Monday, December 31, 2012

Catalan Cream Cheesecake

CRUST
6 TBS butter, softened
1 c. flour
1/4 c. granulated sugar
1/2 tsp dried orange peel
1 tsp cinnamon
1/4 tsp ground coriander

FILLING
4 - 8oz packages of Neufchatel cream cheese, softened
1 & 1/4 c. granulated sugar
1/4 c. flour
1 tsp dried orange peel
1 tsp cinnamon
2 TBS cold whipping cream
2 tsp pure vanilla
4 large eggs
2 TBS fresh orange juice

BRULEE TOPPING
4 TBS granulated sugar

DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.

In a small mixing bowl, soften butter (do NOT melt); add the flour, sugar, orange peel, cinnamon & coriander; mix on medium speed until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.

Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)

WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and sugar on medium speed until smooth & creamy. Add flour, orange peel, cinnamon, whipping cream & vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended. Add orange juice & mix on low speed until smooth.

Gently pour cheesecake batter over warm crust. Place springform pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.

Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a sharp knife; cool 1-1/2 hours.

Refrigerate several hours or overnight before serving.

TO SERVE:
Release cheesecake from springform & set on serving plate. Sprinkle granulated sugar evenly over top of cheesecake. Hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and caramelizes evenly, about 2 minutes, being careful not to burn the sugar. Allow topping to cool; cut with sharp knife.

Monday, December 24, 2012

Peppermint Bark Cheesecake

CRUST
6 TBS butter, softened
1 c. flour
1/3 c. granulated sugar
1/4 c. cocoa powder

FILLING
4 - 8oz packages of Neufchatel cream cheese, softened
1 c. granulated sugar
1/4 c. flour
2 TBS cold whipping cream
2 tsp pure vanilla
4 large eggs
4 oz. good quality white chocolate pieces, melted

GANACHE TOPPING
1/2 c. 60% cacao bittersweet chocolate chips (Ghirardelli)
1/4 c. heavy whipping cream
4 oz. (1/2 bar) Ghirardelli Peppermint Bark, broken into pieces

DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.

In a small mixing bowl, soften butter (do NOT melt); add the flour, sugar and cocoa; mix on medium speed until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.

Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)

WHILE CRUST BAKES:
Place white chocolate pieces in small micro-proof bowl & heat in microwave until smooth. Set aside to cool.

In a large electric mixing bowl, beat cream cheese and sugars on medium speed until smooth & creamy. Add flour, whipping cream & vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended. Add melted white chocolate & blend on low just until incorporated.

Gently pour cheesecake batter over warm crust. Place springform pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.

Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a sharp knife; cool 1-1/2 hours.

GANACHE:
In 2 c. glass measuring cup, heat 1/4 c whipping cream until very hot but not boiling. Quickly stir in 1/2 c bittersweet chocolate chips. Continue stirring until smooth. Set aside to cool, stirring occasionally to keep smooth. When measuring cup is warm to the touch (no longer hot), spread ganache evenly over the top of the cheesecake. Sprinkle evenly with broken Peppermint Bark pieces. Refrigerate several hours or overnight until cheesecake is well chilled. Carefully remove sides of springform pan to serve.

Wednesday, December 19, 2012

Mayan Chocolate Rumchata Cake

Chocolate Cake
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)

3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla

2 eggs

2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda
1 & 1/2 tsp. cinnamon

1 & 1/3 c. water

Preheat oven to 350.

Cut circles of wax paper to fit the bottom of two 8-inch round cake pans. Grease the pans well; place wax paper in bottom of pans & grease. Add a dusting of flour & tap the pans to coat.

Melt the chocolate in microwave 1-2 minutes; stir until smooth. Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour, baking soda & cinnamon together in small bowl. Add dry ingredients alternately with water in two batches each.

Pour into prepared pans. Bake 35-40 minutes for round pans, or until center tests clean. Remove from oven, cool on wire rack for 10 minutes.

Remove cake pans, carefully peel off wax paper. Cool completely.

Chocolate Mousse
2 large egg yolks

1/4 c. sugar

8 oz. whipping cream

3 oz. premium 100% Cacao unsweetened chocolate baking bar, broken into pieces

In small mixing bowl, beat egg yolks on high speed until thick, about 3 minutes. Gradually add sugar & mix in well.

In small heavy saucepan, heat 4 oz (1/2 c.) whipping cream over medium heat until hot but not boiling. Gradually pour half the cream into the egg mixture, mix until blended & pour back into remaining cream in the saucepan.

