IMMERSION BLENDER RECIPES

Since 956, Bon Appétit has published more than 0,000 recipes in the pages of our magazine and on bonappetit.com, in numerous bestselling cookbooks, and, more recently, in digital apps, tablets, and e-books. Each item from the Bon Appétit Collection has been tested and approved by the professional chefs and recipe developers who work in the Bon Appétit Test Kitchen, to ensure the highest quality. We hope that you enjoy your purchase from the Bon Appétit Collection. Happy cooking!

HONEYDEW-KIWI SMOOTHIE MANGO PASSION FRUIT SMOOTHIE 4 SERVINGS 0 cups " cubes peeled, seeded honeydew melon cups " cubes peeled kiwi large fresh mint leaves Tbsp. fresh lime juice Tbsp. honey Combine all ingredients, along with cup crushed ice and cup water, in a large deep bowl or pitcher. on medium-high speed (speed 4/ bottom button) until smooth. Divide smoothie among 4 glasses. SERVINGS 5 cups " cubes peeled, pitted mango (about large) Tbsp. strained passion fruit juice (from about 8 passion fruits; seeds discarded) cup coconut water (such as Vita Coco) tsp. honey Combine all ingredients, along with cup crushed ice and cup water, in a large deep bowl or pitcher. on medium-high speed (speed 4/ bottom button) until smooth. Divide smoothie between glasses. 4

ALMOND-BANANA SMOOTHIE CRAB AND AVOCADO SOUP 4 SERVINGS 4 6 SERVINGS large ripe bananas, sliced cups almond milk Tbsp. (packed) light brown sugar Tbsp. fresh lemon juice tsp. vanilla extract Ground nutmeg Combine all ingredients, along with cup crushed ice and cup water, in a large deep bowl or pitcher. on medium-high speed (speed 4/ bottom button) until smooth. Divide smoothie among 4 glasses. 4 Tbsp. ( stick) unsalted butter cup chopped onion ( medium) Tbsp. all-purpose flour 8-oz. bottles clam juice cups low-salt chicken broth cup half-and-half medium avocados, peeled, pitted, diced, divided Tbsp. chopped fresh cilantro, divided Tbsp. minced seeded jalapeño Tbsp. fresh lime juice lb. crabmeat, picked over Kosher salt and freshly ground black pepper Melt butter in a large pot over mediumhigh heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add flour and cook, stirring often, for minute. Add clam juice, broth, and half-and-half; bring soup to a boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until soup is slightly thickened, about 5 minutes. Add of diced avocado, Tbsp. cilantro, jalapeño, and lime juice. Using the immersion blender, purée soup in pot on mediumlow speed (speed /top button). Add crabmeat; bring to a simmer and cook until heated through, about minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with remaining diced avocado and Tbsp. cilantro. 5 6

ASPARAGUS SOUP WITH LEMON CRÈME FRAÎCHE CHESTNUT-APPLE SOUP 4 FIRST-COURSE SERVINGS 4 6 SERVINGS cup ( stick) unsalted butter cup sliced shallots (about 6 large) lb. asparagus, trimmed, cut into " lengths tsp. ground coriander 4-oz. cans vegetable broth Kosher salt and freshly ground black pepper cup crème fraîche or sour cream tsp. fresh lemon juice tsp. finely grated lemon zest Melt butter in a large heavy saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir for minute. Add broth; bring to a simmer and cook until asparagus is tender, about 5 minutes. Let cool slightly. Using the immersion blender, purée soup in saucepan on medium-low speed (speed /top button) for 5 minutes. Strain soup into a large bowl or pitcher, pressing on solids to release liquid. Return to saucepan, discarding solids. Season soup to taste with salt and pepper. Keep warm. Stir crème fraîche, lemon juice, and lemon zest in a small bowl to combine. Divide soup among bowls. Top with a dollop of lemon crème fraîche. Tbsp. ( stick) unsalted butter cups chopped onion small to medium Golden Delicious apple, peeled, cored, cut into " cubes 7.4-oz. jar vacuum-packed roasted chestnuts large celery stalk, chopped small sprigs thyme plus tsp. minced fresh thyme leaves Tbsp. brandy cups (or more) low-salt chicken broth Kosher salt and freshly ground black pepper cup crème fraîche INGREDIENT INFO: Vacuum-packed roasted chestnuts are sold at better supermarkets and at specialty foods stores. Melt butter in a large heavy saucepan over medium heat. Add onion, apple, chestnuts, celery, and thyme sprigs. Sauté until onion is soft and translucent, about 8 minutes. Add brandy; cook, stirring, until liquid is absorbed, about minutes. Add cups broth and bring to a boil. Reduce heat to medium and simmer until chestnuts are soft, about 5 minutes; let cool slightly. Removed thyme sprigs. soup in saucepan on medium-low speed (speed /top button) until very smooth. Cook over medium heat, stirring often, adding more chicken broth by tablespoonfuls to thin as needed, until heated through, about minutes. Season to taste with salt and pepper. Stir crème fraîche and remaining minced thyme in a small bowl. Divide soup among bowls; top with a dollop of crème fraîche. 7 8

