Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. There are any number of variations of the old standard, but these are special enough for an hors d’oeuvres party table. Because older eggs are easier to peel, be sure to use them when you need a smooth, clean egg. Use a pastry bag and pipe in the filling for a fancy presentation.
Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert. Recipe courtesy of Pomegranates.org, where you’ll find many more recipes featuring pomegranates.
Mary Jane’s recipe is based on one by the Barefoot Contessa (Ina Garten), but the shoeless TV cook wouldn’t dare to use red chile powder! You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece. You can use semisweet chocolate instead of bittersweet in the filling and the cake will be slightly sweeter. Maybe a scoop of ice cream on the side when you serve it to guests?
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.