Saturday, August 27, 2011

Yummy Summer Tart

This recipe is adapted from one found in USA Weekend's CookSmart section. The original recipe may be found at

Carol's version used her made-from-scratch pie crust, but you can use the refrigerated variety if you choose.
  • 1 8 oz package of cream cheese softened
  • grated lemon peel to taste
  • 1/2 cup of confectioners' sugar
  • 3 tablespoons cornstarch
  • 1 whole egg separated
  • 2 tablespoons sugar, plus a bit extra for sprinkling
  • 1 teaspoon vanilla extract
  • 1 refrigerated pie crust from a 14.1 ounce box (or your own home made pie crust
  • 2 cups fresh fruit (Carol's pictured above used thinly sliced Black Plums and cultivated high bush blueberries)
Place oven rack at lowest position and preheat to 400 F.
Mix the cream cheese, confectioners' sugar, 2 tablespoons cornstarch, the egg yolk, and lemon peel in a medium bowl.
In a separate bowl, mix fruit, 2 tablespoons sugar, 1 tablespoon cornstarch, and vanilla extract.
Roll out your pie crust to a circle of about 13 inches on a well floured surface and slip on to a pizza pan or cookie sheet. Spread the cream cheese mixture evenly on the crust, leaving a 2 inch border for folding.Scatter the plum (or other fruit slices over the cream cheese mixture and sprinkle the blueberries (or other berries) evenly over the top. .
Fold the pastry crust as shown in the photo and sprinkle with sugar. Bake for about 30 minutes until bubbly and golden brown. Slide to a cooling rack. Serve warm. Should serve six.

Sunday, August 14, 2011

Black Bean & Corn Salsa

Black Bean & Corn Salsa
by Teri Winchester 
Makes 2 quarts
2 15oz cans black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 pound jicama, peeled and diced in small pieces
(If I don't have jicama, I substitute one can of water chestnuts, chopped)
1 sweet red pepper, seeded and diced
5 green onions, chopped
2 fresh tomatoes, diced
2 teaspoons minced garlic
Combine all above ingredients in a serving bowl.
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/2 cup sugar
1 teaspoon salt
3 tablespoons olive oil
Mix dressing ingredients well and pour over salsa. Stir gently and serve.

Friday, August 12, 2011

Mouths Meet & Eat

Magdalena Mouths held their regular 2nd Wednesday in August meet and eat at Danielle's Bear Mountain Coffee House and Gallery.
  The pot-luck theme was any dish or dessert that is a family favorite for Summer get-togethers.
  First timers were Lucia Bisbee and friend Ben, Susan Alexander and Sarita Johnson (of Albany, CA and Magdalena) Georgette Grey of Socorro, and Ian Jenness. Also in attendance were Danielle Fitzpatrick, Teri Winchester, and Carol and Harry Kroyer.

  The group meets monthly at Bear Mountain to enjoy sharing each others' foods and to talk about anything pertaining to food in Magdalena. Among the August discussions was an update on initial planning for the formation of a food purchasing cooperative, a fund raiser to benefit the Samaritan Center  (the local food pantry and thrift shop). and discussion about how the group might assist Villagers who are interested in growing their own produce.
   The group also talked about Anna Lear's recent article in the Mountain Mail about how to deal with our high Ph water by adding a bit of vinegar to it for watering and/or drip irrigating vegetable gardens. As Anna pointed out,  our plants prosper far better just after our infrequent rains and will benefit from a more acidic water.
   The next meeting will be on the 2nd Wednesday in September (9/14/2011). More information a little later, including the food theme for what sort of dishes to bring to share.
   We will try to bring you as many recipes as possible on this Blog.

A Scrumptious Dessert From Ian

Submitted by Ian Jenness


2 C fresh strawberries or 2 C whole frozen strawberries (without sugar)
1 C sugar
1 tsp. fresh lemon juice
1 tsp. vanilla
2 egg whites
Whole berries or chocolate shavings for garnish

In a large mixer bowl, combine berries, sugar, lemon juice, vanilla and egg whites
Beat at medium speed for 15 minutes or until mixture is stiff and shiny
Pour into a lightly greased spring form or Angel-food cake pan and freeze for at least four hours.  Remove from freezer 5 minutes before serving.

This is a very simple and refreshing summer treat!

Ian Jenness