8 April 2018

More New Mexico Green Chile Jam (Focus New Mexico, halved)

2c roasted peeled New Mexico Green Chiles, whizzed (1 3/4# again)
1c cranberry juice
1T cider vinegar
1T lemon juice
1/4tsp cayenne powder
1/2 box No Sugar Sure Jell (25g)
1 1/2c sugar (300g)

Yielded 4c.

I'm not sure I like the heat of the cayenne; it's not fruity enough? Next time, we'll crush up a labuyo pepper.


Roasted Chile Cheese Spread (MJ's Kitchen, modified)

4oz Organic Valley Raw Jack Style cheese, shredded
3 1/2oz Kerrygold Irish Cheddar, shredded
4oz Black Diamond 2 year cheddar, shredded
4oz roasted peeled pintando chiles, whizzed
1T minced green olives
1/4 tsp cayenne
sprinkle onion powder
sprinkle garlic powder
sprinkle smoked paprika
Juice of 1 lime.

Yielded 2c.


Cheater's Fleishküchle for Two

150g flour
1/4tsp salt
generous 1 1/2oz water
generous 1 1/2oz cream

Made 4-60g pieces, enough for 4 frozen slider patties. Dough needs a bit more salt.





Shortbread (The Scots Kitchen, modified)

8oz butter
4oz sugar (110g)

8oz flour (220g)
4oz rice flour (110g)
(1/4tsp salt)

This was too crumbly to stamp, so we made an 8" cake with one half and started some Millionaire's Shortbread with the other half. I love how the recipe says to put the butter and sugar on a board and work with the hand until thoroughly incorporated. Thank heavens for my stand mixer!


Millionaire's Shortbread (GBBO Bake It Better #2 Biscuits, modified)

Base: Half the above recipe, baked and cooled.

Caramel: 125g sugar
                75g golden syrup
                50g raw sugar
                250g heavy cream
                1/2tsp vanilla paste
                75g unsalted butter

       After bringing to soft ball stage (120*C), stir in a pinch of sea salt flakes and 25g chopped dark chocolate. Pour over base and leave until completely cold and set.