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Jambo Slow Cooked Oxtail

By
Abdul Rafay
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0
Slow-Cooked Oxtail Dish with Jamaican Jerk Seasoning, Rosemary, Thyme, and Cinnamon

If you’ve always wanted to learn to make oxtail at home but aren’t sure where to start, our Jambo Slow Cooked Oxtail is here to help. You’ll want to begin this dish the day before to give the rub a chance to do its thing. This way the oxtail has time to slowly cook and become tender enough to fall off the bone on its own. To make a fulfilling dinner, serve the oxtails hot with greens and starch of your choice. At Jambo Cafe, where Chef Ahmed Obo works, this Slow Cooked Oxtail is served with collards and mofongo, a dish of mashed green plantains.

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Slow-Cooked Oxtail Dish with Jamaican Jerk Seasoning, Rosemary, Thyme, and Cinnamon

Jambo Slow Cooked Oxtail

  • Author: Chef Ahmed Obo
Print Recipe

Description

Once you learn to properly cook oxtail, you’ll be hooked on Caribbean-influenced dish.

Ingredients

Scale

For the rub:

  • 2–3 green onions, chopped
  • 2–3 cloves of garlic, chopped
  • 1–2 tbsp jerk seasoning
  • 2 tsp dried thyme
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 tsp ground coriander 1-2 tbsp olive oil (enough to form a rough paste)

For the slow cooked oxtail:

  • 5 lb of oxtails
  • Olive oil
  • 1 medium onion, chopped
  • 1–2 cloves of garlic, chopped
  • 1 tbsp jerk seasoning
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tbsp tomato paste
  • ¼ cup Worcestershire sauce
  • 4 cups chicken stock
  • 2 tsp beef base (highly concentrated beef stock)
  • 1–2 cinnamon sticks

Instructions

  1. To make the rub, mix the ingredients with the olive oil to create a paste. Rub over oxtails, cover, and refrigerate overnight.
  2. To cook the oxtails the next day, heat a teaspoon or so of oil in a roasting pan or Dutch oven–enough to keep the oxtails from sticking. Sauté the onions and garlic for a few minutes. Add the spices and cook them for a few minutes so that you can smell their aroma. Stir the tomato paste into the mixture, add the Worcestershire sauce, chicken stock, and beef base.
  3. Add the oxtails, cover, and roast for 30 minutes at 400 degrees. Lower the temperature to 350 degrees and slow roast for 2 ½ -3 hours. The meat should fall off the bone.

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Recipe by Chef Ahmed Obo of Jambo Cafe
Story and Styling by Julia Platt Leonard
Support from Alex Hanna
Photography by Kate Russell

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On Trend 2023: Recycled

By
Keith Recker
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0
a dining room space decorated with recycled furniture
Photo from Ferm LIVING

What’s right now? Because the world changes so quickly, that question burns in our minds regularly. As humans, we live through our senses, and part of the answer involves art and design that soothes us, supports us, and delights us. We need that nourishment to face the challenges of our time, at home and in society at large. TABLE Magazine looks at fall and winter trends in art, craft, and design that are just right for our lives in 2023, like the below recycled furnishings.

Feeling Responsible

As designers continue to examine and expand what it means to reuse, recycle, and upcycle, they create ever more compelling representations of what responsible behavior can mean. Some are poetic references to their source materials, others reforging them into entirely new entities.

A black wavy looking bench

Practical Sculpture
Made in collaboration with the Norwegian artist Anna Maria Øfstedal Eng, Dal Piece is as much a sculpture as it is a functional object. It is made from 100% recycled cast aluminum, the shape inspired by a mountainside in Norway where trickling water slowly shapes and softens the rock over millennia.

a white plastic looking specaled chair, crafted from ecothylene, an exclusive material made from recycled plastic toys.

All Bright, All Happy
One Luisa table + two Charlie chairs = the ideal spot for young children to paint, read, or let their imaginations run wild. Crafted by Eco Birdy from ecothylene, an exclusive material made from recycled plastic toys. It is easy to carry, clean, and is suited for both indoor and outdoor use.

a recycled round carpet featuring intriguing, beautifully mixed colorways.

