Saucy Mama Hot Wing Sauce and Cracked Pepper Marinade!

Today I will be featuring two wonderful Saucy Mama products, Hot Wing Sauce and Cracked Pepper Marinade! I truly enjoyed both of these products, and I think I came up with two different recipes that will be great for your next party, or evening with guests! Make sure to leave your comments at the end of the post, to have a chance to win your own set of Saucy Mama Hot Wing Sauce and Cracked Pepper Marinade! Read the guidelines of the giveaway here. I am always trying to come up with new recipes, and love to create new things to share with friends!  The Saucy Mama Hot Wing sauce is an incredibly flavorful sauce, with just the right amount of heat!  I don't often make hot wings, but this is definitely a sauce I will love to use in many recipes!  I liked the Hot Wing Sauce so much in fact, that it inspired me to create a new way to eat hot wings, without all of the mess, but still full of all of the great flavors of a great hot wing!  I thought back to the best tasting hot wings I had ever had, a small brewery in a charming Bavarian style town called Mount Angel in Oregon.  I wanted to recreate the flavor of that moment in my own way, and the Saucy Mama Hot Wing Sauce really made the recipe turn out delicious! Very simple to make, quick and delicious, and perfect to place a plate out for friends or family, these Saucy Mama Hot Wing Rolls are great! With crisp celery, melting blue cheese and flavorful and spicy moist chicken, all wrapped and fried like an egg roll, they are sure to please! Enjoy the flavor, and enjoy not having all the mess!!

Saucy Mama Hot Wing Rolls:

Prep Time: about 15 minutes
Cooking Time: about 8 minutes total
Serves: about 12 (makes about 12 rolls)

Ingredients:
2 cups cooked Chicken, diced *(Rotisserie chicken works great for this, but you can also just dice up your choice of chicken meat (tenders, thighs, breasts, etc), and cook quickly in a small amount of olive oil.)
1 cup Celery, diced
1/2 cup Green Onion, diced
4 ounces Blue Cheese, crumbled
1/2 cup Saucy Mama Hot Wing Sauce
12 egg roll wrappers

To Prepare:

1. Place the diced chicken, celery, green onion and blue cheese crumbles into a large bowl. Stir well to combine.
2. Pour the Saucy Mama Hot Wing sauce over the bowl of combined ingredients, and stir well until fully incorporated.
3. Place a large saucepan (3 qt. or larger) over medium high heat, and pour about a 4 inch depth of cooking oil into the pan, bringing it to a high temperature for frying.  Or prepare a deep fryer if you have one. 
4. While the oil is heating: On a flat surface, place one egg roll wrapper so that it looks like a diamond in front of you. Dip your fingers in a shallow dish of warm water, and moisten the outer inch of all edges. Place about a quarter of a cup of filling in the center of the wrapper, spreading it to about one inch from the sides. Starting at the bottom, fold the bottom edge up over the filling tightly, fold both sides in, and then continue rolling tightly up to the end of the wrapper. Place aside, seam side down, and continue wrapping the remaining rolls until all filling is used.
5. When the oil sizzles when a test piece of egg roll wrapper is placed in: Gently place about 4 Hot Wing Rolls in at a time, frying about 2 minutes, until golden brown and crisp. Remove with stainless steel tongs and place on a plate lined with paper toweling to drain while you finish frying the remaining rolls. Place on a platter, serve, and enjoy!

I was also fortunate to try the really intensely flavored and rich Cracked Pepper Marinade! Full of delicious bits of Cracked pepper, red pepper flakes, and the delightful taste of soy sauce, this sauce will really liven up a lot of dishes!  It's zingy, yet just slightly sweet, and I think it would be great with grilled meats or veggies, or even used as a base for salad dressings or bread dipping oils.  If I am ever making recipes for a party, I try to think of some non-fried options, full of great vegetables and unexpected flavors.  I like to think of my next recipe as a little Amuse-bouche if you will, an intensely delicious mouthful to tantalize your guests taste buds for the next course.  Not only is it full of flavor, but very simple, and perfect for the soon arriving Autumn season! I hope you enjoy my recipe for:

Saucy Mama Cracked Pepper Wheels:

