First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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.