Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This is a refreshing difference to the hearty, more savory types of bruschetta and yet have been very popular with my guests. In the winter, I have used chopped pieces of a mixture of dried fruits such as apricots, pears, cranberries and blueberries.
Yield: 6 to 8 servings
8 ounces goat or cream cheese, at room temperature ¾ cup assorted fresh fruit such as berries or peaches treated with ascorbic citric acid mixture such as Fruit Fresh 2 Tablespoons of honey or powdered sugar 2 Tablespoons fresh mint, rolled tightly and sliced thinly in chiffonade, optional
1. To prepare the bruschetta, spread the warm cheese on the warm pieces of toasted bread. Scatter with the fresh fruit. Drizzle a bit of honey or powdered sugar, if desired on the fruit, then add a few frills of mint.
For a variation for the same old cheese and crackers appetizer--try adding fruits, herbs, spices or nuts to a soft cheese such as goat cheese or cream cheese.