Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 2 cups tomatoes 1 cup diced bell pepper 1 cup diced onions 1/2 cup fresh corn 1 bunch cilantro 6 limes, juice of 1 garlic clove, crushed 1/2 cup southwest type seasoning 6 chayotes Blanche, peel and dice the chayotes. Mix chayote pieces with remaining ingredients. Place mixture in a glass bowl and chill. Allow to set for 24 hours to blend flavors. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 A glaze for a tart is made from the juice from the fruit(s) that are used in the tart plus some a couple of tablespoons of cornmeal added and perhaps 1/4 teaspoon vanilla. This is mixed up in a small saucepan until boiling. Then it will get thick all of a sudden and you pour it over the fruits that are already place in the tart shell. That's it. If it isn't perfect check our strawberry tart in a cookbook and that is what they put on the top of them so that they are shiny...or write me an email and I will look it up in my french cook book. Speaking of that. If you like french food/cooking/whatever they you should get a cookbook by Henri-Paul Pellaprat called Modern French Culinary Art. The important thing is the author. It is NOT a new book and you can generally get one for less than the quoted price...try Amazon or eBay or exlibris all dot coms. Luanne Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.