Chimayo Chile and Chocolate Mousse

Chimayo Chile and Chocolate Mousse

Mark Masker December 17, 2015 Recipes Leave a Comment

Don’t be intimidated by the fact that this is a mousse recipe. Most can be a little tricky and some recipes can be down right risky. This one is foolproof. The consistency is perfect every time. You can vary the richness of this dessert by your choice of chocolate.
The chocolate pairs beautifully with the chile. It’s a natural marriage of flavors. Purchase some inexpensive wine or dessert holiday glasses for a festive presentation. Or tie red and green ribbons around wine glasses that you already have. Make the dessert in advance, refrigerate and then just garnish with a little whipped cream, light sprinkling of chile powder and fresh mint for a gorgeous presentation.

Mandarin Orange Walnut Piquin Cake

Dave DeWitt August 1, 2015 Recipes Leave a Comment

This citrus delight is simple to prepare and and just tart enough to complement the sweet-hot glaze. It is also nice when made in a bundt pan.

Red Chile Chocolate Cake with Pineapple Mango Chipotle Glaze

Dave DeWitt August 1, 2015 Cooking with Chiles at the Holidays, Recipes Leave a Comment

This cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.

Biscochitos (Anise-Flavored Cookies)

Mark Masker July 31, 2015 Cooking with Chiles at the Holidays Leave a Comment

Although history doesn’t reveal the origin of these cookies, it’s believed that they were created by the descendants of the early Spanish settlers in New Mexico. Traditionally they are served at the holiday season and can be found gracing tables after the lighting of the luminaries on Christmas Eve. They are so popular that they have been declared the Official State Cookie. New Mexico is probably the only state that has one! These flaky cookies with a hint of anise must be prepared with lard for the traditional taste, although shortening can be substituted.