New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditionnelle sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot Noir- and Chardonnay-based, making them ideal for blending into inventive cocktails. The Gruet Demi Sec, for example, is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden or for a Bleeding Heart cocktail.
Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born. The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round.
Manzanilla y Fresas
INGREDIENTS
¾ oz elderflower liqueur
6 sage leaves
2 oz chamomile tea
2 ¼ oz Gruet Sauvage Rose
Chamomile flowers for garnish
DIRECTIONS
In a cocktail shaker, add the elderflower liqueur and sage leaves. Muddle, then add chamomile tea, ice, and shake. Fine-strain into a Nick and Nora or coupe glass, top with Gruet Sauvage Rose, and garnish with fresh chamomile flowers.
Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna/ Recipe by Daniel Gutierrez and Noemi Leon
Don’t miss a single delicious thing: Subscribe to TABLE Magazinehere!
The art of tartine making is something that every home cook should perfect. It can be a quick meal with endless flavor and ingredient combinations or a singular tried and true recipe perfected through repetition. TABLE recipe developer and stylist, Anna Franklin, shares her recipe for Buttered Mushroom Tartine, and we couldn’t be more in love; salty and savory, we love it with a little vinegary Escabeche for that extra crunch!
Recipe and Styling by Anna Franklin Photography by Dave Bryce
The International Folk Art Market is a platform for artists to share their crafts and stories, but it is also a place where people come together to celebrate the beauty and diversity of our world.
Like IFAM itself, sharing a meal is a reminder of the power of food and community to bring people together and create meaningful experiences that will be remembered for years to come. TABLE’s online editor, Gabe Gomez, took part in a dinner prepared by some of IFAM’s artists from India. This recipe is a recreation of some of the delicious fare cooked by by Abdulaziz Khatri of Sidr Crafts, one of IFAM’s veteran textile artists.
Spicy Pan-Fried Salmon
INGREDIENTS
4 boneless salmon filets, skin-on
Pinch of salt
Pinch of freshly ground pepper
2 tbsp ginger
1 tsp ginger, mashed in mortar and pestle
1 tsp garlic, mashed in mortar and pestle
2 tsp garam masala
1 tsp ground cumin
1 tsp coriander powder
1 ½ tsp turmeric powder
1-1 ½ tsp ground cayenne
2 tbsp lemon juice
1 tbsp water
2 tbsp EVOO
DIRECTIONS
Clean and dry the salmon filets, removing any bones.
Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
Add the salmon to the mixture and coat the entire fillet. Fish can marinate for 2-24 hours. We recommend marinating overnight for the best results.
Remove excess marinade from the fish. Heat the oil in a skillet over medium-high heat. Pan-fry fish for 4 minutes on each side. It’s always best to lower the heat to avoid burning the marinade, which can make the spices bitter.
Transfer the fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.
Story and Recipes by Gabe Gomez / Photography by Tira Howard
Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.
Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde Recipe
INGREDIENTS
For the tomatillo salsa:
2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt
For the flank steak:
Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper
INSTRUCTIONS
For the tomatillo salsa:
Preheat oven to 450 degrees
Remove the tomatillos from the husk and rinse
Cut the onion into large rings
Rinse serrano chiles, remove the stems
Roast garlic inside its husk
Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet.
Roast the vegetables for 15 minutes. Remove from the oven and cool
In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.
Blend for 10 seconds
Add the salt to taste
For the flank steak:
Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
Rub the steak with oil and season with salt and pepper.
Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).
If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.
Remove steak when done and let it rest for 15 minutes
Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.
Recipe by Gabe Gomez / Photograhy by Christine Siracusa
Today, we honor none other than National Donut Day! Whether you’re a fan of the classic glaze beauty, the whimsical creation with rainbow sprinkles, or the innovative fusion of flavors that challenge the boundaries of traditional donut lore, there’s a donut out there for every palate and persuasion. And if you need more than donuts, try our recipe for Turmeric Lemon Beignets!
Nestled in a parking lot across the street from the Roundhouse in Santa Fe, where creativity and artistry thrive, you will find Craft Donuts & Coffee. This place is a haven where the mastery of donut-making takes center stage. Prepare to fall in love as they work their magic right before your very eyes, crafting fresh and irresistible donuts like the S’mores with Chocolate glaze with graham cracker crumbs with a marshmallow drizzle, or the Turtle, a chocolate glazed donut topped with crushed pecans and drizzled with caramel, that are sure to awaken your senses. And for those seeking a delightful departure from the world of coffee, indulge in an Italian soda that will transport you to a realm of sweet bliss.
