2 packages (8 oz. each) cream cheese, room temperature
1/2 cup sugar
1 Tablespoon matcha tea powder
1 prepared 9-inch graham cracker crust
Lemon zest curls for garnish (optional)
- Preheat the oven to 325ºF. In a medium bowl, combine cream cheese, sugar, and matcha tea powder. Beat on medium-high until fluffy and well blended. Reduce speed to medium and add eggs, one at a time, beating just until blended.
- Pour filling into crust and bake until edges are set but there is still a slight wobble in the middle, about 40 minutes.
- Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.
- Garnish with lemon zest and serve. Refrigerate leftovers.
Ate is the name given in Mexico to the quince jelly. It is bar shaped and looks like a dry sweet block.
In Mexican gastronomy, Ate can also be made of guava. The usual procedure for processing the Ate is taking the fruits of quince or guava and steam them until tender. Then, cut them into pieces and process them to get a smooth paste. In a saucepan, place equal amounts of paste and refined sugar and take them to a boil for 40-50 minutes. After that, pour the boiling paste into a mold and allowed to set for 3 or 4 days until a semi-solid bar is formed.
1 8-ounce package cream cheese, softened to room temperature
1 quart premium vanilla ice cream
4 ounces fruit paste (ate), finely diced
In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy. Scrape down the bowl.
Remove the ice cream from its container and cut into thin slices. Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream. Stir in the diced fruit paste. Transfer the ice cream into a container and let it firm up for several hours in the freezer.
Recipe from Rick Bayles Season 6 of Mexico – One Plate at a Time
- 1 cup onion, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 lb lean ground meat
- 1 can corn
- 1 can black beans, half liquid drained
- 1 3/4 cups salsa
- 1 tbsp cumin powder
- 1 tbsp Chili powder
- 8-10 roasted Hatch chiles, seeded and split open (chop 2 and reserve the rest)
- 1/2 cup jalapeño or Hatch Jack cheese, grated
- 8 oz Philadelphia Chive Whipped Cream Cheese
- 1/2 bunch cilantro, chopped
- Juice of 1 lime
Saute onions and garlic in oil. Add beef and saute until browned. Add the chopped chiles, corn, beans, salsa, cumin, and chili powder. Saute a few minutes until salsa is no longer watery. Remove from stovetop and set aside. Preheat oven to 350. Lightly grease 8×8 or 9×9 casserole dish. Layer four of the roasted chiles, half of the meat filling, and 1/4 cup cheese. Repeat layer once more, finishing with cheese. Bake for 15-20 minutes. While casserole is baking, make the lime creme. In a medium bowl, whisk together Philadelphia Chive Whipped Cream Cheese, cilantro, and lime juice. Set aside. When the casserole is done, remove from oven, slice, and serve with a dollop of lime creme.
8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing
Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.
When ready to bake, preheat oven to 425 degrees.
Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.
Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
These biscuits may be frozen, unbaked or baked, and reheated.