Hand Rolled
Based on extensive research into the leftover wax-printed textiles of the Dutch manufacturer Vlisco, Simone Post created a series of recycled carpets in intriguing, beautifully mixed colorways. The shape and pattern are inspired by the side view of large rolls of textiles, and the carpets are made in the Netherlands in her atelier.

three side tables made of recycled plywood

Ahead of the Curve
Swedish design firm Bla Station employed ideas like local production, waste reduction, and sustainability long before they were fashionable. (Like, in the ‘80s!) CEO Johan Lindau recently turned plywood into an object of desire, something easy to move, and with minimal support structure and impact. Available in five shapes and five colors. Available to the design trade at Scandinavian Spaces.

Story by Stephen Treffinger and Keith Recker / Principle Photography by Dave Bryce

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Easy Fig and Pumpkin Spice Galette

By
Star Laliberte
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0
A galette with sliced figs on a terra cotta colored plate with figs and spice on a dark surface

Nothing says fall like this Easy Fig and Pumpkin Spice Galette. Our uncomplicated dessert recipe consists of a simple mix of baking spices incorporated into goat cheese, topped with fresh figs, and kissed with honey. The true beauty of this galette is its versatility. Serve it at breakfast with a cup of coffee or tea, or enjoy it as a dessert. Plus, Pillsbury’s premade pie crust makes this recipe a breeze.

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A galette with sliced figs on a terra cotta colored plate with figs and spice on a dark surface

Easy Fig and Pumpkin Spice Galette

  • Author: Star Laliberte
Print Recipe

Description

Figs are an underrated autumn ingredient.

Ingredients

Scale
  • 5 oz chèvre (sit out to come to room temp)
  • 2 tsp homemade pumpkin spice (recipe below)
  • 4 tbsp honey, split in 2
  • Light squeeze of fresh lemon
  • 14 fresh figs, sliced
  • Pillsbury refrigerated pie crust
  • 1 egg, beaten
  • Cypress sea salt
  • Granulated sugar

For the pumpkin spice:

  • 1 tbsp ground cinnamon
  • ¾ tsp ground ginger
  • ¾ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix chèvre, pumpkin spice, 2 tbsp honey, and a light squeeze of fresh lemon juice. This can be done easily with a fork. Set aside.
  3. Place pie crust on a lightly flowered surface and using a rolling pin, gently roll the prepared crust to extend approximately 1/2 inch.
  4. Transfer the pie crust to a piece of parchment paper on a large cookie sheet.
  5. Using a rubber spatula, spread the cheese mixture evenly in the center of the curst, leaving an edge of 1 ½-2 inches.
  6. Place figs over the mixture.
  7. Place 2 tbsp honey in a small glass bowl and heat slightly to thin.
  8. Gently brush the figs with the honey.
  9. Crush a pinch of cypress sea salt between your fingers and sprinkle over the top of the figs.
  10. Fold edges of crust 1/2 inch onto the figs.
  11. Brush with the crust with egg wash.
  12. Sprinkle a little sugar over the crust and bake for 35-40 minutes.

For the pumpkin spice:

  1. Mix all ingredients together in a small bowl, being sure to incorporate them evenly together.

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Recipe and Story by Star Laliberte
Styling by Keith Recker

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Pumpkin Spice Latte Martini

By
Justin Matase
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0
an overhead shot of two cocktails in martini glasses. down in color, with shaved chocolate on the rim, the pumpkin spice cocktails are garnished with a cinnamon stick

If the fall season has you craving all the pumpkin spice latte vibes, this tasty cocktail combines the warm flavors of pumpkin spice with the smooth and creamy texture of an espresso martini, creating a truly irresistible concoction. The perfect drink for any autumn gathering or cozy night in.

How Did Pumpkin Spice Latte Get So Popular? 

Though Starbucks didn’t invent the pumpkin spice latte, they perfected it. The drink started in the ’80s and ’90s, when there was a push in the coffee industry to diversify café menus with more specialties. But the trend really hit its peak in in the early 2000s as the first viral social media coffee drink, with people sharing photos of their coffee on a wacky new app called Instagram. People have been drinking coffee with spices for millennia, but never has it been so easy to broadcast to everyone you know that you’re celebrating fall with a seasonal drink. In a way, the PSL is an early example of how social media crazes started to influence food and beverage trends. So, here we are with a pumpkin spice latte cocktail. Maybe you think it’s basic. Maybe you love it. But you can’t deny that you’re tempted!

