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Sabroso - Winter2008
EDIBLE EDUCATION
By: Jillian A. Mills
Photography by Russell Bamert
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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!
Maxine Harrell's Holiday Snowball
• 1 8-ounce cream cheese, softened
• 1⁄2 cup butter, softened
• 1⁄4 tsp vanilla extract
• 3⁄4 cup confectioners sugar
• 2 tbsp brown sugar
• 3⁄4 cup mini chocolate chips
• 3⁄4 cup pecans, chopped
Graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add confectioner’s sugar and brown sugar. Beat until just combined. Stir in chocolate chips by hand. Refrigerate for 2 hours. Shape into a ball. Chill for another hour. Roll in chopped pecans. Cover with plastic wrap and store in refrigerator. Remove 1 hour before ready to serve. Serve with graham crackers.
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