Guacamole & Jalapeno Sour Cream

Last week I made turkey chili and huevos rancheros (recipe to come soon), and with those meals came a lot of condiments.  I thought I would share the guacamole and jalapeno sour cream recipes from the Clinton St. Baking Company Cookbook.  The guacamole was really fresh and limey.  I would definitely add more jalapeno next time though, because it was not hot at all.  As for the jalapeno sour cream, I didn't try it.  I hate sour cream, and while I was making it, I literally dry heaved.  No joke.  I didn't even take photos because I just wanted to get the thing over with!  I was told it was good though.  The sour cream ends up turning into more of a sauce that goes great on many Mexican dishes.

Ingredients for Guacamole from the Clinton St. Baking Company's Cookbook, make 3 cups:

-4 Hass avocados, soft to the touch, but not mushy

-2 tablespoons lime juice

-3 tablespoons red onion, minced

-3 tablespoons fresh jalapeno (including seeds), minced (I would double that if you want it hotter)

-2 teaspoons salt, preferably kosher

-1/4 to 1/2 teaspoon ground black pepper

-1/4 cup fresh cilantro leaves, loosely packed

To begin, halve the avocados lengthwise and remove the pits.  Scoop out the flesh into a bowl.  Reserve two of the pits for later.  Discard the skins.

Add the lime juice to the avocado.  Use a potato masher or a sturdy whisk to mash the avocado with the juice until the mixture is somewhat chunky, but pureed and pulverized in parts.  Mix in the onion, jalapeno, salt, and pepper with a spoon.

Chop the cilantro leaves and add them to the guacamole.  Adjust the seasoning to taste.  Put the avocado pits back in the guacamole for a rustic look.  It will also keep the avocados from browning (that's cool).  The cookbook also says when storing guacamole, pour 1 tablespoon canola or olive oil on top to prevent discoloration.  Seal the bowl with plastic wrap.


Ingredients for Jalapeno Sour Cream from the Clinton St. Baking Company Cookbook, makes 2 1/2 cups:

-3/4 cup fresh cilantro leaves, tightly packed

-1/4 cup fresh lime juice

-1 1/2 tablespoons jalapeno (seeds included), minced

-1 clove garlic, finely minced

-2 teaspoons salt

-1/4 teaspoon ground white pepper (I used black pepper - sue me)

-2 cups sour cream

With a blender (I used a food processor, but I halved the recipe) on medium speed, blend together cilantro, lime juice, jalapeno, garlic, salt, and pepper, until well combined.  Turn blender off and add sour cream.  Start the blender on low and as the ingredients gradually come together, you can increase the speed.  Adjust the seasoning to taste.

The jalapeno sour cream will keep for one week to ten days in the fridge.

Lime Squash

Last night I made this quick tortilla soup, and some lime squashes from the Clinton St. Baking Company Cookbook.  This is my second recipe from the book, only like 200 more to go :)  This drink is very refreshing and so easy to make.  It is just simple syrup, seltzer, and lime, but you could add vodka for an extra kick.  What I love about this recipe is that you can totally imagine other fruity drinks you can make.  Replace the lime with orange, and you have your own Orangina.

Ingredients for Lime Squash from the Clinton St. Baking Company Cookbook, serves 2 to 4 (depending on glass size - 2 for beer glass size):

-1/4 cup fresh lime juice
-1/4 cup simple syrup (recipe below)
-Ice
-Seltzer water
-Lime wedge

Simple Syrup recipe:  Bring 2 cups water to boil, add 1 cup sugar and stir until dissolved.  Let cool and keep in refrigerator up to six months.  Easy peasy.

To begin, fill glasses with ice.  Then mix lime juice and simple syrup, and divide the mixture evenly among the glasses.  Fill the rest of the glass with seltzer (and vodka).  Add a slice of lime for garnish.  Enjoy your tangy, slightly sweet bubbly.

Click here to check out Saveur's 100 list from 2010.  It reminded me of all the things I wanted to do, but haven't!

Lime-Chili Pumpkin Seeds

If you have some pumpkins left over from Halloween, do not let it rot away on your porch or window sill, cut off the top and scoop out the seeds and toast them.  I have had a teeny pumpkin sitting on my kitchen window sill for two months now.  It traveled in my suitcase all the way from my best friend's backyard in Minneapolis, to my apartment in Harlem.  I felt foolish even taking it on the plane, and even thought about throwing it away behind her back.  But I am glad I thought otherwise, because it landed in perfect condition, and every time I see it I think of her.  Although I wanted to carve it, I just did not find the time, so toasting the seeds was as good as I could get for Halloween.  My coworker gave me the great suggestion of using lime juice to flavor the seeds before baking, so I thought I would share the recipe with you.

Here are the ingredients for Lime-Chili Pumpkin Seeds, for about 1 cup of seeds:
-Pumpkin seeds, rinsed and dried completely
-1 to 2 teaspoons chili powder
-1 to 2 teaspoons of salt
-1 teaspoon olive oil
-Juice from one lime

I have found that it is easier to scoop the seeds out with your hands instead of using a spoon.  Your delicate little fingers separate the pumpkin strands from the seeds as you pull them out.  Rinse them in a colander and make sure you get all the extraneous strands of pumpkin off.  Lay out the seeds on a paper towel, and let them dry completely.  I usually do this over night.  My coworker, suggested this to be a good time to sprinkle with lime juice so that the juice will soak in an dry out on the shells.  I had already dried mine out, so I just splashed the juice right before I put them in the oven.

Preheat the oven to 400 degrees F.

Take your dried seeds, and mix with salt, chili powder, olive oil, and lime juice (if you have not added the juice already).  Feel free to add more or less chili powder, depending on what you like.  I will definitely add more next time.

Spread onto a parchment-lined baking sheet, and bake for 10 to 15 minutes.  Take out once the seeds are crisp and toasted.  Let cool for a few minutes, then serve warm or at room temperature.

If you want to do something with the actual pumpkin, try David Lebovitz's roasted pumpkin recipe.  Click here.