Cook over medium heat until mixture is thickened, about 5 minutes, stirring constantly. Remove from heat & let stand for 8 minutes. Add chocolate & stir until completely melted.

Place in refrigerator (NOT freezer) just until chilled, about 45 minutes, stirring occasionally.

Chill mixing bowl & beaters; pour in remaining 4 oz (1/2 c.) of whipping cream & beat on high until stiff. Gently fold into chilled chocolate mixture.

Chocolate Ganache
8 oz (1 c.) whipping cream
12 oz. bittersweet chocolate chips
2 tsp Rumchata

In small saucepan, heat whipping cream on medium until very hot; do not allow to boil. Immediately stir in chocolate chips & Rumchata; stir constantly until completely melted. Mixture should look glossy.

Place in refrigerator to cool, stirring frequently until glossy & well thickened.

Rumchata Glaze
1/4 c. powdered sugar
3 TBS Rumchata
1 TBS water

In micro-proof measuring cup, combine all ingredients. Microwave on high for 1-2 minutes until hot. Stir until sugar is dissolved.

To assemble cake:
Place one 8-inch layer on cake plate. Brush generously with half of glaze. Leave remaining layer on cooling rack & brush with remaining glaze. (For easy clean up, place a sheet of wax paper on counter underneath the rack.) Allow to soak in completely.

Spread Chocolate Mousse evenly on the cake layer on plate, leaving 1/8 inch around edges to allow for spreading. Gently place remaining layer on top of mousse.

With butter knife, spread Chocolate Ganache evenly over top & sides of cake, starting with the top of the cake & doing sides next.

Store any leftover cake in refrigerator.

Sunday, December 16, 2012

Guinness Stout Cottage Pie


1.25 - 1.5 good sirloin, cut into 1/4 inch pieces, all fat removed
2 TBS olive oil

1/3 c. flour
1 - 8oz can tomato sauce
1 c. Guinness (or other stout)
2 c. warm beef broth (or 2 c. water & good quality soup base)
1 tsp dried thyme
fresh ground pepper

1 c. baby carrots cut into 1/4 inch pieces
1 c. frozen petite peas
1 large onion, cut into 1/4 inch dice
3 cloves garlic, minced

7 good size Idaho russet baking potatoes, peeled & cut into 1/2 inch cubes
1 clove garlic, minced
1 & 1/2 c. shredded sharp cheddar
1/2 c. milk

Warm beef broth in microwave. Set aside.

Heat 2 TBS oil in Dutch Oven (or 4 qt skillet). Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in tomato sauce, Guinness & broth with thyme & fresh ground pepper to taste. Stir gently & allow to come to slight simmer. Add all carrots, peas, onions & 3 cloves garlic; stir well. Bring to simmer & cover. Simmer over medium heat for 1.5 hours, stirring often, until liquid reduces & becomes thick.

Preheat oven to 350.

While stew is cooking, prepare mashed potatoes for the crust.

Heat 1 inch water in 3 qt saucepan. When water reaches simmer, add potatoes & garlic. Cover & cook for 20 minutes, until tender. (Watch closely so it doesn't boil over.) Pour off liquid. Add cheese & milk and mash until smooth.

Spoon stew mixture into 3 qt Corning or other ceramic baking dish. Gently spoon mashed potatoes on top, smoothing to edges to seal. Place in preheated oven; bake for 20 minutes. Remove from oven & let stand for 5 minutes before serving.

Tuesday, November 20, 2012

Sugared Walnuts

1/2 c. light brown sugar
1/4 c. granulated sugar
1/2 c. milk
1 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves

1/2 tsp pure vanilla
12 oz. walnut halves

Line a large baking sheet with waxed or parchment paper. Set aside.

In 2 qt saucepan, combine sugars, milk & spices. Whisk over medium high heat until well combined. Allow mixture to come to a gentle boil, whisking frequently. Stop stirring at this point & allow mixture to reach 245 degrees (soft ball stage) on a candy thermometer.

Remove from heat & whisk in vanilla. Add walnuts & stir quickly to thoroughly coat. Turn onto lined pan, spreading walnuts & breaking apart any large chunks. Allow to cool completely.

Store at room temperature in tightly sealed container.

Pomegranate Vinaigrette

1/2 c. pomegranate juice
2 TBS Balsamic vinegar
1 tsp honey
1/4 tsp grated orange peel

1/4 c. organic extra virgin olive oil

fresh ground 3 peppercorn blend

In small glass bowl, combine pomegranate juice, vinegar, honey & orange peel; whisk until well blended.

