Recipes

Old Masini Adobe 3 bean chili

Old Masini Adobe

Christmas Salad

2 medium jicamas, peeled and sliced

2 oranges, peeled and sliced

2 medium beets, roasted, peeled and sliced

3 kiwi berries, peeled & sliced

1/2 cup chopped peanuts

1 medium head of iceberg lettuce

Cut the head of lettuce in half, wash, wrap in towel and

place in the refrigerator while preparing the rest of the salad.

When slicing is done, take a large platter and

cover with the lettuce that has been cut into hunks.

Now, arrange the fruits and vegetable in rows surrounded by the

lettuce. generously sprinkle the dressing over all leaving

some to serve on the side. Finally sprinkle with peanuts.

For the dressing:

Whisk together the following

6 tbls. extra virgin olive oil

2 tbls. spiced rice vinegar

2 tbls. fresh orange juice

1 tbls. orange zest

1 shallot finely minced

1 tsp. honey

S&P to taste

Old Masini Adobe

Chipotle-Cinnamon Flan

1 cup sugar

1/4 tsp. chipotle chili powder

1/4 tsp. cinnamon

1 quart whole milk

1 cup sugar

1/4 tsp. vanilla

4 egg yolks

6 eggs, lightly beaten

First add the chipotle and cinnamon to 1 cup of white sugar and stir well to combine.

Now cook over medium heat without stirring until it is dark rich honey color.

Quickly pour into a ceramic or tempered glass mold,

turning it around and tilting until it covers the bottom and sides.

Heat the milk with 1 cup of white sugar and the vanilla for about

10 minutes. Do not boil. Now let cool slightly. Whisk the eggs & yokes and

temper with some of the warm milk. Stir all delicately trying not to create bubbles.

Now pour into the carmel lined mold.

Place the mold in a larger pan of hot water and bake in a preheated 350F

oven for about 1 1/2 hours or until set. Allow to cool

and then for best results place in the refrigerator overnight.

To unmold, simply place a rimmed platter (because the carmel will make a syrup)

over the flan and carefully invert.

Now decorate with flower blossoms