Fresh chile & corn fritters w/julienne of tart indian app
Yield: 12 Servings MM
Ingredients:
- 4 Green anaheim chiles
- 3 c Corn kernels scraped from -the cob
- 3 Green serrano chiles seeded -and chopped
- 1 ts Salt
- 1/2 ts White pepper
- 3 tb All purpose flour
- 3/4 c Clarified butter MMMMM---------------------JULIENNE OF APPLES--------------------------
- 1 tb Unsalted butter
- 6 sm Green apples cored and -julienned (do not peel)
- 1/2 ts Celery seed
Instructions:
Roast the anaheim chiles then peel seed and dice them. Process the corn in a food processor until it resembles a puree about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl mix together the corn puree the chopeed chiles salt and pepper. Slowly add the flour small amounts at a time while stirring. In a medium saucepan heat the clarified butter over high heat. Using a large cook's spoon or serving spoon gently drop spoonfuls of the batter into the hot butter. When the edges are brown after about 2 minutes turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels. In another saucepan over medium high heat melt the unsalted butter add the apples and the celery seed and saute about 3 minutes until they begin to soften. Serve hot with the fritters. *** NOTE *** To make clarified butter melt butter over low heat then set aside to cool. When the milk solids have separated fro mthe liquid skim the top layer of froth from the butter with a spoon and discard. Pour off the clarified butter discarding the residue on the bottom. Although Native Americans dry many foods for use throughout the year they always prefer the fresh taste of foods recently harvested: the corn is sweeter the chiles spicier and the apples are tart. During the late summer when theser fruits and vegetables are harvested in the Northern parts of Arizona and New Mexico a dish such as this which combines an array of different flavors is a fall favorite. From "Native American Cooking by Lois Ellen Frank
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Title: FRESH CHILE & CORN FRITTERS WITH JULIENNE OF APPLES
Categories: Main dish, Appetizers, Vegetarian
Yield: 12 Fritters
MMMMM------------------CHILE AND CORN FRITTERS-----------------------
4 ea Green anaheim chiles
3 c Corn kernels, scraped from
-- the cob
3 ea Green serrano chiles, seeded
-- & chopped
1 ts Salt
1/2 ts White pepper
3 tb All purpose flour
3/4 c Ghee
MMMMM---------------------JULIENNE OF APPLES--------------------------
1 tb Ghee
6 sm Green apples, cored &
-- julienned
1/2 ts Celery seed
Roast the anaheim chiles, then peel, seed and dice them. Process the
corn in a food processor until it resembles a puree, about 2 minutes.
Scrape down with a spatula and process for another minute. In a bowl,
mix together the corn puree,the chopeed chiles, salt, and pepper.
Slowly add the flour, small amounts at a time, while stirring. In a
medium saucepan, heat the clarified butter over high heat. Using a
large cook's spoon or serving spoon, gently drop spoonfuls of the
batter into the hot butter. When the edges are brown after about 2
minutes, turn the fritters over and cook another 2 minutes. Remove
the fritters and allow them to drain on paper towels. In another
saucepan over medium high heat, melt the unsalted butter, add the
apples and the celery seed, and saute about 3 minutes, until they
begin to soften. Serve hot with the fritters.
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Title: FRESH CHILLI CHUTNEY
Categories: Indian, Condiment, Hot
Yield: 4 Servings
1/2 c Fresh red or green chillies
1/2 c Chopped fresh mint
1 tb Lime or lemon juice
1 ts Chopped fresh ginger
Salt
Wash and dry the chillies. Cut off the stalks and chop. Mix all the
ingredients together about 15 minutes before serving.
Warning this one is for fire eaters only!!!
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Title: FRESH CHUTNEY
Categories: Relishes, Condiments
Yield: 4 Servings
1/2 Lemon
1 sm Piece fresh ginger ( 1 x 3/4
-inch)
3 c Chopped nectarines or apples
1 Clove garlic
1/2 c Raisins
1/3 c Packed light brown sugar
1/4 c Cider vinegar
1/2 ts Curry powder
1/4 c Flaked coconut
3/4 c Cream of coconut
Remove any visible seeds from the lemon. Chop lemon to measure 1/4
cup; set aside. Chop ginger until minced. Chop garlic until minced.
Combine lemon, ginger, garlic, nectarines, raisins, brown sugar,
vinegar and curry powder in medium saucepan; mix well. Bring to a
boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked
coconut and cream of coconut; mix well. Cover chutney mixture;
refrigerate overnight to allow flavors to blend. Posted by Linda Davis
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Title: FRESH CILANTRO & MINT CHUTNEY
Categories: Indian, Dips
Yield: 1 Cup?
