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Owner's of the Cuisinart Blender Smart Stick gave it a score of 0 out of 5. Here's how the scores stacked up:
3-inch cinnamon sticks
20 ounces bittersweet chocolate (your favorite), broken into chunks
1 tablespoon vanilla extract
Combine the milk and cinnamon sticks in a 3
3
⁄4 quart Cuisinart
®
saucepan.
Place over medium heat and stir constantly to heat until steamy and just
beginning to bubble around the edges. Reduce heat to low and simmer
for 10 minutes to infuse the cinnamon flavor into the milk. Stir in the
chocolate chunks. When chocolate is melted, remove cinnamon sticks
and stir in vanilla extract. Insert the blender and process about 1 minute
using a gentle up-and-down motion. Continue blending until the mixture is
creamy and frothy. Spoon into cups or mugs and top with a dollop of
freshly whipped cream if desired.
For Hot Cinnamon Mocha, add 3–4 tablespoons instant espresso powder
to the milk when steeping with the cinnamon sticks.
Nutritional information per serving:
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g
• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g
SOUPS, SAUCES, DIPS AND SPREADS
ASPARAGUS SOUP
Makes 2
1
⁄2 cups
2 ounces shallot, peeled
1 tablespoon unsalted butter
1 clove garlic, peeled and crushed
1
1
⁄4 pounds fresh asparagus, tough ends removed
3 ounces red potato, peeled, cut in
1
⁄2-inch dice
1
⁄4 cup dry white wine
1
1
⁄2 cups fat-free low-sodium chicken broth
3
⁄4 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper
1
⁄4 teaspoon dried basil
1
⁄4 cup heavy cream (optional)
Insert the blade assembly in the prep bowl. Place the shallot in the prep
bowl, connect hand blender motor body to the top of the chopper/grinder
attachment cover, cover prep bowl and pulse 10 times to finely chop.
Melt butter in a 3-quart saucepan over medium low heat. Add shallots and
crushed garlic and “sweat” over medium-low heat for about 5 minutes.
Do not allow the shallots and garlic to brown.
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