Slowly drizzle oil into juice blend, whisking constantly, until thoroughly combined.

Season to taste with fresh pepper.

Cover & chill at least 2 hours or overnight.

Friday, November 2, 2012

Fire-roasted Tomato Bisque with Fresh Basil

3 TBS butter

1 large onion, finely diced
4 cloves garlic, minced
1 c. baby carrots, finely diced
1 c. celery heart, finely diced

1/4 c. unbleached flour

3 - 14.5 oz cans fire-roasted diced tomatoes with liquid
4 c. organic chicken broth
1/4 c. tomato paste
1/2 tsp. crushed red pepper

1/4 c. fresh basil leaves, torn, stems removed
1 c. shredded Asiago cheese

3/4 c. heavy cream (whipping cream)

Melt butter in 4 quart sauce pan on medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir in until all lumps have disappeared.

Pour in tomatoes & liquid, stirring to blend well. Gradually stir in chicken broth, stirring constantly & scraping bottom well. Blend in tomato paste & crushed red pepper. Raise liquid just to a simmer. Cook covered until vegetables are tender, about 25 minutes, stirring often.

Transfer 3/4 of the soup to food processor; add the fresh basil & shredded cheese. Puree until smooth. Return the puree to the saucepan.

Add the heavy cream and cook until the soup is just heated through.

Ladle into bowls; serve with crusty Asiago Cheese Bread & additional shredded cheese to top.

Thursday, October 4, 2012

Glazed Ginger Pumpkin Mini Loaves

3/4 c. (12 TBS) butter, softened
1 c. sugar
1 c. brown sugar

3 eggs, beaten
1 tsp. vanilla
1 can pumpkin

2 1/2 c. unbleached flour
3 tsp. baking powder
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp ground cloves

Glaze:
2 c. powdered sugar
1 TBS Canton Ginger Liqueur
1-2 TBS milk

Preheat oven to 375.

Thoroughly grease & flour 5 small loaf pans.

In large mixing bowl, cream butter & sugars on medium speed. Add eggs, vanilla & pumpkin; mix well. Gently stir in flour, baking powder & spices, do not overbeat.

Gently spoon into pans.

Bake small loaves for 25 - 30 minutes. Bread should be light golden brown & center should test clean. Do not over bake.

Remove from pans immediately & cool on wire rack.

Combine all glaze ingredients in small bowl, stirring until smooth. Spoon glaze over breads, allowing to drip down the sides; let glaze set completely.

Store tightly covered/wrapped in fridge or freeze for later use.

Monday, June 18, 2012

Decadent Turtle Cheesecake with Pecan Shortbread Crust


CRUST
6 TBS butter, softened
1 c. flour
1/3 c. light brown sugar, packed
1/3 c. ground pecans

CARAMEL LAYER
1/2 c. premium quality caramel topping
1 TBS flour 1/3 c. pecan pieces (broken small)

CHOCOLATE FILLING
1/2 c. 60% cacao bittersweet chocolate chips (Ghirardelli)
1 c. reserved cheesecake batter

FILLING
4 - 8oz packages of Neufchatel cream cheese, softened
1 c. granulated sugar
1/3 c. light brown sugar, lightly packed
1/4 c. flour
2 TBS cold whipping cream
2 tsp pure vanilla
4 large eggs

GANACHE TOPPING
1/2 c. 60% cacao bittersweet chocolate chips (Ghirardelli)
1/4 c. heavy whipping cream
1/4 c. chopped pecans
1/2 c. premium quality caramel topping

DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the sides only of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.

In a small bowl, soften butter (do NOT melt); add the flour, brown sugar and pecans; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.

Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)

WHILE CRUST BAKES:
In 2 c. ceramic bowl, melt 1/2 c. bittersweet chocolate chips in microwave. (Remove when a few chips remain whole & stir until well melted.) Set aside to cool.

In small bowl, mix 1/2 c. caramel topping and 1 TBS flour together until smooth; stir in pecan pieces. Set aside.

In a large electric mixing bowl, beat cream cheese and sugars on medium speed until smooth & creamy. Add flour, whipping cream & vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended.

Remove 1 c. batter; stir gently into melted chocolate until just evenly combined.

