Mixed Berry Pie

This pie is an absolute classic. A sweet and tart berry filling sandwiched between two flaky
crusts is sure to leave you with a blue-lipped smile on your face. Fresh or frozen berries work just
fine in this, making it a perfect dessert for any time of year. I typically use blueberries, raspberries
and blackberries, but I’ve been known to throw in some chopped strawberries from time to time.
1 full recipe Basic Pie Crust
(2 crusts)
¾ cup sugar
3 tablespoons cornstarch
4 to 4½ cups of berries
(gently rinsed, if fresh; slightly
thawed, if frozen)
1 teaspoon lemon juice
Preheat the oven to 375 degrees.
On a lightly fl oured surface, roll out the bottom pie crust
to 12 inches in diameter and the top one to 10 inches. Fit
the bottom crust in the bottom of a 9-inch pie dish, with
edges hanging over the sides. Cut a little air vent in the
second crust.
In a large bowl, combine sugar and cornstarch until wellmixed
and there are no lumps. Add berries and carefully
mix to be sure that all berries are coated with the sugar
and cornstarch. Sprinkle on lemon juice. Scoop coated
berries into the pie crust, including any remaining sugar
mixture. Place the second crust on top of the fi lling and
crimp top crust edges to bottom crust edges and trim
excess dough as needed. Brush top crust with milk and
sprinkle with a little sugar.
Cover edges of pie with a pie shield or foil. Bake for 30
minutes, then remove the pie shield and let pie bake for 20
to 25 minutes more, until crust is golden. It may require a
few more minutes of baking if your berries were frozen. Let
pie cool completely before serving to be sure berry fi lling
is set. Store leftover pie covered at room temperature.
Yield: 1 PIE, 8 TO 10 SLICES
Prep time: 20 MINUTES

Raspberry Peach Lattice Pie

This pie is bursting with summer. Sweet, juicy peaches and tart raspberries under a lattice top
will leave you drooling with anticipation while you wait for this pie to cool. You can use fresh or
frozen fruit for this recipe.
1 full recipe Basic Pie Crust
(2 crusts)
5 cups sliced peaches (peeled,
if fresh; slightly thawed, if frozen)
1½ cups raspberries, fresh or
frozen
¼ cup cornstarch
¾ cup sugar
Preheat the oven to 375 degrees.
On a lightly fl oured surface, roll out each pie crust to 12
inches in diameter. Place one pie crust in the bottom of
a 9-inch pie dish, letting the edges overhang. Using a pizza
cutter or sharp knife, slice the second crust into ¾-inch
strips.
In a large bowl, combine peaches and raspberries. In a small
bowl, mix together cornstarch and sugar. Sprinkle sugar
mixture over fruit and toss to coat. Pour fruit into crust in
the pie dish, sprinkling with any remaining sugar mixture.
Lay every other strip of the sliced crust across the top of
the pie, going up and down. Weave remaining strips of crust
through the strips on the pie in the opposite direction, side
to side. Once all strips are woven in, trim crust as needed
and pinch edges of top to edges of bottom crust to seal.
Brush top of lattice with water and sprinkle with sugar.
Cover pie with foil and bake for 30 minutes, if using fresh
fruit. Remove foil and bake for 20 to 25 more minutes, until
crust is golden and fi lling is bubbling slightly. If using frozen
fruit, bake with the foil cover for 35 minutes. Remove foil
and then bake for 25 to 30 more minutes, until crust is
golden and fi lling is bubbling slightly. Remove pie from oven
and let cool on a rack completely before serving. Store
leftover pie covered at room temperature.
Yield: 1 PIE, 8 TO 10 SLICES
Prep time: 40 MINUTES

