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"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...
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...
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...
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...
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...
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...
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...
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...
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...
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...










