Chile Ancho and Honey-Baked Brie with Fresh Figs and Pumpkin Seeds

Chile Ancho and Honey-Baked Brie with Fresh Figs and Pumpkin Seeds

by Victoria Challancin

My apologies to all my readers who have emailed me after a long absence from my blog to ask if all is well.  All is well and I appreciate your concern.  I have simply been on a break from basically all but the basics on the internet.  Now I have returned!  But I do thank you.  It is always nice to know you are missed!

Thanksgiving, my favorite holiday, was simple this year.  Traditional, yet simple.  When I searched for something different to prepare as an appetizer for pre-dinner drinks for a mainly Mexican and a Swedish group of friends and family, I found a couple of recipes for a baked brie that particularly appealed.  I read several  of them and then combined them into something that worked for me (see here for the original recipe of the main recipe I used).  The results?  A fantastic appetizer that my son said he could just eat with a spoon and forget the rest of the meal.

I served this at a traditional American Thanksgiving dinner, but it would work beautifully at Christmas--or any time of year when fresh figs can be found!  Simple, fast, delicious--what more do we busy cooks need?

A cross-hatched brie set into a baking dish

For those of you who don't know dried chile ancho, you are in for a treat.  Ancho chiles are simply poblano chiles that have ripened and then dried.  They are a mild chile with a deep, rich flavor, which has hints of date and dried-tomato sweetness.  Personally, I consider this chile, in both its fresh and dried forms, to be a national treasure of Mexico!  Ground chile ancho powder is available in Mexican groceries, but failing that, simply toast a dried ancho chile and then grind it in a spice grinder.  Look for unbroken, pliable chiles of a deep red mahogany color.

The brie is covered with an ancho-chile infused honey, topped with fig halves, and sprinkled with fresh thyme leaves and black pepper

In the oven

Still in the oven after baking

The final dish

Recipe:  Chile Ancho and Honey-Baked Brie with Fresh Figs and Pumpkin Seeds

(Recipe by Victoria Challancin, inspired by this)

1 wheel of Brie (I used a 12-oz piece)

1/2 cup honey

1 tablespoons of ground chile ancho

6 to 8 fresh figs, cut in half

Several sprigs of thyme, leaves only

1/2 cup hulled pumpkin seeds

1 tablespoon butter

Salt and pepper to taste

Slightly score the brie in a crosshatch patter, without cutting too deeply (1/2 inch is sufficient--or less).  Place in a baking dish and set aside.

Heat the honey in a small saucepan.  Add the ground chile ancho, stirring to combine.

Pour the honey over the cheese, separating the scored areas with the tip of a blunt knife so that the honey can penetrate.

Scatter the fig halves over the cheese.  Sprinkle with thyme leaves and a few grinds of black pepper.

Top with aluminum foil, sealing the edges.  Bake for 10 minutes.  Remove foil and bake for an additional 10 minutes.

Meanwhile, melt butter in a small skillet.  Add pumpkin seeds and cook until seeds begin to pop, about 2 to 3 minutes.

To serve, scatter the pumpkin seeds on top of the hot brie.  Serve with crostini or crackers of choice.

Note:  I had intended to take this out of the oven while the cheese still held its round shape.  Other parts of the dinner got in my way and I accidentally allowed it to completely melt.  I don't think anyone noticed!

Parting Shot:  Moroccan Horn Candlesticks

©Victoria Challancin.  All Rights Reserved.

Flavors of the Sun Cooking School

San Miguel de Allende, Mexico

Sikil P'ak: Mexican Pumpkin Seed Dip

Sikil P'ak:  Mexican Pumpkin Seed Dip

by Victoria Challancin

When I first tasted sikil pa'k while on a trip to the Yucatán Peninsula of Mexico over 25 years ago, I didn't really understand what I was eating.  I just knew it was utterly delicious and like nothing I had ever tasted before.  Someone tried to explain it to me, but my Spanish was non-existant then, so I truly didn't understand.  Subsequent trips, a lot of Spanish practice, and a more thorough understanding of Mexican cuisine revealed this unctuous, rich, deeply flavor culinary treasure to me.

