Page 1
the
GRIDDLER
™
Jr.
a guide to perfect meals
Instruction
Booklet
Reverse Side
Page 2
2
SAVORY & SWEET
RECIPES
MAIN COURSE
Pecan Sweet Potatoes ...................................................................................................3
Grilled Portobello Salad ..............................................................................................3
Miniature Cheeseburgers ............................................................................................ 4
Vegetable Napoleon ......................................................................................................5
Grilled Vegetables, Pear & Roquefort Salad ..............................................................5
Tomato, Prosciutto & Mozzarella Panini ........................................................................6
Smoked Turkey, Roasted Pepper & Baby Swiss Panini with Pesto Mayo .................7
Grilled Vegetables and Goat Cheese Panini ...............................................................7
Pizza Panini .....................................................................................................................8
Brie, Apple & Onion Panini .........................................................................................9
Three-Cheese and Avocado Quesadillas ...................................................................9
Chicken Quesadilla Wraps ........................................................................................ 10
Brie Stuffed Beef Fillets with Herb Crust ............................................................. 10
Lemon Basil Shrimp and Vegetables ........................................................................... 11
Soy, Ginger and Sesame Salmon .............................................................................12
DESSERTS
Chocolate Raspberry Panini ........................................................................................13
Grilled Peaches with Mascarpone Cream ...................................................................13
Caramel Apple Sundae ............................................................................................. 14
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Pecan Sweet Potatoes
A great addition to the Thanksgiving table, or any time of the year.
Makes 6 ser vings
1¼ pounds sweet potatoes, peeled and cut into ¾-inch pieces
(about 2 medium potatoes)
3 tablespoons unsalted butter, melted
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon ground ginger
3 tablespoons pure maple syrup, divided
½ cup toasted pecans
½ teaspoon sea salt
Preheat the Cuisinar t® Griddler™ Jr. in the open position to high. In a large bowl, combine the
potatoes with the butter, cinnamon, cloves, ginger and 1 tablespoon of the maple syrup; toss to
coat.
When the Griddler™ Jr. is hot, ar range the potatoes on both sides of the grill plates. Grill, turning
every 4 to 5 minutes, for a total of 15 to 18 minutes, or until potatoes are tender.
Transfer the grilled potatoes to a large bowl. Toss with the remaining maple syrup, pecans and
salt. Adjust seasonings if desired.
Nutritional information per serving (½ cup):
Calories 160 (32% from fat) • carb. 26g • pro. 2g • fat 6g • sat. fat 4g • chol. 15mg • sod. 250mg
• calc. 46mg • f iber 3g
Grilled Portobello Salad
The grilled portobello can also be used as a filling for panini.
Makes 4 ser vings
¼ cup extra virgin olive oil
2 tablespoons white balsamic vinegar (or white wine vinegar)
1 tablespoon water
1 garlic clove, minced
1 tablespoon minced onion or shallot
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound portobello mushrooms, thickly sliced
1
/3 cup finely chopped red bell pepper
1
/3 cup finely chopped yellow bell pepper
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Place the olive oil, vinegar, water, garlic, onion, thyme, salt and pepper in a Cuisinar t® Food
Processor f itted with the metal chopping blade. Process until emulsif ied. Pour over the
mushrooms; toss gently to coat. Let stand 10 to 15 minutes.
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high. When the Griddler™ Jr. is hot,
arrange one third of the mushrooms on the bot tom grill, cut side down. Close; grill for 3 minutes.
Remove; reser ve on platter. Repeat with the remaining mushrooms. Spr inkle with the chopped
red and yellow peppers; serve war m or chilled.
Nutritional information per serving:
Calories 150 (68% from fat) • carb. 7g • pro. 6g • fat 11g • sat. fat 2g • chol. 35mg • sod. 270mg
• calc. 32mg • fiber 1g
Miniature Cheeseburgers
These mini cheeseburgers are a great hors d’oeuvre idea.
Makes 12 servings
¾ pound ground chuck
½ small onion, finely chopped or grated
pinch kosher salt
pinch freshly ground black pepper
1½ ounces shredded Cheddar
12 miniature hamburger buns
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high.
Add the meat, onion, salt and pepper to a medium bowl. Mix gently with hands, being sure not to
overmix. Divide the meat into 12 individual rounds (about ¾ ounce each). Form into pat ties.