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an overhead shot of two cocktails in martini glasses. down in color, with shaved chocolate on the rim, the pumpkin spice cocktails are garnished with a cinnamon stick

Pumpkin Spice Latte Martini

  • Author: Justin Matase
Print Recipe

Description

If you’re craving those autumn vibes…

Ingredients

Scale

Instructions

  1. Shave unsweetened chocolate finely, on a plate. Dip your martini glass rim in a water base, and dip into the chocolate to rim the glass.
  2. Press your espresso and allow it to stand until it becomes room temperature. Add all liquid ingredients to the shaker with ice. Shake vigorously for 1 minutes and pour into a martini glass.

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Keto Pumpkin Donuts

By
Jordan Snowden
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0
An aerial view of six keto pumpkin donuts sit on three plates

You won’t believe these pumpkin donuts are keto-friendly. Thanks to pumpkin puree and cream cheese, you wind up with a moist, not-too-sweet treat with just the right amount of spiced flavor. Whoever said low-carb couldn’t be delicious?

What Makes a Recipe Keto? 

The ketogenic diet or “keto” is a low-carb, high-fat, and moderate-protein eating plan that aims to put the body into a metabolic state called ketosis. In ketosis, the body burns fat for energy instead of carbohydrates. How this works in practice is that instead of ordinary sugar, the keto diet suggests replacements like monkfruit sweetener. Where often the conventional wisdom around dieting takes out fat entirely, keto recognizes that our bodies actually need fat in order to retain energy, and that it’s carbs and processed sugar that are the real problem. This makes our Keto Pumpkin Donuts a treat that anyone can enjoy.

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An aerial view of six keto pumpkin donuts sit on three plates

Keto Pumpkin Donuts

  • Author: Jordan Snowden
Print Recipe

Description

Even those on a keto diet can indulge in a sweet treat.

Ingredients

Scale
  • 3 cups super fine almond flour, sifted
  • 3 tsp baking powder
  • 4 tbsp of cinnamon, with additional 2 tbsp for topping
  • 3 ½ tsp of ground ginger
  • ¼ tsp of ground clove
  • 1/2 tsp of sea salt
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cup granulated sugar substitute (I used Lakanto Monk Fruit), with additional 2 tbsp for topping
  • ½ cup choice of brown sugar substitute
  • 2 tsp of vanilla extract
  • 1 cup unsweetened pumpkin puree
  • 6 large eggs

Instructions

  1. Set oven to 350°F and coat donut molds with non-stick cooking spray.
  2. In a large bowl, sift together almond flour, baking powder, and spices. Put bowl to the side.
  3. Cream together cream cheese, butter, vanilla, and sugar substitutes until light and fluffy. It’s recommended to use a motorized mixer for this step, if available.
  4. Mix in pumpkin puree until smooth.
  5. Slowly add in bowl of sifted dry ingredients and eggs to creamed mixture. Scrape bowl sides in between each addition.
  6. Scoop mixture into donut molds, filling about 3/4 of the way. Bake for 15- 20 minutes.
  7. After donuts have cooled in the molds, remove from molds and roll in a mixture of half cinnamon and half sugar substitute.

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Recipe by Jordan Snowden, Adapted from Fit to Serve
Photography by Keith Recker

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Pumpkin Spice Mai Tai

By
Jordan Snowden
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0
a cocktail orange in color sits in a rocks glass. two pumpkins and a squash are in the background. the cocktail is a pumpkin spice cocktail, a mai tai

“Everyone loves a Mai Tai,” says Pittsburgh bartender Kaitlin Fellers, “And this pumpkin-spiced variation should be no exception.” Using Maggie’s Farm Rum spiced and 50/50 dark rums, Kaitlin creates the perfect combination of orange, clove, and molasses in this Tiki drink-turned-fall. A touch of orgeat, the creamy, mildly sweet nonalcoholic syrup that stars many classic Tiki-inspired cocktails, adds an extra dash of flavor. “You’ll want to keep sipping,” Kaitlin assures.