Prep Time: about 15-20 minutes
Cooking Time: about 25 minutes
Serves: up to 12 (makes 24 slices)

Ingredients:
2  large sweet potatoes, you will need 24 - 1/4" slices
1/4 cup, plus 2 Tablespoons Saucy Mama Cracked Pepper Marinade
1 large Portobello mushroom cap, about 2 cups diced
1/2 cup green onion, diced
1/4 cup walnuts, chopped
2 ounces Gorgonzola cheese, crumbled

To Prepare:

1. Preheat an oven to 400 degrees. Peel the Sweet potatoes, and cut into 1/4" thick slices, about 12 per potato. Pour a 1/4 cup of the Cracked Pepper marinade into a dish (reserving the additional 2 Tablespoons), and dip the sweet potato slices in, coating all sides, and placing the coated sweet potatoes onto a foil lined baking sheet.  Place into the preheated oven, and bake until caramelized and fork tender, about 20 minutes, turning once half way through baking time.

2. While the sweet potato slices are baking, prepare the mushroom topping.  Heat a large skillet (10 inch or larger) over medium high heat.  Add in the diced mushrooms, green onions, and chopped walnuts, stirring constantly.  Pour in the reserved 2 Tablespoons Cracked Pepper Marinade, and continue to cook quickly, about 2-3 minutes, until mushrooms are golden and soft. Remove from heat, and place into a bowl.  Add in the crumbled Gorgonzola cheese, stirring gently just to combine.

3. When the Sweet Potato slices are tender, remove pan from oven and top each slice with the mushroom topping, dividing evenly among the slices.  Return to the oven, and continue to bake about 5 minutes, until the Gorgonzola cheese is golden and bubbling. Remove from oven, use a spatula to place the Cracked Pepper Wheels onto a platter, and allow to cool about 10 minutes before serving to guests, so that they may pick them up and fully enjoy without burning their fingers! 


-I can't wait to hear your ideas for these two wonderful sauces and marinades!  Let me know what you think, and you just might get these two great products delivered to your door, for you to create in the kitchen with and share with your own guests!

Great Products and Great Recipes!

Now here is a first for me on the Kitchen Enchantress Cooks!  I am pleased to share my first review with you all, and I get to start with some really great products!  I was shipped a lovely large box of sauces, marinades, mustards and olives from a wonderful company called Saucy Mama, for me to review and host a giveaway on my blog!  Here is a picture of the wonderful variety that I received:

 And the really great news?!  Saucy Mama sent me two of each kind, one to try and create recipes with, and the other to share with my readers!  I have had no trouble coming up with some terrific recipes, these products are very flavorful, and add a delicious touch to everything that I've used them in!  I have decided to share one recipe for each type of product, and will be sharing them in 3 different blog posts.  I will feature two different products per post, and will be giving away the same two products that I review each post to you, my readers!  So you will have 3 different chances to win a set of two of these products to try out yourself!

The rules for the giveaways are:


1. Post a comment on the blog posts featuring Saucy Mama products, and let me know how you would use the products mentioned in the post!  You can comment as many times as you like, sharing as many recipe ideas as you would like, and receive an entry for each comment!


2. You must sign in to comment or leave your first name and last initial in your post so that I can keep track of who is commenting, so that you can win!


3. You must leave your comments by the end of September 10th, 2010, and the winners will be posted on September 12th, 2010.


The winner of each post will be chosen by random drawing of all comments received, so the more you take part, the better your chances of receiving a set of your own Saucy Mama products to use!  I know you will enjoy these great products as much as I am, and look forward to sharing the Saucy Mama love with you all!  Look for the first blog post review and recipes later today, with the other two posts following within this next week!  I can't wait to hear your ideas, so start thinking: what would you do with some delicious Saucy Mama products?!

A Fun Contest for the Kids! :)

Here is a link for a very fun contest for kids: the Avocado Dress-Up Contest! If you follow my blog, by now you must know how much I LOVE Avocados from Mexico!  I use avocados quite often in my cooking, and love the nutritious benefits!  Well, now your kids have a chance to participate in a really fun contest by printing out the coloring page found here, with a chance to win up to $250!! There are 3 categories: 4 and under, 5-9, and 10-12!  So print one out today, and get your kids coloring delicious avocados for a chance to win a great prize! The Deadline is September 10th, so start coloring and have fun! While you're at it, create a wonderful dish using Avocados from Mexico: here are a few photos to get your tastebuds going, from the Avocado Dress-Up website!