Pump-Can Pie

While I love pumpkin, I’ve never been a huge pumpkin pie fan. I do love pecan pie, though.
Because they are both such Thanksgiving staples, I thought why not combine the two into a pie
powerhouse? This combination is fantastic, and by uniting the pumpkin and pecan pie, you save
more room for seconds!
½ recipe Basic Pie Crust (1 crust)
1 15-ounce can plus 1 cup pumpkin
purée (not pumpkin pie mix)
¼ cup milk
1¼ brown sugar
2 tablespoons cornstarch
3 tablespoons molasses
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon vanilla
½ teaspoon maple extract
(optional)
½ teaspoon salt
1 cup pecan halves
Preheat the oven to 400 degrees.
Roll out chilled pie crust to 12 inches in diameter. Set
pie crust in a 9-inch pie dish and trim and crimp edges.
Poke crust with the tines of a fork in several places. Put a
sheet of parchment paper on top of crust and fi ll with pie
weights or 2 cups dried beans. Bake for 12 to 15 minutes,
until crust looks a little dry. Let crust cool on a cooling rack
and remove the beans or pie weights.
After crust has cooled for about 20 minutes, prepare the
pie fi lling. In a food processor or blender, purée pumpkin,
milk and brown sugar until well-combined. Add cornstarch,
molasses, pumpkin pie spice, cinnamon, vanilla, salt and
maple extract, if using. Process until smooth and all
ingredients are incorporated, scraping down sides of food
processor as needed. Pour fi lling into pie crust and arrange
pecans on top.
Cover pie with foil and bake for 25 minutes. Remove foil
and continue baking for an additional 25 to 30 minutes,
until edges are set and center is still a little jiggly. Let cool
completely before serving. Best if made the night before
to let spices set. Store leftover pie covered at room
temperature.
Yield: 1 PIE, 8 SLICES
Prep time: 40 MINUTES

Strawberry Lemonade Cheesepie

I learned from the all-knowing Internet that when you make a cheesecake in a pie dish you have to
call it a “cheesepie” not a “cheesecake.” Well, la-ti-da! Lucky for us, this pie is to die for, whichever way
you slice it! The pie is baked in a water bath, but don’t let that scare you. It’s just a simple extra step that
guarantees a creamy filling with no cracks.
½ recipe Basic Pie Crust (1 crust)
Filling:
1 8-ounce container
vegan cream cheese
½ cup plus 2 tablespoons yogurt
(1 6-ounce container)
1 aseptic container fi rm silken tofu
1 cup sugar
1 teaspoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
toPPing:
¼ cup sugar
1 tablespoon cornstarch
1¼ cups strawberries,
fresh or frozen, chopped
¼ cup water
Preheat the oven to 350 degrees.
Roll out chilled pie crust to about 12 inches in diameter
and place in a 9-inch pie dish. Trim and crimp edges and
poke crust with the tines of a fork in several places. Put a
sheet of parchment paper on top of crust and fi ll with pie
weights or 2 cups dried beans and bake for 10 minutes. Let
crust cool on a cooling rack and remove the beans or pie
weights.
For Filling: Purée cream cheese, yogur t, tofu and sugar in
a food processor or blender until smooth, scraping down
sides as needed. Add vanilla, lemon zest and lemon juice
until incorporated. Pour mixture into cooled pie crust.
Place pie dish in a large baking pan with high sides. Add
enough warm water to the pan to come up to the middle
of the side of the pie dish. This is called a water bath, and it
will prevent your pie from cracking and will keep it creamy
without it getting a skin on top. If the water evaporates
while baking, add more as needed, but only add hot water
so you do not shock your bakeware and risk it cracking.
Bake pie for 1 hour. Center may not look completely set,
but will fi rm up while cooling. Remove pie from oven and
remove from water bath to cool on cooling rack.
For Topping: While pie is baking, combine sugar and
cornstarch in a sauce pan. Add strawberries and water and
stir to combine. Over medium-high heat, bring mixture to
a boil, continuously stirring. Once mixture boils, lower heat
to medium. Continue stirring, and cook until strawberries
become soft and mixture thickens, about 5 to 10
minutes. Remove from heat. Let topping cool completely,
occasionally stirring to keep a skin from forming.
Spread cooled strawberry topping on cooled cheesepie.
Let set in the fridge for at least 2 hours before serving.
Store leftover pie covered in the fridge.
Yield: 1 PIE, 12 SLICES
Prep time: 50 MINUTES

