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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.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Sep 1, 1990
Words:789
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