I wrote this blog post at the request of Avocados from Mexico, making me eligible to get a $25 iCARD gift card.

Huevos Tacos of Enchantment!

Today Eggland's Best brand Eggs have inspired me to create a new and amazingly flavorful dish, enhanced with delicious ingredients from The Land of Enchantment: New Mexico!  Eggland's Best is hosting a contest for bloggers, looking for delicious recipes that include their wonderful eggs!  Eggland's Best is the brand I turn to at the grocery store, my favorite variety being the Organic Cage Free-Vegetarian Fed-Brown Eggs, as close to the local farm fresh eggs as you can get at the market! These eggs really are great, just full of Vitamins, Omega 3 fatty acids, Protein, and more, they're sure to start your day off right! Find the Nutritional Info here. Pairing these wonderful eggs with Blue Corn, Green Chile and Pinon (Pine Nuts), make for a fabulous breakfast, brunch, lunch, or even dinner meal!  Simple and Delicious, these tacos are great for family meals, or to make for guests!  Enjoy this recipe for "Huevos Tacos of Enchantment"!

Huevos Tacos of Enchantment

Serves: 3-6 (depending on if you have 1 or 2 tacos per serving)
Prep Time: about 10 minutes
Cooking Time: about 10 minutes total

Ingredients:
4 ounces cream cheese (you can substitute Neufchatel cheese if you like)
1/2 cup chopped green onion, divided
1/4 cup Pinon (pine nuts), divided
1 teaspoon Sea Salt and Pepper blend, freshly ground (my blend includes red, green, and black peppercorns, coriander, allspice and sea salt; but you can just use salt and pepper blend if that is all that you have available)
6 Eggland's Best Eggs- Large- grade A
6 Blue Corn Tortillas
1/4 cup Roasted Green Chile, chopped
 
cooking spray

To Prepare:
1. In a small bowl, combine the cream cheese, 1/4 cup of chopped Green Onion, 2 Tablespoons of Pinon (pine nuts), Sea Salt, and Peppercorn Medley, stirring well until fully combined. Set aside. Crush the remaining pine nuts until fine, set aside with the remaining 1/4 cup of chopped green onion.
2. Spray a large skillet (10 inch or larger) well with cooking spray.  Place over medium high heat.  While the pan is heating, crack the 6 eggs into a medium size bowl, and scramble with a fork or egg scrambler until light and creamy.  Pour into the pre-heated pan, turn heat to medium and cook, stirring often, until just cooked through, but still moist.  Remove from pan immediately and place into a bowl. Set aside.
3. Spray a large skillet (10 inch or larger) well with cooking spray, and place over medium high heat. While the pan is heating, evenly divide the cream cheese mixture onto the 6 blue corn tortillas, keeping the mixture on one half of the tortillas, leaving one half empty.  Evenly divide the scrambled eggs over the tortillas, laying the eggs on top of the cream cheese mixture.  Evenly divide the chopped green chile over the scrambled eggs layer.
4. Once the pan is hot, add the prepared tortillas to the pan (I can fit 3 at a time in my pan). Once the tortillas have softened, about 1 minute, fold the empty side of each tortilla up over the filling, forming the tacos.  Flip over gently with a spatula and cook for about 2 minutes per side, till warmed through and slightly crisp. Remove from pan, and repeat with remaining prepared tortillas.
5. Once tacos are cooked till slightly crisp and puffed up, set on a plate, and garnish with remaining green onions and the crushed pinon (pine nuts). Serve and ENJOY!!! You may want one or two tacos, but they are incredibly satisfying and filling, and I found one to be perfect!

Delightfully Simple Grilled Flatbread

Looking for the perfect summer bread?  This grilled flatbread is so simple, so delicious, and so amazing, you just might want to make it every week (it makes about 16 flat breads, plenty to last for several meals for a family!)!  Grilled quickly and easily, it's made outside without ever warming up your kitchen! Your family will love this bread, and you will too for how very simple it is!!  I usually even freeze some to have on hand for surprise guests or spontaneous picnics!  We even use these now for sandwich bread and burger buns (made slightly smaller than for the regular flatbread), which just adds something special to the meal...I hope you love it as much as we do! 

