Cuisinart GR-11 Installation and operation manual

Cuisinart
®
Griddler
®
Grill & Panini Press
GR-11
Instruction
Booklet
Reverse Side
gr11_12ce134231_recipe_2012.10.5.pdf 1 2012.10.6 4:43:44 PM

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RECIPES
Breakfast Danish Panini ..............................................3
Grilled PB and Banana Panini .........................................3
Tomato, Prosciutto and Mozzarella Panini ................................3
Smoked Turkey, Roasted Pepper and Swiss Cheese Panini with Pesto Mayo ....4
Grilled Cheese with Tomato and Avocado ................................4
Grilled Reuben .....................................................5
Grilled BLT with Cheddar .............................................5
Brie, Apple and Onion Panini ..........................................6
Grilled Flatbread....................................................6
Classic Tomato Bruschetta ...........................................7
Grilled Antipasto....................................................7
Sliders............................................................8
Easy Quesadillas for Two ............................................8
Grilled Steak with Scallion Butter.......................................8
Grilled Scampi-Style Shrimp ..........................................9
Grilled Herb Chicken ................................................9
Chocolate Panini ..................................................10
S’mores Panini ....................................................10
Grilled Pineapple Sundae............................................10
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Breakfast Danish Panini
A sweet Danish-like breakfast treat, perfect
with a cup of coffee.
Makes 2 panini
4 slices cinnamon raisin bread
2 teaspoons unsalted butter, softened
2 ounces cream cheese, softened
pinch kosher salt
¼ teaspoon pure vanilla extract
1 teaspoon granulated sugar
2 tablespoons apricot jam (raspberry
or strawberry works well too)
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with
the butter. Lay 2 slices of bread on a work
surface, buttered side down.
3. In a small mixing bowl, stir the cream
cheese, salt, vanilla and sugar together
until smooth. Divide evenly and spread on
top of two of the non-buttered sides of
the bread. Spread 1 tablespoon of the jam
on top of each. Top with remaining bread,
buttered side up.
4. Place sandwiches on the bottom grill plate
and close. Grill panini for 2 minutes, or until
lightly toasted.
5. Let rest for 1½ to 2 minutes. Cut in half on
the diagonal and serve warm.
Nutritional information per panini:
Calories 406 (39% from fat) • carb. 55g • pro. 8g
• fat 18g • sat. fat 10g • chol. 38mg • sod. 429mg
• calc. 423mg • ber 2g
Grilled PB and Banana Panini
This sandwich was made famous by Elvis.
You can use all natural peanut butter, our
preference, but you may want to increase the
amount of honey to make it a bit sweeter.
Makes 2 panini
4 slices white or whole-wheat
sandwich bread
2 teaspoons unsalted butter, softened
2 tablespoons creamy peanut butter
pinch kosher salt
1 teaspoon honey (use about 2
teaspoons if using unsweetened/
natural peanut butter)
1 large banana, sliced into thin rounds
1. Preheat grill in the closed position. Brush
one side of each slice of bread with the
butter. Lay 2 slices of bread on a work
surface, buttered side down. Top the two
slices evenly with the peanut butter, salt
and honey. Then layer the banana slices
evenly on each. Top with remaining bread,
buttered side up.
2. Place sandwiches on the bottom grill plate
and close. Grill panini for 2 to 2½ minutes,
or until lightly toasted.
3. Let rest for 1 minute. Cut in half on the
diagonal and serve warm.
Nutritional information per panini:
Calories 429 (30% from fat) • carb. 63g
• pro. 15g • fat 15g • sat. fat 4g • chol. 10mg
• sod. 547mg • calc. 313mg • ber 9g
Tomato, Prosciutto and
Mozzarella Panini
Be sure to use the freshest ingredients for this
classic Italian sandwich.
Makes 2 panini
4 slices ciabatta
½ tablespoon olive oil
1 ounce (2 thin slices) prosciutto
1 plum tomato, cut into ¼-inch slices
4 fresh basil leaves
2 ounces fresh mozzarella, sliced
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread
with the oil. Lay 2 slices of bread on a
work surface, oiled side down. Build the
sandwiches in this order: prosciutto,
tomato, basil and cheese, evenly dividing
the ingredients between the sandwiches.
Top with remaining bread, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to
the handle for 30 seconds. Grill panini for 4
to 5 minutes, or until cheese is melted and
bread is nicely toasted.
