Wolfgang Puck Mixer BMSD0010 User Manual

IMPORTANT NOTICE  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273.  
Please read operating instructions  
before using this product.  
Please keep original box and packing  
materials in the event that  
Stand Mixer  
service is required.  
W. P. APPLIANCES, INC.  
Toll Free (800) 275-8273  
Email address: [email protected]  
All trademarks, service marks, and trade names (collectively the "Marks") are  
proprietary to Wolfgang Puck Inc. or other respective owners that have granted  
Wolfgang Puck Inc. the right and license to use such Marks.  
BMSD0010 - May 2002  
Printed in China  
HOUSEHOLD USE ONLY  
 
Model BMSD0010  
Know Your Stand Mixer  
Using Your Stand Mixer  
1. Make sure mixer is turned to OFF and unplugged.  
Rubber  
Hub  
Plug for  
Locking  
Screw  
2. Tilt mixer head back by pressing down on the mixer head locking  
lever. Lift until head locks into up position.  
Cover  
(Removes for  
inserting accessories)  
Mixer  
Head  
3. Place mixing bowl into base and turn clockwise to lock into place.  
4. Attach beater, whisk or dough hook by pressing up into beater  
shaft as far as it will go. Turn counterclockwise, hooking pin into  
grooves on beater shaft.  
Mixer  
Head  
Locking  
Lever  
5. Press mixer head locking lever down and lower mixer head until  
it locks into place.  
6. Plug cord into electrical outlet. Select desired speed. Prepare  
recipe according to instructions.  
7. When finished, turn speed control dial to OFF. Unplug stand  
mixer from outlet.  
Speed  
Control  
Dial  
8. Press mixer head locking lever down to raise mixer head. Remove  
beater, whisk or dough hook. Grasp bowl, turn counterclockwise,  
and lift straight up to remove.  
Mixer  
Bowl  
Beater  
Shaft  
Wire  
Flat  
Whisk  
Dough  
Hook  
Beater  
4
5
 
Using Accessory Attachments  
Helpful Hints  
A number of optional accessory attachments are available for use with  
your stand mixer, including a meat grinder and sausage stuffer. See  
the following general instructions for assembling and removing these.  
• Use the flat beater for a variety of mixtures, including cakes,  
frostings, biscuits, breads, pastry and cookies.  
• Use the wire whisk to incorporate air into mixtures, such as egg  
whites, boiled frostings, mayonnaise and sponge cakes.  
Assembling Accessory Attachments  
1. Ensure stand mixer is turned off and the unit is unplugged.  
2. Grasp the front cover of the mixer head from underneath and  
remove hub cover by pulling upwards.  
• Use the dough hook for mixing and kneading bread and other  
yeast doughs.  
3. Insert the shaft of the accessory into hub ensuring that the  
accessory stands vertical in the hub. When properly inserted, the  
two guides on either side of the accessory will be lined up with  
the guides on the stand mixer hub. If the accessory does not stand  
vertically in the hub, and does rest against the hub, pull the  
accessory out slightly and turn to the left or right while pressing  
into the mixer until the hub catches the stand mixer gear.  
4. Remove the black rubber plug from the side of your mixer and  
insert the locking knob. Once the accessory is properly attached,  
tighten the locking knob by hand until secured in place. (Note:  
Your locking knob will not lock the accessory in place if it is not  
properly attached to the stand mixer.)  
• Never scrape down sides of bowl while mixer in in operation. If  
scraping is necessary, first turn the mixer OFF.  
• When mixing dry ingredients, always start off at the lowest speed  
to avoid splattering.  
• When making meringues, the mixer bowl and wire whisk must be  
very clean and dry.  
• When making whipped creams, first chill the bowl and the whisk.  
• Do not overknead dough. Overkneading will prevent the dough  
from rising.  
Removing Accessory Attachments  
1. Turn stand mixer off and unplug from outlet.  
2. Loosen the locking knob on the side of the mixer by turning  
counterclockwise. Remove.  
3. Pull the attachment out from the stand mixer while gently rotating  
it left and right.  
