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“Fusion Foods”

Chef Benita McCoy Lyons

What is hot in the kitchen lately isn’t just the stovetop or Oven!

Blending cuisines from different cultures & ethnicities has become a trend on the culinary scene.

Foods like Tex-Mex have been around for a while but we have seen a wave of mixing the border in many other recipes recently. Asian-American, Southern-Gourmet, Regional-Country. All of these styles have become more popular since the Food Network Stars have hit the Primetime. Finding time to cook from Scratch seems to be at the top of the list in order to eat a healthier lifestyle & strive for better well being. Here are a few ideas on how integrating foods & flavors blend.

Mango-Peach Tart

CRUST:
1 package (3 ozs.) cream cheese softened
1 stick butter, softened
1 c. all-purpose flour

Combine cream cheese and butter; cream until smooth. Add flour, mix well. Refrigerate dough 1 hour. Press dough against bottom and sides of a Tart Pan.

FILLING:
2 cups fresh diced peaches
1 cup Mango peeled & diced
1 c. sugar
2 sleeves Knox gelatin
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/2 stick butter, cut into pats

Mix together and pour into crust. Bake at 375 degrees for 45 minutes.

Ginger-Peach Chicken

1 small jar peach preserves
1 envelope Lipton’s onion soup mix
1/3 cup honey
1 small bottle French dressing
2 tablespoons ground ginger
2 lbs. chicken; you may use any cut you wish.

Stir together sauce ingredients and pour over washed and skinned chicken. Bake at 350 degrees for 1 hour. You can use this sauce over pork also.

Cranberry-Orange Wild Rice

Cook 3 cups long grain wild rice in 3 cups water
In a rice-cooker until done.

Add:
½ stick butter
juice & zest of 1 orange
1 cup orange flavored cranberries
½ cup toasted slivered almonds


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