CELEBRATE 100 YEARS MAKING HISTORY RECIPE BOOK TO CELEBRATE

CELEBRATE 100 YEARS MAKING HISTORY RECIPE BOOK TO CELEBRATE

LIMITED EDITION HERITAGE ARTISAN RECIPES APPETIZERS Fettuccine bites with chives, kale and prosciutto Thai chicken meatballs with peanut sauce 3 5 COCKTAILS Coconut Margarita Watermelon Sangria 8 9 DESSERTS Vanilla cake with butter and sparkle glaze White chocolate macarons 11 13 INDEX

APPETIZERS RECIPES The party doesn't start until appetizers are served, it's the best way to start!

FETTUCCINE BITES WITH CHIVES, KALE AND PROSCIUTTO Preparation time : 60 minutes Makes for 4 servings Products: Limited Edition Heritage Artisan and Pasta Set Attachment DIRECTIONS Combine the flour and salt together in the bowl of your KitchenAid Artisan Limited Edition Mixer at low speed (speed 1 or 2) and add the beaten eggs. Add the chopped chives and mix until the dough begins to gather. Then knead the dough on a lightly floured work surface until it can form a smooth ball. Cover the dough in plastic wrap and refrigerate for one hour. With a sharp knife or dough cutter, cut your dough into 4 sections. Work with one section at a time, keeping the other sections covered. INGREDIENTS 2 cups flour 2 eggs 2 egg yolks ¼ cup chopped scallion Flour to spray Salt to taste Connect the pasta roller to the connection center of your mixer. Flour the pasta roll lightly and adjust it to 1 (one). Enter the first quarter of dough for the pasta roll. Fold the pasta sheet in half and pass again, flouring as necessary. Then adjust the roller to 2 (two) and run, flouring if necessary. Repeat until you reach setting 5 (five). Then, repeat for the other three sections of dough. Then change the pasta roller for the Fettuccine cutter attachment. Carefully, pass the pasta sheets through the Fettuccine cutter and transfer them to a baking sheet sprinkled with semolina flour. Repeat the process with the remaining dough sheets. Store in an airtight container in the refrigerator until ready to use. 3 APPETIZERS

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 3/4 cups of cooking water for pasta. Preheat the oven to 350 F and grease a 12-cavity muffin pan with oil or butter. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and quickly cool the ham until it is crispy, but not burned. Place the crunchy prosciutto on one side in a dish lined with paper towels. Meanwhile, heat the remaining oil and butter together in the large, hot skillet over medium heat, be sure to stir often. Beat together 3/4 cup of pasta water with the 2 large eggs and set aside. Next, add the green onion, cooked pasta, lemon juice and kale to the pan and sauté for 3 to 4 minutes. Add the mixture of water and egg, 1/2 cup of Parmesan cheese, ham, salt and pepper to taste and stir to cover. INGREDIENTS FOR THE SAUCE 2 ounces of prosciutto, in pieces 2 ½ tablespoons of olive oil 1 ½ tablespoons butter without salt ¼ cup fresh chopped chives ¼ cup lemon juice 2 cups of dino kale, removed stems and broken leaves in bite size pieces 2 large eggs ¾ cup of pasta water ½ cup of finely grated Parmesan cheese Salt and freshly ground black pepper, to taste Remove from heat and use a fork to spin 2 tablespoons of pasta into each cavity of your greased muffin pan. Sprinkle with cheese and bake for 20 minutes, or until the tops start to brown and the sandwiches are compact. Remove from the oven, serve and enjoy. 4 APPETIZERS