4. Insert black rubber plug into the locking knob hole.  
5. Affix hub cover to the front of stand mixer with gentle pressure.  
Care and Cleaning  
1. Make sure speed selector dial is turned to OFF and mixer is  
unplugged.  
2. Raise mixer head to up locked position.  
3. Remove bowl and attachments.  
4. Bowl, flat beater, and dough hook may be washed in hot, soapy  
water or in automatic dishwasher. The wire whisk should be  
washed by hand in hot, soapy water. Dry all parts thoroughly  
before storing.  
5. Wipe head and base of mixer with a damp cloth.  
6
7
 
CHOCOLATE CHIP COOKIES  
BANANA NUT QUICK BREAD  
INGREDIENTS  
3 ripe bananas  
Makes 12 large cookies  
1 cup walnuts  
INGREDIENTS  
1/4 cup shortening  
1/2 cup sugar  
1/2 cup light brown sugar  
2 1/2 cups all-purpose flour  
3 1/2 teaspoons baking powder  
1 teaspoon salt  
1 cup walnuts or pecans  
1 3/4 cups cake or pastry flour, sifted  
1/2 teaspoon salt  
1 1/2 sticks unsalted butter  
3/4 cup light brown sugar  
1/2 cup sugar  
1/2 cup milk  
1/2 teaspoon baking soda  
2 teaspoons warm water  
1 large egg  
1 large egg  
1 teaspoon grated orange peel  
1 tablespoon banana liqueur, optional  
1 teaspoon vanilla  
1 cup chocolate chips  
METHOD  
1. Preheat oven to 350°.  
METHOD  
1. Preheat oven to 375°.  
2. Place nuts in a baking tray and toast for 15 minutes, then chop coarsely.  
3. In the mixer bowl with the flat beater attached, place the bananas, nuts and short-  
ening. Cream until smooth on speed 3.  
2. Arrange nuts on a baking tray or sauté pan with riveted metal handles. Toast for  
12 - 15 minutes, turning occasionally. Cool and chop coarsely. Set aside.  
4. Add all remaining ingredients and mix on speed 1 just until blended, about 30  
seconds.  
3. Sift together flour and salt; set aside.  
4. In the mixer bowl with the flat beater attached, cream together butter and sugar  
on speed 2 until smooth.  
5. Spray two 8-inch bread pans with nonstick spray, (or you may use a Wolfgang  
Puck 2-quart saucepan). Pour batter into prepared pans. Bake for 55 - 60 minutes  
or until cooked through.  
5. In a small cup or bowl, dissolve the baking soda in warm water and pour into the  
mixer bowl. Add the vanilla and egg and mix until well blended.  
6. Cool slightly. Remove from pan. Allow to cool fully before slicing.  
6. With mixer off, sprinkle nuts, chocolate chips and flour mixture around the beater.  
Mix on low speed until just incorporated.  
7. Turn dough out of bowl and wrap with plastic wrap. Chill until firm. With lightly  
floured hands, shape the dough into 12 equal balls, about 3 ounces each.  
Arrange on parchment-lined baking trays about 3 inches apart. Flatten each ball  
slightly and bake 20-22 minutes, or until golden brown. Let the cookies cool  
slightly on the baking tray, then transfer to a rack to finish cooling.  
8
9
 
ITALIAN MERINGUE  
PIZZA DOUGH  
INGREDIENTS  
6 large egg whites  
1 1/2 cups sugar  
1/2 cup water  
Makes 4 individual-size pizzas  
INGREDIENTS  
1 package active dry or fresh yeast  
1 teaspoon honey or sugar  
3/4 cup warm water (105 - 115°)  
2 3/4 cups all-purpose flour  
1 teaspoon salt  
1 pinch salt  
METHOD  
1. Place the egg whites in the mixer bowl, making sure bowl is dry and clean. Attach  
2 tablespoons olive oil (plus additional for brushing)  
the wire whisk to mixer.  
2. In a small saucepan with a candy thermometer attached, heat the sugar and  
water to 210°. Meanwhile, turn the stand mixer on speed 3 and start whipping  
egg whites. When the egg whites are almost at soft peaks, add the pinch of salt.  
Continue to heat sugar and water to 240°. This is soft ball candy stage.  
