Cuisinart 07CU26323, BRK User Manual
Instruction
Booklet
Reverse Side
Cuisinart™ Brick Oven
BRK Series
RECIPES
Appetizers & Breads
Banana Pecan Crumb Muffins ................... 3
Orange-Anise Scones ................................ 3
Buttermilk Blueberry Crumb Cake ............. 4
Roasted Eggplant and Sweet Pepper
Crostini ....................................................... 4
Spinach, Gorgonzola & Artichoke Dip ....... 5
Gougères .................................................... 5
Asparagus, Mushroom & Fontina Quiche . . 6
Popovers .................................................... 6
French Boule .............................................. 7
Walnut Rosemary Bread with Raisins ........ 8
Pumpernickel Raisin Bread ........................ 8
Buttery Dinner Rolls ................................... 8
Focaccia Romana ...................................... 9
Pizza
Pizza Dough ............................................. 10
Grape Tomato Margherita Pizza ............... 10
Classic Neapolitan Pizza .......................... 10
Pizza Bianca ............................................. 11
Pizza with Italian Sweet Sausage and
Garlic Spinach .......................................... 11
Veggie Pizza ............................................. 12
Pizza with Sun-dried Tomatoes, Artichokes,
Goat Cheese and Fresh Mozzarella ......... 12
Entrées
Roasted Stuffed Peppers ......................... 13
Herb Roasted Chicken ............................. 14
Hoisin Glazed Cornish Hens .................... 14
Standing Rib Roast .................................. 15
Rack of Lamb with Parmesan and
Herb Crust ............................................... 15
Herb Roasted Leg of Lamb ...................... 16
Rosemary Sage Pork Roast ..................... 16
Simply Roasted Salmon and Fennel ........ 17
Desserts
Pâte Sucrée .............................................. 17
Fresh Berry Tart ........................................ 18
Pâte Brisée ............................................... 18
Classic Apple Pie ..................................... 18
Chocolate Soufflé Cake ........................... 19
Mascarpone Lemon Squares ................... 20
Please see Instruction Booklet, page 5, for
information about oven rack positions, as
referred to in recipes that follow.
Side Dishes
Roasted Asparagus .................................. 13
Butternut Squash and Potato Gratin ....... 13
2
Banana Pecan Crumb
Muffins
These muffins are a great way
to use over-ripe bananas.
Makes 6 large muffins
cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold
and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
1 pinch table salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup vegetable oil
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
Preheat Cuisinart™ Brick oven to 400°F on
the bake setting with the rack in position A.
Lightly coat a 6-cup regular muffin pan with
nonstick cooking spray.
Prepare the crumb topping. In a small bowl,
mix the first 6 ingredients together with a
fork, and reserve.
In a small bowl, mix the flour, baking powder,
salt, and cinnamon; reserve.
In a large bowl, mix the banana, brown
sugar, milk, oil and egg using a Cuisinart®
Hand Mixer. Mix on medium speed until well
blended. Add the flour mixture and nuts and
mix with a fork until just mixed. Spoon evenly
into prepared muffin cups and top with the
reserved crumb topping.
Bake in the preheated oven for about 15 to
20 minutes, or until a cake tester inserted
comes out clean. To ensure even color, turn
muffin pan halfway through baking.
Nutritional information per muffin:
Calories 364 (50% from fat) • carb. 41g • pro. 5g
• fat 21g • sat. fat 4g • chol. 47mg • sod. 274mg
• calc. 42mg • fiber 2g
Orange-Anise Scones
High in calcium, these scones are a perfect
Makes 8 scones
2½ cups unbleached, all-purpose flour
4 tablespoons granulated sugar,
2 teaspoons baking powder
2 teaspoons freshly ground star anise
1 teaspoon table salt
1 tablespoon orange zest (1 orange)
6 tablespoons unsalted butter, cold
1
⁄3 cup fresh or frozen blueberries
2
⁄3 cup buttermilk
1 large egg
2 tablespoons heavy cream
Preheat the Cuisinart™ Brick Oven to 350°F
on the bake setting with the rack in position
A. Line the baking tray with parchment paper.
Place the flour, 3 tablespoons of sugar, baking
powder, star anise, salt, and zest in the work
bowl of a Cuisinart® Food Processor fitted with
the metal chopping blade. Process 10 seconds.