Gently spoon Caramel Layer evenly over warm crust; do not attempt to spread. Spoon chocolate batter over caramel layer, spreading evenly. Top with remaining batter. Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.

Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool 1-1/2 hours.

Make ganache layer. In 2 c. glass measuring cup, heat 1/4 whipping cream until very hot but not boiling. Quickly stir in remaining 1/2 c bittersweet chocolate chips. Continue stirring until smooth. Set aside to cool, stirring occasionally to keep smooth. When measuring cup is warm to the touch (no longer hot), spread ganache evenly over the top of the cheesecake. Sprinkle evenly with chopped pecans. Drizzle remaining 1/2 c. of caramel topping over the top. Refrigerate several hours or overnight until cheesecake is well chilled. Carefully remove sides of springform pan.

16-servings









Sunday, May 13, 2012

Fresh Mango Margarita Sorbet

1/3 c. water
1/3 c. sugar

2 large, ripe mangoes, peeled, pitted & sliced
2 TBS quality Margarita mix

In glass measuring cup, heat water in microwave until boiling. Add sugar & stir until completely dissolved. Place in refrigerator (not freezer) until well chilled, about 2 hours.

Place mango slices in large bowl of food processor; puree until smooth. Add Margarita mix & blend well. Pour in chilled sugar syrup & blend until well combined. Transfer mixture to 8x8 glass baking pan; cover with plastic wrap & refrigerate 8 hours or overnight.

When mixture is completely frozen, remove from freezer & allow to stand at room temperature until partially thawed. Transfer to large food processor bowl & pulse until smooth. Scape sorbet back into the pan & freeze for an additional 3 hours.

Fresh Strawberry Margarita Sorbet

1/3 c. water
1/3 c. sugar

1 qt. fresh strawberries, washed, hulled & halved
2 TBS quality Margarita mix

In glass measuring cup, heat water in microwave until boiling. Add sugar & stir until completely dissolved. Place in refrigerator (not freezer) until well chilled, about 2 hours.

Place strawberries in large bowl of food processor; puree until smooth. Add Margarita mix & blend well. Pour in chilled sugar syrup & blend until well combined. Transfer mixture to 8x8 glass baking pan; cover with plastic wrap & refrigerate 8 hours or overnight.

When mixture is completely frozen, remove from freezer & allow to stand at room temperature until partially thawed. Transfer to large food processor bowl & pulse until smooth. Scape sorbet back into the pan & freeze for an additional 3 hours.

Triple Citrus Limoncello Glazed Pound Cake

1 3/4 c. unbleached flour
1/4 c. cornstarch
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp coriander

1/2 c. plain yogurt
1/4 c. grapefruit juice
1 tsp fresh lemon zest
2 tsp dried orange peel

8 TBS (1 stick) butter, softened
1 c. sugar
2 eggs
1 tsp vanilla

1/4 c. Limoncello

Preheat oven to 350; grease & flour loaf pan.

In medium bowl, combine all dry ingredients (first list); set aside. In small bowl, whisk together yogurt, juice, lemon & orange peel; set aside.

In large bowl of electric mixer, beat butter and sugar until light & fluffy. Add eggs & vanilla & beat until well combined. Add dry & wet ingredients in 3 alternating batches, mixing well after each addition. Scrape batter into prepared pan; bake for 45-50 minutes until golden & center tests clean. remove from oven & set pan on wire rack. Allow to cool for 5 minutes. Brush Limoncello evenly over top of loaf, allowing to run down sides. Cool in pan another 20 minutes, remove to wire rack & cool completely. Wrap tightly in plastic wrap & chill at least 4 hours.

Serve with Fresh Strawberry & Mango Sorbets.

Friday, January 20, 2012

Cinnamon Pinwheels (Cinnamon Bun Cookies)

COOKIE BASE
3/4 c butter, softened
3/4 c sugar

1 egg yolk
1 tsp vanilla

1 3/4 c unbleached flour
1 1/2 tsp baking powder

3 TBS milk

CINNAMON FILLING
1/2 c light brown sugar
2/3 c finely ground walnuts (may be omitted)
1 TBS cinnamon

2 TBS melted butter

GLAZE
2 c powdered sugar
2-4 TBS milk
1/4 tsp vanilla

Cream butter on medium speed of stand mixer until light; gradually add sugar, continue beating until light & fluffy. Beat in egg yolk & vanilla.

Blend flour & baking powder together in small bowl. Add to creamed mixture alternating with milk in 2 batches each. Mix until well blended.