METHOD  
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.  
2. Put the flour and salt into the mixer bowl fitted with the dough hook. Set to speed  
1 and mix. Gradually add the dissolved yeast to the flour, and then the remaining  
water and oil. Increase speed to 3 and knead the dough for 5 minutes.  
3. With mixer still on, carefully pour the hot sugar liquid into egg whites. Go slow  
and be consistent.  
3. Turn the dough out onto a lightly floured board; knead by hand for 2 minutes  
longer. Dough ball should be smooth and firm. Let rise in a warm spot, covered  
with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.)  
4. After all sugar mixture is added, increase to speed 4 and beat until the stainless  
bowl is cool to touch, about 5 minutes.  
5. Scrape meringue onto pie quickly. (Once the meringue sets up, it becomes hard  
to work with. If this happens, just put back into mixer and whip until stiff peaks  
form again.)  
4. Divide the dough into 4 dough balls, about 6 ounces each. Work each ball by  
pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5  
times. Then on a smooth unfloured surface, roll the ball under the palm of your  
hand until the ball is smooth and firm, about 1 minute. Cover with a damp towel  
and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with  
plastic wrap and refrigerated for 1 to 2 days.  
SERVING SUGGESTION  
This meringue sets up perfectly and never weeps. The quantity here will do one  
enormous “mile-high” pie, or 2 average. This also works great for a Baked Alaska.  
5. Preheat the oven to 525°. Place a pizza stone in the oven.  
6. To prepare each pizza, place a ball of dough on a lightly floured surface. Press  
down on the center or roll into a 7- or 8-inch circle, with the outer border a little  
thicker than the inner circle. Brush lightly with oil and arrange the toppings of your  
choice over the inner circle only.  
7. Arrange the pizzas on a pizza stone and bake 15 to 20 minutes, or until nicely  
browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve  
immediately.  
10  
11  
 
SANDWICH BREAD BALL  
WHITE BREAD  
Serves 6  
Makes 2 loaves  
INGREDIENTS  
1 box bread mix for bread machines (2 lb. size, yeast packet included)  
1 cup warm water (80°)  
2 tablespoons bread flour  
INGREDIENTS  
6 cups all-purpose flour  
1 package dry yeast  
2 1/4 cups milk  
1 tablespoon mustard  
2 tablespoons sugar  
1 tablespoon shortening  
2 teaspoons kosher salt  
melted butter  
1 1/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni  
1/2 pound provolone cheese, thinly sliced  
1 cup spinach leaves  
kosher salt and caraway seeds, if desired  
METHOD  
METHOD  
1. In the mixer bowl with the dough hook attached, place 2 1/2 cups of the flour and  
1. In the mixer bowl, empty bread mix and sprinkle with yeast. With the dough hook  
the yeast. Set to speed 1 and blend for 1 minute until well blended.  
attached, slowly mix the flour and yeast on speed 1.  
2. In a saucepan over medium heat, heat the milk, sugar, shortening and salt to  
115-120°. The shortening should be just melted, stirring constantly.  
2. With mixer still on, slowly pour the water into the flour mixture. Increase mixer  
speed to 3 and mix for 5 minutes. (If the dough looks too wet, add up to 2 table-  
spoons of additional bread flour.)  
3. Add the milk mixture to the mixer bowl. Beat on speed 1 for 30 seconds, then for  
3 minutes on speed 3.  
3. Turn dough out onto lightly floured surface. Knead gently by hand while shaping  
into a ball. Ball should be smooth and elastic. Place the dough ball in a well-  
greased bowl and cover with a tea towel until doubled in size, about 1 hour.  
4. Turn off the mixer and add the remaining flour. Mix on low for 1 minute then on  
speed 3 for 5 minutes.  
5. Turn out onto a lightly floured board and form a ball. Dough should be smooth  
and elastic. Place in a greased bowl and cover with a clean tea towel. Let rise  
until doubled, about 1 1/4 hours.  
4. When dough is finished rising, punch down. Turn out onto a lightly floured  
surface. Let rest for 10 minutes.  
