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| |
| Freeze unopened can of peaches until solid, about 18 hours. Submerge can in hot water for 1-2 minutes. Open and pour syrup into
processor bowl. Place fruit on cutting surface and cut into chunks. Add to bowl and puree until smooth. Add lemon juice and process
until blended thoroughly. Either serve immediately or refreeze, whip again with mixer and serve. Makes 1.5 c. |
| Mix rhubarb, 1 c sugar and 2 T water. Put in shallow 1.5 qt baking dish. Mix flour, .5 c sugar, cinnamon, and dash salt. Cut in soft
butter and sprinkle evenly over fruit. Bake 50 min at 350. Serve warm w ice cream. |
| Heat rice in I c water. Scald milk in top of double boiler over simmering water. Add rice and salt. Cook, stirring occasionally 20 min.
Remove from heat. Add brown sugar, lemon zest, vanilla, nutmeg, butter, eggs and raisins. Pour into buttered 1 qt casserole. Bake in
hot water 1 hr at 350. |
| Soak raisins in rum in bowl for 1 hour. Combine rice, milk, .5 c sugar and vanilla bean in medium saucepan. Bring to a boil over
medium heat; reduce heat to medium low, cover, and cook stirring occasionally until rice absorbs all liquid, about 1 hour. Remove from
heat, scrape seeds from vanilla bean into rice, discard pod. Set aside to cool to room temp. Pour 1 c sugar into a skillet (shake so that
sugar spreads evenly), and place over medium high heat. Cook, without stirring, until sugar begins to melt, about 2 min., then stir w a
wooden spoon until golden and just beginning to foam, about 3 min. Remove from heat and carefully pour into a 9" baking pan, and
(working quickly before caramel hardens) tilt to coat bottom and sides. Preheat oven to 375. Stir yolks and raisins (discard rum) into
rice., Beat whites until foamy. Slowly add 1T sugar, beat until soft peaks form, and fold into rice mixture. Transfer to caramelized pan,
set pan in a shallow pan of water, and bake until a knife comes out clean, about 1 hour. Cool slightly in pan, then turn out onto a platter.
Serve w crème anglaise, if desired. |
| Rice | 1 |
| c short grained (arborio) |
Rosemary-Lavender Granita Makes 3
cups
In medium saucepan, combine all ingredients and bring to boil. Simmer 5 min. Remove from heat and steep 20 min. Freeze mix in ice cube trays till solid. Pulse in blender. Garnish with rosemary &/or lavender.
|
Ingredient |
Quantity |
Comments |
|
Water |
3 |
c |
|
Honey |
9 |
T |
|
Lavender |
1.5 |
tsp flowers or leaves |
|
Rosemary |
2 |
four inch sprigs |
|