Appetizers and Beverages from Santa Fe Kitchens

Overview

Bruschetta with Smoked Salmon, Avocado, and Tomato Salsa; Roasted Squash Soup with Apple Brie; Lamb Shanks with Chile Lime Sauce; and Chocolate Cream Cheese Mousse-these are a few of the sumptuous delights awaiting your taste buds in Santa Fe Kitchens. This book offers a rich array of recipes for appetizers, beverages, brunch, entrees, accompaniments, and desserts, all gathered from local chefs, proprietors, members, and friends of the Museum of New Mexico Foundation. With a stunning collection of more than 350 ...

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Appetizers and Beverages from Santa Fe Kitchens

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Overview

Bruschetta with Smoked Salmon, Avocado, and Tomato Salsa; Roasted Squash Soup with Apple Brie; Lamb Shanks with Chile Lime Sauce; and Chocolate Cream Cheese Mousse-these are a few of the sumptuous delights awaiting your taste buds in Santa Fe Kitchens. This book offers a rich array of recipes for appetizers, beverages, brunch, entrees, accompaniments, and desserts, all gathered from local chefs, proprietors, members, and friends of the Museum of New Mexico Foundation. With a stunning collection of more than 350 culinary innovations, Santa Fe Kitchens presents the best fare from one of America's most exciting cities. Grab a spatula and create the delicious, robust and spirited flavors of Santa Fe from your own kitchen!

The Museum of New Mexico Foundation, a private nonprofit organization dedicated to the four museums and six historical state monuments that comprise the Museum of New Mexico, sought recipes from its membership, local chefs, artists and dignitaries to help create Santa Fe Kitchens. The recipes in the cookbook reflect the balance of Santa Fe's cultures and lifestyle; the simple and the complex, artistic and basic, fun yet challenging, and of course spicy yet with some unbelievable sweets. Where else could you enjoy both Stuffed Tuna Jalapenos and Red Chile Chocolate Chip Cookies but from a unique cookbook that reflects the Santa Fe kitchen.

No book produced by the Museum of New Mexico Foundation on Santa Fe kitchens would be complete without a discussion of the wonderful cultural institutions the Foundation supports. Throughout the book, specific artwork from the museums of New Mexico are shown and display the depth and quality that can be seen at these museums. We urge you to support the museums by purchasing this cookbook and by visiting them often when in Santa Fe.

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Editorial Reviews

From Barnes & Noble
To create this diverse cookbook, the nonprofit Museum of New Mexico Foundation queried its membership, local artists, dignitaries, and famed Sante Fe chefs for their favorite recipes. This charitable call resulted in a first-rate cookbook that accents the region's numerous cultural influences. The more than 200 recipes include appetizers, brunch offerings, entrees, accompaniments, beverages, and desserts. Even skeptic scrooges will be won over by the Brushetta with Salmon, Avocado, and Tomato Salsa and the Chocolate Cream Cheese Moose.
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Product Details

  • ISBN-13: 9781423603382
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 10/22/2007
  • Pages: 144
  • Product dimensions: 8.70 (w) x 11.08 (h) x 0.80 (d)

Meet the Author

The Museum of New Mexico Foundation is a private, nonprofit organization dedicated to the four musuems and six historical state monuments that comprise the Museum of New Mexico. The Foundation promotes excellence at hte Museum of New Mexico. through effective fundraising, innovative entrepreneurial ventures, community collaboration, and essential support services. The Museum Foundation of New Mexico includes The Palace of the GOvernors, The Museum of Fine Arts Santa Fe, Museum of International Folk Art, and The Museum of Indian Arts and Culture.

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Read an Excerpt

Artichoke Hors d'oeuvre

Makes 6 to 8 servings

1 can artichoke hearts, drained and finely chopped

1 cup grated Cheddar, Parmesan, or Romano cheese

1/2 cup diced tomatoes

3/4 cup mayonnaise

1/2 teaspoon fresh dill

Optional: 1 package dry Good Seasons Italian salad dressing mix

1 French baguette, cut into thin slices

Preheat the broiler. Mix together all ingredients except for the baguette slices. Top each slice with some artichoke mixture and place on a baking sheet. Broil until toppings are bubbly and golden brown. Serve immediately.

Note: Instead of serving on a baguette, the mixture can be baked at 350 degrees F. for 20 minutes and then served on Melba toast or crackers.

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Table of Contents

PR E FA C E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

MU S E UM O F I N D I A N A RT S & C U LT U R E . . . . . . . . . 8

A P P E T I Z E R S

A N T I PA S TO . . . . . . . . . . . . . . . . . . . . . . . . . 1 3

DI P S A N D S P R E A D S . . . . . . . . . . . . . . . . . . . . 2 7

S E A F O O D A P P E T I Z E R S . . . . . . . . . . . . . . . . . . 4 5

ME AT A P P E T I Z E R S . . . . . . . . . . . . . . . . . . . . 6 5

S O U T HWE S T E R N A P P E T I Z E R S . . . . . . . . . . . . . 8 1

PÂT É S A N D MO R E . . . . . . . . . . . . . . . . . . . . . 9 3

B E V E R AG E S

NO N A L C O H O L I C . . . . . . . . . . . . . . . . . . . . . 1 0 9

A L C O H O L I C . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 5

CO O K B O O K C OMMI T T E E . . . . . . . . . . . . . . . . . 1 2 9

I N D E X . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3 1

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