5. Preheat oven to 375°.  
6. When doubled in size, punch down and place on a lightly floured board. Cut  
dough in half and let rest 10 minutes more.  
6. Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7- to 8-  
inch round. Spread half of mustard over dough; top with half of the deli meat,  
cheese and spinach. Alternate slices to give good color. Place ingredients evenly  
over entire dough, leaving a 1/2 inch edge.  
7. Grease two bread pans.Tucking sides of bread dough under to form a smooth  
log, place dough into loaf pans. Brush with melted butter and let rise again until  
doubled, about an hour.  
7. Roll out another piece of dough, place it on top of meat, and crimp the outside  
edge of the bottom dough to the new dough. Top with remaining mustard, meat,  
cheese and spinach as in previous step.  
8. Preheat oven to 375°.  
9. Bake for 45 minutes or until done. Remove from pans and cool on wire rack.  
8. Roll out the last dough ball, stretch over entire stack, and tuck under to close.  
9. Sprinkle baking sheet with semolina or corn meal. Place the sandwich round on  
top. Brush round with eggwash, then sprinkle with kosher salt and caraway  
seeds, if desired. Bake in preheated oven for 50 minutes.  
10. Remove from oven and let cool slightly. Cut into wedges and serve warm.  
SERVING SUGGESTION  
Great for parties, this can be cooked a day ahead, then reheated at 300° for 20  
minutes and served warm.  
12  
13  
 
OLIVE-FRENCH BREAD  
WALNUT BREAD  
INGREDIENTS  
5 cups plus 2 teaspoons bread flour, divided  
“THE SPONGE” INGREDIENTS  
2 cups unbleached all-purpose flour  
2 cups cold water  
1/2 tablespoon dry yeast  
1 1/2 packages yeast  
1 1/4 cups lukewarm water  
4 ounces nicoise olives, pitted and sliced  
2 teaspoons salt  
“THE SPONGE” METHOD  
1. Place flour in mixer bowl with the flat beater attached.  
METHOD  
2. Dissolve the yeast in 1/4 cup of water at 115 -120°. Add the dissolved yeast into  
the mixer bowl and beat on low. Add the remaining water to mixture. When a  
smooth batter is achieved, remove the beater and cover the bowl with plastic  
wrap. Let sit at room temperature for 2 1/2 to 3 hours or place in the refrigerator  
overnight.  
1. Insert the dough hook into the stand mixer; put 5 cups flour and water into mixer  
bowl. Beat on speed 1 for 4 minutes.  
2. Sprinkle yeast over dough, increase speed to 2 and beat for 4 minutes longer.  
3. Toss the olives with the 2 teaspoons of flour, add to the dough with the salt and  
mix 2 minutes longer.  
THE DOUGH INGREDIENTS  
1 tablespoon dry yeast  
1 3/4 cups lukewarm water  
2 cups rye flour  
4. Remove bowl from stand and cover with a clean tea towel; let rest for 15 minutes.  
5. Turn the dough out onto a lightly floured surface. Lightly knead into a ball, and  
let rest, covered, for 45 minutes.  
2 cups stone-ground whole wheat flour  
2 cups unbleached flour  
The Sponge (above)  
6. Punch out the air, cut dough in half (about 21 ounces each half), and shape into  
two baguettes. Place the loaves on one or two baking trays and sprinkle with  
flour. Cover with towel, and let rest for 45 minutes.  
1 1/2 tablespoons salt  
2 tablespoons honey  
7. Preheat the oven to 400°.  
1 cup walnuts, chopped  
8. With a single-edge razor blade or a very sharp knife, make a slash down the  
center of each loaf. Carefully slide the breads onto a baking stone and bake for  
10 minutes. Spray with water and continue baking until the bread is well browned,  
about 1 hour 10 minutes longer.  
THE DOUGH METHOD  
1. Dissolve the yeast into 1/4 cup of warm water at 115 -120 degrees.  
2. Add the newly dissolved yeast ,1 1/2 cups of water and the flours to The Sponge.  
9. Cool on wire rack.  
3. With the dough hook attached, knead the ingredients on speed 3 for 5 minutes.  
You should have a smooth, elastic ball. If the dough seems too wet, add a little  
more flour.  
