Want to Give a gift that keeps on giving? I know that sounds a bit cliche--however, when you give a gift that a person can use every day, it does make a forever gift. We have gift certificates for all of our classes, gift boxes and products from now until December 24. Each certificate is good for a year and is flexible, meaning you can change the date if it is given date specific.
We have day or 4 hour classes scheduled for the first three months of next year and more will be scheduled as time nears. We also have a weekend class set for February 10 - 12--what a great Valentine's present? (More of these will also be scheduled.) Also we have a week long class set for April 24 - 28.
All of our classes are small--no more than 12 and are full participation, meaning you get to cook, not just watch me cook. I feel you learn much more that way.
In addition to our cooking classes, we have gift boxes and gift certificates for any amount above $35.00 of our pure chiles, spices and herbs...plus other specialty ingredients for Southwestern and regional Mexican cooking. ....all at last year's prices--not adjusted to the current inflationary rate. Also, in the gift boxes, one of my autographed cookbooks is included in most all of the gift boxes.
I look forward to cooking with you next year--or even this year--we still have 2 openings for the December 15 class on Traditional New Mexican Holiday cooking.
Below I am sharing my favorite New Mexican style Peanut Brittle recipe that can be made red and green .
Green and Red Chile Hot Peanut Brittle
This is the real old-fashioned peanut brittle, that used to be sold in bulk at the country general store. The chile really peps up the brittle and is delightful. Without the chile, it used to be called shoe box peanut brittle, because the recipe just about filled a small-size shoe box for mailing.
Yield: Approximately 1 ½ pounds
2 cups salted Spanish peanuts
1 ½ cups granulated sugar
1 ½ cups light corn syrup
¼ cup butter
Combine the following:
1 teaspoon baking soda
½ teaspoon vanilla
2 teaspoons cold water
2 Tablespoons ground red or green pure chile powder
1. Place peanuts in a shallow pan. Bake at 275F until heated through. Do not roast.
2. Lightly grease sides of saucepan.
3. Add sugar, corn syrup, and ¼ cup water. Cook over low-heat, stirring constantly with a wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the sides of the pan
4. Remove from heat and, with a damp towel, wipe any grains from the sides of the pan above the liquid level.
5. Start the syrup boiling and clip the thermometer onto the side of the pan.
6. Cook over low heat, without stirring, until thermometer registers 275 F (syrup forms a soft crack in cold water.)
7. Remove thermometer; lower heat.
8. Add butter and peanuts; cook, stirring constantly, for 5 minutes.
9. Clip candy thermometer back on the side of the pan; cook, stirring constantly to 300 F or (syrup forms hard crack in cold water)
10. Remove from heat; stir in the soda, vanilla, and cold water-chile mixture and continue to stir for 30 seconds. Candy will foam.
11. Pour onto well-oiled baking sheet. Cool until surface is barely warm to the fingers. Then with a spatula turn the mass over and with your hands pull and stretch as thin as possible.
12. Break into irregular eating size pieces and cool. Store in an airtight container in layers separated by sheets of waxed paper.