IMMERSION BLENDER
RECIPES
S
ince 1956, Bon Appétit
has published more
than 30,000 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!
1
2
HONEYDEW-KIWI
SMOOTHIE
MANGO–PASSION FRUIT
SMOOTHIE
4 SERVINGS
2 SERVINGS
2 cups 1" cubes peeled, seeded
honeydew melon
cups ½" cubes peeled kiwi
1¼
large fresh mint leaves
10
1 Tbsp. fresh lime juice
1 Tbsp. honey
2 cups ½" cubes peeled, pitted
mango (about 1 large)
5 Tbsp. strained passion fruit juice
(from about 8 passion fruits;
seeds discarded)
¼ cup coconut water (such as
Vita Coco)
1 tsp. honey
Combine all ingredients, along with
1 cup crushed ice and ½ cup water,
in a large deep bowl or pitcher.
Using the immersion blender, purée
on medium-high speed (speed 4/
bottom button) until smooth. Divide
smoothie among 4 glasses.
3
Combine all ingredients, along with
1 cup crushed ice and ½ cup water,
in a large deep bowl or pitcher.
Using the immersion blender, purée
on medium-high speed (speed 4/
bottom button) until smooth. Divide
smoothie between 2 glasses.
4
ALMOND-BANANA
SMOOTHIE
CRAB AND AVOCADO
SOUP
4 SERVINGS
4–6 SERVINGS
2
2
2
1
1
2
1
3
2
1½
½
2
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
1 cup crushed ice and ½ cup water,
in a large deep bowl or pitcher.
Using the immersion blender, purée
on medium-high speed (speed 4/
bottom button) until smooth. Divide
smoothie among 4 glasses.
4
1
1
½
Tbsp. (¼ stick) unsalted butter
cup chopped onion (1 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
low speed (speed 3/top button). Add
crabmeat; bring to a simmer and cook
until heated through, about 3 minutes.
Season to taste with salt and pepper.
Ladle soup into bowls. Garnish
with remaining diced avocado and
2 Tbsp. cilantro.
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
1 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 ½ of
diced avocado, 2 Tbsp. cilantro, jalapeño,
and lime juice. Using the immersion
blender, purée soup in pot on medium-
5
6
ASPARAGUS SOUP WITH
LEMON CRÈME FRAÎCHE
CHESTNUT-APPLE SOUP
4 FIRST-COURSE SERVINGS
4–6 SERVINGS
¼ cup (½ stick) unsalted butter
1 cup sliced shallots (about
6 large)
2 lb. asparagus, trimmed, cut
into 2" lengths
2 tsp. ground coriander
2 14-oz. cans vegetable broth
Kosher salt and freshly ground
black pepper
¼ cup crème fraîche or sour cream
½ tsp. fresh lemon juice
¼ 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
1 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
7
saucepan on medium-low speed
(speed 2/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.
2 Tbsp. (¼ stick) unsalted butter
cups chopped onion
1½
1 small to medium Golden
Delicious apple, peeled, cored,
cut into ½" cubes
1 7.41-oz. jar vacuum-packed
roasted chestnuts
1 large celery stalk, chopped
3 small sprigs thyme plus ½ tsp.
minced fresh thyme leaves
3 Tbsp. brandy
3 cups (or more) low-salt chicken
broth
Kosher salt and freshly ground
black pepper
¼ cup crème fraîche
a boil. Reduce heat to medium and
simmer until chestnuts are soft, about
15 minutes; let cool slightly. Removed
thyme sprigs.
Using the immersion blender, purée
soup in saucepan on medium-low
speed (speed 3/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 2 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.