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a cocktail orange in color sits in a rocks glass. two pumpkins and a squash are in the background. the cocktail is a pumpkin spice cocktail, a mai tai

Pumpkin Spice Mai Tai

  • Author: Kaitlin Fellers
Print Recipe

Description

A little mix of fall and summer for those who just can’t let go of the warm seasons.

Ingredients

Scale
  • 1 oz Maggie’s Farm 50/50 Dark Rum
  • 1 oz Maggie’s Farm Spiced Rum
  • ¾ oz Grand Marnier
  • ¾ oz spiced pumpkin seed orgeat
  • ¾ oz lime juice
  • 1 heaping tsp pumpkin puree
  • 2 dashes Angostura bitters

Instructions

For the orgeat:

  1. Combine 1.5 cups toasted, unsalted pumpkin seeds with 2.75 cups almost boiling water, 1 tsp ground cinnamon, and 1 tsp salt.
  2. Blend on high for about 1 minute or until smooth, then strain the mixture through a fine-mesh strainer or cheesecloth.
  3. While your pumpkin seed “milk” is still hot, weigh your mixture on a baking scale and add an equal amount of granulated white sugar by weight. Stir to completely dissolve sugar.

For the cocktail:

  1. Add all ingredients to a cocktail shaker and shake to combine, for about 20-30 seconds.
  2. Strain with a cocktail strainer and fine mesh strainer into a double rocks glass filled with ice.
  3. Garnish with a lime wheel and freshly grated nutmeg.

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Recipe by Kaitlin Fellers
Photography by Dave Bryce

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Pumpkin Pie Spice Linzer Cookies

By
ZAIN
-
0
Pumpkin Pie Spice Linzer Cookies spread on a wooden surface, dusted with powdered sugar

Filled with cranberry compote, and just right for end-of-year holidays, these Pumpkin Pie Spice Linzer Cookies feature a buttery crust made from almond flour and graham crackers. They are sure to be a hit with anyone who loves the flavors of fall and winter. Not to mention, who could deny their beautiful design. With the use of cookie cutters, even the most beginner of bakers can look like a pro. Remember to work smarter not harder! We also recommend having a rolling pin, parchment paper, cookie cutters (1 large, 1 small), small sifter, and a hand immersion blender at the ready to make this recipe.

What are Linzer Cookies?

Linzer cookies are a traditional Austrian cookie known mostly for its visual appeal and jam filling. It typically consists of a shortcrust pastry filled with a sweet raspberry jam and dusted with powdered sugar on top. The unique feature of linzer cookies is the decorative latticework pattern on top of the pastry, often cut out with a special cookie cutter. The latticework not only adds visual appeal but also allows the aroma of the jam to escape, enhancing the overall taste and experience. In our case, we substitute the usual jam filling for a cranberry compote that then perfectly balances the taste of pumpkin in the actual cookie base.

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Pumpkin Pie Spice Linzer Cookies spread on a wooden surface, dusted with powdered sugar

Pumpkin Pie Spice Linzer Cookies

  • Author: Selina Progar
Print Recipe

Description

A take on the linzer cookie with a cranberry compote filling and pumpkin pie spice cookie.

Ingredients

Scale
  • 170 g butter
  • 127 g sugar
  • 10 g molasses
  • 32 g eggs (whisked)
  • 213 g pastry flour
  • 7 g pumpkin spice
  • 30 g graham crackers, finely ground
  • 85 g almond flour
  • 1 cup powdered sugar, for dusting
  • Cranberry compote

For the cranberry compote:

  • Zest from 2 oranges
  • 12 oz orange juice
  • 6 oz honey
  • 2 12-oz bags cranberries
  • 2 sweet apples, such as Fuji, Honeycrisp or Red Delicious
  • 12 oz brown sugar

