High Desert Table

Your everyday guide to Southwestern cooking

Marianne Sundquist

Key Lime Cheesecake with Gingersnap Crust

· · 1 Comment

For my husband’s birthday this year, my dessert plan included a mash-up of his two favorite desserts: key lime pie and cheesecake. I mean why not? They both often have some kind of graham cracker-style crust and a silky smooth filling. And after thinking more about it, I can’t believe I haven’t tried this before. I eventually landed on my go-to cheesecake filling poured over a gingersnap crust, and after the cake was completely cool, spread with a generous amount of bright and tangy lime curd. This key lime cheesecake can be enjoyed just like this, or garnished with a spoonful of whipped cream and/or fresh berries.

The Perfect Crust: Choosing the Right Gingersnaps

When looking for ginger cookies, the key is that they are crunchy. They come in all sorts of shapes and sizes, which is why you’ll notice I mentioned the weight (180 grams) in the ingredient list. The cookies I used were small rounds with little bits of candied ginger throughout and were a generous two cups. Depending on the size and shape, this could show up differently for you. If you have a scale, this is the one ingredient in this recipe that I would recommend weighing. Otherwise, just use your best judgment.

The easiest way to approach this recipe, which is really quite simple, is to make it the day before. This way you have plenty of time to make the cake, let it cool slowly to avoid cracking, and then let it firm up in the refrigerator. 

Also in the recipe, you’ll notice that I suggest using a 9-inch or 10-inch springform pan. If you use a 9-inch, the cake will be taller, and you can cut thinner slices. If you use a 10-inch pan, the cake will be shorter and each piece can be cut a bit wider. Additionally, if you don’t have a springform pan, don’t worry, feel free to use a 9×9” or 10×10” baking dish as well.

Print

Key Lime Cheesecake with Gingersnap Crust

HDT cloud cheesecake plated with whip cream and raspberries
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This key lime cheesecake combines the tangy brightness of key lime pie with the creamy decadence of cheesecake, all on a crunchy gingersnap crust. Topped with zesty lime curd, it’s an impressive dessert perfect for birthdays or any special occasion.

  • Author: Marianne Sundquist
  • Prep Time: 3.5 hours
  • Cook Time: 90 mins
  • Total Time: 5 hours
  • Yield: 10-12 servings
  • Category: dessert
  • Method: baking
  • Cuisine: american

Ingredients

Units

for the crust:

  • 2 c. (180 g.) ginger snaps
  • 1/4 c. granulated sugar
  • 5 T. butter, melted

 

for the filling:

  • 2 lb. (4 packs) cream cheese
  • 1 c. granulated sugar
  • pinch of salt
  • 2 t. vanilla extract or paste
  • 4 eggs
  • 1 c. sour cream
  • 1/2 c. heavy cream

 

for the lime curd:

  • 1/2 c. granulated sugar
  • Zest of 4 limes
  • 1/2 c. freshly squeezed lime juice
  • 3 large eggs
  • pinch of salt
  • 4 T. butter, cold & diced

Instructions

Preheat the oven to 350 F. Line a 9″ or 10” springform pan with a round of parchment paper. This will enable you to move the cheesecake to a different platter before serving. First, let’s make the crust. In a very dry blender or food processor, pulse the gingersnaps into a powder.  Transfer this to a bowl and stir in the sugar and butter. Using a flat-bottomed cup, press the mixture semi-firmly into the bottom of the springform pan. Bake for 10 minutes and remove from the oven.

key lime cheesecake dry ingredients prepped in a bowl

Making the Creamy Filling

While the crust is cooling, make the filling. Place the cream cheese in an ovenproof baking dish and bake for 15 minutes. Carefully transfer the warm cream cheese to the bowl of a stand mixer or a large mixing bowl. Whisk in sugar, salt, and vanilla and mix thoroughly. Add eggs one at a time, whisking well after each addition. Stop the mixer so you can scrape the sides. Add the sour cream and heavy cream and whisk until the mixture is smooth and fluffy, another minute more.

key lime cheesecake mixer batter

 

Slow and Steady Baking for the Perfect Texture

Pour this mixture on top of the crust. Bake for 10 minutes, then reduce the heat to 225 F. Bake for an additional 80 minutes, or just until you see the cake set when you give the pan a little wobble. Turn off the heat and crack open the oven door for an hour to let it cool slowly (this prevents cracking). Remove the cake from the oven and let it cool to room temperature before transferring it to the refrigerator to cool for at least three more hours.

cloud cheesecake baked in a springform pan cooling

Crafting a Zesty Lime Curd

While the cake is cooking or cooling is a perfect time to make the lime curd. To make the curd, first place a fine mesh strainer over a bowl. Keep this close as you’re making the curd: In a medium saucepan, whisk together the sugar, lime zest, lime juice, eggs, and a pinch of salt. Switch to a heat-proof rubber spatula and place this mixture over medium heat, moving the spatula in a figure-eight movement along the bottom of the pan, to ensure nothing sticks.