Albuquerque’s Rebel Donuts is no ordinary establishment. It’s an expedition into the unknown, a rebellious rendezvous for your taste buds, where they fearlessly push the boundaries of tradition, presenting a kaleidoscope of unique and unexpected combinations that cater to both the daring adventurers and the die-hard classic donut aficionados. Whether you yearn for the comforting embrace of a classic glazed donut or crave the adrenaline rush of a Breaking Bad inspired Blue Sky donut or an Apple Green Chile Fritter, Rebel Donuts delivers a flavor experience that transcends the realm of imagination.
Ah, Whoo’s Donuts, where the commitment to craftsmanship shines bright. Each delectable creation is meticulously crafted from scratch in Santa Fe using only the finest “clean” ingredients. The result? A donut that transcends the ordinary, a symphony of freshness and delight that lingers in your memory long after the last crumb is savored. Here, you will discover an extensive array of flavors that cater to both the traditionalists and the trailblazers of taste.
For those seeking a taste of nostalgia, the classics like raised glaze and Boston crème await. Among the modern classics that grace their stage, one stands out as a beacon of culinary brilliance—the pistachio cake with white chocolate lemon ganache. And let us not forget the crowning glory of Whoo’s Donuts—the blue corn blueberry lavender donut. This work of art encapsulates the very essence of New Mexico, weaving regional ingredients into a tapestry of pure delight.
Our Turmeric Lemon Beignets Recipe
Are donuts, not your thing? Turmeric Lemon Beignets is a twist on the classic beignet recipe that combines the vibrant flavors of turmeric and lemon to create a unique and unforgettable treat. These fluffy, golden squares of fried dough are a true delight for the senses.
Turmeric Lemon Beignets and National Donut Day in New Mexico
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Author:Gabe Gomez
Print Recipe
Description
A new way to enjoy donuts.
Ingredients
Scale
1/2 cup warm water
2 teaspoons active dry yeast
2/3 cup granulated sugar
2 large eggs
1 cup warm whole milk, about 100°F
3 tablespoons sugar
3 cups all-purpose flour
3 tablespoons unsalted butter
2 teaspoons turmeric powder
2 teaspoons lemon zest
Pinch of salt
4 cups vegetable oil
2 cups confectioners’ sugar
Instructions
In a medium-sized bowl, combine warm water, granulated sugar, and active dry yeast. Whisk well and set aside for approximately 10 minutes or until the mixture becomes foamy and bubbly.
Using a stand mixer fitted with the paddle attachment beat the eggs until smooth. Add warm milk and continue beating. Gradually mix in flour until the mixture is smooth.
Reduce the mixer speed to low and slowly pour in the yeast mixture. Continue beating until the mixture is smooth. Add butter, turmeric powder, lemon zest, and a pinch of salt. Mix until fully incorporated and the dough is smooth.
Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours.
In a large enameled cast-iron pan, heat vegetable oil to 360 degrees Fahrenheit (180 degrees Celsius).
Remove the dough from the refrigerator. On a floured surface, roll out the dough into a 1/4-inch thick square. Cut the dough into two-inch squares.
Carefully slip the dough squares into the hot oil and fry them until they puff up and turn golden brown. Transfer the beignets to a paper towel-lined baking sheet to drain excess oil.
Dust the freshly fried beignets with confectioners’ sugar and serve immediately.
if ( unit && ( ‘metric’ === unit || ‘usc’ === unit ) ) {
document.querySelector( ‘.tasty-recipes-convert-button[data-unit-type=”‘ + unit + ‘”]’ ).click();
}
The saffron adds a subtle floral note to the dressing, while the roasted chickpeas provide a satisfying crunch.
Whether enjoyed as a side dish or a main course, our Spring Time Salad with Saffron Vinaigrette is sure to delight your taste buds and nourish your body with a refreshing mix of seasonal greens, juicy avocado, and tangy feta cheese crumbles. Topped with crunchy roasted chickpeas and dressed in a light saffron vinaigrette, it’s perfect for a warm spring day.
