A collection of New Mexico recipes from Local Flavor Magazine’s Still Hungry series, provided by New Mexico’s local chefs, growers, authors, bartenders and residents.

Each month, we ask the leaders of New Mexico’s culinary culture for recipes that reflect not just their own style, but the flavor of life in New Mexico as well.

Past contributors have included Chef Jonathan Perno of Los Poblanos Historic Inn & Organic Farm, Chef Michael Giese of The Indian Pueblo Cultural Center in Albuquerque, Chef Novak
of The Hollar Restaurant in Madrid, Chef Marc Quinones of Bien Shur Restaurant,  Chef Patrick Gharrity of La Casa Sena in Santa Fe, and Cheryl & Bill Jamison, authors of Tasting New Mexico: 100 Years of Distinctive Home Cooking plus many more.

Challah French Toast with Artisan Cream Cheese, Wood-Grilled Peaches, Local Honey, Parma Prosciutto and Purslane

French ToastCreated by Chef Joseph Wrede of The Palace Restaurant and Saloon

French toast, cheese, peaches and Chardonnay–Chef Wrede’s opening course sounds like a slice of heaven. “I chose to pair my opener with the 2010 Kongsgaard Chardonnay,” he says. “I believe it will pair well with this recipe, in part because the wine’s acidity will contrast well with the clean sweetness found in the challah toast, prosciutto fat, cheese and honey. The flavors of the wine will match well with the grilled peach and earthy mineral flavor tones found in the purslane.”

Peaches: 2
Build a wood fire in your grill. Once coals are formed spread evenly across grill. Scrape grade clean. Slice at 360 degrees around center of peach. Twist the peach sides in counter directions, pulling into two equal pieces. Place the peach flesh-side down on the warm grill. Turn each half 90 degrees after three minutes and cook for three minutes more. Place the peaches in a cool place on a cutting board. Slice into thin pieces.

French toast:
3 organic eggs
1 Tablespoon fresh vanilla bean pulp
3 Tablespoons heavy cream
1 Tablespoon water
1 Tablespoon butter per two pieces of bread
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