Cook for around five minutes, until the mixture thickens and coats the back of a spoon. This will happen quickly so keep a close eye on the curd. As soon as it thickens, pour the curd into your prepared fine mesh strainer over the bowl, scraping all of it from the pot. Pass the curd through the strainer into the bowl and whisk in the cold butter until it’s melted. Let this cool to room temperature, then reserve in the fridge until ready for serving.

key lime cheesecake lime zest topping

key lime cheesecake prepped topping in a bowl

Tips for Serving and Garnishing

To serve the cheesecake, use a small knife or offset spatula to carefully follow the perimeter of the springform pan separating the cake from the pan. Release the clip to remove the side ring. Spread some (or all) of the curd over the top of the cake with a rubber or off-set spatula, slice, and serve on its own or with some fresh whipped cream.

key lime cheesecake plated on a pedestal

Fire-Roasted Green Chile Risotto

· · Leave a Comment

There are few things I love to cook more than risotto. Honestly, I can’t think of anything else except fresh pasta or a summer pie. And I guess what I mean is, that no part of making this Italian rice feels like a chore. Rather more of a gift. When else in the course of a day do you have the chance to stand still and watch simmering rice bloom in warm, buttery broth? Usually, once during the cooking process, I can’t help but think that a pot of risotto cooking on the stove resembles a hungry baby. It’s a hilarious and delightful thought. And I continue on, feeding it one ladle of broth at a time until at last the rice is tender and ready to be finished with parmesan and fresh whipped cream.

You’ll notice this recipe calls for fire-roasted green chiles. There’s a lot of room for interpretation and personal preference here. I rummaged around in my freezer and used a mix of fire-roasted Sandia and poblano chiles. First and foremost, you can use the chiles that you have. If you don’t have a stash in the freezer, don’t despair! You can use frozen green chiles available in most grocery stores in the state (just defrost and drain) or you can buy Anaheim or Poblano chiles and blacken them over a grill or in the oven and then peel the skin off. 

Green Chile Risotto Ingredients

This is a recipe where each detail matters. I like to gather all of my ingredients ahead of time so the cooking flow feels pleasant and easy. Oh, the joy of mise en place never disappoints. In the recipe, you’ll notice that we toast the rice for around four minutes in the pot before adding liquid. This step creates a barrier around each grain of rice, allowing it to absorb liquid slowly and retain its texture without becoming sticky.

This risotto can be served on its own (preferably on a warm flat plate), or paired with roasted wild mushrooms, roasted vegetables, and a variety of fish or meat. It can be served as a side but is perfectly delightful as the entire dinner.

Print

Fire-roasted green chile risotto

Green Chile Risotto in a bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the joy of making the perfect risotto with fire-roasted green chiles. This risotto can be served on its own, or paired with roasted wild mushrooms, roasted vegetables, and a variety of fish or meat. It can be served as a side dish but is perfectly delightful for the entire dinner.

  • Author: Marianne Sundquist
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1.5 hours
  • Yield: 6 servings
  • Category: dinner
  • Cuisine: italian

Ingredients

Units
  • 8 T. butter, divided
  • 6 c. vegetable or chicken broth
  • 6 large shallots, sliced
  • 4 cloves garlic, finely chopped
  • 2 T. fresh rosemary leaves, finely chopped
  • 1/2 c. fire-roasted green chiles, peeled, seeded and chopped
  • 2 c. arborio or carnaroli rice
  • 1 c. dry white wine
  • 1 1/2 c. freshly grated parmesan cheese
  • 1 c. heavy cream, whipped to stiff peaks
  • Salt and pepper, to taste

Instructions

Making the broth

In a large saucepan over medium heat, add 4 Tablespoons of butter. Keep a close eye on it as it melts, then foams then starts to turn a golden brown. Once the butter has turned a deep golden brown (but not burned), very carefully whisk in the broth. Be careful because it will steam. Season lightly with salt and pepper. Bring this mixture to a simmer, then turn the heat to low while you prepare the risotto.