What are Seasonal Spring Vegetables?
Eating seasonal produce can be a great way to stay with the rhythm of the earth. Most of the time, in-season produce has more nutrients because it hasn’t had to travel as far as out-of-season produce that needs to be imported. Here are some of the vegetables in season in spring (see which ones you can spot in this spring salad recipe:
if ( unit && ( ‘metric’ === unit || ‘usc’ === unit ) ) {
document.querySelector( ‘.tasty-recipes-convert-button[data-unit-type=”‘ + unit + ‘”]’ ).click();
}
Merriam tested the book’s recipes, obtained directly from the farmers, and refined them with the eye of an aficionado of food and a veteran lifestyle and food photographer. The book offers insight into contemporary Santa Fe’s farm scene, and inspires readers with his Merriam’s lovely images. Recipes are presented here courtesy of the author, and illustrated with his images. The food was made at Open Kitchen during a Farmer’s Market cooking class.
Cucumber Rolls Stuffed with Goat Cheese
This is a simple light appetizer with a beautiful presentation, and it’s a different way of using English or Persian cucumbers.
Cucumber Rolls Ingredients
2-3 English or Persian cucumbers
½ cup shelled piñon nuts, lightly toasted
6 oz chipotle-flavored goat cheese
Salt and pepper to taste
1 small bunch of chive strands
Roll Preparation Instructions
Use a vegetable peeler or sharp knife and carefully make lengthwise cuts of the cucumber, and set the slices aside.
Mix the pinoñ nuts with the goat cheese, and add salt and pepper if needed.
Place about 1 tablespoon of the goat cheese mixture at one end of a cucumber slice and roll it up. Use a chive strand to tie the cucumber closed. Sometimes steaming the chive slightly will make it more flexible, or use a toothpick inserted all the way through instead.
Repeat the process until you have used all the cheese mixture. Serve with a small mixed salad if desired.
Kale is everywhere these days since it’s valued for its dense nutritional values and its flavor. You can vary this recipe for Strawberry Kale Salad with the seasons by swapping in roasted squash, mandarin oranges and roasted beets, walnuts and figs, summer peaches, and corn. In the version below, the sweet strawberries are enhanced by the homemade, vinegary dressing. Massaging the kale with the dressing, and the warmth of the chickpeas, make the kale tender and delicious!
Can I Substitute Chickpeas For a Different Protein in This Strawberry Kale Salad?
Absolutely! For our vegetarian and vegan friends we suggest using chickpeas for their dense nutrient content as well as their ability to soak up flavors. Though we do understand that chickpeas are not for everyone. So, instead, you can replace with a protein of your choice such as chicken, steak, or even turkey. In case you are vegan or vegetarian though, other meatless proteins you can use include tofu, edamame, or even lentils. Maybe you’ll even choose to leave this element out altogether and instead let the strawberries, kale, avocado, almonds, and homemade dressing relieve your cravings.
Check out some more California Fusion Recipes here!
Paloma’s Chef Nathan Mayes shares a delicious chicken recipe.
Santa Fe’s Paloma has been quietly flipping the script on Mexican cuisine for years. Chef Nathan Mayes shares one of his thoughtful and nuanced recipes with TABLE readers.
Recipe by Chef Nathan Mayes Styling by Keith Recker Photography by Tira Howard
New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditionnelle sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot Noir- and Chardonnay-based, making them ideal for blending into inventive cocktails. The Gruet Demi Sec, for example, is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden or for a Bleeding Heart cocktail.
Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born. The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round.
Bleeding Heart Cocktail Recipe
Ingredients
Edible shimmer glitter
¾ oz grapefruit juice
1 oz Campari
1 ½ oz blood orange soda
Splash of soda water
5 oz Gruet Demi Sec
Long grapefruit twist for garnish
Red gerbera petals for garnish
Instructions
Quickly combine the shimmer, grapefruit juice, and Campari in a shaker.
Fine-strain the liquid into a bar pitcher and pour in the sodas.
Then pour the mixture into a glass and top it with the Gruet Demi Sec. Stir lightly, add ice, garnish with a long grapefruit twist and red Gerbera petals, and enjoy.
Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna/ Recipe by Daniel Gutierrez and Noemi Leon