Chili scones, tomatillo jam, masa shortbread ... Southwestern tea.
Contemporary Southwestern flavors inspired this tea party menu. Serve for the traditional Mexican nierienda a late-afternoon rel-refreshment or as a light meal at any hour.
Chili-Corn Scones Jack Cheese Lime Marmalade Tomatillo Jam Black Bean Salsa Cucumber and Jicama Slices Skewered Watermelon Chunks Brown Sugar Masa Shortbreads leed or Hot Hibiscus-flavor Tea Chilies give the corn scones a gentle bite; serve them with slices of jack cheese and a choice of the more exotic preserves available in supermarkets, such as lime marmalade and tomatillo jam or cactus and jalapeho jellies. Spoon the mellow bean salsa onto slices of cucumber and jicama, adding lime juice to taste. Munch seeded chunks of watermelon with corn tortilia flavor shortbreads. For the tea, use any herbal mixture with hibiscus (noted on the label); the flower gives tea a bright pink color. You can make the cookies several days ahead, the meal several hours ahead. Chili-Corn Scones 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons crushed dried hot red chilies teaspoon ground nutmeg 1/2 cup 1/4 lb.) butter or margarine, cut into chunks 2 large eggs 1 small can (8 1/2 oz.) creamed corn cup sugar In a food processor or large bowl, whirl or mix flour, baking powder, chilies, and nutmeg. Add butter; whirl or rub with your fingers until coarse crumbs form. Beat eggs, creamed corn, and sugar to blend. Add to flour mixture and stir just until evenly moistened. Scrape dough onto a floured board, dust lightly with flour, and knead 6 to 8 turns. Flour board well and roll dough 1/2 inch thick. With a floured 2 1/2-inch-diameter cutter, cut rounds from dough and place slightly apart on an ungreased 12- by 15 -inch baking sheet. Or, divide dough in half and shape each into a ball. Pat each ball into a 1/2-inch thick round. Set rounds 2 inches apart on an ungreased 12- by 15-inch baking sheet. With a floured knife, cut each round not quite through to form 6 equal wedges. Bake in a 400' oven until golden, 20 to 25 minutes. Serve hot or cool; if made ahead, package airtight and hold up until the next day. Makes about 14 rounds, or 12 wedges. Per round: 178 cal;3.6g protein. 76g fat. 24g carbo.; 188 mg sodium. 48 mg chol. Black Bean Salsa 1 can (about 15 oz.) black beans 2 tablespoons lime juice cup minced fresh cilantro (coriander) 1/2 cup diced white onion About pound (about 3 small) Roma-type tomatoes, cored Salt and pepper Cilantro sprigs About 2 tablespoons crumbled feta cheese (optional) Drain beans, reserving 1 tablespoon liq -uid. Place reserved liquid and half the beans in a bowl. Add lime juice and mash the beans until smooth. Stir in remaining beans, minced cilantro, and onion. Cut tomatoes in half crosswise and squeeze gently to push out seeds. Chop tomato and add to bean mixture. Season with salt and pepper to taste. If made ahead, cover and chill up to 4 hours. To serve, spoon into a small bowl, garnish with cilantro sprigs, and sprinkle with cheese. Makes 2 cups. Per tablespoon. 14 caL; .8g protein. 0.lg fat. -2.7 g carbo.; 52 mg sodium; 0 mg chol. Brown Sugar Masa Shortbreads 1/2 cup sweetened shredded dry coconut 1 cup each dehydrated masa flour (corn tortilla flour) and all purpose flour 1 cup firmly packed dark brown sugar 1 cup 1/2 lb.) butter or margarine, cut into chunks 1 teaspoon vanilla cup granulated sugar mixed with teaspoon ground cinnamon In a blender or food processor, whirl coconut until finely ground. in processor or a large bowl, combine coconut, masa flour, all-purpose flour, and brown sugar; whirl or stir to mix. Add butter and vanilla; whirl or rub with fingers until dough holds together. With floured hands, pat dough into a ball. if made ahead, cover and chill up to 3 days; use at room temperature. Divide dough into 24 equal pieces. With floured hands, roll each piece between palins into a 2 1/2-inch-long log. Place about 1 inch apart on ungreased 12- by 15-inch baking sheets. With forefinger and thumb, pinch ends of each cooky to form points. Then, with forefingers or thumbs close together, impress centers. Bake in a 300' oven until goiden brown and firm (press lightly to test), about 50 minutes if using more than 1 pan, alternate pan positions halfway through baking). immediately sprinkle hot cookies evenly with cinnamon-sugar mixture; cool on pans. Serve, or store airtight in the refrigertitor up to 5 days. Makes 2 dozen. Per cooky: 157cal.; 1.1g protein. 8.4gfat. 20g carbo.; 85 mg sodium. 21 mg chol.
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|Date:||Sep 1, 1990|
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