When the Griddler™ Jr. is hot, ar range the mini burgers on the bottom grill. Close, applying light
pressure to handle for about 10 seconds. Grill for 1 to 1½ minutes. Remove the burgers; place
each burger on the bottom of each miniature bun. Top each burger with the shredded cheese;
place the top bun on top. Return assembled cheeseburgers to the bottom grill. Close, applying
light pressure for about 20 to 30 seconds, until the cheese has melted.
Serve immediately.
Nutritional information per serving:
Calories 130 (54% from fat) • carb. 7g • pro. 7g • fat 7g • sat. fat 3g • chol. 25mg • sod. 125mg
• calc. 51mg • fiber 0g
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Vegetable Napoleon
These Napoleons make a beautiful presentation and will be sure to
impress any crowd.
Makes 4 ser vings
½ medium eggplant, cut into eight 1/3-inch rounds
½ medium zucchini, sliced into four 1/3-inch slices (sliced on the bias)
½ medium-large onion, cut into 1/3-inch rounds
4 medium baby portobello mushrooms, sliced into ½-inch pieces
1 large tomato, cut into four 1/3-inch rounds
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 large basil leaves
2 ounces soft goat cheese
Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.
Add the vegetables to a large bowl; toss with the olive oil, salt and pepper.
Arrange the eggplant, zucchini and onions evenly spaced on both sides of the preheated
Griddler™ Jr. Grill 2 to 4 minutes per side. Add the mushrooms; grill about 1 minute per side.
Reser ve vegetables on a platter. Reduce the heat to low. Add the tomatoes; grill 30 seconds per
side.
On either a platter or four individual plates, build the Napoleons in the following order: eggplant,
onion, basil, goat cheese, tomato, mushroom, zucchini, f inishing with another eggplant round.
Nutritional information per serving:
Calories 160 (72% from fat) • car b. 7g • pro. 4g • fat 13g • sat. fat 4g • chol. 5mg • sod. 350mg
• calc. 35mg • fiber 3g
Grilled Vegetable, Pear and Roquefort Salad
Makes 4 ser vings
½ medium eggplant, cut into ¼-inch slices
½ medium yellow squash, cut into ¼-inch slices
½ medium zucchini, cut into ¼-inch slices
½ medium red bell pepper, cut into ¼-inch slices
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 firm, ripe pear, peeled, cored and cut into ½-inch wedges
1½-2 ounces Roquefort
Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.
Add the vegetables to a large bowl; toss with the olive oil, salt and pepper.
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Arrange vegetables evenly spaced on both sides of the preheated Griddler™ Jr. Grill 2 minutes per
side. Reserve on a platter; cover with foil to keep warm.
Grill pears, 15 minutes per side, until just tender. Add pears to vegetable platter; top with
Roquefor t.
Nutritional information per serving:
Calories 110 (44% from fat) • carb. 13g • pro. 4g • fat 6g • sat. fat 3g • chol. 10mg • sod. 490mg
• calc. 88mg • f iber 4g
Tomato, Prosciutto and Mozzarella Panini
Be sure to use the freshest ingredients for this classic Italian sandwich.
Makes 3 panini
6 slices ciabatta (about 4 x 3 inches)
½ tablespoon extra virgin olive oil
3 slices (½ ounce each) prosciutto
1 medium tomato, sliced
6 large fresh basil leaves
3 ounces fresh mozzarella, sliced
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.
Lightly brush one side of each slice of bread with the olive oil. Lay 3 slices of bread on the work
surface, oiled side down. Build the sandwiches in this order : prosciutto, tomato, basil, and cheese,
using equal amounts of each item on each sandwich. Top with the remaining sliced bread, oiled
side up.
Arrange sandwiches evenly spaced on the bottom grill plate of the preheated Griddler™ Jr. Close,
applying medium pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes. Cut in
half on the diagonal; ser ve warm.
