With Christmas just days away, let us fulfill your gift list. From our Cooking School, you can give a Gift Certificate that is good for one year on any of the following types of classes--a day class, a weekend class or our week long class. You don't have to be date specific.
The day classes have a theme and last about four hours. In each, the participant will select what dish or dishes from the class menu they would like to cook and then everyone cooks and when the cooking is done--a bountiful meal is enjoyed by all.
For the weekend classes, they feature mostly traditional New Mexican dishes. The menu for each day is listed on the website. They start at 5 PM on a Friday and there are sessions on both Saturday and Sunday. With the class, you will receive a copy of my Southwestern Kitchen, voted the "Bible of Southwestern Cooking" by Publisher's Weekly. As an aside, I have always been proud that my weekend and week long classes have been selected as the "Best in the US" by editors of Bon Appetit magazine and by Gayot.com. You will also receive one of my aprons and a diploma.
The week long format is similar to the weekend, but much more extensive, including several famous Mexican regional dishes, such as moles and a study of chocolate . The entire menu is on my website. You will also receive the same cookbook and an apron and a diploma.
For these classes, we prepare a gift certificate that can be sent to you electronically. To order one, the best is to call me at 505-243-2622. Also, if you have any questions, do not hesitate to call at the above number.
All of our Pecos Valley Spice Co. spices are still st 2020 prices and are available in gift boxes and assortment...usually with one of my cookbooks. Also, you may give a gift certificate for the spices.Pecos Valley Spice Co. products.
I just made a recipe of one of my all-time favorite Christmas cookies Sunday. I hadn't made them for a few Christmases and had almost forgotten how yummy they truly are. Here's the recipe--
JINGLE BELL COOKIES
This recipe came from my Aunt Virginia who always made them for the holidays. She was from Monterrey, Mexico and educated in Paris at the Sorbonne and the Cordon Bleu--needless to say, she was a fabulous cook.
Yield: 10 dozen cookies
1 cup butter
2 eggs, well beaten
1 ½ cup brown sugar
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
Pinch of salt
4 slices candied green pineapple, cut in pieces
1 pound red candied cherries, cut in half
1 pound dates, cut into pieces
1 cup pecan halves
1 cup whole filberts
1 cup almond halves
1. Preheat oven to 350° F. Cream butter and add sugar, beaten eggs, vanilla and salt.
2. Add cinnamon and baking soda to flour and mix well. Add fruits and nuts. Add sugar and butter mixture and mix well.
3. Drop by teaspoons on greased cookie sheet. Bake for about 12 minutes, or until firm.
Notes: If short on butter, use half lard and if Filberts are difficult to obtain--ramp up the other nuts to male 3 cu[s total.
Happiest of Holidays,