Santa Fe Kitchens

Book by Museum of New Mexico Foundation


"Santa Fe Kitchens" is a 246 page cookbook featuring 250 delicious recipes from chefs, artists, celebrities, and supporters of the Museum of New Mexico.

Price: $24.95

Available online from the Museum of New Mexico Foundation Shops

Santa Fe Kitchens Recipes

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

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

Piņon Crisps

1/2 cup plus 2 tablespoons piņons

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

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

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

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

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
Aspen Santa Fe Ballet, Photos: Rosalie O'Connor