APPLE MINT CRISP |
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2... tablespoons butter Butter bottom and sides of shallow baking dish with 1 tablespoon of butter, reserve the other tablespoon for the topping. In a large bowl, combine mint leaves and cinnamon. Add sliced apples and toss. Arrange in buttered baking dish. Mix together sugar, flour, salt and baking powder. Drop in egg and mix until egg is completely absorbed. Use your fingers to create a crumbly topping. Spread the pecans over the apples the spread the flour mixture over the apples and pecans and press to make a smooth layer. Apples should be completely covered. Bake in a 350 degree oven for 45 minutes. Remove from oven. Serve with whipped cream and a sprig of fresh mint. Serves 8. |
GREEN CHILE CHEESECAKE
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| 1/2... cup unsalted butter 1...... cup blue cornmeal 1/2... cup boiling water FILLING: 8... fresh green chiles such as Anaheim or poblano 1-1/2 cups sour cream 2... large eggs 1 ...lb. cream cheese, softened 2... tablespoons unsalted butter 1... cup grated Monterey Jack cheese (about 4 oz.) 1-1/2 cups grated sharp Cheddar (about 6 oz.) 1... tablespoon minced fresh dill leaves 1/2 cup chopped fresh cilantro SALSA: 1/2... papaya 1/2... red bell pepper 1 .....garlic clove 1 .....tablespoon chopped fresh cilantro 1/2 ..cup finely chopped red onion 2 .....tablespoons rice wine vinegar Preheat oven to 325 degrees. Crust: Melt butter and in a bowl, stir together with cornmeal and water. Press mixture onto bottom of a 10” spring form pan. Filling: Roast and peel chilies and cut off tops. Discard seeds and ribs and finely chop chilies. In a food processor, blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chilies, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven for 45 minutes or until center is just set. Cool cheesecake completely in pan on a rack. Salsa: Peel and seed papaya and coarsely chop (about 1 cup). Mince garlic. In a bowl, stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste. Serve cheesecake with salsa. |