Nutritional information per panini:
Calories 240 (41% from fat) • carb. 22g • pro. 13g • fat 11g • sat. fat 5g • chol. 30mg • sod. 610mg
• calc. 181mg • f iber 1g
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Smoked Turkey, Roasted Pepper and Baby Swiss
Panini with Pesto Mayo
Makes 2 panini
1½ tablespoons light or regular mayonnaise
1 tablespoon prepared pesto
4 slices crus ty countr y bread or artisan wheat bread (about 6 x 3½ x ½ inches)
2 teaspoons extra virgin olive oil or melted unsalted butter
4 ounces thinly sliced smoked tur key breast
1 roasted red pepper, well drained, cut into ½-inch strips
2 ounces very thinly sliced Baby Swiss cheese
2 ounces very thinly sliced red onion (optional)
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.
Combine mayonnaise and pesto. Lightly brush one side of each slice of bread with the olive oil/
butter. Lay 2 slices of bread on the work surface, oiled side down. Spread lightly with pesto
mayonnaise. Build the sandwiches in this order: smoked turkey, roasted pepper s, cheese, and
onion (if using), using equal amounts of each item on each sandwich. Top with the remaining
sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up.
Arrange sandwiches evenly spaced on the bottom grill plate of the preheated Griddler™ Jr. Close,
applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes. Cut in half
on the diagonal; serve warm.
Nutritional information per panini:
Calories 480 (47% from fat) • carb. 39g • pro. 25g • fat 25g • sat. fat 8g • chol. 55mg • sod. 1410mg
• calc. 357mg • f iber 2g
Grilled Vegetables and Goat Cheese Panini
Makes 4 panini
1 whole wheat baguette, cut into four 5-inch pieces
4 ounces soft goat cheese
½ medium zucchini, cut into ¼-inch slices
½ medium eggplant, cut into ¼-inch slices
½ medium squash, cut into ¼-inch slices
½ medium orange pepper, cut into ¼-inch slices
½ tablespoon extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 medium fresh basil leaves
Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.
Slice each piece of baguette in half lengthwise. Spread 1 ounce of goat cheese only on the inside
top of each baguette piece; reserve.
In a large bowl, toss the vegetables with the olive oil, salt and pepper. Arrange half of the
vegetables evenly spaced on the preheated Griddler™ Jr. Grill 2 to 4 minutes per side. Transfer
vegetables to a platter; repeat with remaining vegetables. Close the grill and reduce the
temperature to medium.
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Divide the grilled vegetables among the plain baguette bottoms; top with the basil leaves. Press
the top baguette pieces onto the panini. Arrange the panini evenly among the bottom grill plate;
close, applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes.
Serve war m.
Nutritional information per panini:
Calories 190 (42% from fat) • carb. 19g • pro. 9g • fat 9g • sat. fat 5g • chol. 15mg • sod. 550mg
• calc. 72mg • fiber 5g
Pizza Panini
This panini is a quick alternative to a homemade calzone – the kids will love it!
Makes 2 panini
½ tablespoon extra virgin olive oil
4 slices crus ty Italian bread (about 1 inch thick)
¼ cup thick marinara sauce, strained if necessar y
4 ounces sliced par t-skim mozzarella or provolone
thinly sliced pepperoni (optional)
thinly sliced vegetables such as mushrooms or peppers (optional)
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high while assembling panini.
Brush each slice of bread with olive oil. Place two slices of bread on work surface, oiled side
down. Top with sauce, spreading to within ½ inch of edges. Arrange cheese slices over sauce; add
pepperoni and/or vegetables, if using. Top with second slice of bread, oiled side up.
Arrange panini evenly spaced on the bottom grill plate of the preheated Gr iddler™ Jr.; apply light
pressure to handle for about 30 seconds. Grill panini for 4 to 4½ minutes, or until crust is crispy
with well-marked grill lines, and f illing is hot.
Remove panini; let rest for 5 minutes on a wire rack. Cut in half on the diagonal; ser ve warm.
Nutritional information per panini:
Calories 360 (49% from fat) • carb. 26g • pro. 20g • fat 19g • sat. fat 9g • chol. 50mg • sod. 940mg
• calc. 486mg • f iber 1g
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Brie, Apple and Onion Panini
Makes 2 panini
4 slices multigrain bread
½ tablespoon extra virgin olive oil
1 small apple, thinly sliced
½ small/medium onion, sliced
2 ounces Brie
½ teaspoon ground cinnamon
¼ teaspoon sea salt
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.
