Day Recipe Food Community

November 26, 2007

All-American Peppermint Stick Torte with Fudge Topping Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:40 pm

Here’s an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

Serves 12 to 14.

INGREDIENTS

  • crust
  • 1 9-ounce box chocolate wafer cookies, broken
  • 2 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter, melted, cooled
    filling
  • 1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon peppermint extract
    3 cups chilled whipping cream
    sauce
  • 2 cups chilled whipping cream
  • 1/2 cup dark corn syrup
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • additional peppermint candies

    DIRECTIONS

    For crust:
    Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.


    For filling:
    Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.


    Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.


    For sauce:
    Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.


    Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)


    Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.


    Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

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    • Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 11:20 pm

    Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

    Serves 8.

    INGREDIENTS

  • crust
  • 1 5.5-ounce package amaretti cookies (italian macaroons)*
  • 5 tablespoons unsalted butter, melted, hot
    filling
  • 1/2 cup dried currants
  • 1 1/2 cups sweet marsala
    3/4 cup sugar
  • 10 large egg yolks
  • 2 tablespoons dark corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg
    1 1/3 cups chilled whipping cream
    sauce
  • 2 cups sweet marsala
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon ground nutmeg
    5 fresh strawberries, halved
    *amaretti are available at italian markets and some supermarkets.

    DIRECTIONS

    For crust:
    Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.


    For filling:
    Soak currants in 1/2 cup Marsala in small bowl for 1 hour.


    Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.


    Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.


    Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.


    For sauce:
    Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)


    Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.

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    • Viennese Linzertorte Cake Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:00 pm

    You’ll find all the flavors of a traditional Linzertorte — a hazelnut, spice and raspberry jam tart — in this delicious cake. The top is covered with a piped frosting that imitates the lattice crust of the classic dessert. One ingredient that is a definite departure from the original is the Chinese five-spice powder; it adds a lovely nuance.

    Serves 14 to 16.

    INGREDIENTS

  • cake
  • 1 cup hazelnuts, toasted
  • 2 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons chinese five-spice powder*
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/4 cups whole milk
  • 5 large egg whites, room temperature
    frosting
  • 6 ounces good-quality white chocolate (such as baker’s or lindt)
  • 3 8-ounce packages cream cheese, room temperature
  • 9 tablespoons unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 21/4 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup raspberry preserves, stirred to loosen
    1 1/2 cups finely chopped toasted hazelnuts
    *a blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.

    DIRECTIONS

    For cake:
    Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.


    Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.


    For frosting:
    Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).


    Using serrated knife, cut cake crosswise into three 5×10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.


    Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)

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    • Australian Pavlovas with Ginger and Tropical Fruits Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:40 pm

    These individual Pavlovas are inspired by the popular Australian dessert (named for the Russian ballerina), which combines crisp meringue with whipped cream and assorted fruit. It’s easy to form the cups with a pastry bag, but if you don’t have one, try this technique: Drop the meringue by half-cupfuls onto the baking sheets, then use the back of a spoon to create a deep, wide indentation in the center of each.

    Serves 6.

    INGREDIENTS

  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar
  • 5 tablespoons minced crystallized ginger
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground cardamom
    3 large mangoes, peeled, pitted
  • 5 tablespoons (about) water
    1 cup chilled whipping cream
  • 1/2 cup chilled sour cream
  • 1 1/2 teaspoons vanilla extract
    1/4 pineapple, peeled, cored, cut into wedges
  • 2 kiwis, peeled, cut into rounds

    DIRECTIONS

    Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.


    Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.


    Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)


    Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)


    Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.

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    • Swiss Toblerone Souffles Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:20 pm

    The base for these soufflés is made with Switzerland’s Toblerone chocolate, which contains honey-almond nougat. These desserts can be assembled three days ahead and frozen; just bake before serving.

    Serves 6.

    INGREDIENTS

  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 8 ounces toblerone dark chocolate or semisweet chocolate,
  •  chopped
  • 1 ounce unsweetened chocolate, chopped
  • 3 tablespoons honey
    4 large eggs, separated
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • sliced almonds
    powdered sugar

    DIRECTIONS

    Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.


    Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.


    Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)


    Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

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    • Cranberry-Tequila Cream Cheese Tart with Cornmeal Crust Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 10:00 pm

    The creamy tequila-orange filling contrasts perfectly with the tart cranberry topping.

    Serves 12.

    INGREDIENTS

  • crust
  • 1 cup all purpose flour
  • 2/3 cup yellow cornmeal
  • 1 teaspoon sugar
  • pinch of salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch
  •  pieces
  • 2/3 cup cream cheese, chilled, cut into 1/2-inch pieces
  • 3 tablespoons (about) ice water
    filling
  • 8 ounces cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon plus 2 teaspoons cointreau or other orange
  •  liqueur
  • 1 tablespoon plus 1 teaspoon tequila
  • 1 tablespoon (packed) grated orange peel
  • 1/4 teaspoon salt
    cranberry glaze
  • 3/4 cup sugar
  • 1/3 cup frozen orange juice concentrate
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons cointreau or other orange liqueur
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 cups fresh cranberries
    orange peel strips

    DIRECTIONS

    For crust:
    Mix first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add cream cheese and pulse 3 times to combine. Blend in enough ice water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Transfer to lightly floured surface. Roll out dough to 15-inch round. Transfer dough to 11- to 12-inch-diameter tart pan with removable bottom. Fold in excess dough to form double-thick sides. Transfer tart pan to freezer and chill crust for 1 hour.


    Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans and bake until crust is firm, about 20 minutes. Transfer tart pan to rack; let crust cool completely in pan.


    For filling:
    Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in powdered sugar, then remaining ingredients.


    Spread cream cheese filling evenly in crust. Refrigerate until filling sets, about 2 hours.


    For glaze:
    Combine first 6 ingredients in medium saucepan over high heat. Boil 2 minutes. Add cranberries. Return to boil. Boil 1 minute. Transfer glaze to bowl and cool completely.


    Spoon glaze over filling. Cover and refrigerate until firm, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Garnish tart with orange peel.

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    • Toasted Jalapeno Corn Bread Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:40 pm

    Jalapeño chilies give this a nice spicy kick. An accompaniment to Chicken Chili Verde.

    Makes 20 squares.

    INGREDIENTS

  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1/4 cup minced seeded jalapeño chilies
    1 1/2 cups yellow cornmeal
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 3 large eggs, separated
  • 1/4 cup ( 1/2 stick) unsalted butter, melted
    1 tablespoon plus 1 teaspoon sugar

    DIRECTIONS

    Preheat oven to 400°F. Generously butter 13 x 9 x 2-inch glass baking dish. Heat oil in medium skillet over medium heat. Add onions and jalapeños; sauté until onions are tender, about 5 minutes.


    Mix cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk buttermilk, yolks and butter in medium bowl to blend. Mix buttermilk mixture into dry ingredients just until moist and blended. Stir in onion mixture.


    Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add sugar and beat until whites are stiff but not dry. Stir 1/3 of whites into batter to lighten. Fold in remaining whites. Transfer batter to prepared pan. Bake until corn bread is golden and tester inserted into center comes out clean, about 25 minutes. (Can be prepared 8 hours ahead. Cool; cover with foil and store at room temperature. Rewarm covered in 350°F oven for 10 minutes before serving.) Cut into 20 squares and serve warm.

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    • Layered Rice Salad with Red and Green Salsas Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 9:20 pm

    You’ll need a big glass bowl or a trifle dish to show off the salad to its best advantage. An accompaniment to Chicken Chili Verde.

    Serves 12.

    INGREDIENTS

  • rice
  • 5 1/2 cups water
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 1/2 teaspoons salt
  • 2 cups long-grain white rice
    green salsa
  • 9 tomatillos,* husked, coarsely chopped
  • 1 1/2 cups chopped green bell peppers
  • 3/4 cup chopped green onions (dark green parts only)
  • 1/2 cup chopped fresh basil
  • 2 tablespoons olive oil
    beans
  • 2 15-ounce cans black beans, drained, rinsed
  • 2 teaspoons ground coriander
  • 1 teaspoon onion salt
    red salsa
  • 1 cup purchased medium-hot red salsa
  • 2 cups chopped red bell peppers
  • 1/2 cup chopped red onion
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon olive oil

    1 cup sour cream

  • 3 tablespoons thinly sliced fresh basil
    *a green tomato-like vegetable with a paper-thin husk. available at latin american markets and some supermarkets.

    DIRECTIONS

    For rice:
    Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Transfer to baking sheet and cool completely. Season to taste with salt and pepper.


    For green salsa:
    Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper.


    For beans:
    Mix beans, coriander and onion salt in medium bowl.


    For red salsa:
    Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper.


    Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.

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    • Chicken Chili Verde Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread.

    Serves 12.

    INGREDIENTS

  • 3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
  • 5 tablespoons all purpose flour
  • 7 tablespoons olive oil
    3 cups chopped onions
  • 3 tablespoons chopped garlic
  • 1 1/2 cups chopped fresh anaheim chilies* (about 4)
  • 2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
  • 5 cups frozen corn kernels, thawed
    6 cups canned low-salt chicken broth
  • 12 tomatillos,** husked, coarsely chopped
  • 2 tablespoons chopped fresh oregano or 1 tablespoon dried
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 2 cinnamon sticks
    1 cup chopped fresh cilantro
  • tortilla chips
    *also known as california chilies. available at latin american markets and many supermarkets.
  • **a green tomato-like vegetable with a paper-thin husk. available at latin american markets and some supermarkets.

    DIRECTIONS

    Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.


    Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.


    Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)


    Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

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    • Mexican Pizza with Chorizo, Monterey Jack Cheese and Sun-Dried Tomatoes Recipe

    Filed under: Recipes — Tags: , , , , , , , , — Anna @ 8:40 pm

    Tortillas form the crust of these layered pizzas, which are an irresistible hors d’oeuvre. Pour sangria throughout the party.

    Serves 12.

    INGREDIENTS

  • 2 ounces sun-dried tomatoes (do not use oil-packed)
  • 4 tablespoons plus 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
    3/4 pound pork chorizo, casings removed
    1 garlic clove, minced
  • 4 9-inch flour tortillas
  • 1 1/2 cups grated monterey jack cheese
  • 4 teaspoons pine nuts, toasted
  • 2 teaspoons dried oregano
    1 poblano chili,* sliced into 12 rings
    *a fresh green chili, often called a pasilla, available at latin american markets and some supermarkets.

    DIRECTIONS

    Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead. Cover and let stand at room temperature.)


    Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to prepared baking pan to drain.


    Preheat oven to 350°F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.


    Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10 minutes. Transfer pizzas to cutting board. Cut each pizza into 12 wedges and serve.

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