Authentic Recipes from Santa Fe (Authentic Recipes Series)

Refrigerate overnight, covering when cool. Stir together the milk and sugar in a large, heavy-bottomed pot. Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds, plus the empty vanilla bean pods. Bring to a boil on medium-high heat, stirring constantly for 15 minutes the mixture will boil over quickly without this constant attention. When the milk comes to a boil, immediately remove from heat and add in baking soda.

Continue to stir while the mixture begins to rise and become frothy. Place pot back on the stove over medium heat, stirring frequently, then reduce to a simmer and do not boil. At this point, you may choose to leave and come back every 5 minutes to check. Reduce until the milk turns golden brown, this will take about 60 to 90 minutes.

At this point, remove the cinnamon stick and the vanilla pod. Keep stirring to prevent the bottom of the pan from burning and until it becomes a rich brown, coating the back of spoon, this will take about 15 to 30 minutes. Allow the sauce to cool slightly and pour into airtight containers. The sauce will keep in the refrigerator for up to one week. Once your cheesecake has chilled overnight, remove it from refrigerator and pan.

Slice into pieces. Place slice of cheesecake on a plate, spoon over cajeta, top with whipped cream and garnish with biscochito cookie.

Authentic Recipes From Santa Fe

Spray a 9-byinch pan lightly with oil. In a large bowl, whisk eggs, yolks, sugars, vanilla, half and half, and spices. Add croissants, apples, and toss to mix. Let sit 10 minutes. Pour mixture into prepared pan. Drizzle caramel sauce over the top of the bread mixture.

Seal tightly with aluminum foil. Remove foil and bake another minutes until golden brown and all the liquid has been absorbed. Cool and then refrigerate for 2 hours or overnight. Place parchment paper or foil on a baking sheet. In one medium bowl, whisk eggs. In another medium bowl, add Panko breadcrumbs.

Take each oblong form, and dip into the egg. Cover generously with Panko. Set on baking sheet. Repeat until all of bread pudding has been formed. Chill in the refrigerator on baking sheet for at least 30 minutes. Using a thermometer, heat oil in medium-to-large pot to degrees. Adding three to four pieces at a time, fry until golden brown, about minutes.

Using a slotted soon, remove and place on a plate with paper towels to absorb excess oil. Between batches, allow oil to return to degrees, as the temperature of the oil will lower when you add bread pudding. Repeat with the rest of the bread pudding. Place on a baking sheet. You can refrigerate and reheat, or keep in a warm oven. Serve with a dusting of powdered sugar, a drizzle of caramel sauce and your favorite ice cream. It can be presented family style on a platter or two on each plate. You can make the bread pudding several days in advance and freeze. At this time of year, you can never go wrong with chocolate and peppermint, and biscotti is a great accompaniment to coffee or other hot drinks!

Cream soft butter with sugar with a paddle in a stand mixer until blended together. Add vanilla and eggs one at a time until mixed together. Add the sifted dry ingredients flour, cocoa powder, baking soda and salt in stages. Add the chocolate chips, peppermint extract and crushed candy canes into the dough. Once dough is formed into two to three equal sized logs, roll out on granulated sugar.

Place on parchment paper on a baking sheet and slightly flatten top of log down with palm of hand to make a biscotti log shape looks like a flattened French bread loaf. Bake at degrees for minutes, allow to cool completely. Once cooled, drizzle melted white chocolate for decoration, and extra crushed candy canes. NW in Albuquerque, Story by Lynn Cline. Did you know that a quarter of the food Americans buy each year winds up in the garbage?

In a country where hunger affects one out of six people, this wastefulness boggles the mind. Which is why Waste Not: The book demonstrates how to minimize waste by fully using an ingredient—from root to rind, leaf, stem and bone—in recipes such as Squash Seed Tahini, Fried Beet Stems and Fruit Skin-Crusted Mahi Mahi. This philosophy is better practiced in the ancient-rooted culinary traditions of France, Italy and Japan than it is in the U. Twenty-five percent of all the fresh water in the U. The hidden costs of food waste jack up food costs across the board, which hits low-income families the hardest.

Each of us can make a difference, and Waste Not is designed to help us do just that. To that end, Waste Not provides ample advice on how to change our habits, with five chapters devoted to produce, protein, scraps, leftovers and ingredients that can be prolonged and preserved through pickling and fermenting. Each chapter is prefaced by helpful tips: Toss Parmesan rinds in a re-sealable bag to freeze and use later in soups and broths for a rich flavor. These tips spring from the experience of seasoned chefs, whose work in restaurants requires strict food-waste management practices.

