Meal/Course - Dessert
While you've got the smoker going, why not throw on dessert after the main course? Apples smoke in 45-90 minutes. They should be ready just about the time dinner has settled and guests are ready for the final round.
The Pink Adobe Restaurant offers up this delicious dessert.
This is a shocking dessert if there ever was one, with the sharp flavors of the pepper tequila and black pepper strangely complementing the sweetness of the strawberries. Only a truly daring chilehead would serve this over chile-infused icecream.
Here is Harald Zoschke’s recipe for truffles. He notes: "If you are a chocoholic (like me), and like it spicy (like me), you’ll love these melt-in-your-mouth chocolate truffles. They have a pleasant zing, which you will notice shortly after you taste the nice chocolate-fruit flavor. Best of all, this is a truffle recipe that’s easy to prepare! Melting the chocolate in a bowl over hot water is necessary because it would burn easily with direct heat, rendering it useless. Also, avoid even smallest amounts of water getting in contact with your melted chocolate; it would get lumpy, and you would have to start over, melting fresh chocolate."
Serve over Southwestern Bread Pudding.
Rum is the favorite liquor of the Caribbean, where Dave and Mary Jane travel all the time. We prefer dark rum, but any variety will work in this cooler, which is enough for a party. Note: This recipe requires advance preparation.
Although mild to the taste, the flavor of the chile really comes through in this pie.
Ice cream with hot sauce is all the rage in both South Africa and the U.S.
This stunning ice cream is from Suzy Dayton, former pastry chef at the Coyote Cafe, who served it at the Santa Fe Wine and Chile Festival, where we collected the recipe.
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