1,001 Best Hot and Spicy Recipes (125 page)

4.
On a lightly floured surface, roll out the chilled dough into a rough 12-inch (30 cm) square about ¼-inch (.5 cm) thick. Fold the square down to one quarter diagonally, like a handkerchief. Place the dough in the center of the prepared pie plate. Unfold the dough, gently easing it into the bottom and along the sides of the plate.

5.
Trim the dough hanging over the edge of the pie plate, leaving a ½-inch (1 cm) overlap. Fold this overlap back over the edge of the plate and pinch all around to make a decorative edge. Prick the bottom and sides of the dough with a fork and refrigerate it until the filling is complete.

For the Filling:

2 eggs

1 cup (236 mL) canned pumpkin purée

½ cup (118 mL) light brown sugar, firmly packed

½ teaspoon (2.5 mL) ground allspice

½ teaspoon (2.5 mL) ground cinnamon

¼ teaspoon (1.25 mL) ground ginger

2 teaspoons (10 mL) ground cayenne

¼ teaspoon (1.25 mL) salt

¾ cup (177 mL) light cream

 

1.
Preheat the oven to 400°F (200°C).

2.
In a bowl, beat the eggs with an electric mixer until they are frothy. Add the pumpkin and brown sugar and stir well. Add the spices and salt, then stir in the cream, blending thoroughly.

3.
Pour the filling into the pie shell. Place a sheet pan under the oven rack to catch drips and bake the pie for 45 to 50 minutes. Let the pie cool to set the filling.

 

For the Topping:

1 cup (236 mL) coarsely chopped pecans

2 tablespoons (30 mL) melted butter

1 teaspoon (5 mL) ground cayenne

¼ cup (59 mL) loosely packed light brown sugar

1 cup (236 mL) heavy cream, chilled

1 teaspoon (5 mL) sugar

1 tablespoon (15 mL) vanilla extract

 

1.
In a small mixing bowl, toss together the pecans, butter, cayenne, and brown sugar. Spread this mixture evenly over the top of the cooled pumpkin pie.

2.
In a separate bowl, whip the cream until it forms peaks. Stir in the sugar and vanilla. Place the pie under the broiler, approximately 4 inches (10 cm) from the heat, and broil for 2 minutes or less, until the top is bubbly. Do not let the crust brown too quickly. Top the pie with the whipped cream and serve.

Yield: 8 servings

Heat Scale: Hot

 

For the Pie:
1 prepared, baked graham cracker pie crust
4 tablespoons (60 mL) cornstarch
4 tablespoons (60 mL) all-purpose flour
¼ teaspoon (1.25 mL) salt
1¼ cups (295 mL) sugar
1½ cups (354 mL) water
Grated zest of 1 lemon
¼ teaspoon (1.25 mL) ground habanero
2 tablespoons (30 mL) butter
4 egg yolks, lightly beaten

 

1.
Preheat the oven to 425°F (220°C).

2.
In a saucepan, mix together the cornstarch, flour, salt, sugar, and water. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Remove the pan from the heat and stir in the lemon zest, ground habanero, and butter. Stir ½ cup (118 mL) of this mixture into the egg yolks, then stir the yolks into the remaining mixture. Return the pan to the heat and cook, stirring constantly, for another 3 minutes. Remove the lemon mixture from the heat and let it cool for a few minutes. Spread the pie filling in the crust and set it aside.

 

For the Meringue:
5 egg whites at room temperature
½ cup (118 mL) sugar
¼ teaspoon (1.25 mL) salt

 

1.
In a mixing bowl, combine the egg whites and sugar. Place the bowl in a pan of hot water. Stir constantly, until the eggs feel warm, then add the salt. Remove the bowl from the hot water and beat the egg white mixture with an electric beater until the eggs are stiff and shiny. Spread the meringue over the filled pie shell, making sure the meringue touches the inner shell of the crust. Place the pie under the broiler for a minute or two. Remove and serve.