Turn dough out onto sheet of plastic wrap, shape into disk. Chill until firm & easy to handle.

Meanwhile, combine brown sugar, nuts & cinnamon in small bowl.

When dough is thoroughly chilled, turn out onto generously floured sheets of wax paper. Turn to coat well with flour. Place another sheet of wax paper over the dough, & roll out into a 9x12 rectangle, about 1/8 inch thick. Remove top sheet of wax paper.

Using pastry brush, evenly spread melted butter over dough surface. Sprinkle filling evenly over dough. Roll up dough (jelly roll style) into a tight log.

Cut log in half using very sharp knife. Wrap each half in wax paper & chill in freezer until very firm. (The firmer the dough, the easier to cut & maintain shape.) At this point, you can wrap log in foil & freeze for later use.

Preheat oven to 375. Line large cookie sheet with parchment.

Working with 1 log at a time, remove chilled dough from freezer & slice into 1/4 inch pieces. Place cookies on prepared sheet about an inch apart (cookies will spread). Bake for 10-12 minutes until light brown around the edges. Remove from oven & let cool on pan for a minute. Remove to wire rack to cool. Glaze if desired.

For glaze, combine all ingredients & stir until smooth; spread over cooled cookies. Allow to harden before storing.

Makes about 4 dozen.

Tuesday, January 17, 2012

Chipotle Steak Chili (Game Day Chili)

3 TBS olive oil
2 lbs sirloin tip steak, trimmed & cut on the diagonal into bite size pieces

2 medium onions, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper*, seeded & chopped

1 - 28 oz can petite diced tomatoes with juice
1 - 15 oz can tomato sauce
1/2 - 1 - 7.5 oz can** chipotle peppers in adobo sauce, chopped
2 cans reduced sodium dark red kidney beans, rinsed & drained

3/4 tsp cumin
3/4 tsp ground coriander

Heat oil in 5 qt Dutch Oven over medium high heat until hot; add steak pieces & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add banana pepper & cook 2 minutes more.

Stir in tomatoes, tomato sauce, chipotles (to taste) & adobo sauce; combine well. Add beans & seasonings; stir to combine.

Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 2 hours, stirring occasionally. Be careful not to scorch your chili; the sauce thickens a lot during the final half hour of cooking.

Serve with shredded cheddar or Monterey Jack.

*may substitute green pepper for the banana to tone it down a bit
**1/2 can = "3 alarm" heat; 1 can = "5 alarm"

Thursday, January 12, 2012

Barbacoa (Spicy Shredded Beef)

3 TBS olive oil
2 lb boneless top sirloin roast, fat removed

3 c. beef broth
1 - 10 oz can red enchilada sauce

1 large onion, halved & sliced thin
3 cloves garlic, sliced
1 large (or 2 smaller) jalapeno, sliced into thin strips

Heat oil in large Dutch oven/cast iron pot over medium high heat; add beef roast, turning until all sides are seared.

Combine broth & enchilada sauce; pour over beef. Add onions, garlic & jalapeno to broth, leaving some on top of the roast. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove roast to large carving board. Shred (you should be able to just pull the meat apart) & place in large ceramic bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas, rice & beans.

For sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

Monday, January 9, 2012

Peachy Pork Medallions with Peach Salsa

SALSA:
1-16 oz can lite peach slices packed in their own juice, not syrup
1 clove garlic, minced
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
1/2 of medium red bell pepper, diced
1/4 tsp grated ginger
1 tsp balsamic vinegar
juice of one small lime
coarse ground sea salt

Drain peaches, reserving juice for pork glaze; dice into 1/2 inch pieces.

In a medium glass bowl, gently combine peaches, garlic, red onion, serrano & red bell peppers, & ginger. In very small bowl, blend vinegar & lime juice; pour over salsa & stir gently to blend. Salt to taste.

Chill salsa for at least one hour.

PORK:
1.25 lb pork tenderloin, cut into 1/2 inch slices
2 tsp olive oil
1/2 tsp cumin
1/2 tsp ground coriander

1 c warm chicken broth
1 TBS cornstarch
reserved peach juice

In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with half of the cumin & coriander.

Saute 4 minutes, then turn over, sprinkle with remaining seasoning, & saute until cooked through, 3-4 minutes more.

While pork is cooking, warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.

Pour the broth/cornstarch mixture into the skillet along with the peace juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.

Serve with Peach Salsa & Cinnamon Jasmine Rice.



Frugal Friday