1,001 Best Hot and Spicy Recipes (122 page)

Yield: About 50 or more pieces, depending on their size

Heat Scale: Medium

 

2 tablespoons (30 mL) safflower oil
2 cups (473 mL) sugar
½ cup (118 mL) water
½ teaspoon (2.5 mL) cream of tartar
½ teaspoon (2.5 mL) ground green New Mexican chile
1 tablespoon (15 mL) ground red New Mexican chile
2 cups (473 mL) cashew nuts, shelled and toasted

 

1.
Coat a rimmed baking sheet with the safflower oil.

2.
In a medium saucepan, combine the sugar, water, cream of tartar, and ground chile. Cook the mixture over high heat, stirring constantly, until it turns a light golden color. Brush down the sides of the pan twice with a pastry brush dipped in water to prevent the mixture from crystallizing.

3.
While stirring the mixture, add the cashews. When the cashews are completely coated, remove the caramel from the heat and pour it onto the oiled baking sheet, spreading it out with the wooden spoon. Do this as quickly as possible, as the candy sets fast! Relax for the next 30 minutes while the brittle cools. Break the brittle into pieces with your hands. Store the candy in airtight containers.

Yield: About 36 pieces

Heat Scale: Medium-Hot

 

¾ cup (177 mL) finely chopped pecans or walnuts
1 cup (236 mL) unsalted butter
1 cup (236 mL) sugar
1 teaspoon (5 mL) ground habanero
2 tablespoons (30 mL) water
1 tablespoon (15 mL) light corn syrup
¼ pound (113 g) semisweet chocolate, coarsely chopped

 

1.
Butter a 9 × 13-inch (27 × 32.5 cm) glass baking dish. Sprinkle half the nuts over the bottom.

2.
In a medium heavy saucepan fitted with a candy thermometer, melt the butter over low heat. Whisk in the sugar; reduce the heat to low, and cook, stirring constantly, until the mixture comes to a rolling boil. Stir in the ground habanero, water, and corn syrup, mixing well. Continue to cook, stirring often, until the mixture reaches 290°F (145°C).

3.
Pour the candy into the prepared pan, spreading it evenly with the back of a spoon. While the toffee is cooling, place the chocolate pieces in a small mixing bowl, and microwave on 50 percent power for 25 seconds, then remove and stir with a plastic spatula. Continue to microwave in 10-second increments until the chocolate is melted. Be careful not to burn the chocolate. Spread the chocolate over the top of the toffee and sprinkle on the remaining nuts. Refrigerate the candy until it sets. When the toffee is hard, cut it into squares and store it in a covered container.

Yield: 4 dozen pieces

Heat Scale: Medium

 

3 cups (708 mL) semisweet chocolate chips
1 (14-ounce [392 g]) can sweetened condensed milk
1 tablespoon ground red New Mexican chile (chimayo preferred)
¼ cup (59 mL) butter, cut into pieces
1 cup (236 mL) chopped walnuts

 

1.
Butter an 8-inch (20 cm) square baking dish.

2.
In a 2-quart (1.9 L) glass bowl, combine the chocolate chips, condensed milk, ground chile, and butter. Microwave the mixture at 50 percent power for 4 to 5 minutes, stirring at 1½-minute intervals. Once the chocolate is
completely melted, remove the bowl from the microwave and stir in the walnuts. Pour this mixture into the prepared baking dish. Chill for at least 2 hours. Cut into squares and store in an airtight container.

Yield: About 16 pieces

Heat Scale: Hot

 

1 cup (236 mL) semisweet chocolate chips
2 tablespoons (30 mL) shortening
1 Scotch bonnet chile, stem and seeds removed, finely minced (or substi- tute habanero)
1 (14-ounce [392 g]) can light sweetened condensed milk
¼ ounce (7 g) unflavored gelatin
6 cups (1.42 L) flaked coconut
½ cup (118 mL) chopped macadamia nuts

 

1.
Butter an 8-inch (20 cm) square glass baking pan, making sure to coat the sides and the bottom. In a microwave-safe mixing bowl, combine the chocolate chips, shortening, and habanero and cook at 50 percent power for 30 seconds. Remove the bowl from the microwave and stir. Repeat this process, cooking in 10-second increments, until the mixture is melted, smooth, and well-blended. Quickly spread half the chocolate mixture in the pan. Chill the pan in the refrigerator until it is hard. Set the other half of the chocolate mixture aside.

2.
In a heavy saucepan, combine the milk and gelatin and bring it to a boil, stirring constantly to help the gelatin dissolve. When the gelatin is completely dissolved, remove the mixture from the heat and stir in the coconut and macadamia nuts. Let the mixture cook to a slightly warm temperature.

3.
Remove the pan from the refrigerator. Spread the milk mixture over the chocolate in the pan, then spread the remaining chocolate mixture over the milk mixture. Set aside to cool. Cut the candy into 2-inch (5 cm) squares, then wrap each candy individually in colored foil.

Yield: 4 to 5 dozen cookies

Heat Scale: Mild

 

1 pound (454 g) butter, softened
1¾ cups (413 mL) sugar, divided
2 teaspoons (10 mL) anise seeds
2 eggs, beaten
6 cups (1.42 L) all-purpose flour
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) salt
½ cup (118 mL) brandy
1 tablespoon (15 mL) ground cinnamon
1 teaspoon (5 mL) ground chimayó chile

 

1.
Preheat the oven to 350°F (180°C).

2.
In a bowl, cream together the butter, 1½ cups (354 g) of the sugar, and the anise seeds. Add the eggs and beat well.

3.
In a separate bowl, sift together the flour, baking powder, and salt 3 times.

4.
Add the flour mixture 1 cup (236 mL) at a time to the creamed butter, mixing well after each addition, until all the flour is used.