Yield: 6 servings

Heat Scale: Medium

 

Butter-flavored low-calorie cooking spray
1 (16-ounce [454 g]) can sour pitted cherries, undrained
2 tablespoons (30 mL) cornstarch
¼ cup (59 mL) frozen apple juice concentrate
2 serrano chiles, stems and seeds removed, minced (or substitute jalapeños)
2 tablespoons (30 mL) sugar, divided
1 teaspoon (5 mL) vanilla extract
6 sheets phyllo pastry
¾ teaspoon (3.75 mL) ground nutmeg

 

1.
Preheat the oven to 400°F (200°C). Spray a baking sheet with the cooking spray.

2.
In a small saucepan, combine the cherries, cornstarch, apple juice concentrate, and 1½ tablespoons (22.5 mL) of the sugar. Stir until the cornstarch is dissolved. Bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove the pan from the heat and add the vanilla extract. Let the mixture cool for 10 minutes.

3.
Working with 1 phyllo sheet at a time, (keeping the others covered with a moistened cloth), spray the sheet with the cooking spray. Fold the phyllo sheet in half crosswise, then coat it again with the spray. Spoon ⅓ cup (79 mL) of the cherry mixture near one end of the sheet. Fold the edges inward and carefully roll up the phyllo, making about a 3 × 4-inch (7.5 × 10 cm) turnover. Place the turnover on the cookie sheet and repeat this process until all 6 of the turnovers are prepared.

4.
In a separate bowl, combine the remaining sugar and the nutmeg. Spray the top of each turnover with cooking spray and sprinkle the sugar mixture evenly over each one. Bake the turnovers for 20 minutes, then remove them from the oven and cool them on a wire rack.

Yield: 8 servings

Heat Scale: Medium

 

4 ounces (112 g) sweet baking chocolate
¼ cup (59 mL) butter
1 (14-ounce [392 g]) can light sweetened condensed milk
2 eggs, lightly beaten
½ cup (118 mL) hot water
1 teaspoon (5 mL) vanilla extract
2 teaspoons (10 mL) ground jalapeño
⅛ teaspoon (.6 mL) salt
1 prepared 9-inch pie shell, unbaked
½ cup (118 mL) chopped pine nuts
1 cup (236 mL) unsweetened flaked coconut
1 jalapeño, stem and seeds removed, cut into rings

 

1.
Preheat the oven to 350°F (180°C).

2.
In a heavy sauce pan, melt the chocolate and butter over low heat. When the chocolate is melted, remove the pan from the heat transfer the chocolate mixture to a large mixing bowl. Add the condensed milk. Stir in the eggs, hot water, vanilla, ground jalapeño, and salt. Mix well until all of the ingredients are combined. Pour the mixture into the prepared crust, and top with the pine nuts and coconut. Bake for 35 to 45 minutes, or until the coconut is lightly browned. Garnish with the jalapeño rings and whipped cream, if desired.

Yield: 8 servings

Heat Scale: Medium

 

8 ounces (224 g) light cream cheese, softened
1 (14-ounce [392 g]) can light sweetened condensed milk
2 teaspoons (10 mL) ground red New Mexican chile
1 (6-ounce [168 g]) can frozen limeade concentrate
⅓ cup (79 mL) light rum
1 cup (236 mL) frozen whipped topping
1 9-inch prepared pie shell, baked according to the package instructions
Lime twists for garnish

1.
In a medium-sized mixing bowl, beat the cream cheese with an electric mixer until it is fluffy. Mix in the condensed milk, ground chile, and limeade until the mixture is smooth. Mix in the rum and fold in the frozen whipped topping. Pour the pie filling into the crust, cover, and chill in the refrigerator for at least 2 hours. Garnish with the lime twists and serve.

