BAJA ROSA

Made with real dairy cream,
Natural Strawberry flavor &
100% Agave Tequila imported from Mexico

Ask for it by name. There is no substitute!

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BAJA ROSA CHEESECAKE

Part A	12 oz	Butter

Part B	22 oz	Oreo cookie crumbs
	6 lbs	Cream cheese
	3 cups	Sugar
	1 oz	Flour
	19	Eggs
	6 oz	Cream
	12 oz	Baja Rosa
	8 oz	Frozen Strawberries

Part C	2 oz	Baja Rosa

METHOD:

1.Melt butter and combine Part A. Spray two cake pans with Vegeline. Press the mixture into pans forming a crust 1 1/2 inches up the wall as well as covering the bottom.

2. Ice mixing bowl until cold. Add cream cheese, sugar, and flour. Mix until smooth. Add cream and whip. Add eggs one at a time and continue whipping until peaking begins. Slowly add Baja Rosa until mixed.

3.Layer Part B on the crust about 1 inch. Evenly distribute thawed frozen strawberries. Add the rest of Part B covering strawberries.

4.Sprinkle Part C over the tops of the cheesecakes.

COOKING:

1. Pre-head oven to 300 degrees with a pan of water in the bottom of the oven.

2. Cook cakes for 15 minutes at 300 degrees.

3. Turn to low and cook for 2 hours.

4.Turn oven off and let set for 1 hour

DO NOT OPEN THE OVEN AT ANY TIME!!!

5.Cool and cut.

Recipe courtesy of Josh Baltzer, Luciano's Italian Grill, Calgary, Alberta

Tiramisu Con Baja Rosa

500 grams Mascarpone cheese or cream
1 ¼ cups espresso or strong coffee
6 eggs
6 tablespoons sugar
2 packages lady fingers
2 oz. Baja Rosa

1              Separate egg yolks from egg whites
2              Whip the yolks with sugar until creamy and smooth
3              Add mascarpone cream and Baja Rosa to above mixture
4              Beat egg whites until firm and fluffy peaks form
5              Fold egg whites into mascarpone Baja Rosa mixture
6              Dip lady fingers into coffee and layer the bottom of a
                8” X 11” baking pan
7              Cover ladyfingers with 1/3 of Baja Rosa-mascarpone
                 mixture
8              Repeat step 6 and 7 using up the remaining Baja Rosa
                mixture
9              Sprinkle with white and dark chocolate shavings
                Refrigerate one hour before serving

Enjoy!

Note: This dessert can be frozen for up to 10 days before use.

With thanks to Brian Henry
Executive Chef
Myrtles on Main
Invermere, B.C.

Poached Salmon with Mango and Baja Rosa

1/4 cup white wine
6 oz. Filet of B.C. salmon
1 mango
3 oz. Baja Rosa
Pinch of cinnamon

1              Poach salmon in white wine with a little water
2              Peel mango and cut off 3 thin slices
3              Place mango and Baja Rosa in fry pan. Gently simmer
                until ½ of original amount of liquid remains
                The Baja Rosa reduction will have the consistency
                of light syrup
4              Remove mangos from pan and fan out on a plate
5              Place salmon filet over mangos without completely covering the
                Mango slices
                Drizzle Baja Rosa syrup over salmon and serve

Enjoy!

With thanks to Brian Henry
Executive Chef
Myrtles on Main
Invermere, B.C.

Prawns Baja Rosa

1 dozen prawns (26 to 30’s)
1 tablespoon butter
1/8 teaspoon minced garlic
1 tablespoon minced cilantro
1 oz. Baja Rosa

1             Place prawns, butter and garlic in fry pan. Cook on high
               heat until prawns are 50% cooked
2             Add Baja Rosa and simmer until prawns are completely cooked
3             Remove from heat, add cilantro and mix thoroughly
4             Arrange prawns on plate and drizzle with sauce left in pan
               Garnish with lime