Restaurant Recipes in the Old Southwest



The past week has been an entirely new experience. I was enchanted by my first time driving through a desert, and so I got off the interstate to be able to drive more slowly on the state highways. The difference between the roads of New England and the roads of New Mexico are vast, and one of the main differences is the lack of traffic on these roads. There were often ten to twenty minute spans when I saw no other cars on the highway. This was not a comforting feeling when I had a flat tire, but thankfully a state trooper happened to drive by just a few minutes later, and was more helpful than I could have imagined.

The people here are gracious, calm, and kind, which partly seems the influence of the surroundings. The land stretches out miles to the horizon, and gives a feeling of peace and serenity. I stopped in Santa Fe, which has long been known as an artists' community, and the same sense of calm is conveyed in many of the paintings that are displayed here. On the other hand, I did not feel very calm after my lonely flat tire experience, and decided I could use a drink.

There are three reasons I am including this dish in my file of restaurant recipes. First, it is very good. Second, it reminds me of the liquor of Mexico and the Southwest, tequila. The people who live here say it with a flourish, maybe to emphasize its Mexican roots. Third, the great place that served this tart is named Geronimo. Very few dishes incorporate so many different influences, and I am happy that the staff at Geronimo's made it available for me to add to my restaurant recipes.

Tequila Lime Tart, serves 6-8

Crust: 1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup pine nuts
2 tablespoons sugar

Filling:

1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 egg whites
1 tablespoon sugar
Whipped cream or sliced limes (optional)

For crust, blend all ingredients in processor until small clumps form. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead; chill.)
Set oven at 325°F. For filling, stir condensed milk and next 3 ingredients in medium bowl to blend. In another bowl, beat egg whites with sugar in large bowl until soft peaks form. Using rubber spatula, gently fold 1 1/2 cups condensed milk mixture into whites. Fold remaining milk mixture into whites until just incorporated.

Pour mixture into prepared crust. Bake until filling puffs up slightly and tester inserted into center comes out with some moist filling attached, about 40 minutes. Cool tart completely on rack. Chill until cold, at least 2 hours and up to 8 hours. Garnish tart with whipped cream and lime slices.

Perhaps I am especially impressed by my first time in Santa Fe, but the stunning architecture in the town seems to always have been a part of the landscape. I was very surprised to learn that Santa Fe has been inhabited since 1607, which makes it older than most of the towns in New England. Geronimo is classic and fits here nicely, but would fit as well in the New York I left just a few weeks ago, both in style and their menu. More memories to bring along, and another great addition to my file of restaurant recipes.




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My Articles

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