4. Cover the bowl with plastic wrap and let rise for 3 hours more, until tripled in bulk.  
5. Lightly flour a work surface and scatter 1/2 cup of nuts onto flour. Turn dough out  
onto nuts and sprinkle the dough with the remaining nuts. Knead by hand until  
all of the nuts are combined with dough.  
6. Butter 2 loaf pans or molds. Divide the dough in half and shape loaves to fit each  
pan. Cover loosely with plastic wrap and let rise at room temperature until  
doubled in bulk.  
7. Preheat oven to 450°.  
(Continued)  
14  
15  
 
8. Using a razor blade or a very sharp knife, make a slash down the length of each  
loaf. Spray with water and place in hot oven. Spray twice more at 3-minute  
intervals.  
WOLFGANG'S SACHERTORTE  
Serves 10  
9. Bake 20 minutes; reduce heat to 350° and bake an additional 20 to 25 minutes.  
INGREDIENTS  
10. Remove the bread from the oven and turn off oven. Place breads on wire racks  
and place back in oven with door slightly ajar for 20 minutes longer to dry out  
bread.  
1 pound bittersweet chocolate, cut into small pieces  
2 ounces unsweetened chocolate, cut into small pieces  
8 ounces unsalted butter  
3/4 cup sugar  
12 large eggs, separated  
1 teaspoon vanilla extract  
2 tablespoons sugar  
1/2 teaspoon salt  
flour for dusting pan  
fillinf and glaze ingredients (see recipe)  
METHOD  
1. Preheat oven to 350°.  
2. Butter and flour a 9-inch springform pan.  
3. In a double boiler, melt the chocolates.  
4. In mixer bowl fitted with flat beater, cream butter, 3/4 cup of sugar, the egg yolks  
and vanilla. Add melted chocolate. Remove to another bowl.  
5. Place egg whites in thoroughly cleaned and dry mixer bowl with the whisk  
attached. Beat egg whites and salt on speed 3 until stiff peaks form. Add the 2  
tablespoons sugar to the whites with the machine running.  
6. Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in  
the remaining egg whites, gently yet thoroughly.  
7. Turn cake batter into prepared cake pan. Bake for 1 hour. To check for doneness,  
insert a toothpick gently into cake. It should come out dry. Remove the ring from  
the cake and cool on a rack.  
8. To make the filling, place one cup apricot preserves and 1 tablespoon apricot  
brandy in food processor and process until smooth. Set aside until ready to use.  
9. When cake is cool, slice in half horizontally to make two layers. Spread two thirds  
of the apricot filling on the bottom layer. Place the second layer on top and lightly  
brush the entire cake with a thin layer of preserves.  
10. To make the glaze, melt 10 ounces bittersweet chocolate and 2 tablespoons  
butter in a double boiler. Remove from heat and cool until it reaches glazing  
consistency. Spread over cake and chill.  
11. Remove Sachertorte from refrigerator 1 hour before serving.  
16  
17  
 
8. Mix the remaining chopped pecans, melted butter, 1/3 cup sugar and the  
cinnamon. Set aside.  
CARAMEL-PECAN ROLLS  
9. Lightly flour a work space. Roll out dough ball to an approximately 9 X 18-inch  
rectangle.  
Makes 12 rolls  
10. Spread the cinnamon sugar mixture over dough.  
INGREDIENTS  
4 cups bread flour  
1 package active dry yeast  
1 cup whole milk  
11. Roll the long side up jelly-roll style; this will make an 18-inch roll. Slice the roll  
into 1-inch slices. Place slices in a 12-inch ovenproof skillet. Cover and let rise  
again for another 30 minutes.  
1/3 cup sugar  
12. Preheat oven to 375°.  
1/3 cup butter  
1 teaspoon kosher salt  
2 large whole eggs  
13. Uncover pan and bake in preheated oven for 20 minutes.  
14. After removing from oven, place a large plate over the top of the pan and invert.  
Leave for several seconds so all caramel and pecans release. Serve warm.  
