Dulcé: Deserts from Santa Fe Kitchens

Overview

The Museum of New Mexico Foundation serves up a third delicious helping with Dulce: Desserts from Santa Fe Kitchens. Delectable recipes infuse the unique flair of Santa Fe while bringing a new twist to classic favorites. Taken from the distinctive kitchens of homes and restaurants in Santa Fe, these saccharine treats blend the unique flavors of the Southwest's various cultures with traditional confections and bring new surprises to the sweeter side of the menu.

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Overview

The Museum of New Mexico Foundation serves up a third delicious helping with Dulce: Desserts from Santa Fe Kitchens. Delectable recipes infuse the unique flair of Santa Fe while bringing a new twist to classic favorites. Taken from the distinctive kitchens of homes and restaurants in Santa Fe, these saccharine treats blend the unique flavors of the Southwest's various cultures with traditional confections and bring new surprises to the sweeter side of the menu.

Delve into luscious chocolate confections like Fudgy Adobe Brownies and Mexican-Spiced Chocolate Bread Pudding. Then sample the sublime fruity and frozen concoctions of Lime Ice Cream with Caramelized Green Chile, Grilled Peaches with Sangria Syrup, Piñon Crumb Apple Pie and Piña Colada Cheesecake.

With more than 200 extraordinary recipes, there is something to tickle every taste bud and satisfy every sweet tooth.

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

Cover art by Helena Selenda, Wycincanka, c. 1962. Cha?na, ?owicz, Poland. Cut paper, 10-1/8 x 17-3/4 inches. Alexander Girard Foundation Collection, Museum of International Folk Art, Santa Fe, New Mexico. Photograph © 2008 Michel Monteaux.

Jacket design by Linda Herman/Glyph Publishing Arts.

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Product Details

  • ISBN-13: 9781423604891
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/10/2008
  • Pages: 152
  • Product dimensions: 8.70 (w) x 11.10 (h) x 0.90 (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

Chocolate Olé

Flourless Chocolate Cake

Cake

12 ounces bittersweet or semisweet chocolate, chopped

3/4 cup unsalted butter, cut in pieces

6 large eggs, separated

12 tablespoons sugar, divided

2 teaspoons vanilla extract

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

4 ounces bittersweet or semisweet chocolate, finely chopped

serves 8

For the cake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Line bottom of pan with parchment or waxed paper, and butter paper. Wrap outside of pan with aluminum foil. Stir chocolate and butter in a heavy medium saucepan over low heat until melted and smooth. Remove from heat and cool to lukewarm, stirring often.
Using an electric mixer, beat egg yolks and 6 tablespoons sugar in a large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture; then fold in vanilla extract. Using clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add the remaining sugar, beating until medium-firm peaks form. Fold egg whites into the chocolate mixture in three additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on a rack. Cake will fall.

Gently press down crusty top to make an evenly thick cake. Using a small knife, cut around the pan sides to loosen cake. Remove pan sides. Place a 9-inch diameter tart pan bottom, or a large enough plate, on top of the cake. Invert cake onto it. Peel off parchment paper.

For the ganache: Bring cream and corn syrup to a simmer in a medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on a rack set over a baking sheet. Spread 1/2 cup ganache smoothly over the top and sides of the cake. Freeze until almost set, about 3 minutes. Pour remaining ganache over cake; smooth sides and top. Place cake on a serving platter. Chill until ganache is firm, about 1 hour.

Garnishes: Sprinkle chocolate shavings over the top. Make chocolate leaves out of ganache and arrange decoratively. Pipe whipped cream rosettes around the edge and top each with a strawberry or raspberry.

Can be made 1 day ahead, covered with cake dome, and stored at room temperature.

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Table of Contents

Introduction 8

Chocolate Olé 11

Bravo for Cookies! 25

Snowy Peaks and Frosty Treats 47

Fruit Fiestas 65

Sunny Tarts and Pies 77

Creamy Dessert Finales 105

Cheesecakes Deliciosos 117

Desserts Pronto! 131

Dessert Cookbook Committee and Contributors 141

Index 142

Introduction 8

Chocolate Olé 11

Bravo for Cookies! 25

Snowy Peaks and Frosty Treats 47

Fruit Fiestas 65

Sunny Tarts and Pies 77

Creamy Dessert Finales 105

Cheesecakes Deliciosos 117

Desserts Pronto! 131

Dessert Cookbook Committee and Contributors 141

Index 142

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