Instructions

  1. Cream butter and sugar until smooth and light.
  2. Add molasses and eggs and mix until incorporated.
  3. Add flour, pumpkin spice, graham crackers, baking powder, and almond flour. Mix until combined.
  4. Wrap dough and place in fridge overnight.
  5. Roll out dough to thickness of about 2 stacked quarters.
  6. Using large cookie cutter cut out 2 cookies. With half the cookies, cut a small circle out of the middle to use as the “top” cookie.
  7. Collect the cutout dough centers and scrap dough and use the above process until the dough is gone.
  8. Bake at 325 degrees for 20 minutes. Halfway through baking rotate the trays. Cool on the counter.
  9. Set aside the cookies with holes in the centers and sift with powdered sugar.
  10. Spread cranberry compote on the bottom of the whole cookie. Place the dusted powdered sugar cookie on top. Store at room temperature.

For the cranberry compote:

  1. Peel oranges and finely slice.
  2. Bring juice, honey, brown sugar, and orange zest to a boil. Then boil for 5 minutes to thicken.
  3. Petit-dice apples, leaving the skin on if preferred.
  4. Add cranberries, apples, and brown sugar to the juice, cooking until mixture thickens and the cranberries and apples soften, about 15-20 minutes. Be sure to stir the mixture occasionally.
  5. Carefully immersion-blend to a sauce to your preferred consistency.
  6. Cool over ice bath until completely cool. Store in fridge in an airtight container.

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Story and recipe by Selina Progar
Styling by Anna Franklin
Photography by Dave Bryce

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Pumpkin Gooey Butter Cake

By
ZAIN
-
0
Pumpkin Gooey Butter Cake cut into 9 pieces served on a wooden with grapes and butter as toppings

Perfect for any season, this recipe for Pumpkin Gooey Butter Cake will leave you drooling for more. This moist and decadent dessert is a perfect treat for pumpkin lovers. Plus, you’ll learn to make your own homemade Pumpkin Butter which fills the inside of this soft cake. Though, you can always use it for spreading on toast or other tasty desserts.

What is Pumpkin Pie Spice, Anyways?

Pumpkin pie spice isn’t an actual spice on its own, rather it’s a spice blend that embodies fall. The versatile mixture usually uses common baking spices like ground cinnamon, nutmeg, ginger, and cloves. Some variations may also incorporate allspice or mace. All these together replicate that warm, sweet, and aromatic flavor profile of classic pumpkin pie and the fall season.

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Pumpkin Gooey Butter Cake cut into 9 pieces served on a wooden with grapes and butter as toppings

Pumpkin Gooey Butter Cake

  • Author: Selina Progar
  • Yield: 1– 9x9 inch pan (4–6 servings) double for a 9 x 13 pan 1x
Print Recipe

Description

You’ll never go back to box mix again.

Ingredients

Scale
  • 4 oz brown sugar
  • 1 tsp pumpkin pie spice
  • 3.8 oz pastry flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2.25 oz eggs
  • 2 tsp vanilla extract
  • 2.25 g butter, soft

For the filling:

  • 6 oz cream cheese
  • 12 oz powdered sugar
  • 1 tsp pumpkin pie spice
  • 2 each (100g) eggs
  • 4 oz pumpkin butter (see below for homemade recipe)

Instructions

  1. In a kitchen aid or mixing bowl combine sugar, flour, baking powder, salt, butter, and eggs. Mix for about 2 minutes on low speed or until the batter is very smooth.
  2. Spray the pan with pan spray, and line the bottom with parchment paper. Spread the thick cake batter on the bottom of the pan.
  3. In the same bowl, combine cream cheese, and pumpkin butter, mix at low speed until smooth. Add powdered sugar in small increments. Once all the powdered sugar is combined, add the eggs one at a time. Mix until fluffy. About 2 minutes.
  4. Add the batter on the “crust” to about 3/4 of the way up the pan.
  5. Bake at 350 degrees for 1 hour in a 9 x 9-inch pan or until the cake jiggles in unison throughout (like a pumpkin pie).
  6. Serve with powdered sugar, or ice cream (vanilla, butter pecan, pumpkin, or caramel).

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Pumpkin Butter

  • Author: Selina Progar
Print Recipe

Description

For use in our gooey Pumpkin Cake but also great alongside your breakfast.