Add the butter to the work bowl and pulse until
the mixture resembles coarse crumbs.
Pour the mixture onto a clean counter/large
cutting board and add the blueberries. Make
a well in the center of the dry mixture. Whisk
the buttermilk and egg together and slowly
pour the mixture, ¼ at a time, into the well of
the dry ingredients. After each addition use
a pastry cutter to mix the dough together.
Continue to slowly add the liquids to the
dough and mix until the mixture is moist, but
not a wet dough.
Form the dough into a 10-inch long cylinder.
Using a sharp knife, cut into 8 even pieces.
Place on prepared baking sheet. Brush each
scone with heavy cream and the reserved
sugar. Bake in preheated oven for about 20
minutes or until golden brown. To ensure even
color, turn baking tray halfway through baking.
Let cool before serving.
*May substitute allspice if star anise is
unavailable.
way to jump start the day.
divided
(4 pods)*
and cubed
(optional)
Nutritional information per scone:
Calories 278 (36% from fat) • carb. 39g • pro. 6g
• fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg
• calc. 110mg • fiber 1g
3
Buttermilk Blueberry
Crumb Cake
Makes one 8-inch cake, or 12 servings
cooking spray
Crumb topping:
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 pinch table salt
½ teaspoon vanilla extract
4 tablespoons unsalted butter, cold
and cubed
Muffin Batter:
11⁄3 cups unbleached, all-purpose flour
¾ teaspoon baking soda
¼ teaspoon table salt
1
⁄3 cup unsalted butter, cut into 5
pieces
½ cup + 3 tablespoons granulated
sugar
1 large egg
½ teaspoon vanilla extract
1
⁄3 cup buttermilk
1¼ cups fresh blueberries
Preheat the Cuisinart™ Brick Oven to 350°F
on the bake setting with the rack in position
A. Lightly coat an 8-inch square baking pan
with nonstick cooking spray. Reserve.
Combine the first 7 ingredients in the work
bowl of a Cuisinart® Food Processor fitted
with the metal chopping blade. Pulse 3 to
4 times, until the mixture is just combined.
Reserve.
In a small bowl, mix together the flour, baking
soda, and salt. Reserve.
Place the butter and sugar in a medium bowl
and mix with a Cuisinart® Hand Mixer until
light and fluffy, about 1 minute. Add the egg
and vanilla and beat until fully combined. Add
the reserved dry ingredients, 1⁄3 at a time, and
the buttermilk, 1⁄3 at time, alternating the two
starting with the buttermilk and ending with
the dry ingredients. Pour the batter into the
prepared pan. Make a layer of the blueberries
on top of the batter, slightly pressing them
down. Cover evenly with the reserved crumb
topping.
Bake in preheated oven for 50 to 60 minutes,
or until a cake tester inserted into the cake
comes out clean.
Nutritional information per serving:
Calories 243 (35% from fat) • carb. 37g • pro. 3g
• fat 10g • sat. fat • 6g • chol. 42mg • sod. 182mg
• calc. 23mg • fiber 1g
Roasted Eggplant and
Sweet Pepper Crostini
Makes 12 crostini
4 tablespoons extra virgin olive oil,
divided
1 small Italian eggplant, about 8
ounces, cut into ½-inch dice
½ large red bell pepper (about 3 to 4
ounces), cut into ½-inch dice
½ large yellow bell pepper (about 3 to
4 ounces), cut into ½-inch dice
2 ounces sweet onion, cut into
½- inch dice
3 garlic cloves, divided and smashed
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon basil, very thinly sliced
(or chiffonade)
12 ½-inch slices of rustic Italian bread
with a tight crumb
Preheat Cuisinart™ Brick Oven to 375°F on
bake with rack in position B. Line the baking
tray with aluminum foil and coat with 2
teaspoons of olive oil.