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4. Let rest for 1 to 2 minutes. Cut in half on the
diagonal and serve warm.
Nutritional information per panini:
Calories 313 (38% from fat) • carb. 31g • pro. 15g
• fat 13g • sat. fat 4g • chol. 22mg • sod. 780mg
• calc. 108mg • ber 2g
Smoked Turkey, Roasted
Pepper, and Swiss Cheese
Panini with Pesto Mayo
This hearty sandwich is full of gourmet avor.
Makes 2 panini
1 tablespoon mayonnaise
1 tablespoon pesto
4 slices artisan wheat bread
2 teaspoons olive oil
4 ounces thinly sliced smoked turkey
1 roasted red pepper, drained and sliced
into ½-inch strips
2 thin slices red onion
(about ¼ small red onion)
2 ounces Swiss cheese, sliced
(about 4 slices)
1. Preheat grill in the closed position.
2. Combine the mayonnaise and pesto in a
small bowl; reserve. Brush one side of each
slice of bread with the oil. Lay 2 slices of
bread on a work surface, oiled side down
and spread with the pesto mayonnaise. Build
the sandwiches in this order: turkey, pepper,
onion and cheese, evenly dividing the
ingredients between the sandwiches.
Top with remaining bread, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying light pressure to the
handle for 30 seconds. Grill panini for 4 to 5
minutes, or until the cheese is melted and the
bread is nicely toasted.
4. Let rest for 1 to 2 minutes. Cut in half on the
diagonal and serve warm.
Nutritional information per panini:
Calories 440 (49% from fat) • carb. 33g • pro. 23g
• fat 24g • sat. fat 7g • chol. 60mg • sod. 1126mg
• calc. 350mg • ber 4g
Grilled Cheese with Tomato
and Avocado
The perfect summer sandwich when tomatoes
are perfectly ripe.
Makes 2 panini
4 slices sourdough or hearty Italian or
wheat bread
2 teaspoons olive oil
2 ounces Cheddar, sliced (about 3 to 4
thin slices)
½ medium avocado, sliced
1 plum tomato, cut into ¼-inch slices
¼ to ½ teaspoon kosher salt
pinch freshly ground black pepper
2 teaspoons mayonnaise
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with the
oil. Lay 2 slices of bread on a work surface,
oiled side down. Build the sandwiches in this
order: ½ of the cheese, avocado, tomato,
salt and pepper and remaining ½ of cheese,
evenly dividing the ingredients between the
sandwiches. Spread the mayonnaise on the
inside of the remaining slices of bread and
place on top of the sandwiches, oiled side
up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to
the handle for 20 seconds. Grill panini for 4
to 6 minutes, or until cheese is melted and
sandwiches are evenly grilled and golden.
4. Allow panini to rest for about 2 minutes.
Then slice each sandwich in half and serve.
Nutritional information per panini:
Calories 304 (69% from fat) • carb. 15g • pro. 10g
• fat 24g • sat. fat 8g • chol. 33mg • sod. 514mg
• calc. 228mg • ber 3g
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Grilled Reuben
A homemade version of the deli favorite. We also
provide you with a very simple recipe for a quick
Russian dressing.
Makes 2 panini
4 slices rye bread
2 teaspoons olive oil or unsalted butter,
softened
4 teaspoons Russian* or Thousand
Island dressing
4 ounces corned beef, thinly sliced
½ cup sauerkraut, well drained
1 ounce Swiss cheese (about 2 slices)
1 tablespoon unsalted butter, melted
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with the
oil. Lay 2 slices of bread on a work surface,
oiled side down. Spread 1 teaspoon of
Russian dressing on the inside of each slice
and the sandwiches in this order: corned
beef, sauerkraut and Swiss, evenly dividing
the ingredients between the sandwiches. Top
with remaining bread, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to the
handle for 30 seconds. Grill panini for 4 to 6
minutes, or until cheese is melted and bread
is nicely toasted.
4. Allow to rest for about 2 minutes. Cut in half
on the diagonal and serve warm.
