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How to Use Your Stand Mixer

It's not just for cookies...or looking pretty on your counter!

Photo: Antonis Achilleos

Use a Wire Whip for Tiramisu

7 egg yolks

7 1/2 cups granulated sugar

1/3 cup sweet Marsala wine

8 oz. mascarpone, softened

1 cup cold whipping cream

48 ladyfingers (buy at store) 1 1/4 cups brewed espresso at room temperature

1/4 cup rum

1 tsp. vanilla

2 oz. semisweet chocolate, grated

1. Beat eggs and sugar on Speed 6 until thick. Set mixer bowl over a saucepan of simmering water. Add Marsala and cook, whisking, until doubled in volume. Remove from heat and stir in mascarpone. Transfer to another bowl.

2. Refrigerate mixer bowl/whip. Beat whipping cream in chilled mixer bowl on Speed 8 until soft peaks form. Fold into mascarpone.

3. Dip 24 ladyfingers in a mix of espresso, rum and vanilla. Layer in baking dish with mascarpone; repeat. Sprinkle with chocolate. Refrigerate 2 hours. Serves 8.

Use a Flat Beater for Swedish Meatballs

1/2 cup minced onion

1/3 cup unsalted butter, divided

1 lb. ground boneless beef chuck

8 oz. ground boneless veal shoulder

1 egg, lightly beaten

1 1/2 cups dry bread crumbs

1/2 tsp. ground cardamom

1/2 tsp. ground coriander

1/2 tsp. salt

1/4 tsp. ground black pepper

2 Tbl. all-purpose flour

1 1/2 cups beef stock

Cooked rice or noodles

1. In a skillet, sauté onion with 1 Tbl. butter, 4 minutes.

2. Add gound beef chuck and the next 7 ingredients (through pepper) and onion, to mixer bowl. Mix well on Stir.

3. Roll meat mixture into 1-inch balls. Saute meatballs in 2 Tbl. butter until browned. Transfer to a platter. Melt 2 Tbl. butter in the skillet. Add flour and cook, stirring constantly, 3 minutes.

4. Add stock. Cook until thickened, about 5 minutes. Reduce heat, return meatballs to skillet, cover and simmer for 30 minutes. Serve over rice or noodles. Serves 4.

Use a Flat Beater + Dough Hook for Scallion Pancakes

2 cups all-purpose flour

1 tsp. salt

1 cup boiling water

1/4 cup light soy sauce

2 Tbl. rice vinegar

1 Tbl. grated ginger root

1 Tbl. granulated sugar

1 Tbl. plus 2 tsp. toasted sesame oil, divided

3/4 cup sliced scallions (aka green onions)

3 Tbl. vegetable oil, divided

Coarse salt

Soy and sesame dipping sauce

1. Place flour and salt in mixer bowl. Slowly add boiling water and beat on Speed 2, mixing until a ball is formed. Remove beater and attach dough hook. Knead 1 minute on Speed 2. Remove bowl and cover with plastic wrap. Let mixture rest for 30 minutes.

2. In a small bowl, combine soy sauce, vinegar, ginger, sugar and 1 Tbl. sesame oil.

3. Divide dough in half. Working on floured surface, roll out dough in a circle 1/4-inch thick. Brush on 1 tsp. sesame oil and press half the scallions into the pancake. Repeat with remaining dough.

4. In a large skillet, heat 11/2 Tbl. vegetable oil over medium heat. Add pancake and brown on both sides, turning once, 5 minutes total. Transfer to a cutting board; keep warm. Repeat with the remaining pancake. Sprinkle with coarse salt and cut into wedges. Serve with dipping sauce. Makes 32 wedges.

-- The Nest Editors

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