Over the years I developed my own version, which I have taught in Mexican Cooking Classes many, many times--and always with rave reviews. I can't think why I haven't posted it before...until yesterday, when I taught it yet again and realized that you, my dear readers, need this recipe.

Yesterday, I taught a simple demonstration class at a friend's house to the Plant Study Group I belong to.  I prepared four rather simple, globally-inspired blender sauces/dips replete with fresh herbs.  In spite of countless possibilities for Mexican salsas, I finally chose sikil p'ak, simply because I love it, haven't had it in a while, and had been recently reminded of it in an article in a recent Saveur magazine, which featured Mexican food doyenne, Diana Kennedy.  The version featured in Saveur  uses hulled pumpkin seeds as do I, but Kennedy's version, found in one of her books, includes both hulled and unhulled pumpkin seeds. I prefer the hulled variety.  But hey, who am I to argue with Diana Kennedy?  If you check around for recipes, you will find various versions which include onions, chives, and more.  My personal take on this recipe suits my tastes--but you will discover how you prefer it with a little experimentation (and I can almost guarantee you will make it more than once!).

What is Sikil P'ak?

What, exactly, is sikil p'ak?  The word sikil simply means "pumpkin seed" in the Mayan language and p'ak means "tomato."  The dish refers to a dip, rather like hummus in consistency, made of roasted tomatoes, chiles, garlic, cilantro, and toasted pumpkin seeds.  Simple to make, this earthy dip is simply unforgettable.  I've never served it to anyone who didn't ask for the recipe--and that is the bare-bones truth!

 A blender is indispensable to Mexican cooking--here, if you have electricity, you have a blender.  

A Wee Bit of History

Because the Spanish Conquistadors documented so well everything they encountered as they swept through Mexico in the 1500s, we know exactly what the indigenous people were eating then.  Various squash seeds, tomatoes, and chiles were ubiquitous.  The famous pipianes, pumpkin seed moles, were consumed as was probably a salsa much like this sikil p'ak.  Although the native people had no pork, beef, or chicken, they did have turkeys, some wild javelina pigs, seafood, and other sources of protein to serve with these dishes.  And tortillas, our beloved corn tortillas...

 Fishing the roasted tomatoes and garlic out of a skillet as my friend Carrie happily snapped photos

Cook's Notes:  This is one of those dips you need to play with.  Add more or less cilantro, lime juice, and chile to taste.  In the Yucatán, scorchingly hot chiles habaneros would be used.  I prefer to use the spicy, yet sharp serranos instead.  I also don't usually roast the chiles if using serranos, but typically the chiles are roasted with the tomatoes and garlic.  Up to you.  I also use hulled pumpkin seeds, but many recipes call for a mix of both hulled and unhulled--again, up to you.  Because seeds, like nuts, are natural thickeners, this dip will thicken with time.  Simply thin it with a bit of water if you happen to have enough leftovers to serve it a second time!  It is great with chips (I used organic corn chips) or totopos, but a warm, soft corn tortilla would also be lovely.

Recipe:  Sikil P'ak

Mexican Pumpkin Seed Dip

(Recipe by Victoria Challancin)

3 plum tomatoes

2 to 3 unpeeled garlic cloves

1 cup hulled pumpkin seeds

3 tablespoons fresh cilantro

Juice of 1 Mexican lime

1/2 cup warm water or more to facilitate blending

2 to 3 serrano chiles or 1 habanero chile, stems removed

Sea or Kosher salt, to taste

Place the tomatoes and unpeeled garlic cloves on an aluminum-lined skillet or atop a comal over medium-high heat.  Roast until blackened in spots, approximately 8 to 10 minutes, depending on the size of the tomatoes.  When soft, peel and place in the jar of a blender (I like to leave a little of the blackened skin on the tomatoes).

