Recipes of the Week

Here are some recipes I want to try but probably never will. If any of you try them (or have before), please comment!!

South-of-the-Border Chorizo Burger Wrap

• 2 dried chorizo sausages (4 oz total), halved lengthwise, removed from casings and cut in small chunks
  
• 1/2 cup cilantro leaves
• 2 large scallions, cut in 2-in. pieces
• 1 large jalapeño pepper, seeded and cut in large pieces
• 1 clove garlic, smashed
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 1/2lb 90% lean ground beef
  
• 6 burrito-size (8-in.) flour tortillas, stacked and wrapped in foil
• Nonstick spray
• 6 slices (1 oz each) Montery Jack cheesewith jalapeño peppers
• 6 lettuce leaves
• 3/4 cup each guacamole, purchased or homemade, and salsa
  

Preparation

1. Burgers: Put all ingredients except beef in a food processor. Pulse until very finely chopped and blended. Scrape into a large bowl; add beef and gently mix to combine. Shape into 6 oval burgers, about 5 in. long and 3/4 in. thick.

2. Heat outdoor grill. Put tortillas on grill to warm while burgers cook.

3. Coat burgers with nonstick spray. Grill, turning once, 8 to 12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F. Top with cheese; cover grill 45 seconds or until cheese starts to melt.

4. Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges. Top with a burger; spoon on 2 Tbsp each guacamole and salsa. Fold opposite end of tortilla up and over burger and toppings, then fold in sides.

Mini Apple Charlottes

1⁄2 cup dried cranberries

3 Tbsp rum or water

1 stick (1⁄2 cup) butter

7 Golden Delicious apples (3 1⁄4 lb), peeled, cored and thinly sliced

1⁄2 cup sugar

1⁄4 cup orange juice

2 tsp vanilla extract

1 Tbsp grated orange zest

24 slices very thin sliced firm white sandwich bread, crusts trimmed

1 cup light vanilla ice cream, melted (optional)

Preparation

1. Heat oven to 375ºF. You will need a jumbo muffin tin or six 10-oz ramekins. Toss cranberries and 2 Tbsp rum in small bowl; set aside.
2. Heat 1 Tbsp butter in a deep 12-in. skillet over medium-high heat. Add apples, sugar and orange juice; cook, stirring frequently, 10 minutes or until apples are tender but still maintain their shape. Remove from heat. Stir in 1⁄3 cup of the soaked cranberries, the vanilla and zest.
3. Melt remaining butter in bowl. Using a 3-in. biscuit cutter, cut a circle from 6 bread slices. Brush butter onto one side of each circle and place buttered-side down into each cup or ramekin. Cut remaining bread slices crosswise into thirds; brush with butter. Line each cup with 9 bread rectangles placed vertically, buttered side against cup (bread will extend over top). (For a how-to, see womansday.com/charlottes)
4. Divide apple mixture among cups. Fold bread over filling, gently pressing. Bake 20 minutes or until golden. Cool in pan on wire rack 20 minutes. Using an offset spatula, lift charlottes from cups.
5. Sprinkle with the remaining soaked cranberries. If using, stir melted ice cream and remaining Tbsp rum, and serve on side.