Gas Station Pie

When I was a kid, I loved those hand-held Hostess pies that you can get at gas stations. They
were one of my favorite things to eat, and when presented with the opportunity to have one, I
was always stumped over which filling to get. I would linger and debate over which one to choose
in the way kids do, when they go on and on in hopes of an adult saying, “Oh, just get both!” These little
portable pies are a serious step up from those gas-station versions, and you’re sure to love them as much as I
do. Feel free to play around with the filling and try other things, like the filling from Strawberry Lemonade
Cheesepie

½ recipe Basic Pie Crust (1 crust)
¼ cup sugar
2 teaspoons cornstarch
¼ teaspoon cinnamon
2 cups peeled, chopped apples
(approximately 1 large apple)
2 tablespoons water
1 tablespoon milk
¾ to 1 cup powdered sugar

Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper. Keep dough chilled in fridge until ready
to use.
In a saucepan, combine sugar, cornstarch and cinnamon.
Add apples and water and mix well. Cook over medium
heat, stirring often, until apples begin to soften and a thick
syrup forms, about 10 minutes. Set aside to cool slightly.
On a lightly fl oured surface, divide chilled pie crust into
three equal balls. Roll each ball out to 6 inches in diameter.
Divide the apple fi lling equally among the crusts, spooning
it onto half of each crust and leaving a ½-inch edge for
sealing. On the other half of each crust, make a small air
vent, about the size of the hole of a straw, with the tip of a
knife. Fold the side of the dough with the air vent over the
fi lling and pinch the edges together to make a fi rm seal. You
may need to use a little water to moisten the dough and
get a good seal. Each pie should now look like a half-circle.
Place pies on the baking sheet and bake for 22 to 25
minutes, until lightly golden. Transfer to a cooling rack.
While pies are cooling, whisk together milk and powdered
sugar to make a thick but brushable icing. Brush icing onto
the top of each warm pie and let pies cool completely.
Store leftover pies covered at room temperature.
Yield: 3 SMALL PIES
Prep time: 40 MINUTES

Cran-Apple Pie

This pie is ridiculously simple to make and yields delectable results. So toss it in the oven and

prepare to be showered with praise by your dinner guests.
½ recipe Basic Pie Crust (1 pie crust)
Filling:
4 large baking apples, peeled
½ cup sugar
cup fresh or frozen cranberries
2 teaspoons lemon juice
1½ teaspoons cinnamon
toPPing:
cup fl our
cup brown sugar
3 tablespoons cold margarine

Preheat the oven to 375 degrees. Roll out pie crust to 12
inches in diameter and fi t to a 9-inch pie dish.
For Filling: Core apples and slice into ½-inch wedges. In
a large bowl, toss together apple slices, sugar, cranberries
and lemon juice. Sprinkle with cinnamon and toss to
combine. Spread fi lling into prepared pie crust so apples
are in an even layer.
For Topping: In a small bowl, combine fl our, brown sugar
and margarine with the back of a fork, until mixture is
crumbly. Sprinkle on top of pie fi lling.
Bake for 1 hour to 1 hour and 10 minutes, until topping
is browned and fi lling is bubbly. You may need to put a
baking sheet lined with foil on the oven rack under the pie
to catch any drips from the fi lling. Let pie cool completely
before serving so fi lling can set. Store leftover pie covered
at room temperature.
Yield: 1 PIE, 8 SLICES
Prep time: 35 MINUTES