Perfect Grilled Flatbread
Makes 16- 4 inch flatbreads

Ingredients:
1 1/2 cups warm water
1 Tablespoon active dry yeast
2 teaspoons sugar
1/4 cup, plus 2 Tablespoons Extra Virgin Olive Oil
about 3-4 cups flour, plus more for kneading and rolling out the dough
1 teaspoon sea salt


To Prepare:
1. Add the warm water to a large bowl, sprinkle with the yeast and sugar, stir gently, and leave to rest about 5-10 minutes in a warm area, to activate the yeast. 
2. When the mixture is frothy and creamy looking, stir in the 1/4 cup olive oil, sea salt and 3 cups flour.  Combine well, adding more flour as needed until you have a soft dough.
3. Turn dough out onto a well floured surface, and knead for about 5-7 minutes, until dough becomes smooth and has elasticity (springs back when you indent dough with a finger). 
4. Oil a large bowl with the remaining 2 Tablespoons olive oil. Place the rounded ball of dough into the bowl, cover with plastic wrap or a damp kitchen towel, and allow to set until double in size, about 30 minutes.
5. Preheat a very clean grill to high heat(about 500 degrees), I use a propane grill for the best temperature control, and least addition of flavor to the bread.
6. Once dough has risen, gently cut into 16 pieces, and roll out on a well floured surface to about 4 inch rounds.
7. Place the rounds on the preheated grill, and cook first side about 2 minutes.  Turn over gently and cook remaining side until just slightly puffed up, about 2 minutes.  Watch carefully so the flatbreads do not burn, but make sure to cook until lightly browned, and grill marks have been left in the bread.
8. Remove from grill immediately and enjoy!!!

-These breads do not have a "pocket", like pita, however occasionally some do puff up and enable you to create a pocket!  They are perfectly enjoyable without the pocket, and have a multitude of uses!  Enjoy!

A Light, Yet Very Satisfying Lunch

Bright Rays of sweltering Summer Sun were beating down upon us the other day, and it inspired me to come up with a light dish for lunch, that would keep us full all afternoon, but not slow us down with all of the increasingly uncomfortable heat... Vegetarian meals can be perfect for Summer, often leaving you feeling refreshed and vibrant, and full of energy for whatever endeavor comes your way!  For this lovely lunch, I layered a delightful Cannellini spread and a combination of lightly roasted summer veggies, and placed it all upon a quick and delicious homemade flat bread, the recipe of which is to follow this one! The bean spread is much like hummus, pulling it's flavor from fragrant imported extra virgin olive oil, and bright splashes of freshly squeezed lemon juice.  With a touch of seasoning it's ready: to spread, dip, spoon, or however else you can imagine enjoying it! Although the vegetables were roasted in the oven, it was fairly quick work under the broiler, and did not add to the afternoon warmth of the house.  Once finished, the delightful smell of lemon and roasted vegetables filled the house, lingering, and enticing our senses...Enjoy this flavorful dish, simple enough for any afternoon, yet lovely enough to serve to guests!

Lemony Roasted Vegetables and Cannellini Spread on Flatbread:
Serves 4
Prep Time: about 10 minutes
Cook Time: about 15-20 minutes
Ingredients:

For the Cannellini Spread (makes plenty to have for a few lunches):
3 cups Cannellini, cooked (Italian White Kidney Beans)
1/3 cup Extra Virgin Olive Oil
1/3 cup Lemon juice, freshly squeezed (about 1 medium lemon)
1 teaspoon sea salt, or to taste
1 teaspoon freshly ground pepper, to taste
1/2 teaspoon coriander, ground
1/2 teaspoon allspice, ground
1/2 cup Italian Parsley (flat leaf), finely chopped

For the Roasted Vegetables:
4 cups fresh Green Beans, ends trimmed
1- 14 ounce can Artichoke Hearts, drained and quartered, ( make sure to get the un-marinated variety)
2 cups Grape Tomatoes
1/4 cup Shallot, finely minced
1/4 cup Lemon juice, freshly squeezed
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon sea salt, to taste
1/2 teaspoon freshly ground pepper, to taste

