FROZEN CARAMEL CAPPUCCINO

FEATURING: BREVILLE DIE-CAST BLENDER BREBBL600XL

The Hemisphere™ bowl, combined with 6 blades, makes for a no-chunk beverage!

• 1 cup of ice
• 1 cup milk
• 2 tablespoons caramel
• 2 shots of strong espresso
• 2 ounces caramel Irish cream (optional)

• Whipped cream
• Caramel, to drizzle

Place all ingredients into the blender and press the “smoothie” button for a smooth-textured, delicious beverage! Pour the Frozen Caramel Cappuccino into two tall glasses. Top with whipped cream and drizzle with caramel.

SPARKLING LEMONADE

FEATURING: CITRUS PRESS BREB800CPXL

Innovative Quadra-Fin™ cone maximizes extraction of all citrus fruits, from limes to grapefruits. Makes juicing easy with innovative active-arm press — a power-assisted lever that makes it effortless to press fruits.

Ingredients for Sparkling Lemonade

• 4 lemons
• ½ cup simple syrup
• 1 litre carbonated water
• 2 cups of ice

Slice the lemons in half and juice them using the Citrus Press. Make enough juice to equal 1 cup. Place the lemon juice in a tall pitcher filled with ice. Pour the simple syrup and carbonated water. Gently stir.

RUBY RED GRAPEFRUIT MARGARITA

FEATURING: CITRUS PRESS BREB800CPXL AND DIE-CAST BLENDER BREB800BLXL

• 1 Ruby Red Grapefruit
• 1 ½ ounces tequila
• 1 ½ ounces Triple Sec
• ¾ cup of ice
• 1 tablespoon Agave syrup

Using the Citrus Press, juice one ruby red grapefruit.

Place the ruby red grapefruit juice, tequila, triple sec, ice and Agave syrup into the jug of the blender. Turn the power on and touch the ice pulse button. Allow to pulse for 10 seconds.

Pour into two margarita glasses rimmed with Kosher salt.

GRILLED MINI BURGERS
WITH CARAMELIZED ONIONS, BRIE CHEESE
AND ROASTED RED PEPPER MAYONNAISE

FEATURING: SMART GRILL BREBGR820XL

Never touch raw ground beef again! Use an ice cream scoop to portion these mini buns onto the bottom side of the grill.

Makes 24 mini burgers

• 1 large Vidalia onion, or sweet onion, sliced
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 3 tablespoons water
• 2 tablespoons brown sugar
• ½ teaspoon salt

• ½ cup mayonnaise
• 1 roasted red pepper (jarred red peppers are convenient)
• 1 teaspoon Chipotle hot sauce (optional)
• 1 tablespoon lemon juice

• 1 pound ground beef
• salt and pepper to taste
• 1 medium-sized ice cream scoop
• Brie Cheese, sliced into 24 one-inch pieces
• 24 mini buns

Prepare Caramelized Onions: In a medium sauté pan on medium heat, melt the butter and add the vegetable oil. Place the onions into the pan with the water, brown sugar and salt and bring to a boil. Turn the heat down to low, cover and cook for approximately 12 minutes, stirring occasionally. Remove the lid and continue to cook until the water is evaporated and the onions take on a golden caramel colour, approximately 15 more minutes. Set aside.

Prepare the Roasted Red Pepper Mayonnaise: Place the ingredients for the Roasted Red Pepper Mayonnaise into the Die Cast Blender and blend until smooth. Set aside.

Grill the Burgers: Using a medium-sized ice cream scoop, portion the ground beef and release onto the bottom side of the grill spacing one inch apart. Close the grill, and the weight of it will press and shape beef rounds into little patties. Salt and pepper to taste.

Grill the burgers for approximately 1 minute. Lift the lid of the grill and place one small piece of brie cheese on top of each mini burger patty. Slide the height adjuster so that when the grill is closed there will be a two-inch clearance over the patties. The top of the grill will not come in contact with the brie cheese; however, it will act as a broiler and melt the cheese.

Assemble the mini burgers: Spread ½ teaspoon of roasted red pepper mayonnaise on the cut side of the top bun. Place the burger patty with melted brie cheese on the bottom of the bun. Top with caramelized onion. Place the top side of the bun onto the burger and secure with a long toothpick.