Yield: 8 servings

Heat Scale: Medium

 

For the Crust:
1¼ cups (295 mL) unbleached all-purpose flour
2 tablespoons (30 mL) sugar
¼ teaspoon (1.25 mL) salt
½ cup (118 mL) chilled unsalted butter, cut into pieces
1 egg yolk
1 tablespoon (15 mL) cold water

 

1.
In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles a coarse meal. Add the yolk and water and blend until the dough begins to clump together. Gather the dough into ball, then flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2.
On a lightly floured surface, roll the dough out into a 13-inch (32.5 cm) round. Roll the dough over the rolling pin and transfer it to a 9-inch (22.5 cm) tart pan with a removable bottom. Press the dough into the pan and trim the edges. Freeze until firm, about 1 hour.

3.
Preheat the oven to 400°F (200°C). Line the crust with foil, then fill it with dried beans or pie weights. Bake until the crust is set around its edges, about 12 minutes. Remove the beans and foil from the crust. Continue baking until the crust is golden in the center, about 14 minutes. Transfer the crust to a wire rack and cool completely.

 

For the Filling:
½ cup (118 mL) heavy cream
2 tablespoons (30 mL) cornstarch
2 large eggs
6 large egg yolks
¾ cup (177 mL) sugar
2 serrano chiles, stems and seeds removed, minced (or substitute jalapeños)
¾ cup (177 mL) fresh lime juice
½ cup (118 mL) pineapple juice
¼ cup (59 mL) unsalted butter
Lime peel strips rolled in sugar

1.
In a bowl, whisk together the cream and cornstarch in bowl. Whisk in the eggs and yolks.

2.
In a medium saucepan, combine the sugar, serranos, lime juice, pineapple juice, and butter over medium heat. Stir until the sugar dissolves and the butter melts. Bring to a boil and boil for 1 minute, whisking constantly. Strain the mixture into a bowl and let it cool slightly.

3.
Spoon the filling into the tart shell. Chill overnight, and garnish with the lime peel before serving.

Yield: 6 servings

Heat Scale: Hot

 

2 cups (473 mL) sugar
2 cups (473 mL) water
1 cup (236 mL) freshly squeezed lemon juice
3 small, fresh red piqun or chiltepn chiles, stems and seeds removed, minced extremely fine or puréed (or substitute rehydrated dried piquns or Asian chiles)
1 recipe The Honorable Biscochito from the Land of Enchantment
(page 813)

 

1.
In a saucepan, combine the sugar and water. Bring the mixture to a boil, then lower the heat and simmer for 5 to 6 minutes, or until the sugar has melted. Cool to room temperature. Add the lemon juice and chiles and mix until well blended.

2.
Pour the mixture into ice cube trays or a shallow pan, cover with aluminum foil, and place it in the freezer. After 1 hour, check to see if the mixture has started to freeze. When it has, remove it from the freezer and break it up into ice crystals, using a dull knife or a metal spoon. Return the granita to the freezer. Check again in 30 minutes, and when the mixture has begun to freeze, repeat the chopping process. Do this at least once more to ensure that the mixture forms into tiny pellets of lemon ice. At serving time you may need to chop the mixture gently once more if the granita is frozen too solid.

3.
Spoon the granita into parfait or wine glasses and serve it with the Biscochitos.

Yield: 6 servings

Heat Scale: Medium

 

4 cups (.95 L) blood orange juice from 12 to 16 oranges, divided
2 yellow wax hot chiles, stems and seeds removed, chopped
1 cup (236 mL) sugar
Zest of 2 blood oranges
¼ cup (59 mL) toasted grated coconut

 

1.
Strain the orange juice through a sieve into a bowl.

2.
In a blender, combine 1 cup (236 mL) of the juice with the chiles and purée. Return the purée to the rest of the juice. Add the sugar and zest and stir until the sugar is entirely dissolved. Chill the mixture in the freezer for 30 minutes.

3.
Freeze the mixture in an ice cream maker following the manufacturer’s instructions. Serve the ice cream garnished with the coconut.