Tuesday, January 31, 2012

Recipes For Superbowl and Valentine's Day From Andon-Reid Inn

February is always a busy month at our Waynesville, NC bed and breakfast. Between SuperBowl and Valentine's Day our kitchen is smokin' with recipes galore. Here is a recipe for romance and one for the gridiron.

Mexican Chocolate Tart with Cinnamon-Spiced Pecans


Pecans
    Nonstick vegetable oil spray
    1 large egg white
    2 tablespoons sugar
    1 tablespoon golden brown sugar
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/8 teaspoon cayenne pepper
    1 1/2 cups pecan halves

Crust
    1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
    1/4 cup sugar
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    5 tablespoons unsalted butter, melted

Filling
    1 cup heavy whipping cream
    4 ounces bittersweet or semisweet chocolate, chopped
    1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
    1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temp
    2 teaspoons vanilla extract
    1 teaspoon ground cinnamon
    1/4 teaspoon salt


   For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

   For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.

   For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

Courtesy of Bon Appetit/Feb-2007


Photo of Chicken Quesadilla pinwheels
Chicken Quesadilla Pinwheels

4 (10- to 12-inch) flour tortillas 1 cup prepared chipotle salsa
2 cups shredded Monterey Jack cheese        
2 cups chopped rotisserie chicken meat, still warm from the store or reheated in the microwave

    1.Heat a large skillet over medium heat. Add a flour tortilla, heat it until it is blistered on one side, then turn it over.
    2.Scatter 1/2 cup of the cheese on top and cook for 1 minute. Remove to a cutting board.
    3.Top the tortilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon.
    4.Top with 1/2 cup shredded chicken, then roll the tortilla into a log. Let it stand for a minute before cutting into 1/2-inch slices.
    5.Make 3 more quesadillas with the remaining ingredients and arrange the pinwheels on a platter.

Courtesy of Rachael Ray

Our Smoky Mountain bed and breakfast is wishing everyone a fun filled delicious February.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

1 comment:

  1. Those both look so good. Now to serve a great beer and the day is set.

    ReplyDelete

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