*For a simple Russian dressing, put the following
in a small bowl and stir until fully combined:
1⁄3cup mayonnaise; 2½ tablespoons ketchup; 2
tablespoons relish; salt and pepper to taste
Nutritional information per panini:
Calories 442 (38% from fat) • carb. 31g • pro. 15g
• fat 13g • sat. fat 4g • chol. 22mg • sod. 780mg
• calc. 108mg • ber 2g
Grilled BLT with Cheddar
Really this is a BATC, because we use arugula
instead of the traditional lettuce, and add some
Cheddar into the mix. You’ll wonder why you
haven’t been eating BLTs like this all along!
Makes 2 panini
4 slices sourdough bread
2 teaspoons olive oil or unsalted butter,
softened
4 to 6 slices cooked bacon*
1 plum tomato, cut into ¼-inch slices
pinch kosher salt
pinch freshly ground black pepper
1 large handful arugula (approximately
½ cup packed)
2 ounces Cheddar, sliced (about 3 to 4
thin slices)
2 teaspoons mayonnaise
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with the
oil. Lay 2 slices of bread on a work surface,
oiled side down. Build the sandwiches in
this order: bacon, tomato, salt and pepper,
arugula and cheese. Spread the mayonnaise
on the non-oiled side of the remaining two
pieces of bread, and then place on top of
each sandwich, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to
the handle for 20 seconds. Grill panini for 4
to 6 minutes, or until cheese is melted and
sandwiches are evenly grilled and golden.
4. Allow panini to rest for about 2 minutes.
Cut in half on the diagonal and serve warm.
* You can cook the bacon on the grill prior
to cooking your panini. Grill bacon in the at
position with the feet in the tilted position,
until fully cooked through and crisp, about
6 to 8 minutes per side. Once cooked,
remove and reserve on paper towels to drain.
Carefully wipe excess oil from the plates.
Close grill and keep unit on until ready to
cook panini.
Nutritional information per panini:
Calories 509 (78% from fat) • carb. 12g • pro. 16g
• fat 44g • sat. fat 16g • chol. 72mg • sod. 838mg
• calc. 235mg • ber 1g
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Brie, Apple and Onion Panini
This recipe combines sweet, savory and creamy
all in one sandwich.
Makes 2 panini
4 slices artisan whole wheat bread
½ tablespoon olive oil
2 teaspoons honey mustard
½ cup thinly sliced apple, preferably
Granny Smith (about ½ small apple)
¼ cup thinly sliced onion (about ¼ small
to medium onion)
2 ounces Brie, sliced
¼ teaspoon ground cinnamon
1⁄8teaspoon kosher salt
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with
the oil. Lay 2 slices of bread on a work
surface, oiled side down, and spread with the
honey mustard. Build the sandwiches in this
order: apple, onion and Brie, evenly dividing
the ingredients between the sandwiches.
Sprinkle with cinnamon and salt and top with
remaining bread, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to the
handle for 30 seconds. Grill panini for 4 to 5
minutes.
4. Allow panini to rest for about 2 minutes.
Cut in half on the diagonal and serve warm.
Nutritional information per panini:
Calories 285 (41% from fat) • carb. 32g • pro. 10g
• fat 13g • sat. fat 6g • chol. 28mg • sod. 606mg
• calc. 81mg • ber 4g
Grilled Flatbread
Our recipe is for a basic herb atbread, but the
possibilities are endless. See our note below for
some other options, including stuffed bread.
Makes 4 servings
½ pound prepared pizza dough (store
bought or homemade – see
www.cuisinart.com for recipes)
2 tablespoons olive oil
1 sprig fresh rosemary, leaves removed
and stems discarded
1 garlic clove, peeled and finely chopped
kosher salt, to taste
1. Preheat grill in the closed position.
2. While the unit is heating, roll out the dough
to a rectangle slightly smaller than the plate,
about 10 inches wide. Loosely cover with a
piece of plastic wrap until ready to grill.
3. In a small bowl or liquid measuring cup, stir
together the oil, rosemary and garlic.
4. Once the grill has preheated, remove the
plastic and brush the rosemary/garlic oil on
the top of the dough. Place the oiled side
down on the bottom plate and then brush the
other side (now the top of the dough). Close
the unit and grill for about 5 to 6 minutes, or
until dark golden grill marks are present and
bread is cooked through. Sprinkle with salt,
slice and serve immediately.
Note: There are countless variations of grilled
atbreads. You can grill plain, without any oil
and then top with fresh or cooked vegetables.
