Devilish Mousse

Dave DeWitt Leave a Comment

Here’s a simple dessert that’s full of raisiny ancho chile flavor.

Ingredients

  • 4 ounces semiswet baking chocolate
  • 4 ounces semisweet chocolate
  • 1/4 cup Grand Marnier
  • 1 teaspoon freshly ground ancho chile powder
  • 2 cups whipping cream
  • ½ cup sifted confectioners&rquo; powder
  • Semisweet chocolate curls for garnish

Instructions

Combine the chocolates, Grand Marnier, and ancho powder in a heavy saucepan, and cook over low heat until the chocolate melts, stirring constantly. Remove from the heat, and cool until lukewarm.

Beat the whipping cream and add the confectioners’ sugar, until soft peaks form.

Gently fold about one quarter of the whipped cream into the chocolate, then fold in the remaining whipped cream. Spoon the mousse into individual serving dishes, and chill until ready to serve. Garnish with semisweet chocolate swirls.

 

New Mexican Hot Chocolate

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Here’s a modern version of the ancient Mayan drink.

Ingredients

•    1/3 cup unsweetened cocoa
•    1 tablespoon flour
•    1/3 cup granulated sugar
•    3/4 teaspoon ground cinnamon
•    1/4 teaspoon ground cloves
•    1 teaspoon finely ground New Mexican red chile
•    1 cup water
•    2 cups half-half
•    1 cup milk
•    1 cup whipping cream
•    1 ½ teaspoons vanilla
•    Freshly grated nutmeg
•    6 whole cinnamon sticks

Instructions

Combine the cocoa, flour, sugar cinnamon, cloves and red chile with the water in a large saucepan. Stir or whisk until very blended. Heat the mixture until bubbling and just beginning to simmer. Gradually add the half and half, then the milk in a very fine stream, stirring constantly. Beat with a molina or a whisk. Heat until hot, but do not boil, and keep warm for at least five minutes. Whip the cream with the vanilla. Whip the chocolate again just before serving, until it is very frothy. Top with a dollop of the whipped cream and a pinch of nutmeg. Insert a cinnamon stick into each mug and serve.

Warm Chocolate Pecan Pie

Dave DeWitt Leave a Comment

Although mild to the taste, the flavor of the chile really comes through in this pie.

Ingredients

  • 1 cup unbleached all-purpose flour
  • 2 tablespoons cocoa
  • 2 tablespoons sugar
  • 1 tablespoon Chimayó red chile powder
  • 1/8 cup vegetable shortening
  • 1/4 cup unsalted butter
  • 2 tablespoons sugar
  • 3 tablespoons cold water

Pie Filling:

  • 4 tablespoons butter
  • 1/4 cup commercial fudge sauce
  • 3 eggs, beaten
  • 3/4 cup dark corn syrup
  • ½ cup dark brown sugar
  • 2 teaspoons Chimayó red chile powder
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan halves

Instructions

Sift all the dry ingredients together into a food processor.

Add the shortening to the flour. Cut the butter into chunks and add to the food processor and process until it is cut into very tiny pieces, about 1 minute.

Add the water and continue to mix until the dough wraps itself around the blade and forms a ball.

Wrap the dough in plastic and refrigerate for at least ½ hour. Pastry can be kept in the refrigerator for about a week or it can be frozen for several months. If frozen, defrost slowly in refrigerator before using.

For the pie filling: 

Preheat the oven to 425°F.

Line a 9-inch pie pan with the chocolate pie pastry and set aside.

Combine the butter and hot fudge and microwave on High for about a minute. Set aside.

Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla. Stir in the pecans and pour mixture into the pie shell.

Bake for 15 minutes, then reduce the heat to 350°F and continue baking for an additional 30 minutes, or until the edges are set.

 

Pinon Pepper Brittle

Dave DeWitt Leave a Comment

With the native chile and piñon nuts, it’s not surprising that this is one of New Mexico’s favorite candies.

Ingredients

•    ½ teaspoon ground green chile powder
•    1 tablespoon ground New Mexican red chile
•    ½ teaspoon salt
•    3 tablespoons vegetable oil
•    ½ cup sugar
•    2 cups piñon nuts

Instructions

Combine the chiles and salt.

Pour the oil into a 10 or 12 inch frying pan over medium-high heat. When the oil is hot, add the sugar and stir for about 4 minutes, until the sugar is melted and begins to turn a golden color. Add the piñons to the mixture and stir about 4 minutes longer, until the melted sugar is a rich caramel color. Add the spices and stir about 1 minute more; remove from the heat immediately if the mixture begins to scorch.

Immediately pour the candy mixture onto a large sheet of foil, spreading it with a spoon to make the nuts 1 layer thick. Let the candy cool and harden. Next, break the candy into small pieces and serve.

Chiles Poblanos Stuffed with Coconut

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The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

Ingredients

  • 1 quart water
  • ¼ cup piloncillo or brown sugar
  • 30 large dried chiles chipotles
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ cup corn oil
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 cup tomato, peeled, seeded, and chopped
  • 2 cups cubed plantain (1/4 inch cubes)
  • ¼ cup of grated piloncillo or brown sugar
  • 5 ounces fresh goat cheese
  • 2 cups of flour
  • ½ teaspoon salt
  • 7 eggs, whites and yolks separated
  • 2 cups corn oil
  • Mixed lettuce

Instructions

In a pot, combine the water with the piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved. Turn off the flame, add the chiles and soak for 20 minutes until soft. Make a small slit in the chiles, remove the seeds and veins carefully and let the chiles drain. Set them aside.

To make the vinaigrette, combine the sugar, salt, vinegar, olive oil, and pepper in a jar and shake well. Set aside.

Heat the corn oil in a skillet and sauté the onion and garlic. Add the tomatoes and simmer for 15 minutes. Stir in the plantains and the piloncillo or brown sugar and simmer until the plantains are completely cooked. Simmer, stirring well, until a soft paste of all the ingredients has been obtained. Remove from the stove, mix with the cheese and stuff the chiles chipotles.

Roll the stuffed chiles in the flour and salt, then shake off the excess flour. Beat the egg whites until stiff, add yolks, and beat until a batter forms. Heat the 2 cups corn oil in a heavy pot, dip the chiles in the batter, then fry them quickly until they are a light golden brown.

Serve one or two chiles on a bed of mixed lettuce with the vinaigrette over the top.