Chocolate Carres Moelleux au Riz

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Ingredients

Servings 8-10  Prep Time 30 minutes Total Time up to 3 hours

1/2 cups water
1 cup Arborio rice (or any other short-grained white rice)
2 large eggs, room temperature
1 cup milk
1 cup half n half
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons unsalted butter, melted and cooled
Boiling water

Directions

Preheat oven to 325ºF. Lightly spray an 8×8 or 9×9-inch square baking pan with nonstick cooking spray and set aside.

Place the rice and water in a medium-sized saucepan and bring to a boil. Cover and reduce the heat to low. Let cook for about 20 minutes, until the rice is tender and the water is entirely absorbed. Set the pot aside to allow the rice to cool a bit.

In a large mixing bowl, beat the eggs well until they are light and airy. Add in the evaporated milk, sugar, vanilla, cinnamon and salt.  Mix everything together well. Add the cooked rice and the cooled butter and stir thoroughly.

Scrape the mixture into the pan. Place the pan into a larger oven-safe pan and pour enough boiling water into the larger pan so that the water comes up halfway up the sides of the smaller pan.

Bake for 35 minutes. Remove the pan from the oven and give the pudding a good stir. Return the whole thing to the oven and bake for another 1 1/2 hours, until the rice has set and the top is golden brown. Check once or twice during the baking process. If the water seems too low, add more boiling water to the larger pan to keep the pudding from drying out. When done, remove the baking dish from the larger pan and place on a wire rack for about 20-30 minutes. Carefully remove the larger pan and pour out the hot water into the sink.

Cut the pudding into squares and serve as is or with fruit or even whipped cream on top. This is great warm or at room temperature. You can cover them with chocolate as well. Store leftovers in an airtight container in the refrigerator for 2-3 days. It’s great cold too!

Enjoy!

Candied Lemon Peel

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3 lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.

Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor’s Note). Drain and set peels aside.

Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Zwetschgendatschi ala Oma

zwetschgendatschi

Zwetschgendatschi is the Bavarian word for plum cake. The dessert uses Damson plums, which are only in season for a few weeks each year.

Ingredients:

3+ pounds Damson plums, cut into quarters, pits removed
¾ to 1 cup warm milk (start with ¾ and add extra to the dough as needed
1½ tablespoons dry active yeast
4 cups all-purpose flour
¾ cup sugar
½ teaspoon salt
1 stick butter (1/2 cup) melted but not hot
2 eggs
1 teaspoon quality pure vanilla extract

For the Streusel:

1 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
½ cup butter, at room temperature

Directions:

Dissolve the yeast into the ¾ cup warm milk and let is sit for 5-10 minutes until frothy.

Mix flour, sugar and salt in the bowl of a stand mixer, pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining ¼ cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech).

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It’s yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize “lightly” because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also “melt” in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake.

Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.

Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Notes
*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.

Confit d’Oignons au Vin Rouge

confit d oignons

My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.  Although I do believe the Confit d’Oignons au Vin Rouge was a popular item back then.

INGREDIENTS (20 PEOPLE)

1kg Roscoff onions
37,5cl red wine (bordeaux)
4 tbsp of raspberry vinegar
25g of four spices [Quatre Epices]
4 tbsp honey
olive oil

DIRECTIONS:

Peel and finely slice the onions.
Heat a saucepan with the olive oil and sweat the onions.
Reduce to very low heat and add the other ingredients. Simmer and simmer for 45 minutes. Long cooking will reduce onions, wine and vinegar.
Salt before leaving to cool in a pot.

Frida Kahlo’s Strawberry Atole

Frida

Frida Kahlo’s Strawberry Atole

Ingredients:

1 ¼ CUPS OF MASA HARINA
6 CUPS WATER
2 CUPS STRAWBERRIES
¾ CUPS BROWN SUGAR

Directions:

To prepare, dissolve the masa harina in 4 cups of water and let sit for 15 minutes before straining. In another bowl, puree the strawberries with the brown sugar and 2 cups of water, then drain. Mix the masa harina and strawberries in a large saucepan and stir constantly until thick.

Gertrude Stein & Alice B. Toklas: Summer Champagne Fruit Salad

Summer Fruit Salad

Read the full story of this amazing Summer Fruit Salad from Gertrude Stein and her life partner Alice B. Toklas.  Alice B. Toklas did all the cooking in the household and later published her cookbook, which also features a recipe, contributed by her friend Brion Gysin.  This recipe became later known as “the famous Alice B. Toklas brownies”.

Claude Monet’s Chestnut Cookies

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My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.

Today we have Claude Monet’s Chestnut Cookies tomorrow it will be Gertrud Stein (not an artist but a great patron of the arts) famous fruit salad.

Claude Monet’s Chestnut Cookies

Ingredients:

½ CUP UNSALTED BUTTER
1 CUP UNSWEETENED CHESTNUT PURÉE
¾ CUP SUGAR
EGGS, SEPARATED

Direction:

Preheat over 350 degrees, line a large baking tray with baking paper.

Beat egg white until stiff and set aside.

In a large mixing bowl, combine remaining ingredients, mix well.

Add stiffen egg white

Scoop on the lined baking tray, bake for 12 minutes or until slightly firm on the edges.