Brush one side of each slice of bread with olive oil. Lay two slices of bread on work surface, oiled side
down. Assemble the panini in the following order: apple, onion and Brie. Sprinkle the cinnamon and
salt over each panini. Top with second slice of bread, oiled side up.
Arrange panini evenly spaced on the bottom grill plate of the preheated Gr iddler™ Jr.; apply medium
pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes, or until crust is cr ispy with
well-marked grill lines, and filling is hot.
Remove panini. Cut in half on the diagonal; ser ve warm.
Nutritional information per panini:
Calories 300 (40% from fat) • carb. 35g • pro. 12g • fat 14g • sat. fat 6g • chol. 30mg • sod. 770mg
• calc. 107mg • fiber 6g
Three-Cheese and Avocado Quesadillas
Substitute any of your favorite cheeses to make this quesadilla recipe your own.
Makes 2 quesadillas
nonstick cooking spray
1 ounce manchego, shredded
1 ounce sharp Cheddar, shredded
1 ounce Monterey Jack , shredded
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 6-inch corn tor tillas
½ medium avocado, sliced
Lightly coat the grill plates of the Cuisinart® Griddler™ Jr. with the nonstick cooking spray. Preheat in
the closed position to high while assembling quesadillas.
In a small bowl, toss the cheeses, salt, pepper and lime juice to combine. Lay two tortillas on the work
surface. Divide the cheese mixture equally between the two tortillas, leaving a ½-inch border. Top with
the avocado slices and the reserved tortillas.
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Arrange quesadillas evenly spaced on the bottom grill plate of the preheated Gr iddler™ Jr.; apply
medium pressure to handle for about 1 to 1½ minutes, or until the cheese is melted.
Remove quesadillas. Let rest for about 2 minutes before serving.
Nutritional information per quesadilla:
Calories 340 (53% from fat) • carb. 29g • pro. 14g • fat 22g • sat. fat 10g • chol. 40mg • sod. 550mg
• calc. 408mg • f iber 6g
Chicken Quesadilla Wraps
Makes 2 ser vings
1½ cups shredded/chopped cooked chicken
½ cup chopped cooked onion sautéed until tender)
2 tablespoons chopped jalapeños
½ cup shredded low fat Cheddar or Monterey Jack
2 10-inch flour tor tillas or wraps (can use plain, herb, spinach)
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high while assembling wrap.
In a small bowl, combine the chicken, onion and jalapeños. Sprinkle half the cheese in the center
of each tor tilla; top with the chicken mix ture, keeping the chicken mix ture in a “log” about 1½
inches wide and 4 to 5 inches long in the center of the tor tilla. Fold one side over the filling
lengthwise to cover; fold top and bottom over short sides to cover; fold last side over to close.
Turn over so the last f lap is on the bottom.
Arrange wraps evenly spaced on the bottom grill plate of the preheated Gr iddler™ Jr.; close,
applying medium pressure to handle for about 30 seconds. Grill wraps for 3½ to 4 minutes, or
until tortilla is warmed with nice grill markings, f illing is warmed and cheese is melted.
Remove wraps. Serve immediately.
Nutritional information per serving:
Calories 830 (46% from fat) • carb. 49g • pro. 64g • fat 42g • sat. fat 17g • chol. 165mg • sod. 3700mg
• calc. 360mg • f iber 4g
Brie Stuffed Beef Fillets with Herb Crust
The filets take less than 10 minutes to cook, making this a perfect weeknight treat
for your family.
Makes 2 ser vings
1 tablespoon herbes de Provence
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 beef tenderloin fillets, about 6 ounces each
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1 ounce Brie, cold, cut into 2 equal pieces
½ tablespoon extra virgin olive oil
Place the herbes de Provence, salt and pepper in a small bowl. Stir to blend; reserve.
Using a sharp knife, cut a horizontal slit in the side of one fillet; carefully cut into the center to
create a pocket – do not cut all the way through to the sides. Repeat for the other fillet. Place ½
ounce of the cheese in each pocket – press the open sides together tightly. Drizzle the fillets with
the olive oil and rub in to coat completely and evenly. Sprinkle the herb mixture on both sides
and press into the fillet. Refrigerate for 20 to 30 minutes before grilling. (Fillets may be prepared
up to 8 hours ahead and refrigerated).
