Next week we are conducting a week long  class and still have openings for a day or two or more or for the whole week.  Each class, now at half price, as always, is 100% full participation.   

Each day features a focus, such as Monday is Chile Day with creating two types of Chile Rellenos and other chile specialties, including a complete review of chile health with Perfect Flan Caramelisado for dessert. Tuesday is corn day with all the history, plus making corn tortillas, flour tortillas,   Red Chile Beef Enchiladas, Green Chile Chicken Enchiladas, two kinds of Tacos, Sopa de Ajo and Margarita Pie for dessert.

Wednesday is Mexican Regional cooking day with a focus on two very different moles, Chimichangos, Flautas and Crepes en Cajeta for dessert.  Thursday is Tamale Rolling with the preparation of traditional Red Chile Beef Tamales and Green Corn Tamales plus Green Chile Stew, Bowl of Red and all the trimmings, plus Tres Leches cake for dessert.  Friday is party day where we make popular appetizers, Black Bean Soup with rum and garni, steam the tamales, prepare  Bizcochitos and  Empanadas  and Perfect Margaritas. 

Each attending the full week receives a copy of my book"Jane Butel's Southwest Kitchen", rated as the best cookbook of Souithwestern cooking by Publishers Weekly, an apron and a diploma.

In May, we have two day classes planned for Thursday evenings.  On May11, we will feature our very popular New Mexican Favorites and on May 25, we are conducting our Barbecue and Grilling class, Finger Lickin' Barbecue, just in time for Memorial Day cookouts.  Each class starts at 5 PM.

Here's two favorite recipes--

MARGARITA PIE

No cooking is required to prepare a dessert that will get you compliments.

Yield: 1 9” pie

1 ¼ cups finely crushed pretzels

2/3 cup butter melted

¼ cup sugar

1 14 oz. can sweetened condensed milk

1/3 cup fresh lime juice

2 to 4 tablespoons tequila

2 tablespoons Triple Sec

1 cup whipping cream, whipped

Lime slices for decoration

1. Lightly butter a 9-inch pie plate. Combine crushed pretzels, butter and sugar in a small bowl; then press firmly into bottom and up the sides of the pie plate, creating an even thickness. Refrigerate while making filling.

2. Combine sweetened condensed milk, lime juice, tequila and Triple Sec in a large bowl; mix well. Fold in whipped cream. Pour into prepared crust.

3. Cover and freeze 4 hours or refrigerate 2 hours. If frozen, soften in refrigerator slightly before serving. Decorate with lime slices. Freeze or refrigerate leftovers.

WELSH STRAWBERRY SHORTCAKE

I have tried every conceivable cake for a shortcake and none ever come even close to this, especially when baked shortly before serving and really good vanilla is used, such as good quality Mexican vanilla. Use a mixer to combine the ingredients for a fluffy textured cake. This recipe is originally from Wales and has been passed down through the generations on my Father’s Mother’s side, some of whom came from Wales. The original recipe was very crude—calling for butter the size of an egg, a teacup full of this and that.

Yield: 6 to 8 servings

Temperature: 376 F

Baking Time: 25 minutes or until done

½ cup butter

1 cup sugar

1 egg

2 cups flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon Mexican vanilla

1. Preheat the oven to 375F. Butter and lightly flour an 8 x 8 cake pan. Place the butter, cut into pieces in the mixer bowl. Mix on medium speed until light and fluffy.

2. Scrape down the sides and add the sugar and combine well, then turn to medium high speed to add air. Add the egg and combine, then beat at the highest speed until light and fluffy.

3. Combine the flour with the baking powder and salt, then add about 1/3 of the flour mixture to the mixer bowl and 1/3 the milk. Combine the ingredients, then beat briefly using medium speed. Repeat until the ingredients are added. Add vanilla and briefly mix.

4. Pour batter into pan, spooning it into the corners of the pan. Bake until golden and pulling from the edges, about 25 minutes. Cool on a rack until ready to serve.

Strawberries and Cream for the Shortcake

1 quart fresh strawberries

1/3 cup granulated sugar

1 cup whipping cream

1/4 cup vanilla sugar or sugar with ½ teaspoon Mexican vanilla

1. Stem and slice the strawberries before serving. Sprinkle the 1/3 cup sugar and stir and set aside.

2. Either before the meal or just before serving, place the cream in a chilled bowl and using a chilled beater blade or whisk, beat the cream until fluffy, then sprinkle on the sugar. Beat until stiff. Fold in the vanilla and serve with the cake and berries.

3. For each serving, place a square of cake on the plate, cutting the cake into two layers. On the bottom layer, place berries, then top with the whipped cream and some strawberries. Top with the top slice of the cake, more whipped cream and berries. Serve.