Coffee Toffee Pie
By: Creekside Bar and Grill 1 square unsweetened chocolate 2 teaspoons instant coffee granules 1/4 pound butter, softened 3/4 cup sugar 2 eggs or egg substitute 1 (9-inch) prebaked piecrust<br... Original Publication: Santa Fe Kitchens, Desserts
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Fresh Peach Flan
CARAMELIZED SUGAR: 1 cup sugar 3 tablespoons water FLAN: 1 (14-ounce) can sweetened condensed milk 5 eggs 2 tablespoons sugar 1 cup water 5 to... Original Publication: Santa Fe Kitchens, Desserts |
Piñon Crisps
1/2 cup plus 2 tablespoons piñons 1/4 cup unsalted butter 1/4 cup solid vegetable shortening 1/2 cup powdered sugar 2 tablespoons granulated sugar plus extra for... Original Publication: Santa Fe Kitchens, Desserts
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Lemon Goat Cheese Cake
1 1/4 cups sugar plus 2 tablespoons or more for the pan (can substitute Splenda) 6 eggs, separated 1 1/2 pounds goat cheese 2 tablespoons rum 2 tablespoons flour<br... Original Publication: Santa Fe Kitchens, Desserts |
Stahlman Pecan Cake
1 pound butter, softened 2 cups sugar 6 eggs, beaten 1 tablespoon lemon extract 4 cups flour 1 1/2 teaspoons baking powder 4 cups pecan halves 2 cups... Original Publication: Santa Fe Kitchens, Desserts
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Indian Fry Bread
4 cups flour 2 tablespoons baking powder 1 teaspoon salt 1 1/2 cups warm milk or water 1 tablespoon oil
Mix flour, baking powder and salt. Add warm milk and... Original Publication: Santa Fe Kitchens, Breads |
Biscochitos
2 cups lard (shortening or butter may be substituted) 1 1/2 cups sugar 2 eggs 1 1/2 tablespoons anise 6 cups flour 1 teaspoon salt 3 teaspoons baking... Original Publication: Santa Fe Kitchens, Desserts
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Tequila Sherbet
1 1/2 cups sugar 3 cups water 1/2 teaspoon lime zest 1/2 cup lime juice 1/3 cup tequila 1 egg white 1/4 teaspoon coarse salt
Stir together... Original Publication: Santa Fe Kitchens, Desserts |
New Mexican Pecan - Pumpkin Salsa
By: Coyote Cafe - Mark Miller, owner; Bradley Borchardt, chef 1/2 teaspoon brown sugar 1/2 teaspoon salt 1 1/2 pounds pumpkin, peeled, seeded and diced 1/4 cup toasted pecans 1/4 cup dried cranberries 1/4 cup maple syrup<br... Original Publication: Santa Fe Kitchens, Sides
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Crispy Polenta with Gorgonzola Sauce
By: Andiamo! A Neighborhood Trattoria - Joan Gilcrest Gilbert, owner; Esteban Parra, 3 1/2 cups salted water 1 cup polenta (not instant) 2 ounces unsalted butter 1/3 cup Parmesan, grated 1/8 cup chopped rosemary Red wine vinegar, to taste<br... Original Publication: Santa Fe Kitchens, Sides |
Lemon Southwest Rice
By: Santa Fe School of Cooking - Nicole Ammerman 2 tablespoons butter 1 cup leeks, white part only, cleaned and thinly sliced 1 tablespoon finely minced garlic 2 cups white rice 3 1/2 cups chicken broth, defatted<br... Original Publication: Santa Fe Kitchens, Sides
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Razorhead Oysters
16 large shucked oysters 5 slices bacon, crisp 3 leeks, finely chopped 1 stalk celery, finely chopped 2 tablespoons white wine 1/2 teaspoon cayenne pepper 1... Original Publication: Santa Fe Kitchens, Entrees |
Chicken Sour Cream Enchiladas
5 cups cooked and shredded chicken 3 cups grated cheese (cheddar or Monterey Jack) 1 onion, diced 3 cups green chile, chopped 8 ounces green tomatoes, diced 1 clove... Original Publication: Santa Fe Kitchens, Entrees
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Governor Carruthers’ Baked Steak with Butter Crumb Dumplings
By: Katherine Carruthers, former first lady of New Mexico CASSEROLE: 2 pounds round steak 1/3 cup flour 1 teaspoon paprika 1/4 cup salad oil 1/2 teaspoon salt 1/8 teaspoon pepper 2 (10-ounce) cans cream of... Original Publication: Santa Fe Kitchens, Entrees |
Tequila Seared Mahi - Mahi
2 tablespoons olive oil 2 cloves garlic, minced 6 slices thick bacon, cut in 1-inch pieces Salt and pepper, to taste 4 fillets mahi-mahi, 1 inch thick 2 cups... Original Publication: Santa Fe Kitchens, Entrees
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