You can also stuff the bread – after grilling,
carefully remove from the grill and cut in half
horizontally. Our favorite is to brush with a pesto
oil (pesto thinned out with a bit of olive oil),
grated Parmesan and a bit of fresh mozzarella.
If using cheese, be sure that you leave a ½- to
1-inch border. Put the other half of the atbread
on top of the llings and then put back on the
grill. Cook until cheese is melted, an additional 3
to 4 minutes.
Nutritional information per serving:
Calories 174 (39% from fat) • carb. 23g • pro. 4g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 306mg
• calc. 3mg • ber 1g
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Classic Tomato Bruschetta
Always a popular appetizer. The topping can
be made up to a day in advance and stored in
the refrigerator until ready to serve. For a show-
stopping presentation, seek out a mixture of red,
orange and yellow grape tomatoes.
Makes 12 bruschetta
12 slices (½-inch thick) French bread
(baguette)
2 tablespoons extra virgin olive oil, divided
1 cup grape tomatoes, chopped (about
¼-inch pieces)
¼ teaspoon kosher salt
1 to 2 pinches freshly ground black pepper
2 garlic cloves, peeled and finely chopped
2 large fresh basil leaves, thinly sliced
(chiffonade)
grated or shredded Parmesan, for
sprinkling (optional)
1. Preheat grill in the closed position.
2. Using 1 tablespoon of the oil, brush all the
bread on both sides. Once the unit has
preheated, put all the bread onto the grill
and cook 3 to 5 minutes per side, until lightly
browned.
3. While bread is grilling, prepare topping. In a
small bowl, stir together the tomatoes, salt,
pepper, garlic and basil with the remaining
oil.
4. Once bread is grilled, transfer to a platter
or large plate. Evenly divide the topping on
the grilled bread. Sprinkle with Parmesan if
desired; serve immediately.
Nutritional information per bruschetta:
Calories 116 (23% from fat) • carb. 19g • pro. 4g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 197mg
• calc. 16mg • ber 1g
Grilled Antipasto
Serve on a large platter with some wedges of
grilled atbread for your next party. The colors
of the vegetables will brighten any table.
Makes 4 servings
½ medium eggplant, cut into ¼-inch-thick
slices
1 small red or yellow pepper (or ½
medium-large), cored, quartered and
cut into ¼-inch slices
1 small summer squash or zucchini,
halved and cut into ¼-inch strips
2 garlic cloves, peeled and smashed
1⁄3cup pitted niçoise olives
2 tablespoons olive oil
½ teaspoon kosher salt
pinch freshly ground black pepper
2 sprigs fresh thyme
½ teaspoon grated lemon zest
1. Preheat grill in the closed position.
2. While the unit is preheating, toss all of the
ingredients, except for the lemon zest,
together in a large bowl. Once hot, put
1
⁄ 3
to ½ of the vegetables on the grill plates.
Tossing occasionally, cook until grill marks
are visible and vegetables are tender. Repeat
with remaining vegetables. The entire grilling
process will take about 15 to 20 minutes.
3. Remove and toss with the lemon zest.
Serve immediately.
Nutritional information per serving:
Calories 86 (70% from fat) • carb. 5g • pro.1g
• fat 7g • sat. fat 1g • chol. 0mg • sod. 271mg
• calc. 16mg • ber 3g
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Sliders
These mini burgers are a great addition to any
summer menu and kid-friendly too.
Makes 6 sliders
½ pound ground chuck
¼ small onion, grated
½ tablespoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 miniature buns or rolls
1. Adjust feet to the tilted position. Preheat grill
in the closed position.
2. In a medium bowl add the rst ve
ingredients and with clean hands, gently mix
together to combine. Divide the meat into 6
patties, each about 1½ ounces and 2 inches
in diameter.
3. Arrange the sliders on the bottom plate.
Close, applying light pressure to the handle
for 10 seconds. Grill for 1 to 1½ minutes.
Remove the burgers and place each in a bun.
Serve immediately.
Note: For toasted buns, halve each and grill in
the closed position for 30 seconds. Remove
from the grill and proceed with cooking the
burgers.
Nutritional information per slider:
Calories 168 (33% from fat) • carb. 18g • pro. 10g
• fat 6g • sat. fat 2g • chol. 23mg • sod. 323mg
• calc. 23mg • ber 0g
Easy Quesadillas for Two
We cannot think of a simpler yet more
satisfying snack.
