Blend with the times

photo by ChezDeniseetLaudalino

Small kitchen appliances can be an obsession. You don’t realize how many you own until you try to list them all. Some collect dust and serve as a reminder of your good intentions. One underutilized appliance is a conventional countertop blender. It’s often overshadowed by stand mixers with accessories, immersion hand blenders, choppers and food processors.

If you already have a standard 10-, 12- or 14-speed model, you might have forgotten all that it can do to speed up food preparation. They’re not just for frozen drinks. You can puree, chop, grate, grind, crush, shred, mix, crumb and whip with many models. And you know what that means? Imagine making homemade spreads, breadcrumbs, sauces, batters and condiments, or using it to mix your dry milk or frozen juice. Dust it off, grab a rubber spatula and try the following recipes. Then give it a more prominent place in your kitchen.

Homemade butter

1 cup heavy cream
1/4 teaspoon salt

Put heavy cream in the blender. Whip until butter separates from the liquid (about 5 minutes). Stop the moment it separates. Drain liquid with a mesh strainer or paper towels. Place into a bowl and press flat with a spatula or back of spoon to remove liquid, and pour off remaining liquid. Rinse and squeeze butter under cold water. Pat dry. Add salt. Refrigerate.

Mayonnaise

1 egg
1/4 teaspoon dry, powdered mustard
1/2 to 1 teaspoon sugar (to taste)
1/2 teaspoon salt
dash of cayenne pepper
1 to 2 tablespoons lemon juice
1 cup extra-virgin olive oil

Place egg, mustard, sugar, salt, cayenne pepper and lemon juice into the blender. Cover with lid and pulse for about 15 seconds. Gradually, in a steady stream, pour in 1/4 cup olive oil. Blend on high speed. As it thickens, gradually add the remaining oil. Scrape with a rubber spatula and place in either a spare jar with a lid or a squeezable plastic condiment container. Store in the refrigerator and use within a week.

Frosting

1 cup semisweet chocolate chips
1/4 cup evaporated milk or hot milk
2 tablespoons butter
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Place all ingredients in the blender, cover with lid and blend until smooth. Thicken with confectioners’ sugar and thin with milk. Makes 1 cup frosting.

Peanut butter

Place 1-1/2 to 2 cups of salted, roasted peanuts into the blender. Put the lid on and blend until desired consistency. If too thick, add 1/2 teaspoon peanut oil until it’s spreadable. Use a rubber spatula to scrape the sides. Makes approximately 1/2 cup peanut butter. Store in an airtight container in the refrigerator and use within a week.

Barbecue sauce

1 cup ketchup
1/4 small onion, diced
1 clove garlic, minced
2 to 3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
salt to taste
1/2 teaspoon honey mustard
paprika to taste

Place all ingredients in the blender. Cover with lid and mix until combined. Store in an airtight container in the refrigerator.

Fruit spread

Place an 8-ounce brick of cream cheese into the blender. Add 1/2 cup strawberry preserves, orange marmalade or raspberry preserves. Cover with lid and blend on high speed. Use as a spread for toast, bagels or English muffins.

Posted by Sara Noel on May 29 2008. Filed under Frugal & simple living, Frugal Cooking, Home & family.
Sara Noel owns Frugal Village, LLC and is a nationally syndicated columnist with United Media. Bio, Follow me on Twitter, Join us on Facebook.