LINGUINE WITH SUMMER SUCCOTASH 4 FIRST-COURSE OR MAIN-COURSE SERVINGS BEEF AND RED PEPPER SALAD WITH MISO DRESSING 4 SERVINGS 8 ¾ ¾ Kosher salt oz. linguine cups fresh corn kernels (cut from 4 ears), divided Tbsp. olive oil cups stringless sugar snap peas Freshly ground black pepper 6-oz. container assorted cherry tomatoes (halved if large) cups sliced fresh basil cup finely grated Parmesan plus more for serving Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until al dente. Drain, reserving cup pasta water. Combine cup corn and cup of the reserved pasta water in a -cup measure. Using the immersion blender, purée on medium-high speed (speed 4/bottom button) until smooth. Set aside. Heat oil in a large heavy skillet over medium heat. Add peas and remaining cups corn. Season with salt and pepper. Cover; cook, stirring often, until vegetables are crisp-tender, about 5 minutes. Add cooked pasta, tomatoes, basil, ¾ cup cheese, and corn purée. Cook, tossing to combine and adding more cooking liquid by tablespoonfuls to vegetables if dry, until heated through and sauce coats pasta, about minutes. Season to taste with salt and pepper. Serve, passing additional cheese. Tbsp. plus tsp. vegetable oil Tbsp. unseasoned rice vinegar Tbsp. white miso (fermented soybean paste) Tbsp. chopped peeled ginger garlic clove Kosher salt -lb. flank steak Freshly ground black pepper 5-oz. container mixed baby greens cups thinly sliced unpeeled Japanese or English hothouse cucumbers large red bell pepper, thinly sliced into strips cup coarsely chopped fresh cilantro cup thinly sliced scallions (4 5) avocado, peeled, pitted, sliced INGREDIENT INFO: Also known as shiro miso, white miso is available in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. If you can t find white miso, substitute with yellow miso (more intense, but still mild). Tbsp. oil and next 4 ingredients in a medium bowl on medium-high speed (speed /bottom button) until smooth. Season dressing to taste with salt. Transfer Tbsp. dressing to a small bowl; set aside for steak. Heat remaining tsp. oil in a large nonstick skillet over medium-high heat. Season steak with salt and pepper. Cook to desired doneness, 4 minutes per side for medium-rare, brushing top of steak with dressing from small bowl during last minute of cooking. Transfer steak, dressing side down, to a plate; brush with remaining dressing from small bowl. Let rest for 0 minutes. Thinly slice steak against the grain on a slight diagonal. Place greens, cucumbers, bell pepper, cilantro, and scallions in a large bowl. Drizzle with dressing from medium bowl; toss to coat. Divide salad among plates. Top with steak and avocado slices. 9 0

SPAGHETTI AND MEATBALLS 4 6 MAIN-COURSE SERVINGS ⅓ 8 8 ⅓ ⅓ SAUCE 8-oz. cans whole peeled tomatoes with juices, drained, juices reserved, tomatoes finely chopped cup ( stick) unsalted butter medium onions, halved lengthwise tsp. (or more) kosher salt Freshly ground black pepper MEATBALLS cup fresh breadcrumbs made from crustless French or country-style bread cup whole milk oz. ground beef (85% lean) oz. ground pork cup finely grated Parmesan plus more for serving cup finely chopped flat-leaf parsley tsp. kosher salt plus more for cooking pasta tsp. freshly ground black pepper large eggs large garlic cloves, minced lb. spaghetti SAUCE Combine tomatoes with juices, butter, onions, and salt in a large wide pot. Bring to a simmer over medium heat. Reduce heat; simmer, stirring occasionally, for 45 minutes. Discard onions. Using the immersion blender, purée sauce in pot, pulsing on mediumlow speed (speed /top button) for about minute to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with salt and pepper. Set aside. DO AHEAD: Can be made days ahead. Refrigerate uncovered until cold, then cover and keep chilled. MEATBALLS Stir breadcrumbs and milk in a small bowl until breadcrumbs are evenly moistened. Let stand for 0 minutes. Place beef and pork in a large bowl and break up into small chunks. Add cup Parmesan, parsley, tsp. salt, and pepper. Whisk eggs to blend in a small bowl; whisk in garlic. Add to meat mixture. Using your hands, squeeze milk from breadcrumbs; reserve milk. Add breadcrumbs to meat mixture. Using your hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture for at least 5 minutes and up to hour. Moisten your hands with some of the reserved milk from breadcrumbs, then roll meat mixture between your palms into about 6 golf ball size balls, occasionally moistening hands with milk as needed, and place meatballs in a single layer in reserved sauce in pot. Bring to a simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 5 0 minutes. DO AHEAD: Can be made days ahead. Let cool slightly. Chill uncovered until cold, cover, and keep chilled. Rewarm before continuing. Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until al dente. Drain. Using a slotted spoon, transfer meatballs to a platter. Add pasta to sauce in pot and toss to coat. Divide pasta among plates. Top each serving with meatballs. Sprinkle meatballs with Parmesan.

MOM S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM 4 SERVINGS ⅓ cup bittersweet or semisweet chocolate chips Tbsp. sugar, divided tsp. instant espresso powder or instant coffee powder large egg whites cup chilled heavy cream tsp. fresh lemon juice tsp. finely grated lemon zest For more recipes from the Bon Appétit archives, visit bonappetit.com Place chocolate chips in a deep bowl or pitcher. Bring Tbsp. sugar, espresso powder, and ¾ cup water to a simmer in a medium saucepan, stirring to dissolve sugar. Pour over chocolate; let stand for minute. Using the immersion blender, blend on medium-low speed (speed / top button) for 0 seconds. Add egg whites; blend on high speed (speed 5/ bottom button) for minute. Pour into small serving bowls. Chill until firm, about hours. Using whisk attachment, whisk cream, lemon juice, lemon zest, and remaining Tbsp. sugar in a small bowl until very soft peaks form. Spoon over mousse. 4