PIÑON FUDGE
3 cups sugar
1 13-ounce can evaporated milk
1 teaspoon vanilla
½ cup piñon nuts
Melt 1 cup of the sugar in heavy pan, stirring with wooden spoon, until dark brown. Add rest of sugar and stir in milk gradually. Cook to hard ball stage (a drop forms a hard ball in cold water). Remove from burner. Add vanilla. Beat until creamy. Fold in nuts. Pour into buttered 8-inch pan. When firm, cut in squares.
RANCHO DE CHIMAYO COCKTAIL
This apple cocktail was created by Arturo Jaramillo, owner of the famous Rancho de Chimayó restaurant. A thoroughly New Mexican drink, it makes good use of Chimayó apples and cider.
1½ ounces tequila