Makes 2 servings
1 medium red bell pepper, cored and
thinly sliced
1 medium jalapeño, seeded and thinly
sliced
¼ large red onion, thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon chili powder
1½ tablespoons vegetable oil, divided
2 flour tortillas (10 inches)
3 ounces Monterey Jack, shredded
1. Preheat grill in the closed position.
2. In a medium bowl combine the pepper,
jalapeño and onion with the salt, pepper, chili
powder and 1 tablespoon of the oil.
3. Once the grill has preheated, carefully open
it into the at position and evenly divide
the vegetables between the plates. Grill
for about 10 minutes, turning occasionally,
until vegetables are soft and slightly golden.
Remove vegetables and set aside. Carefully
wipe grill clean with a paper towel and return
to the closed position.
4. Place both tortillas on a at work surface.
Evenly divide the vegetables on the bottom
halves of the tortillas and top with the
shredded cheese, leaving a ½-inch border
around the edge. Fold the top halves of the
tortillas over the lling. Brush the outsides of
the quesadillas with the remaining oil.
5. Place one quesadilla on the bottom grill
plate and close. Grill for 4 to 5 minutes, until
cheese is melted and grill marks are visible.
Repeat with remaining quesadilla and serve.
Nutritional information per serving:
Calories 484 (51% from fat) • carb. 41g • pro. 16g
• fat 27g • sat. fat 9g • chol. 38mg • sod. 1242mg
• calc. 333mg • ber 8g
Grilled Steak with
Scallion Butter
Flavored butter is a simple way to elevate your
steak to restaurant quality.
Makes 2 servings
2 tablespoons unsalted butter, softened
1 teaspoon finely chopped scallion
¼ teaspoon grated lime zest
¼ teaspoon soy sauce, reduced-sodium
2 boneless rib-eye steaks, 1-inch thick
(about 8 ounces each)
2 teaspoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
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1. In a small bowl combine the butter, scallion,
zest, and soy sauce until smooth. Cover with
plastic wrap and set aside in the refrigerator
until ready to use.
2. Adjust feet to the tilted position. Preheat the
grill in the closed position.
3. Coat both steaks with the oil and season with
salt and pepper.
4. Once the grill has preheated, place the
steaks on the bottom plate and cook closed
for 4 to 5 minutes for medium rare, or until
desired doneness.
5. Remove steaks from the grill and let rest for 5
minutes. Right before serving, top each steak
with the butter.
Nutritional information per serving:
Calories 510 (62% from fat) • carb. 1g • pro. 46g
• fat 35g • sat. fat 16g • chol. 164mg • sod. 739mg
• calc. 32mg • ber 0g
Grilled Scampi-Style Shrimp
These buttery, fragrant shrimp work well as an
appetizer or entrée.
Makes 2 servings
3 tablespoons unsalted butter
2 teaspoons fresh lemon juice
¾ teaspoon grated lemon zest
2 garlic cloves, finely chopped
pinch red pepper flakes (optional)
½ pound large shrimp (about 10), peeled
and deveined, tails attached
1⁄8teaspoon kosher salt
1⁄8teaspoon freshly ground black pepper
½ teaspoon finely chopped parsley
1. In a small a saucepan combine the butter,
lemon juice, zest, garlic and red pepper
(if using). Cook over low heat just until the
butter melts. Transfer to a medium bowl and
cool to room temperature.
2. Pat shrimp dry and season both sides with
salt and pepper. Add shrimp to the butter
mixture and toss to coat all pieces evenly.
Let shrimp marinate for about 5 minutes.
3. Adjust feet to the tilted position. Preheat
the grill in the closed position. When grill is
preheated, evenly arrange shrimp on both
plates. Grill shrimp for 4½ to 5 minutes,
turning halfway through, until shrimp are
opaque. Remove from grill and garnish with
parsley. Serve immediately.
Nutritional information per serving:
Calories 237 (68% from fat) • carb. 3g • pro. 16g
• fat 18g • sat. fat 12g • chol. 188mg • sod. 785mg
• calc. 69mg • ber 0g
Grilled Herb Chicken
This simple yet avorful chicken is great in salads,
wraps and sandwiches, but also stands well
on its own.