Caramelize

In a large and wide, heavy-bottomed pot over medium heat add the remaining 4 Tablespoons of butter. Once it melts, add the shallots. We are going to let the shallots caramelize, so this will take some time. Let them cook over low heat, stirring frequently with a wooden spoon until they are golden brown. This will take 30-45 minutes. If it seems they are cooking unevenly or you see some dark spots, add a splash of the warm broth to scrape the bottom of the pan and continue cooking the onions until they have fully caramelized.

green-chile-risotto prepping the shallots

Time to toast

Now add the garlic, rosemary, and green chiles. Cook for another couple of minutes. Now add the rice and cook for around five minutes stirring frequently. This is us toasting the rice!

Now carefully add the white wine, scraping any caramelly bits from the bottom of the pot, and let cook until most of the liquid has evaporated.

green-chile-risotto prepping the rice

Adding the broth

At this point, we are going to slowly feed a ladle full of the warm broth to the rice and stir frequently. Over time, the rice will absorb the broth and you can add another ladle and another, continuing to stir and adding broth until the rice has almost fully absorbed all the broth and is “al dente” to the taste, meaning that it is cooked but still retains a bite and definitely not mushy. If you use all the broth and still feel like the rice needs more liquid, feel free to use a little water to finish cooking.

Finishing touch

Add the parmesan cheese, and stir for a minute. Now, right before serving, add the freshly whipped cream. Fold the cream into the risotto with a large heat-proof spatula, letting as much air transfer to the risotto. Give it a taste and add salt and/or pepper as needed.

To serve, spoon the risotto in bowls or large flat plates. If you serve on a plate, spoon the risotto in the center and let it spread towards the edges.

Green Chile Risotto in a bowl

Green Chile Stacked Enchiladas

· · Leave a Comment

It’s a humbling and majestic thing to live in New Mexico as an Italian chef from the Midwest. It’s like landing on a different culinary planet. A planet where flavors transcend, reach deeply into the land and sky, and then reappear in a simmering pot of green chile sauce.

Enchanted lavender

A good example of this is lavender. I mostly had experienced lavender in restaurant kitchens as an unexpected flavor profile meant to wow guests, or by getting a whiff from a lotion or candle in a city shop. For almost twenty years I considered it to be my least favorite smell and taste. Then four years ago I moved to New Mexico. There were two different varieties of lavender in my yard and they smelled nothing like I expected. The high floral notes were grounded with traces of grass and wood, soft musk, and worn leather. The flowers were not alone like I had often seen them. They were part of a family, connected to long green stalks and twisting roots. They were growing next to chives and mint. Honeysuckle grew a few feet away. Sometimes there were other scents too, like roasting chiles and pinion fires wafting around and through wooden fence slats from neighboring yards. In the summer with all these high desert scents bumping and bouncing off each other, for the first time, lavender didn’t just make sense and smell good. I was enchanted. It became one of my favorite flavors of all time.

The Southwest is a melting pot

Because of this interconnected Southwest ecosystem where history, ingredients, landscape, and people meet, learning about New Mexican food feels like an extraordinary gift. With Christmas around the corner, I wanted to share a very special recipe from a very special Chef. Over the past number of months, I have had the privilege of learning about Native New Mexican cuisine from Dr. Lois Ellen Frank and Walter Whitewater through virtual culinary tours hosted by Heritage Inspirations. Lois has spent over 25 years documenting the foods and lifeways of Native American tribes from the Southwest and regions throughout the Americas. In 2007, she started a Native American Cuisine catering company named Red Mesa. I’m so grateful she was willing to share her recipes for Green Chile sauce, Tortillas, and Stacked Enchiladas with us here.

Since the pandemic Red Mesa has gone virtual and is offering hands-on cook-along cooking classes, demonstration-style cooking classes, and holiday family classes, along with a beautiful collection of local food products, cookbooks, and posters available on the website.

“When you cook together as a family, it unifies your bond and calls in the wisdom of the ancestors.”

Lois Ellen Frank
Lois Ellen Frank and Walter Whitewater
Print

Green Chile Stacked Enchiladas

Green Chile Stacked Enchiladas - Plated with sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spice up your dinner routine with this easy-to-follow and mouthwatering green chile stacked enchiladas recipe. This authentic recipe features roasted New Mexico or Anaheim Green Chiles, flavorful corn tortillas, succulent rotisserie chicken, and a generous layer of melted Jack Cheese.