Basic Pie Crust

This classic basic pie crust is very versatile for all your pie-making needs. It holds together
well enough to make lattice tops (like for Raspberry Peach Lattice Pie, page 106) but bakes up
buttery and light.
2½ cups fl our
½ teaspoon salt
1 teaspoon sugar
1 cup cold margarine,
chopped into chunks
¼ to ½ cup cold water
If using a food processor, pulse together fl our, salt, sugar
and margarine until margarine is blended and mixture
resembles a coarse meal. With food processor running, add
just enough cold water to form a soft dough. Dough should
hold together but not be sticky.
If making by hand, in a large bowl, combine fl our, salt and
sugar. With a fork or pastry cutter, cut in margarine until
mixture resembles a coarse meal, with pieces no bigger
than the size of a pea. Add just enough cold water and mix
until a smooth dough pulls together. Dough should hold
together but not be sticky.
Divide dough into two discs and wrap in plastic wrap. Chill
in the fridge for at least 1 hour before using, or freeze for
up to 2 weeks. Keep dough in the fridge until you’re ready
to use it.
Yield: 2 CRUSTS
Prep time: 5 MINUTES ACTIVE, AT LEAST 1 HOUR INACTIVE
Diffi culty: G WITH A FOOD PROCESSOR,
GG WITHOUT A FOOD PROCESSOR

Use half margarine and half shortening
for a fl akier, but slightly more delicate,
crust.

This recipe makes enough dough for two
single-crust pies (like Cran-Apple Pie or
Pump-Can Pie) or for one double-crust
pie (like Mixed Berry Pie). Remember
that if you only need half a recipe’s
worth, you can freeze the other half of
the dough for up to 2 weeks.

Banana Split Cupcakes

These cupcakes are completely addictive and this is the one recipe I kept “testing” long after it
was perfected. For anyone who loves banana splits, these are the absolute best, whether you’re a
kid or just a kid at heart. They are delicious plain, because they’re so moist and flavorful, or you
can frost them. This recipe also makes a great 9 x 9-inch sheet cake.
1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
¾ cup sugar
1 teaspoon vanilla
1 8-ounce can crushed pineapple,
drained
½ cup chocolate chips
¼ cup maraschino cherries,
drained and chopped
1½ bananas, in ¼-inch slices
¼ cup salted peanuts
Preheat the oven to 350 degrees. Line 12 muffi n cups with
paper liners.
In a large bowl, combine fl our, baking powder and salt. In
a medium bowl, mix together oil, yogur t, sugar and vanilla
until well-combined. Add wet ingredients to dry ingredients
and mix until just incorporated. Gently fold in pineapple,
chocolate chips and cherries. Add banana slices and mix
carefully.
Spoon batter into muffi n tin almost to the top of each
cup. Bake for 22 to 24 minutes (35 to 40 minutes for a 9 x
9-inch sheet cake), until cupcakes are lightly browned and a
toothpick comes out clean. Let cupcakes cool on a cooling
rack.
Cupcakes can be served plain, warm with a scoop of ice
cream and a sprinkling of peanuts, or frosted with Butter
Cream Frosting with peanuts sprinkled on top. Store
leftover cupcakes covered at room temperature.
Yield: 12 CUPCAKES
Prep time: 20 MINUTES

Raspberry Margarita

Raspberry Margarita
Makes: 1 serving
2 ounces tequila
1 ounce Triple Sec
2 ounces raspberry puree
4 ounces margarita mix
• Mix all ingredients with ice in a blender until smooth.
• Serve in a margarita glass.
Source: Tequila Grill

Phoenician Gold Margarita

Phoenician Gold Margarita
Makes: 1 serving
1 ½ ounces Patron tequila
1 ounce Cointreau
½ ounce fresh squeezed lime juice
4 ounces fresh lemonade
• Combine ingredients in a shaker and mix well.
• Salt the rim of the glass if desired and pour the drink over ice.
• Garnish with a lime wedge if desired.
Source: Windows on the Green

Tequila Grill’s Signature Margarita

Tequila Grill’s Signature Margarita
Makes: 1 serving
2 ounces El Tesoro tequila
½ ounce Grand Marnier
½ Cointreau
3 ounces margarita mix
• Combine all ingredients.
• Shake with ice in a martini shaker
• Strain into martini glass.
Source: Tequila Grill

