Specialties from the blender
I¡¯ve never used the food processor as much, mainly because in small kitchens, there¡¯s never enough space to keep the processor on the counter. The blender doesn¡¯t take up much room, so it can be used at a moment¡¯s notice.
Whether it¡¯s a "smoothie," combining fruit and orange juice for a nutritious drink, or a more creative part of a meal, the blender is there for you.
For those who remember the famous orchestra leader, "Fred Waring and His Pennsylvanians," did you know the Waring Blender was actually named for him?
Thank you, Fred, for being ahead of your time. And, here are a few blender recipes.
We¡¯ll start with a great CHILLED AVOCADO SOUP, move on to a healthy, refreshing, FRUIT SMOOTHIE, try PINEAPPLE SNOW and finish with a great, three ingredients, MINT JULEP CUP.
CHILLED AVOCADO SOUP (alias "Guacamole Soup")
4 ripe avocados
3 cans (13 3/4 oz. each) chicken broth (regular or low sodium)
juice of 1/2 lemon or juice of 1 lime
2 cups half-and-half or combination half & half and sour cream
1 Tbsp. chopped fresh ci lantro
salt and pepper to taste
Cut avocados in half, remove pit and spoon pulp into blender container. Add one half broth, creams and lemon or lime juice. Whirl on medium speed, stopping and stirring with rubber spatula, until just pureed. Add seasonings to taste.
Pour into large bowl or container. Stir in remaining chicken broth. Add chopped cilantro (if you don¡¯t like cilantro, fresh dill or chives are good too). Cover and chill. Check for seasonings again. Serve in glass bowl or mug and garnish with additional chopped herbs or with thin slices of lemon.
FRUIT SMOOTHIE
This is a very healthy, sat isfying drink, and a great way to start the day.
1 cup fresh orange juice
1/2 fresh banana, cut up
1/4-1/2 cup each of any or all of the following: canta lope, honeydew, peeled peaches,
nectarines, fresh pine apple.
1/4 cup cracked ice
Blend until smooth and creamy. Double the orange juice and banana and increase the amount of fruit, if you wish. If there¡¯s any left over, place in covered container and shake well to combine flavors when ready to use. Note: If all the fruits are cold, omit the ice unless you want to slightly dilute the blend. You could also add yogurt to make it even more nutritious, but somehow, this mixture just hits the spot with me.
PINEAPPLE SNOW
Enjoy this wonderfully re freshing dessert. As an added attraction, you can support the local economy since it includes Indian Riv er¡¯s specialty - grapefruit!
1 can (20 oz.) crushed pine apple, packed in natural juices
1 medium grapefruit
2 large egg whites
1/8 tsp. cream of tartar
2 Tbsp. sugar (or sugar substitute equivalent)
Pour pineapple into shallow pan; freeze 30 minutes or until partially frozen. Meanwhile, peel and section grapefruit. Put egg whites and cream of tartar into blender container. Cover. Blend on high speed until frothy.
Add sugar or substitute. Add chunks of frozen pineapple alternately with grapefruit, bit by bit. Whirl until slushy.
Turn mixture into individual stemmed sherbet dishes or footed compote dish. Freeze until firm yet soft enough to spoon. Makes 6, tart, low-calorie servings.
MINT JULEP CUP
This is a not very potent version of the Kentucky Derby favorite drink. With only 3 ingredients, it¡¯s also a refreshing and simple dessert.
1/4 cup fresh mint leaves
1/4 cup bourbon
1 qt. Vanilla ice cream
In blender container, place mint leaves and bourbon. Cover. Blend on high speed until leaves are pulverized. Add one fourth of the ice cream. Whirl until mixed, stopping stirring down with rubber spatula. With spatula, stir in remaining ice cream. Spoon into 4 large or 6 small juice size glasses (pretty ones or wine glasses). Freeze until firm. Before serving, garnish with sprig of mint. Makes 4-6 servings.