4 Flatbread to serve upon

To Prepare:
1. First prepare the Cannellini spread by adding all ingredients to a food processor or blender, and blending until smooth and creamy.  Place spread into a container, cover tightly, and place in the refrigerator until ready to serve.
2. Trim the ends off of the green beans, and place on a large baking sheet. Add the drained and quartered artichoke hearts.  Cut the grape tomatoes into quarters and add to the baking sheet, with the minced shallot. Drizzle with the lemon juice, olive oil, and salt and pepper.  Toss well to evenly coat the vegetables.  Place under a 500 degree broiler, and roast until artichokes and shallot just begin to brown, and the green beans are tender, yet still crisp, about 15-20 minutes, stirring often. 
3. Spread about 1/4 cup (to taste) of the Cannellini spread on each flatbread, divide the veggies evenly over each, serve, and ENJOY!!
This is Delicious served with my grilled flatbread: make a batch to enjoy with this great dish, or just to dip in the Cannellini spread!!

In Search of The "Perfect" Breakfast Muffin!

Well, it's back to the kitchen again, this time to try and come up with a delightful new muffin!  As I sit and contemplate all of the delicious varieties of muffins, I remember my sweet potato muffin from a few months ago, and decide to try a variation to share today!  Instead of using grated raw sweet potatoes (like in my Sweet Potatoes Strike Back post), this time I am using a delightfully roasted and mashed white sweet potato, added in to a flavorful apple muffin, to create the perfect light and fluffy texture! This is a simple recipe, sure to be enjoyed by family and friends alike, and is a great start to the day!  Sweet potatoes, apples, oats, maple and spices = DELICIOUS!

Ingredients:
1 medium sweet potato (I used a white sweet potato today, but you can use any variety), baked and mashed
2 Large Granny Smith apples, chopped (peels and cores removed)
2 eggs
1/2 cup mild olive oil
3/4 cup milk
3/4 cup maple syrup
2 Tablespoons cinnamon, ground
1 1/2 teaspoons nutmeg, ground
1 teaspoon ginger, ground
1/2 cup oats (old fashioned)
2 cups flour, unbleached
1 teaspoon sea salt
2 teaspoons baking powder

To prepare:
1. Preheat oven to 350 degrees.  Prepare a large 6 cup muffin pan by spraying lightly with cooking spray (or use a normal size 12 cup muffin pan). Set aside.
2. In a large bowl, combine the mashed sweet potato (equal to about 1 cup), chopped apples, eggs, olive oil, milk, maple syrup, cinnamon, nutmeg and ginger. Stir well.
3. In a medium bowl, combine the oats, flour, sea salt and baking powder, stir well.  Add in to the wet ingredients, stirring just till combined, being careful not to over mix.  Batter will be thick and stiff.
4. Spoon in to muffin tin cups, filling about 3/4 full.  Place in to preheated oven, and bake until golden and fluffy, about 30-35 minutes for large muffins, 20-25 minutes for normal size muffins. Remove from oven and allow to cool in pan about 5-10 minutes before gently removing muffins from tin. Makes about 9 large muffins, or 18 regular size!

Deliciously Hearty Vegetarian New Mexico style Chile (Stew)

With a big Summer Monsoon storm thundering outside, the comfort of the kitchen was calling my name, and the warmth of a hearty stew was the perfect answer!  Here in New Mexico, you can find red and green chile readily available, and I love gracing our dinner table with their delightfully full flavor (although I don't really save them for dinner! You'll find chile in many breakfasts, and even some sweet dessert foods around here!). Green Chile can be a deliciously mild chile, full of robust flavor ready to complement any dish, but it can turn around and be devilishly hot as well, surprising you with a kick of heat that can throw you off your chair!  Red chile tends to have more of a "smoky" flavor, very deep and ancient.... I generally use a ground red chile powder to add it's deep flavor to my dishes, or I sometimes even make an incredibly hot and flavorful sauce of the red chile soaked in liquid and blended to a paste!  The People of New Mexico have been using chile in their food for so long, that it is a rich part of our culinary culture, and there are not many restaurants that you go to here without being asked, "Red, or Green?".  Well, today- I say, "Christmas!"  A delightful blend of both, to fully enjoy all the flavor of chile, in this Deliciously Hearty Vegetarian New Mexico Style Chile!! 