Place the pumpkin seeds in an even layer in a dry, heated skillet over medium-high heat.  Stir constantly as seeds begin to brown lightly and pop.  Be careful not to burn.  Set aside and allow to cool slightly.

Place pumpkin seeds and all remaining ingredients in the blender with the tomatoes and garlic.  Purée, adding enough warm water to facilitate blending so that you have a thick, but loose enough texture to use as a dip.  Check and adjust seasoning to taste.

Makes about 1 1/2 cups.

Sikil P'ak--Mexican Pumpkin Seed Dip

Special thanks to my friends Beverly Spiro for hosting the class, Carole Schor for being my faithful sous chef, and Carrie McIver for snapping photos--and all others who had a hand in the prepping for the class!

Parting Shot:  

Ate de Guayaba, or guava paste for sale in the Organic Market

©Victoria Challancin.  All rights reserved.

Like life, recipes are meant to be shared, but please ask permission before using text or photos.  Thanks!

The Flavors of Spring

Spring Vegetable and Goat Cheese Dip

The Flavors of Spring

by Victoria Challancin

Artichoke dips have been around for a long time, but this updated version lets the bright flavors of spring shine through.  Leeks, asparagus, peas, chives, mint--they all roll together into one dish that fairly shouts "Primavera!"  As soon as I saw this in the new Bon Appétit magazine, I knew I wanted to try it. 

The lemon zest gives it a clean tang that matches with the goat cheese perfectly.  The local asparagus get their chance to shine.  And the fresh herbs round out the picture.  Easy to prepare, pretty to look at, and delicious to eat--my kind of appetizer.

Ready for baking

Spring Vegetable and Goat Cheese Dip

(Adapted ver slightly from a Recipe from Bon Appétit, April 2012)

Original recipe from Houston's Restaurant in Atlanta

Cook's notes:  I cut the asparagus into 3/8-inch slices and the reserved tips I left in approximately 3-inch lengths.  I then cut the tips lengthwise in half.  I also accidentally forgot to save half of the goat cheese for putting on top of the dish before baking and just put all of it in the vegetable mixture, which worked fine.  It would probably be even prettier dotted with the goat cheese, however.  I chose to serve it with some rosemary-olive oil crackers, but crostini would be lovely as well--or another cracker of choice.

1 cup 3/8-inch pieces asparagus, stems only, tips reserved for garnish

2 tablespoons unsalted butter

1 cup chopped leeks (white and pale-green parts only

2 tablespoons all-purpose flour

1 1/4 cups whole milk

1 cup grated mild white cheddar

Kosher salt and freshly ground black pepper

1 14-ounce can artichoke hearts in water, drained and roughly chopped

1/4 cup fresh (or frozen, thawed) peas

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh mint

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon finely grated lemon zest

4 ounces crumbled fresh goat cheese, divided

Preheat oven to 450 degrees F.  Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes.  Drain; let cool.

Melt butter in a medium saucepan over medium heat.  Add leeks and cook, stirring often, until soft, about 10 minutes.  Whisk in flour; gradually whisk in milk.  Bring to a simmer, whisking constantly.  Cook, whisking occasionally, until thickened; remove from heat.  Add cheddar; whisk until cheese is melted and mixture is smooth.  Season to taste with kosher salt and freshly ground black pepper.  Fold in asparagus (reserve tips for garnish), artichoke hearts, peas, cives, mint, parsley, zest, and 2 ounces crumbled fresh goat cheese.

Transfer mixture to a 4- or 5-cup baking dish or three smaller oval casserole dishes; arrange the asparagus tips on top and dot with remaining 2-ounces of goat cheese.  Bake until golden brown and bubbling, 15-20 minutes.  Let rest for 5 minutes before serving.

Enjoy!

©Victoria Challancin.  All Rights Reserved.

Recipes are meant to be shared, but please ask before using text or photos.  Thanks!