THAI CHICKEN MEATBALLS WITH PEANUT SAUCE Preparation time : 45 minutes Makes 6 servings Products: Limited Edition Heritage Artisan and Metal Food Grinder Attachment DIRECTIONS Place the chicken on a baking sheet and place it in the freezer for 20 minutes. Connect the food grinder with a coarse grinding plate to your mixer. Place the bowl under the attachment and turn on the mixer at speed 4. Add chicken, garlic, ginger and jalapeño. Remove the attachment and place the flat beater and bowl of the mixer. Turn on speed 6 and add the green onion, brown sugar, soy sauce, curry paste, vinegar, lime juice, and cilantro, and mix approximately 30 seconds. Cover it and let it cool for 45 minutes. INGREDIENTS 1 pound boneless and skinless chicken thighs, cut into 2-inch pieces 1 pound skinless boneless chicken breast, cut into 2-inch pieces 3 garlic cloves 1 piece of fresh ginger, peeled and chopped 1 medium jalapeño, seeded and chopped ¼ cup sliced green onion 1 tablespoon of brown sugar 2 tablespoons of soy sauce 1 tablespoon of Thai curry paste 1 tablespoon rice wine vinegar 2 tablespoons fresh lime juice 2 tablespoons chopped coriander 2 tablespoons of canola oil 5 APPETIZERS

With wet hands, prepare 24 meatballs with the chicken mixture. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs in and cook, turning often, until golden brown and cooked, about 8 to 12 minutes. Add the remaining oil to the pan as needed. Place all the ingredients for the peanut sauce in a medium bowl and whisk to combine. Add small amounts of hot water, if necessary, to dilute to the desired consistency. Place the meatballs and the sauce on a decorative plate and enjoy. INGREDIENTS FOR THE SAUCE ½ cup unsweetened coconut milk cup peanut butter 1 clove of garlic, finely chopped 2 teaspoons of soy sauce 1 tablespoon fresh lime juice 1 teaspoon of brown sugar ½ teaspoon of red chili flakes Hot water (optional) 6 APPETIZERS

COCKTAILS RECIPES While it may be our birthday, it's everyone's celebration. Join us in celebrating a century of innovation and inspiration in the kitchen.

COCONUT MARGARITA Preparation time : 20 minutes Makes 2 servings Products: High Performance Blender DIRECTIONS Place the coconut flakes in the jar of your KitchenAid High Performance Blender. Use the pulse settings to grind the coconut into a fine powder. On a plate, sprinkle fine coconut powder and salt. Rub the rim of two margarita glasses with one of the lime wheels and dip the wet rim into the coconut salt mixture. Set aside. Rinse the jug from the blender. Place the tequila, the Cointreau, the lime juice, the agave nectar and the ice in the jar and process in speed 5. INGREDIENTS 1 cup coconut flakes 1 tablespoon Kosher salt 1 file, cut on wheels 3 ounces of coconut tequila 2 oz of Cointreau 3 ounces of freshly squeezed lemon juice 1 ½ ounces of agave nectar 3 cups ice cubes Pour the Margaritas into the prepared glasses. Decorate with lime wheels. Serve immediately. 8 COCKTAILS

WATERMELON SANGRIA Preparation time : 60 minutes Makes 6 servings Products: Diamond Blender DIRECTIONS Combine 6-8 cups of watermelon and vodka in your KitchenAid Diamond Blender and lightly mash until smooth. Strain the mixture in a large jug or punch bowl. Mix and add the wine, orange juice, triple sec, slices of orange and lime. Cover and refrigerate for at least 2 hours. When ready to serve, add fresh watermelon cubes and raspberries. INGREDIENTS 6 cups of watermelon, cut into large pieces (around a small watermelon) 1 cup of vodka 1 bottle of dry or pink white wine, cold 1 cup of orange juice ½ cup of triple sec 1 sliced orange 1 lime, slice 1 cup of raspberries and watermelon in pieces, to serve Ice, to serve Fresh mint, to garnish 9 COCKTAILS

DESSERTS RECIPES The mixer that has participated in most birthdays, is preparing to celebrate its 100th anniversary.

VANILLA CAKE WITH BUTTER AND SPARKLE GLAZE Preparation time : 60 minutes Makes for 1 8-inch cake Products: Limited Edition Heritage Artisan DIRECTIONS Heat the oven to 350 F. In a large bowl, mix milk, egg whites, and vanilla until combined. In the bowl of your Artisan Limited Edition Mixer, mix at low speed with the flat beater, flour, sugar, baking powder and salt until combined. Then add the butter and mix for 2 minutes. Grease the milk mixture to the flour mixture and beat at speed 5 for 2 minutes. Scrape the sides of the bowl and beat another 15 seconds. Divide the mixture between 2 molds for non-stick cakes. Bake on the center shelf for 30 to 35 minutes until a toothpick or cake tester comes out clean. Cool the cakes in trays for 5 minutes, then carefully invert the cakes and transfer, with the flat side down, to a rack to cool completely, 1 to 1 1/2 hours. INGREDIENTS 2 ¼ cups cake flour 1 cup of milk, room temperature 6 egg whites, room temperature 1 teaspoon vanilla 1 vanilla bean, scraped 1 ¾ cups of granulated sugar 4 teaspoons of baking powder 1 teaspoon salt 12 tablespoons (1 ½ bars) of unsalted butter, softened Sparkles to decorate (optional) 11 DESSERTS

