Jicama Salad with Mint Crema
When we inspected the plot where we would build the restaurant, we found a twenty-foot-long jicama vine growing wild. It was insane. The vine was so large it was taking over entire trees.Jicama is starchy and crisp and completely refreshing. Imagine crossing a potato, an apple, and a cucumber without the seeds. Jicama is almost entirely water by weight, so when you shop for it, look for the firmest and heaviest. You want the skin to be tight, not wrinkled.We garnish this salad with Prickly Pear Preserves, but you could use a handful of ripe watermelon cubes instead. And, yes, the mint crema recipe makes double what you’ll need, but we promise you’ll want to make this salad again.Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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Bridget
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
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dotcooks
Texas pear preserves, adapted from a similar recipe on Food Network
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 3 lb. peeled pears, cored and ground or diced2 tbsp. lemon juice1 3-oz. package lemon gelatin5 1/2 c. sugar1 pkg. powdered pectin Directions Peel, core and dice pears.Mix pears and lemon juice in large kettle.Add gelatin; bring to ...
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Mirj
This is a simple recipe and posted per recipe request. The recipe doesn't state if you should peel and core the pears before cooking them, I would definitely not skip this step, I think the pear peels would make some pretty gritty preserves.
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NELL 2
Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.
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