Enjoy!

PULLED PORK

FEATURING: BREVILLE SLOW COOKER BSC560XL

The Easy Sear™ Insert is made of heavy duty cast aluminum and is coated with a high grade non stick interior called Quantanium™. This cooking vessel creates even heat distribution and will cook roasts until very tender and moist. The EasySear™ Insert can be used directly on the stove top to sear roasts, brown ground meat, and sauté vegetables to give them colour, texture and to develop deep rich flavours.

• One 4-pound pork shoulder, bone in and skin on
• Dry Rub Seasoning
• 1 ½ tablespoons dark brown sugar
• ½ tablespoon salt
• ½ tablespoon cumin
• ½ tablespoon coriander
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• ½ tablespoon dried thyme
• ½ tablespoon smoked paprika
• ½ tablespoon black pepper
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried mustard

Combine the ingredients for the dry rub. Spread all over the pork shoulder and rub into the roast. Wrap in plastic wrap, refrigerate, and marinate for 12 hours.

• 2 onions, roughly chopped
• 4 garlic cloves
• 3 tablespoons brown sugar
• ½ teaspoon hot pepper flakes
• ¼ cup apple cider vinegar
• 1 cup water

Remove the plastic wrap from the roast and place the roast directly into the EasySear™ Insert skin side up. Turn the dial to “Low” to slowly cook for 10 to 12 hours.

The roast will be incredibly tender and will pull apart from the bone. Carefully remove the roast from the EasySear™ Insert onto a baking sheet. Using a fork, begin shredding the meat, removing any fat and skin.

Make the barbecue sauce (recipe follows).

BARBECUE SAUCE FOR PULLED PORK

FEATURING: BREVILLE WOK BREW30XL

The Breville Wok is not just for sautéing vegetables. It can be used to cook sauces, soups, stews, and even for deep frying. Here we used the Wok to make a tangy barbecue sauce to accompany the pulled pork recipe for the Slow Cooker.

• 1 cup ketchup
• 1 cup apple cider vinegar
• 3 tablespoons packed brown sugar
• 2 tablespoon pure maple syrup
• 1 teaspoon salt
• ½ teaspoon dried red pepper flakes
• 1 tablespoon yellow mustard
• 4 – 6 drops of liquid smoke

Whisk together the ingredients for the barbecue sauce and place in the Wok. Turn the dial to number 8 and gently simmer for approximately 20 minutes with the lid on. Turn the handle of the lid to vent the steam.

CHOCOLATE LAVA CAKES

FEATURING: Smart Oven BREBOV800XL and Stand Mixer BREBEM800XL

• 5 ounces bittersweet chocolate, chopped
• ¼ cup unsalted butter
• 1 tablespoon Grand Marnier
• 2 large eggs
• 2 large egg yolks
• 4 tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon all-purpose flour
• Whipped Cream
• 2 cups chilled heavy cream
• 2 tablespoons granulated sugar

In a small saucepan over low heat, melt the butter and chocolate. Remove from heat and add the Grand Marnier. Set aside to cool for 10 minutes.

Using the Breville Stand Mixer, attach the scraper beater. Place the egg yolks, eggs, and sugar into the 5-quart bowl and beat at medium high speed (9) until the mixture is a light yellow colour and ribbons form when the beater is lifted, about 4 to 5 minutes. Add the vanilla and salt and combine. Sift the flour over the batter and gently mix on low speed (3).

Generously butter four ¾-cup ramekins. Divide the batter amongst the ramekins.

Using the Smart Oven™, turn the function dial to “Bake.” Set the temperature to 400°F, turn off the convection fan, and press 'Start' to preheat. Once the oven is preheated, place the ramekins inside the oven and bake for 13 to 15 minutes or until the tops are puffed and the centre is still a moist batter.

Carefully remove the ramekins from the oven and allow to cool 5 minutes. Prepare the whipped cream.

To Make Whipped Cream: Using the Breville Stand Mixer with the whip attachment secured, place chilled whipping cream and granulated sugar into the 5-quart bowl. Turn the speed dial to 12 and whip until soft peaks are formed, approximately 2 minutes.

Assemble the dessert: Run a knife along the edge of the ramekin to loosen the cake. Invert onto a plate to release. Top with whipped cream.