• 2/3 cup low-fat ricotta cheese
• 1/3 cup orange marmalade or apricot preserves
• 12 slices (about 3/4-inch-thick) firm, day-old French bread
• 2 large eggs
• 1/3 cup 1% low-fat milk
• 1/3 cup Honey Vanilla Crème Flavor Nestle Coffee-Mate Liquid Coffee Creamer
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• Maple syrup, heated

1. Combine ricotta cheese and preserves in small bowl; mix well.
2. Spread mixture evenly over 6 bread slices.
3. Top with remaining bread slices to form sandwiches.
4. Beat eggs in shallow pan or pie plate; whisk in milk, Coffee-mate and vanilla extract.
5. Whisk in flour and salt.
6. Heat large skillet over medium heat for 3 to 4 minutes. Swirl butter into hot skillet.
7. Dip sandwiches in egg mixture, coating both sides.
8. Cook on each side for about 2 minutes or until golden brown.
9. Serve with maple syrup.

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• 2 oz Blueberry/Jalapeño infused Partida Blanco Tequila
• 3/4 oz Creme de Mure
• 1 oz Fresh Lime Juice
• 1/2 oz Tequila Partida 100% Organic Agave Nectar

1. Muddle mint and blueberries.
2. Combine remaining ingredients.
3. Garnish with mint and three berries and sea salt rim. 

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• 12 Cupcake liners
• Nonstick cooking spray
• 2 pkg. (8 oz. each) Cream cheese, at room temperature
• 1/2 cup Granulated sugar
• 1 1/2 Tbsp. All-purpose flour
• 1 tsp. Vanilla extract
• Pinch of salt
• 2 large Eggs
• 1/2 cup Pure Pumpkin
• 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
• 2 tsp. Ground cinnamon

1. Preheat oven to 300° F.
2. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
3. Beat in eggs one at a time, beating well after each addition.
4. Transfer 1/2 cup batter to a medium bowl.
5. Add pumpkin and Coffee-mate; stir until blended.

6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cover and refrigerate for 4 hours before serving

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• 5-6 cups low-sodium chicken broth
• 3 tablespoons extra virgin olive oil, divided
• 1/2 pound sliced botton mushrooms     
• 1/3 pound shiitake mushrooms, stemmed and sliced
•  3/4 pound boneless chicken thighs, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup chopped shallots
• 2 garlic cloves, minced
• 1 1/4 cups Arborio rice
• 1/3 cup Madeira wine    
• 2 tablespoons chopped fresh tarragon
• 1/2 cup grated Parmigiano-­‐Reggiano cheese   
  

1. Bring the broth to a simmer in a medium saucepan set over medium heat.
2. Meanwhile, over medium-high heat, add 2 tablespoons of the oil in a 4-quart nonstick dutch oven.
3. Add the button and shiitake mushrooms and cook, stirring occasionally until just about browned, about 6-7 minutes.
4. Stir in the chicken, salt and 1/8 teaspoon of the pepper, and cook until the chicken is lightly browned and cooked through, about 8 minutes.
5. Transfer mixture t a bowl and reserve.
6. Return the Dutch oven to medium heat and add the remaining 1 tablespoon of oil.
7. Stir in the shallots and garlic, stirring occasionally until starting to soften, about 2 minutes.
8. Add the rice and cook, stirring until opaque, about 1 minute
9. Pour in the wine and cook, stirring until absorbed.
10. Add 1/2 cup broth and cook, stirring often until it has been absorbed.
11. Continue cooking, adding broth 1/2 cup at a time and cooking until it has been absorbed before adding the next 1/2 cup, until the rice is tender, about 25 minutes.
12. Stir in the tarragon and cook 1 minute.
13. Add the reserved mushroom mixture, cheese and remaining 1/8 teaspoon pepper, cook, stirring, until hot; about 2 minutes.
14. Serve immediately.  
    

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Seasons of My Heart, Oaxaca

These cooking classes are led by Susan Trilling, a American whose mother is Mexican, now an Oaxaca local, who offers an insight into the flavors and recipes of Oaxacan cuisine.

There are several classes to suit your trip length. The half-day class features a lecture, cooking class and five course meal. If you have a day, the classes include a local market tour. The Chef's Intensive class - for advanced cooks only - is taken by Trilling and another renowned chef.

If your trip is more leisurely and you want to really immerse yourself in Oaxacan cuisine, the long-weekend class involves visits to local markets, chocolate and cheese makers along with three cooking classes at the school, customized to a theme of your choice. Even more intensive is the week-long course, which features four full class days and three days of tours.

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• 6 chicken legs with thighs, with skin
• olive oil
• 2 whole cloves garlic
• salt and pepper to taste
• paprika
• 1/2 teaspoon dried oregano
• 6 cups of water
• 2 bay leaves
• 2  29-oz can Mexican Style Hominy
• 1 16-oz can green salsa tomatillo

• 1 fresh avocado, diced
• 1/4 cup of cilantro, chopped
• 6 - 8 radishes, sliced in rounds
• 1 small red onion, diced
• 1 serrano pepper, finely diced
• lime, cut in slices
  

1. Wash chicken with white vinegar and a dash of salt, rinse thoroughly
2. In a soup pot or le creuset, over medium-high heat, saute olive oil, garlic, oregano, paprika, salt and pepper.
3. Add 5-6 cups of water, adding enough water to cover chicken pieces.
4. Add bay leaves, cover pot and cook for 45 minutes
5. Skim the fat from the top
6. Remove the chicken from the pot, when cool enough to handle, remove skin and shred chicken meat or cut into bite size pieces
7. Add hominy (including liquid) and salsa tomatillo. Simmer over low heat for 1/2 hour.
8. Just before you are ready to serve: Dice avocados, chop cilantro, slice radishes, lime sliced, dice onion and serrano pepper - place in individual small bowls.

• Ladle soup into serving bowls and top with a tablespoon of each garnish. Enjoy!
  

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A Must-Have Cookbook for Soup Lovers


Basic Stock Recipe from the Cookbook:

Clear and Rich Chicken Stock
If you only make one stock from scratch it should be chicken. For chicken soups, of course, it is absolutely essential. It also seems to miraculously absorb whatever flavors are put into the pot, so it can be used in place of beef or fish stock.

Ingredients:

• 6 pounds of chicken backs, wings and/or thighs
• 3 large Spanish onions peeled and cut into quarters
• 6 ribs celery, cut into thirds
• 6 carrots, peeled and cut into thirds
• 1/2 bunch of fresh parsley
• 2 bay leaves
• 4 chicken bouillon cubes
• 16 cups of water, plus more as needed
• Kosher salt to taste

Directions:

1. In a large stock pot place chicken, onion, celery, carrots, parsley, bay leaves, bouillon, water and salt.
2. Bring to boil over medium-high heat
3. Skim and discard the foam that rises to the top of the pot
4. Reduce the heat to medium, and simmer gently for 3 hours, adding 1-2 cups of water if the stock reduces too much
5. Strain through a colander and discard the solids
6. When the stock is cold, skim off and discard the fat from the top

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