Makes 2 servings
2 tablespoons olive oil
juice from one lemon
1 garlic clove, peeled and finely chopped
1 teaspoon fresh thyme leaves (from
about 3 sprigs)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
(about 7 ounces each)
1. Whisk olive oil, lemon juice, garlic, thyme,
salt and pepper together in a mixing bowl.
Add the chicken and toss to coat. Cover and
let marinate in refrigerator for 30 minutes.
2. Adjust feet to the tilted position. Preheat the
grill in the closed position. Remove chicken
from marinade, shake off excess, and place
on the lower grill plate. Cook in the closed
position until chicken is cooked through and
juices run clear (about 10 to 20 minutes,
depending on the thickness of the chicken).
Nutritional information per serving:
Calories 401 (46% from fat) • carb. 3g • pro. 51g
• fat 20g • sat. fat 3g • chol. 151mg • sod. 1130mg
• calc. 25mg • ber 1g
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Chocolate Panini
A decadent treat – make sure to serve with
a cold glass of milk.
Makes 2 panini
4 slices Italian or semolina bread
2 teaspoons unsalted butter, softened or
olive oil
4 ounces semisweet chocolate
(1 standard baking chocolate bar,
such as Ghirardelli)
pinch kosher salt
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with
the butter. Lay 2 slices of bread on a work
surface, buttered side down. Top the two
slices evenly with the chocolate and a
sprinkle of salt. Top with remaining bread,
buttered side up.
3. Place sandwiches on the bottom grill plate
and close. Grill panini for 2 to 2½ minutes
or until bread is toasted and chocolate has
melted.
4. Allow panini to rest for 1 to 2 minutes. Cut in
half on the diagonal and serve warm.
Nutritional information per panini:
Calories 363 (50% from fat) • carb. 46g • pro. 4g
• fat 22g • sat. fat 11g • chol. 0mg • sod. 172mg
• calc. 34mg • ber 4g
S’mores Panini
Close your eyes and you will think that
you are sitting around the campre with
this childhood favorite.
Makes 2 panini
4 slices Italian or semolina bread
2 teaspoons unsalted butter, softened or
olive oil
1 bar (1.55 ounces) milk chocolate
4 standard marshmallows, halved
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with
the butter. Lay 2 slices of bread on a work
surface, buttered side down. Top the two
slices evenly with the chocolate and halved
marshmallows. Top with remaining bread,
buttered side up.
3. Place sandwiches on the bottom grill plate
and close. Grill panini for 4 minutes. Allow
panini to rest for 1 to 2 minutes, Cut in half
on the diagonal and serve warm.
Nutritional information per panini:
Calories 252 (43% from fat) • carb. 34g • pro. 4g
• fat 13g • sat. fat 5g • chol. 5mg • sod. 144mg
• calc. 57mg • ber 1g
Grilled Pineapple Sundae
Grilled fruit makes a healthy and elegant
end to any meal.
Makes 2 servings
¼ cup packed light brown sugar
2 tablespoons unsalted butter
¼ teaspoon grated orange zest
½ teaspoon orange juice
pinch kosher salt
pinch freshly ground black pepper
2 pineapple rings, ½-inch thick
½ cup vanilla ice cream
2 tablespoons macadamia nuts, toasted
and roughly chopped
2 sprigs fresh mint, optional
1. In a small saucepan combine the rst 6
ingredients and set over low heat. Cook until
the butter has melted and the sauce has
small bubbles around the outside and is a
pourable consistency, about 3 to 5 minutes.
Keep over low heat.
2. Preheat the grill in the closed position. Brush
one side of the pineapple slices with some
of the brown sugar-butter sauce. When
the grill is preheated, place the pineapple
slices coated side down on the bottom grill
plate. Brush the tops of the pineapple with
more of the sauce and cook closed for 4 to
5 minutes, until the pineapple has softened
slightly and grill marks are visible. Brush with
more sauce during cooking if desired.
3. Remove pineapple to serving dishes. Top
each ring with vanilla ice cream, nuts and a
generous drizzle of remaining brown sugar-
butter sauce. Garnish with mint, if using, and
serve immediately.
Nutritional information per serving:
Calories 358 (51% from fat) • carb. 43g • pro. 2g
• fat 21g • sat. fat 11g • chol. 45mg • sod. 170mg
• calc. 60mg • ber 1g
gr11_12ce134231_recipe_2012.10.5.pdf 10 2012.10.6 4:43:47 PM