Meanwhile, prepare the glaze. Clean the bowl and with the flat beater, beat the butter at speed 4 for 3 minutes until it is soft, light and fluffy. Add 3 1/2 cups of powdered sugar, 1/2 cup at a time, beating at speed 6, after each addition until combined. Add 2 tablespoons of milk, vanilla and salt. Stir until combined. The glaze must be a firm, but uniform and spreadable consistency. If it is too soft, add the remaining 1/2 cup of powdered sugar 1 tablespoon at a time until firm. If it is too firm, add more milk, one tablespoon at a time until smooth. INGREDIENTS FOR THE GLAZE 2 sticks of unsalted butter, softened 4 cups of powdered sugar 4 tablespoons of milk 2 teaspoons vanilla 1 pinch of salt Use a serrated knife to create a flat surface in the cakes completely. Place a cake in a cake holder or on a serving plate. Use a spatula to spread the top of the cake. Cover with the second cake, and smear glaze on the sides and top. Decorate with sparks if desired. 12 DESSERTS

WHITE CHOCOLATE MACARONS Preparation time : 120 minutes Makes 12 macarons Products: Limited Edition Heritage Artisan, Food Processor 7 cups DIRECTIONS Cover the baking sheets with non-stick paper. Take 2 ounces of sugar and almond flour and place it in the 7-cup food processor, in pulse settings until a fine powder forms. In a large bowl combine the mixture of almonds with the rest of the sugar and cocoa powder. In your Artisan Limited Edition Mixer, beat at speed 2 the egg whites and salt, until the mixture is frothy. Slowly pour the sugar. Beat until bright, firm peaks form. Add food coloring and vanilla extract and mix to combine. INGREDIENTS 4 ounces of aged egg* white (3-4 eggs) 4 ounces of finely ground almond flour 7 ounces of sugar 1 spoonful of cocoa powder without sugar 3 ounces of organic granulated sugar ½ teaspoon vanilla extract 7-10 drops of liquid red food coloring (add enough to make it pink) Pinch of sea salt Add 1/3 of the almond flour and sugar to the meringue. Using a rubber spatula, gently turn the ingredients. Repeat until all the mixture of almonds and meringue are incorporated. Transfer to a pastry bag lined with a # 4 round tip or simply use a zippered plastic bag and cut a 1/2 "opening. Hold the bag perpendicular to the baking sheet and make a round with a 1 inch gap between them. TIP *Aged Egg: 1 day before, store the egg whites in an airtight container in the refrigerator. 2 hours before you make your macarons, remove the egg whites from the refrigerator and let it stand until it is at room temperature. Do not skip this step, the process of "aging" the egg will reduce the moisture content and will give good elasticity to the meringue. 13 DESSERTS

Let the macaron "dry" on the counter for 30 minutes or more than an hour. (until a light skin forms before putting them in the oven.) Preheat the oven to 325 degrees. Bake one sheet at a time for 15-16 minutes. Remove from the oven and place the baking sheet on a cooling rack. Allow the macaron to cool on the baking sheet for 10-15 minutes before removing it. INGREDIENTS FOR THE FILLING 4 ounces of white chocolate 2 tablespoons of milk ½ teaspoon mint extract Fill with white chocolate mint filling. Let the full macaron "put" for another hour before serving. For the filling: Fill a small pot 1/4 on top with water. Place a heat-proof container over the pot and add white chocolate and milk. Allow the two to melt completely before adding the extract. Cool for 5-10 minutes. The white chocolate should not be hot, but needs to be liquid enough to spread easily on the macaron. 14 DESSERTS