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high. Arrange the fillets evenly
spaced on the preheated grill. Close; apply light pressure to handle for about 20 seconds. Grill
until fillets have reached desired level of doneness when tested with an instant-read thermometer
(about 125°F is best). Meat will continue to cook an ex tra 5°F while resting. Remove immediately.
Let meat rest for 5 to 10 minutes before serving.
Nutritional information per serving:
Calories 560 (75% from fat) • carb. 1g • pro. 34g • fat 47g • sat. fat 19g • chol. 135mg • sod. 460mg
• calc. 56mg • fiber 0g
Lemon Basil Shrimp and Vegetables
Makes 4 ser vings
1 garlic clove, finely minced
5 fresh basil leaves, thinly sliced (chiffonade)
½ teaspoon kosher salt
1
/8 teaspoon freshly ground black pepper
1
/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
1 medium zucchini (about 12 ounces), cut into ½-inch slices
2 red onions (3-4 ounces each), cut into eight wedges (roots intact)
16 large shrimp,* peeled and deveined
Place the garlic, basil, salt, peppers and lemon juice in a small bowl. Whisk to blend. While
whisking, add the oil in a slow steady stream; whisk until completely emulsified.
In a medium bowl, toss the zucchini with 2 tablespoons of the marinade to coat. Add the onions
with 2 additional tablespoons of the marinade. Gently toss to coat, being sure to leave the onion
wedges intact. Let stand 20 to 30 minutes at room temperature.
In a large bowl, toss shrimp with the remaining marinade to coat. Let stand 20 to 30 minutes at
room temperature.
Soak four wooden skewers in water while the shrimp and vegetables marinate.
Preheat the Cuisinar t® Griddler™ Jr. in the open grill position to high. Thread 4 shrimp on each
skewer, putting the skewer through both the head and tail ends of the shrimp.
Arrange the zucchini rounds on one side of the preheated grill and the onions on the second side.
Grill for 5 minutes, turn, grill for an additional 5 minutes. Move the grilled onion wedges on top of
the zucchini.
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Arrange the shrimp skewers on the empty side of the grill. Grill for 2 minutes on each side; turn
the skewers so that the deveined edge of the shrimp is on the grill. Grill for an additional 30
seconds.
Transfer the grilled shrimp and vegetables to a ser ving platter, or 4 individual plates. Garnish with
lemon wedges, and ser ve.
*Cook ’s Tip: When grilled, shrimp have a much better texture after a shor t period of brining. To
brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl; add
one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1
cup cold water; stir to chill water. Once cold, add shrimp; brine for 30 to 60 minutes in the
refrigerator.
Nutritional information per serving:
Calories 160 (74% from fat) • carb. 8g • pro. 3g • fat 14g • sat. fat 2g • chol. 0mg • sod. 300mg
• calc. 21mg • fiber 2g
Soy, Ginger and Sesame Salmon
Makes 4 ser vings
1 tablespoon finely chopped ginger
2 teaspoons finely chopped
garlic (about 2 small cloves)
¼ cup low sodium soy sauce
¼ teaspoon freshly ground black pepper
1 tablespoon sesame seeds
1 tablespoon light brown sugar
1
/3 cup extra virgin olive oil
1 pound salmon fillet
Place the ginger, garlic, soy sauce, pepper, sesame seeds, and brown sugar (all of the marinade
ingredients, except for the olive oil) into a small bowl; stir to combine. Slowly whisk in the olive
oil until mixture is completely emulsif ied. Lay the salmon in a 13 x 9-inch baking dish. Pour the
marinade over the f ish, being sure that it is fully coated. Let marinate, at room temperature, for
30 to 40 minutes.
Ten minutes before the salmon has fully marinated, preheat the Cuisinart® Griddler™ Jr. in the
closed grill position to high.
Place the salmon on the bottom preheated grill plate. Close; grill for about 7 minutes, depending
on the thickness of the salmon.
Serve hot, or ser ve chilled over a mixed green salad.
Nutritional information per serving:
Calories 160 (68% from fat) • carb. 5g • pro. 23g • fat 26g • sat. fat 4g • chol. 60mg • sod. 880mg
• calc. 23mg • fiber 1g
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Chocolate Raspberry Panini
If you cannot find fresh raspberries, strawberries make an excellent substitution.