3/4 cup light brown sugar  
1/2 cup butter  
2 tablespoons light corn syrup  
2 cups pecans halves  
1/2 pod vanilla bean, scraped  
1/2 cup pecans, chopped  
3 tablespoons butter, melted  
1/2 cup granulated sugar  
1 teaspoon ground cinnamon  
METHOD  
1. In the mixer bowl of the stand mixer with the flat beater attached, mix 2 cups of  
flour and the yeast on speed 1, until mixed.  
2. In a medium saucepan over medium heat, heat milk, butter, 1/3 cup sugar and  
1/3 cup butter to 115-120°, stirring constantly. (Use a candy thermometer to check  
temperature.)  
3. Pour milk mixture into flour mixture in mixer bowl. Add eggs. Scrape sides of bowl  
down. Beat mixture for 30 seconds on speed 1, then 3 minutes on speed 3.  
4. Remove the flat beater and replace with dough hook. With mixer on speed 1, add  
remaining flour. When incorporated, turn to speed 3 and beat for 5 minutes.  
5. Remove dough from bowl. Tuck the dough into a firm ball and place into a well-  
buttered bowl. Cover with a clean towel and place in a draft-free area for at least  
1 hour, until doubled in size.  
6. When the dough ball has doubled in size, punch it down and let rest, covered,  
for 10 minutes.  
7. In a 12-inch chicken fryer over medium heat, melt 1/2 cup of butter with 3/4 cup  
brown sugar and 2 tablespoons corn syrup. Scrape the inside of vanilla bean into  
the caramel mixture. Add the 2 cups of pecans and mix well. Remove from burner  
and reserve.  
(Continued)  
18  
19  
 
FROZEN STRAWBERRY MOUSSE  
Serves 8  
CREAMY MASHED POTATOES WITH  
BROWN ONIONS  
Serves 5  
INGREDIENTS  
1 1/2 quarts strawberries, hulled  
2 large egg whites  
INGREDIENTS  
2 1/2 pounds baking potatoes, peeled and cut into chunks  
8 tablespoons unsalted butter, cut into small pieces  
1/2 cup heavy cream, brought to a boil  
1 teaspoon salt  
1 pinch freshly ground white pepper  
1 pinch freshly ground nutmeg  
2 tablespoons sugar  
3 tablespoons water  
6 tablespoons sugar  
1 cup heavy cream, whipped  
Grand Marnier, for sauce  
vegetable oil for frying  
1/2 pound onions, sliced in thin rings  
all-purpose flour, for dredging  
METHOD  
1. Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food processor and  
chill.  
2. In the mixer bowl with the whisk attached, whip the egg whites on speed 3 until  
soft peaks form. Slowly add the 2 tablespoons of sugar and continue to beat until  
shiny stiff peaks form.  
METHOD  
1. In a saucepan, cook the potatoes in lightly salted water to cover, until tender.  
Drain well.  
3. In a small sauce pan with a candy thermometer, heat the water and 6 tablespoons  
of sugar to 240°, which is soft ball candy stage.  
2. Place the potatoes in the mixer bowl with the flat beater attached. Add butter,  
heated cream, salt, white pepper and nutmeg. Mash the potatoes on speed 2  
until well blended.  
4. Slowly pour the hot candy liquid into the egg whites with the mixer on speed 3.  
Continue to beat until the bowl is cool to the touch.  
3. Place 2 inches of water in a stock pot or dutch oven. Place the potatoes in the  
stainless bowl over bowling water to keep warm. Cover the bowl with a towel or  
lid to keep the heat in.  
5. Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in the whipped  
cream. Check for sweetness.  
4. Dredge the onions in the flour.  
6. Pour into a 5- or 6-cup mold or 8 small individual molds. Freeze overnight.  
7. Strain remaining strawberry puree and perfume with Grand Marnier.  
8. Before serving, place molds in refrigerator for 30 minutes.  
5. Heat the oil in a deep fryer or a fry pan. When the oil reaches 350°, shake off  
excess flour then drop the onions into the hot oil and fry to golden brown.  
6. Remove onions from oil and drain on a paper towel. Season lightly with salt.  
PRESENTATION  
SERVING SUGGESTION  
Spoon some of the mashed potatoes onto plates and top with french fried onions.  
