Though there are many variations on how people celebrate the holidays, many of us will find ourselves hosting or attending one or more dinner parties during the winter months. With this in mind, the questions of what to bring and what to serve seem inevitable. And while “traditional foods” are great, sometimes the menu can be a fun place to stray away from the customary. Of course, revamping the whole menu might not be appealing – after all, they’ve become tradition because we love them! But, what about tossing a few unexpected dishes into the mix?
With this idea in mind, ¡Sabroso! Magazine enlisted the help of Jerry Harrell of the Double Eagle Restaurant in Historic Old Mesilla in order to come up with some appetizers and desserts to share with our Edible Education Class. Because attendees get samples of all of the foods prepared at the class, we were provided with instant feedback and we’re happy to report that the fare received rave reviews across the board from our audience.
¡Sabroso! Magazine would like to thank Jerry Harrell of the Double Eagle for taking time to share his food savvy with our audience. We look forward to the classes we will be hosting in the coming year and hope all of our readers will make it out to join us in celebrating the great chefs of our region and the incredible foods they prepare. Happy holidays!
Green Chile Cheese Wontons
Makes about 12 wontons
1 pkg wonton skins
3⁄4 lb cheddar cheese, shredded
4 oz (approx.) green chile, peeled and chopped (or 1 can)
Drain green chile and add to shredded cheese. Mix well and roll into marble-sized balls. On a cutting board, spread some flour and pull one wonton skin from package and lay flat. Place a cheese-chile marble in the middle of the skin. Dip a finger into a cup of water and moisten all four edges. Fold one corner over the marble to the opposite corner and press all edges to seal into a triangle shape. Or gather all four corners into the middle on top of the marble and press edges to seal so it looks like a hobo’s kerchief gathered by the corners. This is called a beggar’s purse shape.
Drop into hot oil until golden or bake in a 350-degree preheated oven for 12 to 15 minutes or until the tops are toasty brown. Serve warm.
• Pineapple Jalapeno Salsa
• Makes about 11⁄2 cups
• 1 12-oz can pineapple, crushed
• 2 tbsp brown sugar
• 1⁄4 tsp salt
• 1 tbsp white vinegar
• 1⁄2 cup water
• 1 jalapeño, seeded and chopped
In a heavy saucepan, add pineapple and juice, sugar, salt, vinegar and water.
Stir frequently and bring to a boil and add jalapeno. Remove from heat. Serve warm or cold. |