3/4 c Chopped fresh cilantro
-- (firmly packed)
1/2 c Mint, fresh; chopped &
-firmly packed
1 Fresh hot green chili (opt.)
1 tb Lemon juice
3/4 c Plain yogurt
1/4 ts Salt; (more if desired)
Put the cilantro, mint, green chili, lemon juice, and 3 tablespoons
water into the container of a blender or food processor. Blend until
smooth, pushing down, if necessary, with a rubber spatula.
Beat the yogurt in a small bowl until it is creamy. Add the mixture
from the blender and fold in. Add 1/4 teaspoon of the salt, mix, and
taste. Add more salt if you need it.
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Title: FRESH CITRUS COOLER
Categories: Beverages
Yield: 3 Servings
1 c Fresh orange juice
1/2 c Fresh lemon juice
1/2 c Fresh lime juice
1/3 c Sugar
1 c Lime-flavored sparkling
-water; chilled
Lime wedges; (optional)
Combine first 4 ingredients in a pitcher; stir until sugar dissolves.
Add chilled sparkling water; stir well. Yield: 3 cups (serving size:
1 cup). - - - - - - ~ - - - - - - - - - - - Serving Ideas
: Serve immediately over ice. Garnish with lime, if desired.
Nutr. Assoc. : 0 0 0 0 1582 0
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Title: FRESH COCONUT CREAM PIE
Categories: Pies, Desserts
Yield: 6 Servings
2 c Milk
Sugar
1 ds Salt
Grated fresh coconut
4 Egg yolks
3 tb Cornstarch
3 tb Water
1 tb Butter or margarine
1 ts Vanilla
1 (9-in.) baked pastry shell
MMMMM--------------------------MERINGUE-------------------------------
4 Egg whites (or more)
1/4 ts Cream of tartar
Sugar
Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium
saucepan. Cook until mixture is very hot. Beat egg yolks, then blend
in cornstarch and water. Add egg yolk mixture to milk mixture. Cook,
stirring, until thickened, about 1 minute. Add butter and vanilla.
Cool filling and pour into pastry shell. To make meringue, beat egg
whites with cream of tartar until soft peaks form. Gradually add 1
tablespoon sugar for each egg white used and continue beating until
stiff peaks form. Swirl meringue over filling, making sure it is
sealed to edge of pie shell. Sprinkle with grated coconut. Bake at
400F until golden brown, about 10 minutes. Cool completely. Makes 6
to 8 servings
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Title: FRESH COCONUT PATTIES
Categories: Candies
Yield: 20 Servings
2 c Sugar
1 c Coconut milk and water
1/2 ts Vanilla extract
Green & red food coloring
1 c Grated fresh coconut
Candied cherries
DIRECTIONS: Mix sugar and coconut milk and water in saucepan. Bring to
boil, and cook until a small amount of mixture forms a soft ball when
dropped in cold water (240-F). Pour onto a wet platter, and let stand
until lukewarm. Add vanilla, and beat until thick and creamy. Knead
until smooth. Divide, and add a few drops of green coloring to half
and red coloring to other half. Sprinkle coconut on a cookie sheet.
Dry in slow oven, 250-F, about 15 minutes. Work half of coconut into
each mixture. Heat each mixture over boiling water until softened;
drop from teaspoon on waxed paper, and flatten slightly. Put a bit of
cherry in the center of each. Let harden.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
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Title: FRESH COCONUT PIE
Categories: Pies
Yield: 1 Servings
1 c sugar
1/2 stick butter -- melted
2 TB flour
3 eggs -- beaten
1 ts vanilla
1 c buttermilk
1 c coconut -- grated
1 9 inch pie crust -- fluted &
: unbaked
Mix all the ingredients together. Pour into pie crust and bake in a
preheated 300 degree oven for one hour. Cool before serving.
Recipe By : PICK OF THE DAY SHOW #PD7709 #1
Date: Thu, 17 Oct 1996 14:39:21
~0400 (
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: FRESH CORN BUTTER" Categories: Spreads Yield: 1 Servings 1 c Fresh or frozen corn 1/3 ts Salt 3 tb Water 2 tb Coconut optional Cook corn till soft. Blend with hte rest of the ingredients until it is smooth. Serve on bread corn on the cob or other vegetables.