To serve, unmold mousse onto dessert plate and surround with sauce. Garnish with  
a berry.  
20  
21  
 
ROASTED LAMB MEATBALLS  
BLACK OLIVE CABERNET SAUCE  
Use this delicious sauce with the Roasted Lamb Meatballs on page 23,  
or use to add flavor to any lamb, steak, chicken, or veal dish.  
This recipe is for use with the optional meat grinder attachment.  
Serves 4  
Makes 1 1/4 cups  
INGREDIENTS  
2 tablespoons olive oil  
INGREDIENTS  
1 medium onion  
2 cups Cabernet Sauvignon wine  
1 pound lamb, cubed  
1/2 cup onion, chopped  
1 large egg, beaten  
1 tablespoon garlic, chopped  
1 teaspoon fresh thyme, chopped  
1 cup brown chicken or veal stock  
1/2 teaspoon honey  
6 slices fresh white bread  
3 tablespoons fresh cilantro leaves  
3 cloves garlic  
2 teaspoons salt  
2 teaspoons freshly ground white pepper  
1 teaspoon paprika  
6 tablespoons unsalted butter, cut into small pieces  
1/2 cup nicoise olives, pitted and coarsely chopped  
salt & pepper, to taste  
1 teaspoon ground cumin  
1 teaspoon fresh rosemary, chopped  
1 teaspoon chili oil  
METHOD  
1. In a small saucepan, combine the wine, onion, garlic and thyme. Over high heat,  
Creamy Mashed Potatoes (page 21)  
Black Olive Cabernet Sauce (page 23)  
Sprigs of Italian parsley, for garnish  
reduce by half. Pour in the stock and continue to reduce until 2/3 cup remains.  
2. Remove from heat. Stir in honey and slowly whisk in the butter.  
3. Strain into a clean pan and add the chopped olives. Season to taste with salt and  
pepper and keep warm. (If the sauce thickens too much, add a little stock.)  
METHOD  
1. Assemble the grind worm into the grinder body. Place the blade on worm and then  
put the coarse grate plate over knife, place the ring on the grinder body and tighten.  
2. Cut the onion into pieces that will fit into the grinder shoot. Turn mixer to speed 3  
and grind the onion.  
4. Preheat a small skillet over medium heat. Add olive oil to skillet and sauté onion  
until tender. Set aside.  
5. Grind the lamb, bread, cilantro and garlic cloves with the food grinder. Grind into  
the mixer bowl. Remove the coarse grate plate and replace with the fine grate  
plate and regrind the meat for a finer texture.  
6. Add the onions and remaining ingredients to lamb mixture. Attach the dough hook  
to mixer and blend the meatball ingredients until thoroughly mixed, about 1  
minute. Form the mixture into 20 meatballs, 1 1/2 inches in diameter.  
7. Heat a large, ovenproof saute pan or chicken fryer with 1 tablespoon of oil.  
8. Brown the lamb balls on all side; then transfer to a 450° oven and roast for 10  
minutes. The balls should be firm on the outside, tender on the inside.  
PRESENTATION  
Spoon mashed potatoes in the center of pre-warmed plates. Top with 3 to 4 meatballs  
and spoon Black Olive Cabernet Sauce over top. Garnish with parsley sprigs.  
22  
23  
 
SWEDISH MEATBALLS  
PORK BREAKFAST SAUSAGE PATTIES  
This recipe is for use with the optional meat grinder attachment.  
Makes 24 meatballs  
This recipe is for use with the optional meat grinder attachment.  
INGREDIENTS  
1 pound boneless pork butt, or fresh ham, cut into 1" thick strips  
INGREDIENTS  
1/2 tablespoon salt  
1 pinch freshly ground white pepper  
1 teaspoon rubbed sage  
1/8 teaspoon nutmeg  
1/8 teaspoon ground thyme  
1 pound boneless beef round steak, cut into 1" thick strips  
1/2 pound fresh ham, cut into 1" cubes  
2 slices bread, cut into 1" cubes  
1 medium onion, cut into sixths  
3 whole celery ribs, cleaned  
1 teaspoon salt  
1 pinch cayenne pepper, optional  
1 teaspoon fresh ground white pepper  
1/2 teaspoon nutmeg  
METHOD  
1. Assemble the meat grinder with the coarse grinding plate attached.  
1/4 teaspoon allspice  
2 large eggs, beaten  
6 cups beef stock  
1/2 cup flour  
2. With the mixer set on speed 5, grind all of the pork strips into the bowl of the  
mixer. To make an even finer sausage, regrind the meat with the finer plate  
attached.  