Toss the eggplant, red pepper, yellow pepper,
onion, and 2 of the garlic cloves in a mixing
bowl with 2½ tablespoons of olive oil, salt,
and pepper. Pour out onto prepared baking
sheet. Bake for about 40 to 50 minutes,
tossing vegetables every 10 to 15 minutes.
Vegetables should be very soft and slightly
browned.
Once vegetables are done cooking toss with
chopped basil in mixing bowl. Taste and
adjust seasonings accordingly.
Rub bread slices with remaining garlic clove
and brush with remaining olive oil. Toast
slices in oven-flipping bread once so that the
crostini are an even golden brown on both
sides, approximately 3 to 4 minutes per side.
Top crostini with warm eggplant and pepper
topping and serve immediately.
4
Note: Eggplant can be made ahead and
stored in refrigerator tightly sealed. For best
results, bring eggplant to room temperature
before serving.
Nutritional information per 2 crostini:
Calories 255 (57% from fat) • carb. 21g • pro. 7g
• fat 16g • sat. fat 3g • chol. 7mg • sod 384mg
• calc. 125mg • fiber 2g
Spinach, Gorgonzola,
Artichoke Dip
Our French Boule (recipe on page 7) is a
perfect match for this delicious dip.
Makes 2 quarts, approximately 32 servings
cooking spray
2 ounces Parmesan, cut into ½-inch
cubes
1 clove garlic
1 ounce shallots
16 ounces cream cheese, room
temperature, cut into 1-inch pieces
¼ cup evaporated milk
16 ounces frozen spinach, thawed and
dried thoroughly
3 ounces Gorgonzola, crumbled
2 cans (15 ounces each) artichoke
hearts, drained and dried thoroughly
½ teaspoon red pepper flakes
Preheat the Cuisinart™ Brick Oven to 375°F
on the bake setting with the rack in position
A. Lightly coat a 2-quart ceramic soufflé/
baking dish with non-stick cooking spray.
Reserve.
Assemble a Cuisinart® Food Processor with
the metal chopping blade. With the machine
running, drop the Parmesan through the
feed tube and process until finely chopped;
place in small bowl and reserve. With the
food processor running, add the garlic
and shallot through the feed tube; process
until chopped. Add the cream cheese and
evaporated milk; process until creamy and
smooth. Crumble the spinach over the cream
cheese. Add the reserved Gorgonzola and
2
⁄3 of the Parmesan; pulse about 10 times,
or until well blended. Scrape the work bowl.
Add the reserved artichoke hearts and red
pepper flakes; pulse another 10 times.
Transfer the mixture to the prepared dish;
sprinkle with the remaining Parmesan. Place
in the preheated oven and bake for about 20
to 30 minutes, or until just browned on top
and heated through.
Nutritional information per serving:
Calories 61 (56% from fat) • carb. 3g • pro. 4g
• fat 4g • sat. fat 2g • chol. 9mg • sod. 231mg
• calc. 86mg • fiber 1g
Gougères
Although Gruyère is the classic ingredient
for gougères, you may substitute your
favorite cheese.
Makes one hundred 1-inch gougères
½ cup water
4 tablespoons unsalted butter
¼ teaspoon fine sea salt or table salt
½ teaspoon sugar
½ cup + 2 tablespoons unbleached,
all-purpose flour
2 large eggs, + 2 more if necessary
1 cup Gruyère cheese, shredded and
divided
¼ teaspoon fine sea salt or table salt
½ teaspoon black pepper
½ teaspoon cayenne
¼ teaspoon paprika
Preheat the Cuisinart® Brick Oven to 500°F
on the convection bake setting with the
baking stone on the bottom rack in position
A. Preheat baking stone for at least 30
minutes. Line the baking tray with parchment
paper.
Place the water, butter, salt and sugar in a
medium saucepan and set over medium heat.
Once the mixture comes to a boil, remove
from heat and stir in all of the flour. Return
to the burner and raise the heat to mediumhigh. Using a wooden spoon, continuously
stir the mixture until it dries out. You will
know it is done when the dough leaves a
thick hard film on the bottom of the pot.
