Saturday brunch: garlicky, spicy beet hummus on Hopi blue corn cakes (2017 harvest from my first Milagro cornfield garden the the Four Corners area) with parsley and sunflower seeds.
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Cooled off with mango kulfi sprinkled with mint and local Caballo pecans.
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For the kulfi I blended chopped mango (in season in my grocery store), ground cardamom and coconut milk then froze it in portion size mason jars. The Indian cooking blogger I follow called for sweetened condensed milk and cream. India has a super sweet tooth, in my experience. My kulfi isn’t as rich, sweet or creamy as it would be had I not eliminated the sugar and dairy by substituting coconut milk. I used a can (which I keep on hand for coconut curries).
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Also made enough corn cakes for padkos for tomorrow’s wildflower hike.