse that is also rich
in healthy fat – a no-brainer dessert!
Makes 4 servings
2 ounces bittersweet chocolate chips, preferably 60% cacao
2 ripe avocados
¼ cup pure maple syrup
2 tablespoons strong-brewed espresso or coffee
1 teaspoon vanilla extract
¼ cup unsweetened cocoa
Pinch sea salt
Raspberries for serving, optional
1. Place the chocolate chips in a heatproof bowl and set over a saucepan of barely
simmering water. Stir chips until thoroughly melted. Remove from heat and let cool.
2. Scoop out the flesh of the avocados, in pieces, directly into the work bowl.
Pulse on Chop to start processing, and then run on Chop continuously until puréed,
about 15 to 20 seconds. Scrape down the bowl and add the melted chocolate along
with the remaining ingredients. Run on Chop continuously until fully incorporated
and smooth.
3. Divide mousse among 4 small dessert glasses or bowls. Cover and chill for at least
1 hour before serving. Serve chilled mousse with raspberries, if desired.
Tip: Use dairy-free chocolate chips to make this vegan friendly.
Nutritional information per serving (approximately ½ cup):
Calories 310 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 7g
• chol. 0mg • sod. 78mg • calc. 12mg • fiber 12g
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