Margarita Mix

Margarita Mix
Makes: 1 serving
2 parts fresh lime juice
1 part fresh lemon juice
Sugar to taste
Source: Tequila Grill

Classic Margarita

Classic Margarita
Makes: 1 serving
2 ounces Don Julio silver tequila
1 ounce Tuaca liqueur
1 ounce Citronge (orange liqueur)
3 ounces margarita mix
Splash of fresh orange juice
• Mix tequila, Tuaca, Citronge and margarita mix.
• Pour over ice into margarita glass.
• Top with splash of orange juice.
Source: Tequila Grill

White Sangria

White Sangria
Makes: 2 ½ quarts
2 oranges, sliced
white grapes (optional)
1 lemon sliced
1 lime sliced
2/3 C brandy
½ C sugar
2 3 inch sticks of cinnamon
2 750 Mil bottles of chablis
1 quart chilled club soda
• Mix together all except the club soda
• Let mixture set for 4 hours or overnight, stirring occasionally.
• Remove cinnamon sticks and stir in club soda.
• Serve over ice.
Jot’s Notes:
• This had an odd aftertaste. We think it might be the fruit rinds. You might
consider peeling and slicing.
• This was not as popular as the Red Sangria

Citrus Sangria (Red)

Citrus Sangria (Red)
Makes: 3 ½ quarts
1 (50.7oz) bottle chilled burgundy (2 regular size bottles)
1 ½ C brandy
1 6 oz can frozen orange juice concentrate, thawed, undiluted
Grated rind of 4 lemons (optional – we skip this)
Juice of 4 lemons
¾ to 1 C sugar (we generally go with 1 cup)
1 liter chilled club soda
• Combine first 6 ingredients, stirring well to dissolve sugar
• Let it set overnight.
• Add club soda before serving.
• Serve over ice.
Jot’s Notes:
• We have made this a few times, and everyone enjoys it.

Benihana Ginger Sauce

Benihana Ginger Sauce
Yield: 6 Servings
1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c Rice wine vinegar
Combine all ingredients in blender container and process until
smooth . Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.

Chris Forward’s World Famous Salsa

Chris Forward’s World Famous Salsa
Makes: ~5 cups
6 large tomatoes
½ large white onion
½ large red onion
6 green onions, chopped
¼ red bell pepper, chopped
2 jalapeños with seeds, chopped
2 Tbsp cilantro, chopped
1 ¼ apple cider vinegar
½ tsp cayenne pepper
½ Tbsp oregano
1 tsp chili powder
½ tsp cumin
1 large garlic clove, crushed
1 tsp of lemon juice
1 tsp salt (more or less to taste)
1 tsp brown sugar
½ tsp fresh ground pepper
• Combine ingredients and allow to sit for one hour. Great with chips.

Barbecue Salsa

Barbecue Salsa
Makes: 2 cups
1 C mayonnaise
1 C bottled chili sauce
2 Tbsp Worcestershire sauce
3 Tbsp crushed red peppers, from jar
Garlic salt to taste
• Mix all ingredients together and brush on ribs while cooking.

Tequila Salsa

Tequila Salsa
Makes: 2 cups
½ C olive oil
½ C lime juice (about 7 limes)
½ C tequila
2 Tbsp Triple Sec
1 can (4 oz) diced green chiles, undrained
• Combine all ingredients.
• Use as a marinade for chicken or turkey, or store in refrigerator in covered glass
jar to use as a side dish.
Jot’s Notes:
• This makes an exceptional chicken marinade. We marinaded for about 3 hours
and grilled, and the chicken was fantastic.
• I’m not sure how well it would work as a side dish.

Basic Cheese Sauce

Basic Cheese Sauce
Makes: 3-4 cups
2 C longhorn cheese, grated
2000 C longhorn cattle, grated
6 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 can (4 oz) diced green chiles
1 Tbsp vinegar
5 Tbsp evaporated milk
• Melt cheese in hot oil and add seasonings.
• Write great American novel.
• Add chiles, vinegar and milk slowly while stirring.
• Heat to a bubbly boil.