Ingredients:
2-3 Tablespoons Extra Virgin Olive Oil
1 large Sweet onion, chopped (vidalia, oso, walla walla, etc...)
1 large Red Bell Pepper, chopped
1 large Green Bell Pepper, chopped
3 cups mushrooms, chopped (I used Baby Bellas, but you can use any full flavored mushroom)
3 bunches green onions, chopped
3 cups Roasted and peeled Green Chile, chopped
4 cups White Hominy
4 cups diced tomatoes, with juice (I had a can on hand of Ro*Tel tomatoes and green chile today so I used that, but you can use fresh!)
1 cup fresh Cilantro, chopped
1 1/2-2 teaspoons Sea Salt, or to taste
Freshly Ground pepper, to taste
1/4 cup ground Red Chile powder ( I use the special Reserve highest quality ground chile for the best flavor!)
1 teaspoon Coriander, ground
1 teaspoon Cinnamon, ground
2-3 Bay leaves*
2 Tablespoons Honey or Agave Nectar

To Prepare:

Chop all vegetables to about the size of Hominy, removing all seeds or skins as needed.  Place a large pot over high heat ( 4 qt. or larger), and add in the olive oil.  Add in the onion, peppers and mushrooms, and saute until softened. stirring often.  Add in remaining ingredients, stirring well.  Bring to a simmer, cover, and adjust temperature to maintain a simmer for at least one hour, stirring occasionally.  The longer you allow this dish to simmer, the more flavor you will have!

Variations: you can add meat to this dish if you desire, by browning the meat first and then following the recipe.  Or you can add in some beans (black or pinto would be very tasty!), or even switch up what vegetables you use in the dish!  Have asparagus, or green beans?  Extra corn, spinach, or beets on hand?  throw them in!  Or potatoes (even sweet potatoes would be delicious!)!  Use this basic recipe and make it your own!

Delicious ways to serve this dish: Just as it is, as a stew, with a bit of fresh cilantro, avocado, a touch of cheese and a warm tortilla.  Or as a filling for enchiladas, or burritos! Try with Blue Corn tortillas for an even more authentic flavor!  Regardless of how you serve this dish, I am sure your family and friends will love it, and it makes enough to share with them all!  Please enjoy on your next stormy day, I promise it will bring some spice and warmth to your day!
*Remove Bay leaves before serving...

Simply Amazing Mango Freezer Jam

I am completely enamored with the luscious and flavorful mangoes available right now, with their delicious odor wafting through the produce aisle at the local market to tantalize my senses...With all of the delicious abundance of mangoes in my kitchen, I knew I wanted a way to preserve them to enjoy later in the year.  And what better way to preserve their flavor than by turning them into beautiful little jars of delightful freezer jam?! Freezer jam is an old favorite of mine, conjuring memories of turning juicy ripe fruits and berries into a treat to be enjoyed all year, beautiful warm days of simple times spent with family...And the flavor is so outstanding compared to the typical canned (cooked) style of jam.  The fresh fruit flavor bursts over your taste buds, and you feel the warmth of sun on your face and grass under your toes with each bite.  So amazingly simple, and Simply AMAZING, this jam will become a favorite for your family, especially delightful on cold Winter days when you need the tropical warmth of the Sun, and the pure delicious flavor of golden ripe mangoes!  It is also perfect to make a batch and share jars with friends, or to enjoy at your next brunch, and even in salad dressings and marinades for grilled or roasted meats.  It's uses are endless in the kitchen, so make sure to make several batches to last you the whole year, and to share with friends!

Mango Freezer Jam

Prep Time: about 10 minutes

Ingredients:
4 cups crushed mangoes (about 8 whole mangoes)
1/4 cup freshly squeezed lime juice
1 1/2 cups sugar
1 ( 1.59 oz)packet Instant Pectin (I use Ball brand)

To Prepare:
1. Peel the mangoes and cut the fruit off the seeds, placing the fruit into a large bowl.  Use a potato masher to crush the fruit well, leaving a few small pieces. Stir in the lime juice.
2. Sprinkle the sugar over the top of the fruit, and stir well, about 1 minute.
3. Sprinkle the pectin over the sweetened fruit, and stir well, for a full 3 minutes.
4. Spoon the jam into clean, freezer safe containers, cover, and let sit at room temperature about 30 minutes.
5. Place in freezer.

