Monday, February 25, 2013

Candied Kumquats or Oranges: (I made half of this and it was yum, yum, yum)
  • 2 cups water
  • 2 cups sugar
  • 1 vanilla bean, split lengthwise
  • 9 ounces kumquats (about 25 medium), thinly sliced crosswise, seeds removed

I used just a brownie mix; Instead of 9 x 13, thin version, I used 2 spring tins one 10" and one 9" 
  • 2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground)
  • 1/3 cup (packed)  brown sugar
  • 6 to 7 tablespoons butter, melted

Filling:I did this exactly using oranges from my tree. Grated rind of 2 oranges
  • 1 cup fresh orange juice
  • 1 cup sugar, divided
  • 2 tablespoons finely grated orange peel
  • 4 8-ounce packages cream cheese, room temperature
  • 1 cup sour cream
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 5 large eggs, room temperature


For candied kumquats:
Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes. Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup. Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.
For crust:
Position rack in center of oven and preheat to 350°F. Combine cookie crumbs and brown sugar in medium bowl; add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.
Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.
For filling:
Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.
Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.See above. I made two smaller ones on top of brownie mix. So the little one cooked for 1 hour 10 min and the big one 1 hour and 20 min. Maybe I cooked them too long though.
Bake cake until just set in center, about 1 hour 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. DO AHEAD: Can be made 1 day ahead. Tent cake with foil and refrigerate.
Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.
The KUMQUAT SYRUP is perfect with the cake—but don't stop there. It's also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.

Saturday, February 23, 2013


My plan is to take these three and find somewhere between to be happy. then I will edit and create my own soup. It was yum-my

Vegetarian Pozole

by Chef/owner Charles Myers
2 cups white pozole (Hominy)
2 cups blue pozole (Hominy)
2 oz. baking soda
4 dried chilies (we use pasilla, ancho and guajillo any combination of chilies as long as there is a little variation for increased complexity)
4 tbsp. olive oil
3 cups diced onions
2 tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. dried oregano
1 tsp. roasted, ground cumin seeds
1 tsp. roasted, ground coriander seeds
2 14 oz cans diced tomatoes in juice
1 lb. tomatillos, peeled and cut in quarters
1 gal. vegetable stock
1/2 cup lime juice
1/2 bunch chopped cilantro
Soak the different colors of pozole in seperate bowls of water overnight.
Roast the cumin seeds and coriander seeds in a dry skillet over high heat until they toast —about 2 minutes.  When cool grind in a food mill, mortar & pestal or clean coffee grinder.
Drain the pozole and put each in its own pot, generously cover with water. Add half of the baking soda to each, bring to a boil, reduce heat and simmer for about 2 hours.  Add more water as needed. Check pozole for tenderness —it does not have to be completely cooked as it will be cooked further in the stew.  Drain off the cooking water and rinse the pozole.
While the pozole is cooking, soak the dried peppers in hot water. When soft, remove the seeds & stems and dice.
In a separate stock pot heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and corriander until the onions are translucent.
Add the diced tomatoes, tomatillos, chilies, vegetable stock and cooked pozole.  Bring to a boil, reduce heat to a simmer for about 1-and-a-half hours. The pozole stew is done when the hominy is cooked through.
Add the lime juice, cilantro & final salt and pepper to taste. Pozole, like many stews, improves with age, so cook ahead and reheat. Freezes well.
Serving suggestions: garnish with queso fresco, toasted pumpkin seeds and cilantro. Also for a delicious breakfast, serve vegetarian pozole over cornbread with a poached egg on top.
Note: You may use a combination of different kinds/colors of pozole and you may cook them together in one pot if you wish. However, the different colors will cook in slightly different times with different consistencies.  The blue or red pozole will break down more during cooking than the yellow/white kind.
Native corns are available at and most Latino markets.
Yield: 10 – 12 servings
Prep Time: 30 minutes
Inactive Prep Tme: 8 – 10 hours
Cook Time: 2 hours

Vegetarian Posole

  • 2 cups dried posole, or 3 to 4 cups canned with water
  • 6 qt. water
  • 3 Tbs. vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 zucchini, cut in half lengthwise and into thin slices crosswise
  • 2 yellow squash, cut in half length-wise and into thin slices crosswise
  • 4 tomatoes, diced
  • 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
  • 2 bay leaves
  • 4 cups vegetable broth
  • 1 tsp. azafrán
  • 2 tsp. finely chopped fresh oregano leaves
  • 1 tsp. finely chopped fresh thyme leaves
  • 1 ½ tsp. salt
  • feeds 6-8
1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and discard soaking water.
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.

October 2003 From Vegetarian Times