Ingredients

Scale
  • 1 small can pumpkin puree
  • 3 oz water
  • 10 oz sugar
  • 10 oz brown sugar
  • 1 pound butter, softened
  • 2 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp clove

Instructions

  1. Combine all ingredients, cook on very low for 45 minutes. Stirring frequently. Set aside 4 oz of pumpkin butter.
  2. For the remaining pumpkin butter, you can store this in the fridge for up to 1 week, using it for pancakes, muffins, or cupcakes. Or you can process them in canning jars and keep them up to 18 months. Use recommended processing instructions with mason jars.

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Recipe by Selina Progar
Styling by Keith Recker
Photography by Dave Bryce

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6 Chefs Share Their Dream Dishes for the Santa Fe Wine & Chile Fiesta

By
Abdul Rafay
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0
Crispy Chile Pakora Fritters with Spinach, Onion, and Aromatic Spices, Served with Cilantro-Mint Chutney and Chicken Malai Kabab. Santa Fe Wine & Chile Fiesta

It’s a must on Santa Fe’s culinary calendar. The Wine & Chile Fiesta returns for its 32nd year, September 27 to October 1, 2023. It all started in September 1991 as a one-day food and wine event. Today, it’s five days with over 60 restaurants and 90 wineries. Come hungry (and thirsty), and you’re guaranteed to leave happy and full. We asked six chefs who are taking part to prepare one of their dream dishes.

Slow-Cooked Oxtail Dish with Jamaican Jerk Seasoning, Rosemary, Thyme, and Cinnamon. Santa Fe Wine & Chile Fiesta

Jambo Cafe

Caribbean-Spiced Slow-Cooked Oxtail with Mofongo & Collard Greens

Chef Ahmed Obo’s oxtail dish is comfort food that meets the Caribbean. The oxtail is tender and melting. The collard greens cut through the richness of the meat, while the mofongo–a patty made with green plantains–is the perfect sponge to soak up the juices. What to drink? Chef Obo suggests a Porcupine Ridge Syrah from South Africa. It’s full-bodied with ripe dark fruit flavors and a hint of black pepper and violets–just the thing for this Caribbean comfort classic. Get the recipe here.

Burrata Caprese Recipe with Heirloom Tomatoes, Burrata, Tangerine Juice, and Balsamic Pearls. Santa Fe Wine & Chile Fiesta

Sassella

Burrata Caprese

There is Caprese salad, and then there is Sassella’s Caprese salad. Chef Cristian Pontiggia starts with house-made burrata, pairs it with local heirloom tomatoes, adds capers for a sharp punch as well as a swirl of walnut basil pesto, and finishes it with a garnish of Hawaiian basil, tangerine Calabrian chile oil (a game-changing ingredient), dehydrated garlic, volcanic black salt, and balsamic pearls that he creates. It’s a dish that speaks to both the eyes and the stomach in equal measure. To drink, he suggests a Brunello di Montalcino: “Strong on flavor, but with the burrata, a perfect pairing.” Get the recipe here.

Crispy Chile Pakora Fritters with Spinach, Onion, and Aromatic Spices, Served with Cilantro-Mint Chutney and Chicken Malai Kabab

Raaga-Go

Chile Pakora with Cilantro-Mint Chutney and Chicken Malai Kebab with Mango Habanero Chutney

Ask Chef Paddy Rawal what inspires his cooking and he’ll tell you two things. “People eat with their eyes first, and spice is for flavor, not for heat.” His food is indeed eye-catching, colorful and bright, generous with herbs like cilantro and mint. His use of spices is a masterclass with everything from fenugreek leaves, chaat masala, carom seeds, coriander, and cumin making appearances. The result is food that is balanced and spiced impeccably. It’s also a food that’s as generous and welcoming as the chef himself. Get the recipe here.

Octopus Braised in a Symphony of Flavors with Sticky Rice, Wasabi Emulsion, Teriyaki Glaze, and Yuzu Aioli

Horno

Teriyaki-Glazed Octopus with Sticky Rice, Wasabi Emulsion, Yuzu Aioli & Furitake

Chef David Sellers’s dish, like the food he serves at his restaurant Horno is all about contrasts. Here there is richness from the teriyaki, balanced by the acidity from the yuzu and heat from the wasabi. To drink, Chef Sellers suggests L’Escale, a Sauvignon blanc from the Loire Valley. It’s juicy, fresh and can hold its own with this dish. For Sellers–a seasoned Wine & Chile Fiesta veteran–the annual event never loses its magic. “I love it. I’ll always support Wine & Chile. I think it’s one of the best events in Santa Fe.” Get the recipe here.