Salsa de Chile Verde con Queso

Salsa de Chile Verde con Queso
Makes: 6 servings
1 tsp oil
4-5 fresh tomatoes , chopped
1 can (7 oz) diced green chiles
2 Tbsp diced onions
dash garlic powder
salt and pepper to taste
1 can (6 oz) tomato sauce
½ cup shredded longhorn cheese
• In a saucepan, heat oil and saute tomatoes, chiles and onions.
• Stir in garlic powder, salt and pepper, tomato sauce and cheese.
• Add water in small amounts to desired thickness.
• Serve hot or cold.
Jot’s Notes:
• This was much better hot than cold, and not great the next day.
• I thought it was a little runny, so I wouldn’t add any water.
• This isn’t really a cheese sauce, more of a tomato salsa with a taste of cheese.

Salsa de Chile Verde

Salsa de Chile Verde
Makes:
3 to 4 tomatoes, chopped
2 Tbsp chopped onion
1 can (4 oz.) diced green chiles
½ tsp salt
¼ tsp coarsely ground pepper
2 dried cilantro leaves, crushed
Combine all ingredients. This is a mild table salsa that goes with everything.

Xnipec Anaheim Salsa

Xnipec Anaheim Salsa
Makes: 8 Servings
1 purple (Red) onion, into 1/8" dice
4 limes
3 habanero chiles, cored seeded & minced
¼ C cilantro, chopped
1 tsp cumin, ground
1 tsp garlic salt
2 anaheim chiles, cored, seeded, peeled & diced
½ red bell pepper, cored, seeded, peeled & diced
2 tomatoes, diced
• Pierce the limes.
• Place in a microwave safe bowl.
• Warm them in the microwave.
• Squeeze the juice into a non-metallic bowl.
• Add the onions, Habanero chiles, cilantro, cumin and garlic salt.
• Let stand for at least 30 minutes.
• Add the Anaheim chiles, red bell pepper and tomatoes.
• Blend thoroughly.
• Allow any dogs that have been begging to taste, so as to discourage them in the
future.

Salsa Fresca

Salsa Fresca
Makes: 4 cups
3 large ripe tomatoes
½ red onion, diced
1 to 2 serranos, finely diced with seeds
1 bunch chopped fresh cilantro
juice of 1 lime
Salt
Tabasco to taste
• Core tomatoes and finely chop.
• Place in mixing bowl and combine with remaining ingredients, seasoning to taste
with salt and Tabasco.
• Salsa Fresca tastes best served within 3 to 4 hours.
• Keep refrigerated until serving time.
• Great with meat, poultry, fish, cheese, small children and chips.

Xnipec Salsa

Xnipec Salsa
Makes: 6 servings
4 habanero chiles, seeds and stems removed and diced
juice of 4 limes
1 onion, diced
1 tomato, diced
You don't find too many recipes for Habanero chiles. This is Pinch a Pollo
restaurant's recipe for a delicious pico de gallo made with fresh Habaneros.
• Soak the diced onion in the lime juice for at least 30 minutes.
• Add all the other ingredients and mix.
• Salt to taste.
• Run around naked in back yard. When police arrive, blame it on the habanero.
• Serve with grilled fish or grilled chicken.
Caution: Extremely hot!

Smoked Chili Salsa

Smoked Chili Salsa
Makes 2 cups. Serves 8.
1 can chipotle chiles in adobo sauce
2 C boiling water
2 Tbsp tomato paste
1 Tbsp strong red wine or balsamic vinegar or more to taste
2 Tbsp brown sugar
• Blend the chiles and water together in a food processor or blender until smooth.
• Add the other ingredients and blend again.
• Taste and adjust the flavorings as desired.
• Serve salsa with beans, eggs or in soups.
Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
milligrams cholesterol; 35.7 milligrams sodium.

