Sandia Salad
Lemon-Basil Ice Cream
1 small seedless watermelon or ½ large watermelon, diced 4-5 sprigs lemon balm 10 oz goat cheese, crumbled (cheese will crumble best if cold) 4 cups balsamic vinegar ½ vanilla bean, split lengthwise
4 oz fresh basil, roughly chopped 1 quart half-and-half 10 egg yolks 5 oz granulated sugar 5 oz honey the zest and juice from 1 lemon
Place the vanilla bean in a medium saucepan with the balsamic vinegar. Bring the liquid to a boil until slightly thickened. The vinegar will thicken some more when cooled. Combine watermelon, lemon balm leaves and goat cheese crumbles in large bowl. Remove and discard the vanilla bean when the vinegar mixture has completely cooled. Drizzle desired amount of balsamic reduction over each serving.
Combine the basil, lemon zest and half-and-half in a pan over medium heat until it comes to a simmer. Let steep for 15 minutes. Combine the egg yolks, sugar and honey in a mixing bowl; whip on high speed until the mixture has doubled in size and is a pale yellow (about 2 minutes). Temper the half-and-half into the whipped egg yolks. Place the custard over a double boiler and stir constantly until the custard has thickened and coats the back of a spoon (about 10 minutes). Strain the custard into a clean bowl and place in an ice bath until cold. Chill overnight in the refrigerator and process in an ice cream machine the next day.
from Crews Brandhorst at High Finance
Ahi Tuna and Asian Pear Tartare from Sandiago’s Mexican Grill Tartare: 6-8 oz fresh tuna steak, diced 1 Asian pear, peeled and diced Fresh lime juice 1 Tablespoon fresh chives, finely minced 1 Tablespoon extra virgin olive oil Salt and pepper to taste Mix all ingredients together in a bowl and place aside. Mango coulis: ¼ cup sweet white wine 2 fresh mangos 2 Tablespoons honey Pinch salt 1 teaspoon olive oil
from Cherie Austin, Farm and Table
Cucumber-Mint Sorbet from Cherie Austin, Farm and Table 3 cups fresh cucumber juice 1 cup water ½ cup granulated sugar 2 oz fresh mint, roughly chopped Combine water, sugar and mint in small saucepan. Bring to a full boil and let steep for 15 minutes. Stir the mint syrup and the cucumber juice together and put into the refrigerator overnight. Strain and process in an ice cream machine. Farm and Table, 8917 4th St NW, Albuquerque, 505.503.7124, farmandtablenm.com.
Blend until smooth and place in freezer for 10-15 minutes. Place mango coulis on plate topped with tartare and served with assorted crackers. High Finance and Sandiago’s Mexican Grill, 40 Tramway Rd NE, Albuquerque, 505.856.6692, sandiapeakrestaurants.com.
A Taste of Life in New Mexico
AUGUST 2013
45