1/2 cup butter  
1 cup sour cream  
3. Add all other ingredients to the ground pork, and attach the paddle to the mixer.  
Mix sausage mixture thoroughly.  
4. Form the sausage into desired size patties.  
METHOD  
1. Assemble the food grinder to the stand mixer, with the coarse grind plate attached.  
5. Brown and cook through. Cooked patties can be frozen for later use.  
2. With the mixer set on speed 5, grind the beef, ham, bread, onion and celery into  
the bowl of the stand mixer. Remove the coarse plate and attach the fine grate  
plate. Regrind all of the above ingredients on speed 5.  
3. Add salt, pepper, nutmeg and allspice to meat mixture. Add eggs and mix well.  
Form mixture into 1 1/2-inch balls.  
4. Bring beef stock to a boil. Add meatballs to boiling stock and simmer, covered, for  
20 minutes. Remove meatballs from stock and place on a platter to keep warm.  
5. Increase the heat on the beef stock to high, and reduce the stock to approxi-  
mately one cup of liquid.  
6. In another large stock pot or chicken fryer, melt the butter. On medium heat add  
the flour to the butter. Stir until smooth and dissolved, about 1 minute.  
7. Skim the fat from the stock and slowly add the stock to the butter-flour mixture,  
stirring constantly to prevent clumps.  
8. Bring the gravy mixture to a boil; add the sour cream and meatballs to the sauce.  
Garnish with parsley.  
SERVING SUGGESTION  
You can serve these as an entree over butter noodles or freshly made pasta. Or keep  
warm in a crock pot and serve as an appetizer at a party or get together.  
24  
25  
 
ITALIAN SAUSAGE  
LIMITED WARRANTY  
This recipe is for use with the optional meat grinder attachment.  
This warranty covers all defects in workmanship or materials in the mechanical and  
electrical parts, arising under normal usage and care, in this product for a period of 12  
months from the date of purchase provided you are able to present a valid proof-of-  
purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost  
of item. A gift receipt with date of purchase and item is also an acceptable proof-of-  
purchase. Product is intended for household use only. Any commercial use voids the  
warranty.  
INGREDIENTS  
1 pound boneless pork butt or fresh ham, cut into 1" slices  
1/2 tablespoon salt  
1/4 teaspoon cracked fennel seed  
1 pinch freshly ground pepper  
1/2 teaspoon sugar  
1/2 teaspoon crushed hot pepper  
1/4 teaspoon coriander  
This warranty covers the original retail purchaser or gift recipient. During the applicable  
warranty period within normal household use, we will repair or replace, at our  
discretion, any mechanical or electrical part which proves defective, or replace unit with  
a comparable model.  
METHOD  
1. Attach the food grinder to the stand mixer, with the larger hole plate attached.  
Place the meat to be ground on the meat grinder feeder tray.  
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.  
2. Grind the pork butt strips into the stainless bowl of the mixer.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE  
UNITED STATES AND DOES NOT COVER:  
3. Take off the coarse grind plate, and attach the fine grind plate. Toss the meat with  
all of the spices and put on top tray of meat grinder. With the pusher, regrind all  
of the meat and seasoning.  
* Damages from improper installation.  
* Defects other than manufacturing defects.  
4. Place the bowl on the stand mixer and attach the paddle. With the mixer set on  
speed 1, mix the sausage ingredients well.  
* Damages from misuse, abuse, accident, alteration, lack of proper care and mainte-  
nance, or incorrect current or voltage.  
* Damage from service by other than an authorized dealer or service center.  
5. Form into patties and cook at once. Cooked patties can be frozen for later use.  
This warranty gives you special legal rights and you may also have other rights to which  
you are entitled which may vary from state to state.  
26  
 

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