Strawberry Salsa

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Strawberry Salsa

Mild and crunchy poblano chiles (also sold as pasillas) paired with sweet strawberries and zesty spring onions make this salsa a real crowd-pleaser. Serve topped on fish or poultry, as a salad on spring lettuces, or as a snack with chips. The optional avocado gives it a creamy texture and heartier feel.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 1/2 tsp. cumin seeds
• 2 Tbsp. lime juice
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. cayenne
• 1 fresh poblano chile, chopped
• 1 spring onion or 3 green onions, white part only, chopped
• 1/4 cup cilantro leaves, chopped
• 1 cup medium strawberries
• 1 avocado, peeled, pitted, and chopped (optional)

Preparation:

1. Sprinkle the cumin seeds into a small fry pan and toast over medium-hi heat until toasted and fragrant, 2 to 3 minutes. Set aside and let cool.
2. In a medium bowl, whisk together the lime juice, olive oil, garlic, cayenne, salt, and pepper. Toss with the poblano, onion, cilantro, and cumin seeds.
3. Gently wash, hull, and cut strawberries into quarters. Just before serving, gently toss in strawberries. Add the avocado, if you like.

Makes 2 cups Strawberry Poblano Salsa.

Cream Puffs, also known as Profiteroles, are a wonderfully delicate and decadent dessert. You'll find they aren't that hard to make either.

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 4 dozen

Ingredients:

• Puffs:
• 1/2 cup butter
• 1 cup water
• 1 cup flour
• 1/4 teaspoon salt
• 4 eggs
• ----
• Cream Filling:
• 5 egg yolks
• 3/4 cup sugar
• 1/2 cup flour
• 2 cups milk
• 1 tablespoon butter
• 2 teaspoons vanilla

Preparation:

Puffs:
Melt butter in medium saucepan. Add water and bring to a boil. Add flour and salt. Over medium-high heat, stir vigorously until a dough ball is formed. Remove from heat and cool for 5 minutes. Preheat oven to 400 degrees F. Begin beating vigorously again while adding eggs one at a time. Beat until completely combined and smooth. Drop puff dough by rounded teaspoonfuls, 2-inches apart on cookie sheets. Bake for 25 minutes or until golden puffs are formed. Cool on sheets on wire rack.

Cream Filling:
In a heavy saucepan, combine egg yolks and sugar. Stir with wire whisk until smooth. Stir in flour until combined. Gradually add milk. Place pan over medium heat. Stir constantly. Once liquid begins to bubble around edges, lower temperature to medium-low. Continue to stir constantly until mixture is thickened. Cook and stir for 3 more minutes. Remove from heat and cool for 5 minutes. Stir in butter and vanilla. Cover and chill for 2 hours. Makes about 2-1/2 cups.

Make Cream Puffs:
Cut 1/4 off of top of each puff. Remove inner soft dough. Fill each bottom with 1 tablespoon cream filling. Cover with top. Serve immediately or freeze.

Makes 4 dozen.

Serving Suggestions:
Place on a serving plate. Sprinkle with powdered sugar and drizzle with chocolate sauce.

Freezing Instructions:
Place filled cream puffs on a cookie sheet and place in freezer overnight. The next day, place frozen cream puffs in an airtight resealable freezer bag or container. Store in freezer up to 3 months. Defrost before serving them.

Sfinge di San Giuseppe

PUFFS:
1/2 C. shortening
1/8 t. salt
1 C. boiling water
1 C. flour
3 eggs
1 T. sugar
1 T. grated lemon rind
1 T. grated orange rind
Add shortening and salt to boiling water; stir over medium heat until mixture boils. Lower heat, add flour all at once. Stir vigorously until mixture leaves the sides of the pan. Remove from heat and add 1 egg at a time. Beat in sugar and rinds after beating in eggs. Shape on an ungreased cookie sheet. Using 1 teaspoon/tablespoon per puff (depending on size). BAKE in preheated oven 450 F. oven for 20 minutes. Reduce temperature to 350 F. and bake for 20 minutes more. Remove and cool. Slice off top and fill.

FILLING:
1-15oz.can of POLLY-O RICOTTA
2-T. grated sweet chocolate
1-T. grated orange rind
1/2 t. almond extract
Confectioner's sugar to taste
Blend good and fill. Put top on and sprinkle with confectioner's sugar.