Remove from heat and put mixture into a
medium-large mixing bowl. Beat the dough
with a Cuisinart® Hand Mixer on a low speed
to release steam and cool. Once the dough
has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each
until fully incorporated before adding the
next. The dough is ready when it becomes
a pale yellow color, and will drop from the
beater in a slow and steady stream. If the
dough is too thick, beat the remaining two
5
eggs together and slowly begin to add them
with the beaters running. Be sure not to
make the dough too runny or it will not hold
its shape.
Stir in ½ cup of Gruyère and the spices. Pour
the batter into a large pastry bag fitted with
a small to medium sized round tip. Pipe the
gougère dough into 1-inch rounds, leaving
½-inch around each one on the prepared
baking sheet. Top each one with a pinch of
the reserved Gruyère. Place the tray on the
preheated stone in the oven, and turn the
oven off. Let the gougères sit in the oven
for 10 minutes. Lower the heat to 300°F and
turn the oven back on. Let bake for 20 to
25 minutes, or until the gougères are hollow
and nicely browned, and not wet inside. To
ensure even color, turn baking sheet halfway
through baking.
Serve immediately.
Nutritional information per serving
Calories 82 (66% from fat) • carb. 3g • pro. 4g
• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg
• calc. 116mg • fiber 0g
(five, 1-inch gourgès):
Asparagus, Mushroom
& Fontina Quiche
Great for a Sunday brunch, this quiche will
Makes one 9-inch deep-dish quiche, 8 -12
servings
½ recipe pâte brisée dough (page 17)
2 tablespoons unsalted butter,
1 cup asparagus, cut into ½-inch
1 cup mushrooms, halved and sliced
1¼ cup whole milk
1¼ cup heavy cream
4 large eggs
½ teaspoon table salt
½ teaspoon black pepper
3 ounces fontina
Preheat Cuisinart™ Brick Oven to 350°F on
the bake setting fitted with the baking stone
on a rack in position A. Preheat stone for
at least 30 minutes. Roll out the dough into
a 10-inch disc that is about 1⁄8 inch thick.
Fit into an ungreased 9-inch, 1½ quart,
ceramic pie baker. Chill in refrigerator for
about 20 minutes. Using a fork, prick the
please any crowd.
or olive oil
pieces
dough evenly all over but make sure not to
go entirely through the dough. Line the shell
with parchment and weigh down with dried
beans or rice. Bake in preheated oven for 15
to 20 minutes, or until the dough underneath
the parchment is no longer wet. Remove
the beans/rice and parchment and continue
baking until the shell is golden brown.
Remove; chill; reserve.
While the shell is baking, place the butter/
olive oil in a skillet over medium heat. Add
the asparagus and mushrooms and sauté
over medium-high heat for 4 to 5 minutes,
or until the asparagus is bright and just
softened. Reserve.
In a medium bowl, mix the milk, cream,
eggs, salt and pepper. Using a Cuisinart®
Hand Mixer fitted with the whisk attachment,
whip the mixture on high for 30 seconds
to 1 minute. Spread the asparagus and
mushrooms evenly on the bottom of the
cooled tart shell. Pour in the liquid mixture
and top with the fontina.
Bake on the preheated baking stone for 40 to
60 minutes, or until the quiche has browned
on top and is just set.
Nutritional information per serving
Calories 215 (68% from fat) • carb. 11g • pro. 7g
• fat 16g • sat. fat 8g • chol. 115mg • sod. 233mg
• calc. 106mg • fiber 1g
(based on 12 servings):
Popovers
Pair this easy side dish with our
Standing Rib Roast (page 13), using
the roast’s fat drippings instead of butter.
Makes 6 popovers
¾ cup unbleached, all-purpose flour
¾ cup evaporated fat-free milk, or
reduced fat milk
2 large eggs
1 tablespoon butter, melted (may
substitute with fat from rib roast)
½ teaspoon of salt
Place all ingredients into a medium-sized
bowl. Using a Cuisinart® Hand Mixer, mix
on low for about 10 seconds. Increase the
speed to high and beat until the batter is
smooth. Cover; let sit for 30 to 40 minutes.
Preheat the Cuisinart™ Brick Oven to 450°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
6
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