5.
Pour the brandy over the dough and mix well. Lightly knead the dough until it holds together.

6.
In a third bowl, combine the remaining sugar, the cinnamon, and the ground chile.

7.
Roll out the dough ¼-inch (.5 cm) thick and cut it into fancy shapes, such as chiles, coyotes, or saguaro cacti (even if they don’t grow in New Mexico). Dip each cookie in the cinnamon sugar and then bake on a baking sheet for 10 to 12 minutes or until golden brown.

Yield: 2 dozen cookies

Heat Scale: Hot

 

3 cups (708 mL) sweetened flaked coconut
1 cup (236 mL) macadamia nuts, chopped
1 cup (236 mL) light sweetened condensed milk
1 teaspoon (5 mL) vanilla extract
1 teaspoon (5 mL) ground habanero
2 egg whites
1 pinch salt

 

1.
Preheat the oven to 350°F (180°C). Grease 2 large cookie sheets.

2.
Place the coconut and macadamia nuts on a large baking sheet. Bake them until lightly toasted, stirring frequently, for about 10 minutes. Remove the pan from the oven and set aside.

3.
In a large mixing bowl, combine the condensed milk, vanilla, and ground habanero. Add the coconut and macadamia nuts and combine well. Using an electric mixer, beat the egg whites and salt until stiff but not dry. Carefully fold the whites into the coconut mixture.

4.
Drop the batter by rounded tablespoonfuls onto the prepared baking sheets. Bake for about 13 minutes, until the cookies are just barely golden brown. Cool completely on the baking sheet.

Yield: 6 dozen cookies

Heat Scale: Hot

 

4 cups (.95 L) all-purpose flour
2 cups (473 mL) sifted confectioners’ sugar
1 cup (236 mL) cornstarch
2 cups (473 mL) butter
2 cups (473 mL) walnuts, chopped
2 egg yolks
½ teaspoon (2.5 mL) fresh minced habanero chile
1 tablespoon (15 mL) grated orange peel
5 tablespoons (75 mL) mango juice, divided
Sugar for dipping
1 (16-ounce [454 g]) tub vanilla cream cheese frosting

 

1.
Preheat the oven to 350°F (180°C).

2.
In a large mixing bowl, stir together the flour, confectioners’ sugar, and cornstarch. Using two blunt-edged knives, cut in the butter until the
mixture resembles coarse crumbs. Stir in the nuts. In a separate bowl, combine the egg yolks, habanero, orange peel, and 4 tablespoons (60 mL) of the mango juice and mix well. Add the flour mixture, stirring until moistened. If necessary, add the remaining juice to moisten.

3.
On a lightly floured surface, knead the dough until it forms a ball. Divide the dough into 1¼-inch (3 cm) balls. Arrange the balls on an ungreased baking sheet and flatten them by pressing each with the bottom of a glass to ¼-inch (.5 mL) thick, dipping the glass into sugar for each round.

4.
Bake for 12 to 15 minutes or until the edges begin to brown. Remove the cookies from the baking sheet and cool them on a wire rack. Frost with the cream cheese vanilla frosting. If desired, garnish with finely grated orange peel.

Yield: 3 dozen cookies

Heat Scale: Hot

 

½ pound (224 g) unsalted butter
1 cup (236 mL) light brown sugar
¾ cup (177 mL) sugar
2 eggs, beaten
1 tablespoon (15 mL) vanilla extract
2½ cups (591 mL) all-purpose flour
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) baking powder
½ teaspoon (2.5 mL) baking soda
4 tablespoons (60 mL) ground green chile
3 cups (708 mL) chocolate chunks
1 cup (236 mL) pecans

 

1.
Preheat the oven to 375°F (190°C). Grease a baking sheet.

2.
In a large mixing bowl, cream together the butter, brown sugar, sugar, eggs, and vanilla with an electric mixer. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and ground green chile. Gradually add the flour mixture to the batter and beat until just combined and smooth. Add the chocolate chunks and nuts. Scoop the cookies onto the prepared baking sheet and bake until light golden-brown, about 10 minutes. Remove the cookies from the baking sheet while hot. Serve with milk—lots of milk.

Yield: 6 servings

Heat Scale: Mild

 

4 ounces (112 g) sweet baking chocolate
4 (1-ounce [28 g]) squares semisweet chocolate
¼ cup (59 mL) Grand Marnier or other orange-flavored liqueur
1 teaspoon (5 mL) ground ancho chile (freshly ground preferred)
2 cups (473 mL) heavy cream
½ cup (118 mL) sifted confectioners’ sugar
Semisweet chocolate curls for garnish

 

1.
In a heavy saucepan, combine the chocolates, Grand Marnier, and ground ancho. Cook over low heat until the chocolate melts, stirring constantly. Remove from the heat and cool to lukewarm.

2.
Beat the heavy cream, gradually adding the confectioners’ sugar, until soft peaks form. Gently fold about one-fourth of the whipped cream into the chocolate, then fold in the remaining whipped cream. Spoon the mousse into individual serving dishes and chill until ready to serve. Garnish with semisweet chocolate curls.

Yield: 4 servings

Heat Scale: Medium

 

4 ounces (112 g) sweet, dark chocolate
2 ounces (56 g) unsweetened chocolate
7 tablespoons (105 mL) lemon liqueur, divided
1 teaspoon (5 mL) ground red New Mexican chile
5 eggs, separated
Lemon slices for garnish