Roasted Habanero Salsa From Hell

Roasted Habanero Salsa From Hell
Makes: 2 cups
1 Tbsp virgin olive oil
¼ C virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper
10 habanero chile peppers
¼ C lime juice (about 2 limes)
¼ C chopped cilantro
• Combine tablespoon of olive oil and garlic and mix well.
• Rub tomato halves with this mixture, sprinkle with salt and freshly cracked
pepper and roast in 500-degree oven until they begin to take on some serious
color, about 15 to 20 minutes.
• Remove from oven, cool to room temperature and dice.
• Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored,
2 to 3 minutes.
• Remove peppers from fire and mince.
• In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well, and prepare for takeoff.
• This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because
no mold or bacteria would dare to come near the stuff.

French-Like Chicken and Goat Cheese Tortillas

Yield > 4
Keys : Main Dish Poultry Game Meats Chicken Md Cheese Oven
French France European Mediterranean
Ingredients :
2 cup seedless red or green grapes
washed, chopped
1/2 cup toasted chopped walnuts
1/4 cup chives
8 oz soft goat cheese like
Montrachet room
temperature
1/2 cup chopped fresh parsley
1 tsp dried thyme
Salt to taste
Freshly-ground black pepper
to taste
Dijon mustard to taste
1 tbl fresh lemon juice - (to 2)
4 tbl melted butter
8 x flour tortillas
2 cup shredded roasted or other
cooked chicken
Method :
• Preheat the oven to 450 degrees. Combine the grapes,
walnuts and chives and set aside.
• Combine the goat's cheese with the parsley and thyme
and season well to taste with salt and pepper.
• Mix a tablespoon or more of mustard and the lemon juice
in the melted butter and brush some of this mixture over each
tortilla. Set them on a baking sheet and top with some chicken
and goat's cheese. Bake for 5 minutes or until warmed
throughout and cheese has melted somewhat.
• Remove from oven, fold in half and serve topped with the
grape, walnut and chive mixture.
• This recipe yields 4 servings.

French Market Almond Torte

Yield > 6
Servings
Keys : Cajun Desserts Nuts Jewish Jewish Kosher French France
European Mediterranean
Ingredients :
8 tbl Butter or pareve margarine
1 cup Light brown sugar
1/2 tsp Almond extract or flavor
1 x Egg
5 tbl Flour
1/2 cup Pecans, chopped
1/2 cup Almonds, chopped
1 cup Heavy whipped cream
Method :
• Cream butter and sugar; add almond flavor, egg and
flour. Blend well and add nuts. Shape ino roll, wrap in foil, and
place in freezer. When ready to serve, thaw abt. 30 min.. Slice
1" thick and top with whipped cream.
• Decorate with slivered almonds or additional chopped
pecans.

French Lemon Custard Creme Brulee

Yield > 6
Keys : Desserts Citrus French France European Mediterranean
Ingredients :
6 x egg yolks
2 x eggs
1 cup granulated white sugar
1/4 cup fresh lemon juice
Finely-grated zest of 2
lemons
2 cup heavy cream
1/4 cup granulated white sugar (for
caramelized tops)
Lemon peel for garnish
Method :
• Preheat oven to 300 degrees. In a large bowl, combine
yolks, eggs, and sugar. Whisk until smooth. Stir in lemon juice,
zest, and cream. Allow oils from the zest to seep into the
custard mixture for about 10 to 15 minutes. Strain into a large
bowl, skimming off any foam or bubbles.
• Divide mixture among 6 ramekins or custard cups. Place
in a water bath, and bake until set around the edges, but still
loose in the center, about 40 to 50 minutes. Remove from
oven and leave in the water bath until cooled. Remove cups
from water bath and chill for at least 2 hours, or up to 2 days.
• When ready to serve, sprinkle about 2 teaspoons of sugar
over each custard. For best results, use a small, handheld
torch to melt sugar. If you don't have a torch, place under the
broiler until sugar melts. Re-chill custards for a few minutes
before serving. Garnish with thin strips of fresh lemon peel.
• This recipe yields 6 servings.