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.
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.
When tomatoes are abundant, you may wish to try this yummy spread or topping. You may use any combination of tomatoes. Small pear, grape or cherry do not need to be peeled, just cut each in half. Larger tomatoes should be peeled and chopped. This marmalade is good with poultry and lamb or as a spread on toast.
About 4 pounds tomatoes, to equal 9 cups tomatoes, packed. 1 large lemon, unpeeled cut in thin wedges, seeds removed 1 small orange, unpeeled, cut in thin wedges, seeds removed 1-3/4 oz. package powdered pectin 2, 3 inch cinnamon sticks, preferably Mexican canela 10 whole cloves 6-3/4 cups sugar 1/3 cup crystallized ginger, finely chopped, optional
1. Dip tomatoes briefly, a few at a time, in a kettle of boiling water to loosen skins. Slip off skins, chop tomatoes roughly, and measure 9 cups. Let stand in a nonreactive kettle overnight or at least a few hours before cooking
2. Thinly slice unpeeled lemons and oranges and cut into sixths or eighths, depending on size, removing all seeds. Add to tomatoes. Tie cinnamon and cloves in a cheesecloth bag or place in a tea ball. Add to kettle.
3. Bring to a boil. Add sugar and ginger if using. Cook, until fruit is soft--allow to set 2 minutes or until the fruit disperses throughout the liquid. Add pectin and bring to a boil and return to heat and cook and stir until mixture falls off spoon in a sheet test or is 9 F (4C) above boiling temperature in your area. Remove spices. Cool at least 7 minutes, stirring to disperse fruit and skim off foam. Stir well and ladle into sterilized jars and seal.