  • Author: Marianne Sundquist
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1.5 hours
  • Yield: 10-12 servings
  • Category: Dinner
  • Method: Bake
  • Cuisine: New Mexican

Ingredients

Units

For the Green Chile Sauce: 

  • 6 cups New Mexico or Anaheim Green Chiles, Roasted, Peeled, & Chopped
  • 1 28 oz can chopped tomatoes
  • 1 Tablespoons Sunflower Oil
  • 1 Medium White Onion, diced (approximately 2 cups)
  • 1 Tablespoon chopped garlic (approximately 6 to 8 cloves)
  • 2-teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups water

 

For the Corn Tortillas: 

  • 3 cups Corn Masa Flour for Tortillas (this can be found in your supermarket in the Latin food section)
  • 1 1/2 teaspoons kosher salt (or to taste)
  • 1 1/2 cups warm water

 

For the Enchiladas: 

  • 1 Rotisserie Chicken, (meat picked from the bones)
  • 4 3/4 cups Jack Cheese, grated

Instructions

Make the Green Chile Sauce

Using the open flame method, roast the green chiles until completely charred and then place in a glass or metal bowl covered with plastic wrap to allow the chiles to sweat and cool down. Once the chiles have cooled, peel, seed, and chop them.

In a medium size saucepan, heat the sunflower oil until hot but not smoking. Sauté the onion over medium to high heat until it begins to brown. About 3 minutes. Add the garlic and sauté for another minute. Add the tomatoes and cook for another 5 minutes stirring to prevent burning. Add the chopped green chile and sauté for another 3 minutes. Add the water and bring to a boil. Reduce the heat and simmer for approximately 15 minutes.

Add the salt and pepper to taste. Remove from heat.

In a blender place half the sauce and blend on high for several minutes until completely smooth. Return the blended mixture to the saucepan with the unblended sauce. Makes approximately 2 ½ quarts sauce for the enchiladas with some sauce on the side.

 

For the Corn Tortillas

In a medium-sized mixing bowl, combine the corn flour, salt, and water and mix together until you have formed a dough. You can do this with a spoon, but I always use my hands. After the ingredients are completely mixed, use your hands to form balls just smaller than a golf ball and set aside. Preheat your seasoned cast iron skillet so that it is very hot.

In a tortilla press, place one ball in the center of the tortilla press and press together to make one corn tortilla. I use a plastic bag that I cut in half leaving a seam on one side so that I can place the corn masa ball inside the plastic so that it doesn’t stick to the tortilla press. Remove the tortilla from the plastic place it on the cast iron skillet and cook the first side of the tortilla for 30 to 45 seconds, then turn it over and cook for approximately 30 to 40 seconds and cook until it puffs and that is the sign that the tortilla is done.

Place the cooked tortilla in a kitchen towel inside a basket or bowl and prepare the next tortilla following the same steps. Stack the tortillas on top of each other to keep them warm inside the towel. Makes approximately 21 tortillas.

Homemade Tortillas in a bowl

Bake

Preheat your oven to 350 degrees. In a casserole pan or half-hotel pan, layer some green chile sauce to cover the bottom of the pan. Place tortillas on top of sauce (approximately 7 tortillas). Spoon more of the green chile sauce on top of the corn tortillas. Evenly place 1/3 the amount of shredded cooked chicken on top of the green chile sauce and then top with 1 ½ cups of the shredded jack cheese.

Begin another layer. First the corn tortillas (approximately 7 tortillas). Spoon some green chile sauce on top of the tortillas. Evenly place the second 1/3 of the shredded cooked chicken on top of the sauce. Top with another 1 ½ cups of the shredded jack cheese.

Begin the final layer. Place the corn tortillas on top to start the next layer (approximately 7 tortillas). Spoon some green chile sauce on top of the tortillas. Evenly place the final 1/3 of the shredded cooked chicken on top of the sauce. Top with the final amount 1 ¾ cups of shredded jack cheese. Place in the pre-heated oven and bake until the cheese browns and you see bubbles on the side of the pan approximately 30 minutes. Serve immediately.

Notes

The bones can be made into chicken stock. Here is a recipe for homemade rotisserie chicken stock.

This Rotisserie Chicken Stock - in a bowl

Rotisserie Chicken Stock

Create a rich and flavorful chicken stock by simmering a leftover Rotisserie chicken with aromatic vegetables, such as onions, carrots, and celery. This Rotisserie Chicken Stock is a savory and versatile base for soups, stews, and sauces.

Get the Recipe

Rotisserie Chicken Stock

· · Leave a Comment

This Rotisserie Chicken Stock is a savory and versatile base for soups, stews, and sauces. It’s so easy and simple, there’s not a lot to say. Enjoy!