Exquisite Salmon Poke Infused with Yuzu, Truffled Yuzu Kosho Sauce, Spicy Avocado Purée, and Crispy Rice Cracker

Catch Santa Fe Poke

Salmon Poke with Yuzu

Chef Dakota Weiss’s Salmon Poke with Yuzu is nothing less than a plate of edible art. The ingredients–from the wafer-thin slices of lotus root and Fresno chile, to the green pops of color from her avocado purée–create a dazzling display of contrasting yet complementary flavors and textures. Artfully arranged gold flake miso sesame cracker shards are the pièce de resistance. To drink? Chef Weiss suggests a dry Riesling or an Albariño as the perfect accompaniment to this work of art. Get the recipe here.

Green Chili Risotto Recipe with Green Chile Purée, Perfect Eggs, and Microgreens

Bishop’s Lodge

Green Risotto

Ask Chef Peñalosa Nájera of Bishop’s Lodge about the ingredients for his signature green risotto and the answer is simple: Hatch green chile, poblano, “perfect egg,” and mushrooms. But probe deeper and you’ll discover a huge amount of technique behind this Southwestern riff on a classic Italian risotto. Chef Nájera is from Mexico City and has worked in Colombia, Spain, and England and this immersion in other cultures and cuisines shows in his food. “I try to bring my own experience of traveling to this dish,” he says, and it shows. Get the recipe here.

TABLE Magazine New Mexico is a proud sponsor of the 32nd Annual Santa Fe Wine and Chile Fiesta.

Story and Styling by Julia Platt Leonard / Support from Alex Hanna / Photography by Kate Russell / Dinnerware Courtesy of Wild Life Santa Fe

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Pumpkin Pancakes

By
ZAIN
-
0
Pumpkin Pancakes topped with Apple Compote served on a plate with a fork with butter, syrup, and a cup of juice on the sides

Two fall favorites come together in our Pumpkin Pancakes recipe for a dish full of cozy, autumn flavor. Who can resist pumpkins and apples when the leaves turn brown and orange? These warm, fluffy pancakes are like a pumpkin spice latte in breakfast form. This recipe gets an added flare when topped with a homemade apple compote. Easy to make, even easier to eat.

What is Apple Compote?

Apple compote is a delicious and versatile dessert that is made from cooked apples. It’s almost like a syrup with fresh apple chunks inside. It can be served warm or cold and is often spiced with cinnamon, nutmeg, or cloves. Compote is a great way to use up apples that are past their prime, and can be used as a topping for ice cream or yogurt, filling for pies and tart, or, in this case, added on top of pancakes!

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Pumpkin Pancakes topped with Apple Compote served on a plate with a fork with butter, syrup, and a cup of juice on the sides

Pumpkin Pancakes

  • Author: David Haick
  • Yield: Serves 4
Print Recipe

Description

A breakfast full of fall flavors.

Ingredients

Scale

For the Pancakes:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp sugar
  • ¼ cup pumpkin puree
  • 2 large eggs
  • 2 ¾ cups buttermilk
  • 1 tbsp blended oil

For the Apple Compote:

  • 1 Granny Smith apple, peeled, cored, and medium-diced
  • 3 tbsp sugar
  • 3 tbsp water or apple cider
  • 1 cinnamon stick

Instructions

For the Pancakes:

  1. In a bowl, combine first five dry ingredients and mix well.
  2. In another bowl, combine puree, eggs, buttermilk and oil; mix well.
  3. Combine wet into dry and then fold together. Do not over mix. Let rest 5 minutes.

For the Apple Compote:

  1. Combine all ingredients and simmer until syrup forms. Remove cinnamon and keep warm.

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Recipe by David Haick / Photography by Laura Petrilla / Styling by Keith Recker 

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