True to form, his flourless orange and almond cake uses every bit of the citrus, pureeing them whole to extract all the flavor and oils from the peels and spinning them into this vibrant, virtually effortless dessert. A tip from Beard himself: Butter and flour a deep 9-inch cake pan. Bring a large pot of salted water to a boil. Wash the oranges and place them in the boiling water; cover the pot. Boil until very soft, about 30 minutes. Drain, cool, cut into quarters, removing any seeds.

Authentic Recipes from Santa Fe Cookbook

Process the oranges to a fairly fine puree in a blender or food processor, or put them through a meat grinder. Beat the eggs in a bowl until thick then add the ground almonds, salt, sugar, baking powder and orange puree. Pour into cake pan and bake for 1 hour, or until the cake is firm to the touch when pressed with the tip of your finger. Remove the pan to a rack and allow the cake to cool. Turn it out of the pan into a serving dish. Serve garnished with orange slices or berries and whipped cream. Story by Cullen Curtiss.

When was the last time you thought about how your great-great-great-great-great grandchildren will live? Commonly credited to the Iroquois, the philosophy behind Seventh Generation implores us to consider the implications of our current actions— years out. How can we parse such an awesome thought with a fork and knife, rather than a bulldozer? There are more systematic adjustments happening, and a rather consistently good place to find leadership on Seventh Generation-thinking is in our local restaurants with our local chefs.

So, this Thanksgiving, look no further than three local restaurants that have shared their thinking about sustainability and their approach to embracing it. We thank them for their foresight and toast to all of you who are thinking beyond yourselves and into the unknown. We used the pumpkin for vegetables, pie filling, lasagna, roasted as topping for vegetarian sandwiches, included it in stews and made soup. Preheat the oven to degrees. Cut the pumpkin into halves, scoop out the seeds and bake flesh-side down on a parchment-paper-covered tray with sides to catch the juice!

While still warm, scrape the flesh from the skins using a small knife. If flesh feels wet, place back on the tray in the oven with the door slightly ajar. Check every few minutes. Place leftovers in a plastic bag and freeze. Pour into 9-inch pie shell and bake at degrees for 40 minutes. We believe in making honest food, utilizing ingredients at the peak of its season, while focusing on preserving for months to come.

Any waste we do have is composted, equaling over 42 tons a year. Local food is always better, not only because it tastes better, but because it lessens our carbon footprint, which is best for our customers and our environment. We utilize the whole green onion by charring the ends in the oven, then grinding to a powder for the vinaigrette.

What is Kobo Super Points?

Scrub the potatoes and poke holes in them with a fork. Wrap in tin foil and bake on the racks for 1 hour or until tender. Take out of the oven and let cool. Toss the slices in oil, salt, and maple syrup and cook in the oven on a tray for 20 more minutes or until charred. Take the room temperature butter and place in mixing bowl. Add honey, chopped chile, lime zest and salt. Beat the contents with a paddle attachment until well combined.

Everywhere you go in New Mexico during the holidays, someone is serving up green chile stew. However, just like posole, there are variations. One of our favorite types of enchiladas is the stacked red chile enchilada: The green version uses green chile sauce, cooked chicken, cheese, sour cream, and again, more chile.

You can make individual or restaurant-style servings, or a casserole for the family. While the casserole enchiladas are baked in the oven for about 30 minutes, the restaurant-style enchiladas are heated in the microwave or under the broiler for only a couple of minutes. For the final touch, top each serving with a fried egg. Sopapillas are cut squares or triangles of dough, deep-fried until they puff up into hollow little pillows.

In many New Mexican restaurants, dessert is complimentary. With each order you get one to two sopapillas. On the table is also a pitcher of honey.

For the final touch, top each serving with a fried egg. Sopapillas are cut squares or triangles of dough, deep-fried until they puff up into hollow little pillows. In many New Mexican restaurants, dessert is complimentary. With each order you get one to two sopapillas.

On the table is also a pitcher of honey. When you finish your meal, tear the corner off a hot sopapilla, wipe up that last bit of chile on your plate, and eat it. Drizzle some honey into the center of the sopapilla, ceremoniously roll the honey around to coat the inside, then take a bite of steamy, sweet goodness.

About Advertise with us. Red chile sauce Photo: This post is proudly produced in partnership with the New Mexico Tourism Department. Matador's growing Creators Community is the place to connect with fellow travel journalists.