Print

Rotisserie Chicken Stock

This Rotisserie Chicken Stock - in a bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich and flavorful chicken stock by simmering a leftover Rotisserie chicken with aromatic vegetables, such as onions, carrots, and celery. This Rotisserie Chicken Stock is a savory and versatile base for soups, stews, and sauces.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1.5 hours
  • Yield: around 8 cups
  • Category: Soups
  • Method: Simmer
  • Cuisine: Essentials

Ingredients

Units
  • Bones from Rotisserie chicken, broken into pieces
  • 1 Tablespoon sunflower oil
  • 1 onion, chopped
  • 3 carrots, loosely chopped
  • 3 celery, loosely chopped
  • 8 cups water

Instructions

  1. In a soup pan, heat oil until hot but not smoking.
  2. Add the onion and sauté the onion until it starts to turn brown approximately 3 to 4 minutes.
  3. Add the carrots and celery and sauté for another 5 minutes, stirring to prevent burning.
  4. Add the chicken bones and cook for another 5 minutes, stirring to prevent burning.
  5. Add the 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.
  6. Strain and discard the contents of the strainer.
  7. Refrigerate for up to 3 days or freeze.

High Desert Eggnog Flip

· · 1 Comment

In preparation for New Year’s Eve, I knew I wanted to make a high desert version of eggnog. Something really special that would celebrate the flavors of New Mexico and the new year. I knew well enough the method of making eggnog by tempering whipped eggs and sugar with hot milk and cream, but I also knew that bartenders tend to view eggnog making through the lens of a class of cocktails called the “flip” which consists of fortified wine or liquor shaken with a whole egg and sweetened with sugar. So down the rabbit hole, I traversed, finding two passionate schools of thought on the subject. After a week of research and experimentation, I thought the best way to move forward was to share the best of both methods and let you decide. 

Quite simply, The Eggnog Flip tastes like maybe the best cocktail you’ve ever had. Really. This is a cocktail with raw eggs, so proceed with care and consideration just as you would with caesar dressing, hollandaise sauce, cookie dough, or handmade aioli. 

This version has come from multiple points of inspiration. The approach stems from a play on the classic flip cocktail as described by Jeffrey Morgenthaler, one of the most influential bartenders today. This also happens to be the simplest method I found. The idea is to blend eggs and sugar and slowly pour in milk, cream, and alcohol. Oftentimes eggnog is made with rum and/or whiskey. This time, I took my inspiration from the classic cocktail, the 1910 which features a combination of both mezcal and cognac.

According to many a mixologist, this combination (as long as it contains 20% alcohol) can be aged for weeks before serving to bring out layers of complexity and refrigerated for months. When I made this batch, I let it chill in the fridge for only an hour and it was still the best eggnog we’ve ever had. Just to be on the safe side, I am recommending that you enjoy this within a week.

For a more PG version with no alcohol, check out our recipe for a Classic High Desert Eggnog

Print

High Desert Eggnog Flip

High Desert Eggnog - jar with coupe glass and pine branches
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The High Desert Eggnog Flip is a uniquely inspired concoction, drawing influence from the classic flip cocktail by renowned bartender Jeffrey Morgenthaler. Blending eggs, sugar, milk, cream, mezcal, and cognac, this simplified method yields a delightful eggnog with the option for aging to enhance complexity, though a short chilling time still results in a superb drink, recommended to be enjoyed within a week for optimal freshness.

  • Author: Marianne Sundquist
  • Prep Time: 1.5 hours
  • Total Time: 1.5 hours
  • Yield: 10 half cup servings
  • Category: cocktail
  • Method: mix
  • Cuisine: New Mexican

Ingredients

Units
  • 1 1/2 c. whole milk
  • 1 c. heavy cream
  • 1/2 c. mezcal
  • 1/2 c. cognac
  • 1 T. vanilla extract
  • 1/3 c. sugar
  • 1 t. ground nutmeg
  • 1 t. New Mexico Red Chile powder
  • 1 t. culinary lavender buds
  • 1/2 t. ground cinnamon
  • 1/2 t. ground anise
  • 1/4 t. sea salt
  • 4 large eggs
  • Whole nutmeg cloves, for garnish

Instructions

In a pitcher whisk together the milk, heavy cream, mezcal, cognac, and vanilla.

In a very dry blender, blend together the sugar, nutmeg, chile powder, lavender, cinnamon, anise, and salt for around 30 seconds. Let rest for a minute before removing the lid. Transfer this to a bowl.

Now add the eggs to the blender and blend for one minute.

Slowly pour in the sugar mixture and blend for another minute. Now slowly pour in the liquid mixture. Blend until mixed through.

Chill for at least 1 hour before drinking. Grate fresh nutmeg over the top. Drink within a week.