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Poblano Chile & Smoked Salmon Toasts

by Chef Barbara Pool Fenzl

azfamily.com

Posted on December 16, 2009 at 1:29 PM

Poblano Chile and Smoked Salmon Toasts

Makes about 40

Ingredients
Chile Spread:
 8 ounces cream cheese
 1/2 cup mayonnaise
 1 poblano chile, roasted, peeled, seeded and diced
 1 Tbsp. fresh lime juice
 2 tsps. Dijon mustard
 4 ounces thinly sliced smoked salmon
 Salt to taste

40 slices of toasted baguette or 40 crackers

Instructions:
In a medium bowl with an electric mixer, blend together all the ingredients except the salmon.  Fold the salmon into the cream cheese mixture with a rubber spatula.  Refrigerate; return to room temperature before serving.

Spread each baguette slice with a heaping tablespoon of cream cheese/salmon mixture.  Arrange on an attractive platter and serve immediately.
 

Dried Cherry and Orange Muffins with Orange Butter
Makes 12

Ingredients
Muffins:
 1-1/2 cups all-purpose flour
 1/2 cup yellow cornmeal
 1 tsp. baking soda
1/4 tsp. salt
2/3 cup buttermilk
1/4 cup fresh orange juice
1 tsp. grated orange zest
1 egg
6 Tbsp. unsalted butter
3/4 cup granulated sugar
1/2 cup chopped toasted pecans
1/2 cup dried cherries

Orange glaze:
3/4 cup confectioners' sugar
1-1/2 Tbsp. milk
1 tsp. grated orange zest
 1/4 cup finely chopped toasted pecans

Orange Butter:
1 stick (4 ounces) unsalted butter
1/2 tsp. grated orange zest
1-1/2 tsp. fresh orange juice
1/4 tsp. salt

Instructions:
Muffins:  Preheat oven to 375° F.  Butter or spray with vegetable oil twelve 2-1/2-inch muffin cups.  In a medium bowl, stir together the flour, cornmeal, baking soda and salt.  In another medium bowl, whisk together the buttermilk, orange juice, orange zest and egg.  In the bowl of an electric mixture or with a hand mixer, beat together the butter and sugar until creamy.  With mixer on low speed, mix in dry and liquid ingredients, alternately, in a couple additions, starting and ending with the dry ingredients.  Stir in pecans and cranberries,  Divide batter among muffin cups and bake until muffins are golden and a skewer comes out clean, 15 to 20 minutes.  Remove from the pan and cool on a rack.

Glaze:  In a small bowl, whisk together the confectioners' sugar, milk, and orange zest until smooth.  Drizzle over cooled muffins and sprinkle with chopped pecans.

Orange Butter:  In a food processor or with an electric mixer, beat all the ingredients together until smooth.  Refrigerate, covered, if not using immediately.
 

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