Instruction Booklet Reverse Side Cuisinart™ Brick Oven BRK Series
RECIPES Appetizers & Breads Entrées Banana Pecan Crumb Muffins.................... 3 Roasted Stuffed Peppers.......................... 13 Orange-Anise Scones................................. 3 Herb Roasted Chicken.............................. 14 Buttermilk Blueberry Crumb Cake.............. 4 Hoisin Glazed Cornish Hens..................... 14 Roasted Eggplant and Sweet Pepper Crostini........................................................ 4 Standing Rib Roast...................................
Banana Pecan Crumb Muffins These muffins are a great way to use over-ripe bananas.
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 teasp
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 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.
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.
Preheat stone for at least 30 minutes. Heavily butter, or coat with nonstick cooking spray, six 5-ounce ramekins. Fill each ramekin with about 1⁄3 cup of batter. Place in the oven directly on the stone and bake for 30 minutes. Lower the heat to 350°F and bake an additional 20 minutes. Remove from oven and carefully unmold from ramekins. Serve immediately. Nutritional information per popover: Calories 124 (28% from fat) • carb. 16g • pro. 6g • fat 4g • sat. fat 2g • chol. 76mg • sod. 170mg • calc.
on a cornmeal-dusted baking sheet or peel. Cover lightly with oiled plastic wrap and allow to rise until doubled, about 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. Preheat stone for at least 30 minutes. Using a serrated knife cut a star, ¼-inch deep, on the top of the loaf. Bake on the preheated stone for 30 minutes.
foamy. Add the flour to the work bowl of the Cuisinart® Food Processor fitted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing for 1 to 2 minutes to knead the dough. Shape it into a smooth ball and place in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 45 to 60 minutes.
Making pizza is easy in the Cuisinart™ Brick Oven. For best results, we recommend baking pizzas and focaccia directly on the baking stone. Always preheat the stone. We strongly recommend using a pizza peel dusted with cornmeal to place or remove pizza in or out of the brick oven. If a peel is not available, carefully place the pizza directly on the preheated stone dusted with cornmeal or prepare and bake pizza in the provided baking tray, both methods produce excellent results.
the dough with olive oil. Lay the mozzarella evenly on the dough, leaving a 1-inch border. Scatter the basil on top of the cheese and then finish with a layer of sauce. Nutritional information per serving: Calories 286 (53% from fat) • carb. 17g • pro. 16g fat 17g • sat. fat 9g • chol. 51mg • sod. 434 mg calc. 346mg • fiber 1g Carefully transfer prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful).
and garlic spinach evenly over pie. Scatter mozzarella and Parmesan evenly over pie as well. Brush olive oil along the border. Carefully transfer the prepared pizza to the stone in the preheated brick oven (a pizza peel may be helpful). Bake until the crust is golden and the cheese is melted, about 15 to 20 minutes. Using the pizza peel, remove the pizza from the oven. Cut into slices and serve immediately. Nutritional information per serving: Calories 298 (48% from fat) • carb. 23g • pro.
Roasted Asparagus Asparagus is delicious roasted, plus it is very simple to prepare. Makes 4 servings 1 1 ¼ ¼ pound asparagus teaspoon olive oil teaspoon kosher salt teaspoon crushed black pepper Preheat Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting with rack in position B. Wash and thoroughly dry asparagus. Trim the rough ends off of the asparagus. Place asparagus in a mixing bowl and toss with the teaspoon of olive oil, salt and pepper.
2 cups couscous, cooked 2 tablespoons chopped fresh parsley 1½ cups crumbled feta, divided 1 4 to 4½ pound chicken, rinsed and patted dry 2 cloves garlic, smashed Line the Cuisinart™ Brick Oven’s baking tray with foil. Make a paste with the olive oil, dried and fresh herbs, salt, and pepper by mixing ingredients together in a small bowl. Cut one of the peppers into 1-inch strips. Toss pepper strips, eggplant, tomatoes, garlic in a mixing bowl with salt, pepper, and olive oil.
Place hens on the baking tray lined with aluminum foil. Roast for 35 to 45 minutes, or until juices run clear when thigh is pierced with the tip of a knife. Serve with steamed rice. Nutritional information per serving ( based on 4 servings): Calories 408 (35% from fat) • carb. 7g • pro. 57g • fat 16g • sat. fat 4g • chol. 178mg • sod. 776mg • calc. 37mg Standing Rib Roast This dish is a real treat. Be sure to serve it with popovers (page 7).
Add the garlic purée, salt, pepper, and panko and pulse so that ingredients are incorporated. With the machine running, add the olive oil in a slow stream so that crumb mixture is moistened and comes together somewhat. Reserve. Add the Parmesan and pulse again until the cheese is chopped. Pulse in the breadcrumbs and ¼ teaspoon of salt and ¼ teaspoon of pepper. With the machine running, add the olive oil through the feed tube until the mixture comes together.
Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube. Preheat brick oven to 400°F and turn to convection bake or regular bake setting with a rack in position A. Once the roast has soaked, run it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper.
Nutritional information per serving: Calories 47 (10% from fat) • carb. 9g • pro. 1g • fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg • calc. 4mg • fiber 0g Fresh Berry Tart Use one, or a mix of all four berries, for this delicious summer treat.
1 ½ 1 1 1 juice of 2 lemons teaspoon vanilla paste cup granulated sugar large egg large egg yolk pinch table salt Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Roll out ½ of the dough into a 10-inch disc. Fit into an ungreased, 9-inch, 1½-quart ceramic pie shell. Chill in refrigerator for about 20 minutes. Roll out remaining half of dough into a 10-inch disc on a piece of parchment. Cut into ¼ to ½-inch strips.
Mascarpone Lemon Squares A twist on a classic, these lemon squares will disappear fast! Makes 16 servings ½ cup pine nuts, toasted 1¼ cup unbleached, all-purpose flour, divided 1⁄3 cup confectioners’ sugar, plus more for finishing 1 teaspoon salt, divided 2 teaspoons lemon zest, divided (1 lemon) 4 large eggs ¾ cup granulated sugar ½ cup freshly squeezed lemon juice (about 3 medium lemons) ½ teaspoon vanilla extract ½ teaspoon baking powder ¼ cup mascarpone, room temperature Preheat Cuisinart™ Brick O