-This jam will stay fresh tasting in the freezer for one year (make sure to label the date on your containers), or you can store in the refrigerator once opened for 3 weeks.

Herbed Citrus Cream Cheese Fruit Tarts

 
It has been a while since my last blog post, however- I have a delightful recipe to share with you today, that I hope was worth the wait!  I happened to come across the most perfectly ripe and sweet mangoes the other day, as well as some incredibly flavorful blueberries.  I felt inspired to create a new dessert using these delightful ingredients, and am quite pleased with the delicious results!  A light and flaky Butter Lime crust topped with smooth and creamy Thyme Citrus Cream Cheese filling, and a layer of flavorful mangoes and blueberries...DELICIOUS! This dessert would be just perfect for your next Summer evening grill with friends, just be sure to make plenty, as most of your guests will likely want a second helping!  I felt inspired to add the thyme in to this recipe as a new change in herb for sweet dishes.  It adds just the right note of "herb-i-ness" and rounds out the sweetness of the dish, providing for an interesting taste combination that may be new to most people, but is completely wonderful, particularly paired with the citrus notes.  Please enjoy these delightful little tarts, and let me know if you do try them, and how they turned out for you!

Herbed Citrus Cream Cheese Fruit Tarts:
Prep Time: about 10-15 minutes
Bake Time: about 25 minutes
Serves: makes about 18 individual tarts

Ingredients:

For the Butter Lime Crust:
2 cups unbleached white flour
3/4 cup butter, softened (I used salted sweet cream butter)
1/4 cup sugar
1 teaspoon sea salt
1/4 cup lime juice, chilled
1/4 cup cold water, plus more by tablespoon as needed

For the Thyme Citrus Cream Cheese Filling:
4 ounces cream cheese, softened
1 egg
1/3 cup unbleached white flour
1/4 cup sugar
2 tablespoons citrus zest (I used orange and lime zest)
1 tablespoon fresh thyme leaves, very finely minced

For the Mango and Blueberry layer:
2 ripe mangoes
1 cup fresh blueberries
2 Tablespoons agave nectar
2 tablespoons lime juice
2 tablespoons orange juice


To Prepare:
1. First, in a medium bowl- combine the flour and butter for the crust, using a fork to cut the butter in until the texture is like corn meal. Add in the sugar and salt, stirring just till combined.  Sprinkle the lime juice over the crust ingredients and lightly stir.  Add in the cold water, a tablespoons at a time, until crust is like a pie crust consistency, being careful not to over mix, as this will cause the crust to become tough.  Place the combined crust into a large zip type storage bag, and place in the refrigerator to chill while you prepare the rest of the tarts.
2. Prepare the cream cheese filling by combing all ingredients (cream cheese, egg, flour,sugar, zests and thyme) well in a medium size bowl. Set aside.
3. Cut mangoes into thin slices (after removing the skin), and place into a medium bowl with the blueberries, agave nectar, and citrus juice. Stir well. Set aside.
4. Preheat oven to 355 degrees Fahrenheit while you assemble the tarts.  Roll the chilled dough out very thinly (about 1/8th-1/4 of an inch), and cut into 4 inch rounds.  Place one round into the cup of a large cup size muffin tin (my tins hold about 1 cup muffin batter per cup). Repeat with remaining rounds, pressing down into each cup to create the tart shells. Place 1 tablespoon of thyme citrus cream cheese into each cup, spreading evenly across the bottom. Fill with sliced mangoes, and place a spoon of blueberries on the top of each tart.
5. Place into the preheated oven and bake about 25 minutes, till fruit is bubbly, cheese has puffed up, and crusts are slightly golden. Remove from oven, and run a knife around the edge of each tart. Allow to cool in pans about 10 minutes, then gently remove tarts, placing on a wire rack to cool.
6. Serve and thoroughly enjoy!!