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RECIpES
Caramelized pear with Walnuts
Prepare dough as described on page 64.
Cut the dough in half and stretch to fit an
11-inch pizza pan. Brush melted butter
on the pizza dough and sprinkle with 1
tablespoon (15 ml) sugar. Set the wire rack
at the middle rack height position. Bake
the dough by turning the FUNCTION dial to
PIZZA and deselect the FROZEN setting.
Bake for the default TEMPERATURE and
TIME. Remove the cooked crust from
the oven and spread ½ cup mascarpone
cheese sweetened with 1 tablespoon
honey. Top with caramelized pears (sautéed
slices of pear in butter and 1 tablespoon of
sugar). Sprinkle with toasted walnuts.
NOTE:
We recommend using the middle
rack height position during the
pIZZA function. However this is a
guide only. The position of the rack
may vary depending on the type and
size of the pizza. Some fresh pizza's
may be more suited to the bottom
rack height position.
We recommend experimenting with
the rack height position, as well as
the temperature and time settings to
produce the desired results.
66
BUFFALO STYLE CHICKEN WINGS
(CRISpY WINGS TOSSED IN HOT
SAUCE)
Function: ROAST
Temperature: 450˚F (230˚C)
Cooking Time: 40 minutes (20 minutes +
20 minutes)
Yield: 1 dozen wings
6 drumettes
6 wings (tips removed)
Spicy Sauce
3 tablespoons (45 ml) vinegar based hot
sauce or Thai garlic chili sauce
2 tablespoons (30 ml) melted butter
1 tablespoons (15 ml) ketchup
1.
Arrange the wings in a single layer onto
the Breville broil rack with the baking pan
underneath.
2.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 450˚F (230˚C) and the TIME for 20
minutes.
3.
Roast the chicken wings for 20 minutes
or until crispy. Turn the wings once
using a set of tongs. Reset the timer for
another 20 minutes and crisp the other
side of the wings (ensure wings are no
longer pink inside).
4.
In a medium sized bowl mix together the
spicy sauce. Add the crispy wings and
toss to coat.
For a variation, toss the wings with your
favorite barbecue sauce instead of the
spicy sauce.
RECIpES
ORANGE CRANBERRY SCONES
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 25 minutes
Yield: 6
1 ¼ cups (300 ml) all purpose flour
¼ cup (60 ml) whole wheat flour
¼ teaspoon (1 ml) baking soda
1 teaspoon (5 ml) baking powder
3 tablespoons (45 ml) granulated sugar
¼ teaspoon (1 ml) salt
¼ cup (60 ml) cold butter (cut in small
pieces)
¼ cup (60 ml) shortening
¼ cup (60 ml) dried cranberries
1 tablespoon (15 ml) orange zest
½ cup to ¾ cup (120 ml to 180 ml)
buttermilk
2 tablespoons (30 ml) cream or egg wash
(1 beaten egg and 1 tablespoon (15 ml)
of water)
2 tablespoons (30 ml) granulated or
turbinado sugar (for garnish)
1.
In a medium-sized bowl, combine the dry
ingredients, except for the cranberries.
Using a pastry cutter or food processor,
cut the butter into the dry ingredients
until they resemble coarse crumbs.
2.
Add the orange zest and the dried
cranberries.
3.
Add the buttermilk and gently stir the
ingredients until combined. Evenly space
out 6 portions of the dough onto a
cookie sheet.
4.
Brush the mounds with cream or egg
wash. Sprinkle the tops with granulated
or turbinado sugar.
5.
Set the wire rack in the bottom rack
height position. Turn the FUNCTION dial
to BAKE. Set the TEMPERATURE to
400˚F (205˚C) and set the TIME to
25 minutes. Press the START/CANCEL
button to activate.
6.
Remove from the oven and allow the
scones to cool on a wire rack.
TIp: Use dried currants or dry blueberries
in place of the cranberries, and add lemon
zest in place of orange zest.
67
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