Makes 2 panini
4 slices crus ty Italian loaf or challah bread (each about 4 x 3 x ½ inches)
1 tablespoon unsalted butter, softened
4 ounces bittersweet or semi sweet chocolate, finely chopped
1 cup fresh raspber ries
confectioners’ sugar for dusting
cinnamon for dusting
fresh raspberries and mint leaves for gar nish
Preheat the Cuisinar t® Griddler™ Jr. in the closed position to medium while assembling panini.
Brush one side of each slice of bread with melted butter. Place 2 slices of bread on work surface,
buttered side down. Top each one with the chocolate, then raspberries, in equal amounts. Place
remaining bread on top, buttered side up.
Carefully place panini on the bottom grill plate of the preheated Griddler™ Jr. Close while applying
light pressure to handle for about 20 seconds. Grill panini for about 5 minutes, until the chocolate
is melted and the bread is toasted golden brown and crispy.
Remove; cut in half on the diagonal. Dust lightly with confec tioners’ sugar and cinnamon. Serve
warm, garnished with additional raspberries and mint if desired.
Nutritional information per panini:
Calories 200 (54% from fat) • carb. 25g • pro. 4g • fat 15g • sat. fat 2g • chol. 10mg • sod. 120mg
• calc. 36mg • fiber 2g
Grilled Peaches with Mascarpone Cream
A perfect ending to a summer meal.
Makes 10 ser vings
Mascarpone Cream
8 ounces mascarpone, room temperature
2
⁄3 cup heavy cream
¼ cup superfine sugar
1 teaspoon vanilla paste, or pure vanilla extract
2 tablespoons pure maple syrup
pinch table salt
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Grilled Peaches
3 tablespoons pure maple syrup
4 tablespoons unsalted butter, melted
¼ teaspoon sea salt
5 small peaches, halved and pitted
In a medium bowl, whisk the Mascarpone Cream ingredients together until creamy and
homogenous – do not overmix! Reserve.
Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.
In a large bowl, combine the maple syrup, but ter and salt. Add the peaches and toss to coat .
Arrange peaches, cut side down, evenly spaced on the preheated Griddler™ Jr. Grill the fruit for
about 4 minutes per side.
Remove peaches and lay cut side up on a platter. Fill the center of each peach with a dollop of
the mascarpone mixture. Serve at room temperature.
Nutritional information per serving:
Calories 240 (68% from fat) • carb. 17g • pro. 2g • fat 19g • sat. fat 12g • chol. 60mg • sod. 135mg
• calc. 39mg • fiber 1g
Caramel Apple Sundae
Makes 6 sundaes
Caramel Sauce
¾ cup granulated sugar
¼ teaspoon table salt
¼ cup water (enough so that the consistency when mixed with the sugar and is similar
to wet sand)
1 tablespoon light corn syrup
1
/3 cup heavy cream
3 tablespoon unsalted butter, cut into ½-inch cubes
Apples
3-4 small apples, peeled, cored and cut into ½-inch wedges
1 teaspoon fresh lemon juice
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 cups vanilla ice cream
In a medium-size, heavy bottomed saucepan, stir together the sugar, salt, water and corn syrup.
Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry
brush works best). Set over medium-low heat and cook until the sugar mix ture turns a very light
amber color (about 10 to 15 minutes). Once the sugar mix ture has come to the light amber color,
take off of stove and slowly stir in the cream. After the cream has been incorporated, slowly
whisk in the butter, one piece at a time, continually whisking to emulsify until all the but ter has
been added. Reserve.
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Preheat the Cuisinar t® Griddler™ Jr. in the open position to medium.
In a large bowl, combine the remaining ingredients; toss to coat.
Arrange the apples evenly spaced on the preheated Griddler™ Jr. Grill the fr uit for about 5 to 7
minutes per side.
Remove the apples. In individual ice cream dishes, divide the ice cream (½ cup per serving) and
apples. Top with the caramel sauce. Serve immediately.
Nutritional information per serving (including ½ cup of ice cream):
Calories 430 (45% from fat) • carb. 58g • pro. 3g • fat 23g • sat. fat 14g • chol. 75mg • sod. 160mg
• calc. 112mg • fiber 2g
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