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
2 minutes. Add 3 cups broth and bring to
8
LINGUINE WITH
SUMMER SUCCOTASH
BEEF AND RED PEPPER
SALAD WITH MISO
DRESSING
4 FIRST-COURSE OR 2 MAIN-COURSE SERVINGS
4 SERVINGS
Kosher salt
8 oz. linguine
cups fresh corn kernels
2½
(cut from 3–4 ears), divided
3 Tbsp. olive oil
cups stringless sugar snap peas
1¾
Freshly ground black pepper
1 6-oz. container assorted cherry
tomatoes (halved if large)
cups sliced fresh basil
1¼
¾ 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 1 cup pasta water. Combine
½ cup corn and ½ cup of the reserved
pasta water in a 2-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
2 cups corn. Season with salt and
pepper. Cover; cook, stirring often, until
9
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 2 minutes.
Season to taste with salt and pepper.
Serve, passing additional cheese.
3 Tbsp. plus 2 tsp. vegetable oil
3 Tbsp. unseasoned rice vinegar
2 Tbsp. white miso (fermented
soybean paste)
2 Tbsp. chopped peeled ginger
1 garlic clove
Kosher salt
1 1–1¼-lb. flank steak
Freshly ground black pepper
1 5-oz. container mixed baby
greens
2 cups thinly sliced unpeeled
Japanese or English hothouse
cucumbers
1 large red bell pepper, thinly
sliced into strips
1 cup coarsely chopped fresh
cilantro
1 cup thinly sliced scallions (4–5)
1 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).
Using the immersion blender, purée
3 Tbsp. oil and next 4 ingredients in a
medium bowl on medium-high speed
(speed 3/bottom button) until smooth.
Season dressing to taste with salt.
Transfer 2 Tbsp. dressing to a small bowl;
set aside for steak. Heat remaining
2 tsp. oil in a large nonstick skillet over
medium-high heat. Season steak with salt
and pepper. Cook to desired doneness,
3–4 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 10 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.
10
SPAGHETTI AND
MEATBALLS
4–6 MAIN-COURSE SERVINGS
SAUCE
2 28-oz. cans whole peeled
tomatoes with juices, drained,
juices reserved, tomatoes
finely chopped
½ cup (1 stick) unsalted butter
2 medium onions, halved
lengthwise
½ tsp. (or more) kosher salt
Freshly ground black pepper
MEATBALLS
1 cup fresh breadcrumbs made
from crustless French or
country-style bread
⅓ cup whole milk
8 oz. ground beef (85% lean)
8 oz. ground pork
1 cup finely grated Parmesan plus
more for serving
⅓ cup finely chopped flat-leaf
parsley
1 tsp. kosher salt plus more for
cooking pasta
⅓ tsp. freshly ground black pepper
2 large eggs
2 large garlic cloves, minced
1 lb. spaghetti
11
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 2/top button) for about
1 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 2 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 10 minutes.
Place beef and pork in a large bowl and
break up into small chunks. Add 1 cup
Parmesan, parsley, 1 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 15 minutes and up
to 1 hour.
Moisten your hands with some of the
reserved milk from breadcrumbs,
then roll meat mixture between your
palms into about 16 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, 15–20
minutes. DO AHEAD: Can be made 2 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.
12
MOM’S BLENDER
CHOCOLATE MOUSSE
WITH LEMON CREAM
4 SERVINGS
1 cup bittersweet or semisweet
chocolate chips
3 Tbsp. sugar, divided
¼ tsp. instant espresso powder or
instant coffee powder
3 large egg whites
⅓ cup chilled heavy cream
1 tsp. fresh lemon juice
½ 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 2 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
1 minute. Using the immersion blender,
blend on medium-low speed (speed 2/
top button) for 30 seconds. Add egg
whites; blend on high speed (speed 5/
bottom button) for 1 minute. Pour into
small serving bowls. Chill until firm,
about 2 hours.
Using whisk attachment, whisk cream,
lemon juice, lemon zest, and remaining
1 Tbsp. sugar in a small bowl until very
soft peaks form. Spoon over mousse.
13
14
All recipes copyright © Bon Appétit 2011. All rights reserved.
Bon Appétit® is a registered trademark of Advance Magazine Publishers Inc. Used under license.