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Author: Jason & Angie Dumont

Prickly pear cheesecake

Classic Prickly Pear Cheescake

Written by Jason & Angie Dumont on . Posted in Dessert, Recipes.

Classic Prickly Pear Cheescake

Topping:

Instructions for Topping:

  1. Stir jelly into sour cream to break up jelly clumps.
  2. Stir periodically while preparing the filling for better incorporation and more vibrant color. Set aside.

Filling:

  • 4 – 8-ounce packages (2 pounds) cream cheese, room temperature
  • 1 ¼ cup sugar
  • 2 teaspoons lemon extract
  • 4 eggs

Instructions for Filling:

  1. Using a food processor or mixer, beat cream cheese until creamy.
  2. Slowly add sugar while mixing until blended and smooth.
  3. With mixer on low speed, add lemon extract and eggs, one at a time until incorporated. Pour over crust.
  4. Bake for 50 – 55 minutes (45 – 50 minutes for convection oven)
  5. Remove from oven and immediately pour topping onto cheesecake and bake for 5 minutes. Remove to cooling rack. Cool completely before removing rim. Refrigerate 4 hours. If desired, drizzle Cheri’s Prickly Pear Cactus Syrup on top before serving each slice. Serves16.
prickly pear salad dressing

Spinach Salad with Prickly Pear-Chipotle Vinaigrette

Written by Jason & Angie Dumont on . Posted in Out of the Garden, Recipes.

Spinach Salad with Prickly Pear-Chipotle Vinaigrette

The sweet, savory and spicy combination in this dressing adds an unexpected range of flavors that helped to create what would have been an ordinary salad into a savored experience. Enjoy changing fruit choices or adding dehydrated fruit pieces.

Dressing:

  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon Mustard
  • 1/8 cup Cheri’s Prickly Pear Cactus Syrup
  • 1 – 2 chiles, canned Adobo Chipotle Chiles
  • Salt and pepper to taste
  • 2/3 cup extra virgin olive oil

Instructions for Dressing:

  1. Blend vinegar, mustard, syrup, chiles, salt and pepper until smooth (adjust the syrup and chiles to taste). While blending, slowly add the olive oil until creamy.

Salad:

  • 6 cups baby spinach
  • 2 cups strawberries, sliced
  • 1 avocado, peeled, pitted and diced
  • ¼ cup crumbled feta cheese
  • ¼ cup toasted pine nuts (directions following)

Instructions for Salad:

Toast pine nuts:

  1. Preheat oven to 375 degrees F.
  2. Spread the nuts on a baking sheet and bake about 5 – 10 minutes, stirring occasionally until golden brown. Cool.
  3. Place baby spinach in large salad bowl. Top with strawberries, avocado and feta cheese. Drizzle 1/3 cup dressing over salad and lightly toss. Top with pine nuts. Enjoy! Makes 4 – 6 servings.
Cheri’s Prickly Pear Cactus Margarita_2

Cheri’s Prickly Pear Cactus Margarita

Written by Jason & Angie Dumont on . Posted in Beverage, Recipes.

Cheri’s Prickly Pear Cactus Margarita

Ingredients:

Instructions:

  1. Moisten the rim of the serving glasses with lime juice.
  2. Put the salt into large saucer and gently twist glass over salt to coat the rim. Set aside.
  3. To serve on the rocks: Mix ingredients and pour over ice in 4 glasses.
  4. To serve blended: Pour 4 cups ice in a blender container, add ingredients and blend to desired consistency.
  5. Pour into glasses and garnish with cactus candy or lime wedges. Enjoy!