Rice Pudding - Ingredient Function Friday (Saturday) December 23, 2017

Hello Bakers,

Today's recipe is an companion to today's Ingredient Function Friday (Saturday) where I am talking about Nutmeg. Most custards respond well to a little hint of nutmeg. That's why you see it in recipes for Quiche Lorraine and old fashioned (oh so yummy) Custard Pies and this delicious rice pudding.

This is not a show stopping holiday dessert. Because I have a feeling that by now you are exhausted and not as interested in show stoppers as you might have been two weeks ago.

Don't worry we will get back to them - but it's too late in the game to bust out meringue mushrooms. Let's take a breath. This rice pudding recipe is perfect to make in between Christmas and New Years. It's real comfort food, no not real it's total comfort food.

In my small family, we make it every time we need recuperate from an exhausting or challenging event. 

Once Christmas day has come and gone...you may want to make this and then settle back with a bowl, throw an afghan over your legs and savor bite after creamy bite. You can think about the diets and the resolutions on New Years Day but not yet. You may need seconds depending on how stressful your holiday has been so far.

I got this recipe from my wonderful boss, Chef Pamela, who got it from one of her bridge partners. Chef Pamela took to bridge at a young age but her bridge partners are up in years.  This recipe is Helen's Grandmother's recipe which means it could easily be 80-85 years old.

What makes this so special...well after the rice is cooked, it all goes in the oven, in a water bath. It is very civilized, no stovetop cooking, no scorched pot and the custard rises like a shelf above a creamy rice layer. I use golden raisins but you could leave them out if you are not a raisin person.

Equipment: double boiler****, medium size mixing bowl, whisk, baking dish (approx. 11"x7") and a larger pan (9"x13") or larger for the water bath, tea strainer or small sifter for dusting the nutmeg and cinnamon on top. 

I bought these especially to make this pudding.

I have never made it in individual custard cups but I suppose you could. Just shorten the baking time.  Preheat your oven to 325 degrees (no convection).

Ingredients:

•  1 quart whole milk + 2 ounces additional, only if you are cooking your rice in the milk
• 1/3 cup long grain rice (75g)
• 4 eggs
• 2 teaspoons vanilla extract or vanilla bean paste
• 4 ounces sugar
• 1/2 cup golden raisins - (about 2.7 ounces) you could up this to 3 ounces and no one will complain
• Cinnamon and nutmeg 
• just a little butter for the dish.

Rice Pudding Mise en Place

1. Set up the double boiler, add 1 quart milk and 1/2 up rice and cook over simmering water until the rice is cooked (about 30 minutes) ****Important notes: you can cook the rice over direct heat but leave the flame low and stir often. Also leftover cooked rice (unseasoned, like takeout rice) can also be used. Heat the milk and leftover rice together before proceeding with the recipe.
2. In the mixing bowl combine the eggs, sugar and vanilla extract. Mix in the rice and milk mixture (let it cool a little first so that it does not cook the eggs, 2 additional ounces of milk (the milk does evaporate a little when you cook the rice) and raisins.
3. Lightly butter the 11"x7" pan and pour in the prepared pan. Sprinkle the top with a dusting of cinnamon and nutmeg. dig out the nutmeg grater and the knob of nutmeg for this if you have one hanging around your pantry. If not already ground will work too. How much? After dusting with cinnamon then sprinkle or grate a little nutmeg over the cinnamon. Don't overdo on either.
4. Nestle the small pan into the big one and fill it up 1/2 way with hot tap water. Place carefully in the oven and bake for about 1 hour. I check at 45 minutes. It should "jiggle like jello, not ripple like soup". Another test is to stick a knife almost in the center and it should come out clean - I like the jiggle method better but I felt I should mention the knife test too. 
5. Carefully remove the pudding from the hot water bath. Place on a rack and let cool for 15 minutes. Wrap with plastic wrap, poke small holes in the plastic wrap (helps prevent condensation) and refrigerate for 4 hours or overnight. 

Ready to bake....

Peppermint Ice Cream!

Hello Bakers,

Happy Holiday Baking! 

Today's recipe is the companion recipe to yesterday's Ingredient Function Friday - the topic was peppermint. We'll be using peppermint extract and crushed candy canes to create a classic peppermint ice cream.

When I was a little, we always had peppermint ice cream for dessert on Christmas Eve, which we bought at Marshall Field's - the legendary Chicago department store that had the most wonderful food hall. It was magic! And this ice cream...I looked forward to it from Thanksgiving on.

So, in this post we will make our own peppermint ice cream. I plan on using it in a tutorial on how to make Macaron Ice Cream sandwiches - that will dazzle your holiday guest. Hint: they can and should be made a day or two in advance.

A few notes on equipment. Ice cream makers - any and all will work for this recipe. If you are using the type of ice cream maker that requires the bowl insert canister to be frozen. Put it in the freezer now. It has to be in there for 24 hours. If you have questions about ice cream makers, please don't hesitate to ask. After years of working at both Sur La Table and Williams Sonoma - I have demoed all of them. You could also use liquid nitrogen if you have one of those containers that hold it. The containers are pricey, the liquid nitrogen is pretty inexpensive.

This ice cream is made with creme anglaise flavored with peppermint extract and crushed candy canes. You could call it Candy Cane Ice Cream if you like.

I hope you enjoy making this ice cream - watch for the Macaron Ice Cream Sandwich tutorial later in the week.

Happy Holiday Baking! Colette

Peppermint Ice Cream

Equipment: Ice cream maker, medium size saucepan, 3 bowls (one large enough be an ice bath), spatula, whisk, strainer, wooden spoon, container for finished ice cream put in freezer until ready to use.

Peppermint Ice Cream Mise en Place

Ingredients:

• 8 ounces, (227g) milk
• 8 ounces (227g) heavy cream
• 2 1/2 ounces (71g) sugar
• 4 egg yolks
• 2 teaspoons peppermint extract
• 1/2 teaspoon vanilla extract
• 8 candy canes - chopped fine (I used a food processor) it came out to 3 ounces - divide this in half. Half the candy will go into the ice cream base right before freezing and the rest will go in at the end.

1. Heat milk to a low boil.
2. Combine egg yolks and sugar.
3. Pour half the milk into the egg yolks and sugar, quickly whisk to combine. Pour back into pot.
4. Over low heat until it reaches 180 degrees and coats the back of a wooden spoon or spatula. Do not boil.
5. Strain into a clean bowl and set over ice bath to cool.  Add peppermint and vanilla extracts. Stir every so often.
6. When the mixture is cold, add the first increment of crushed candy canes and pour into ice cream maker. Following the manufacturers instructions for using your ice cream machine, freeze the ice cream to soft serve consistency. Do not over churn or the mixture will break and small pieces of frozen fat globules will be visible.
7. Add remaining crushed candy canes. Scrape into chilled container and freeze for 2-3 hours before serving. Ice cream will keep for five days in the freezer.

Whisked egg yolks and sugar

Adding half the milk (tempering)

Two clues that it is ready are...the foam created by whisking subsides and steam wafts off the surface - also it looks thicker - less watery

Cookie Swap Perfection! Cinnamon Pecan Icebox Cookies

Hello Bakers,

Here is the companion recipe to Ingredient Function Friday, Episode 8 - All about cinnamon.  These cookies melt in your mouth. They are great keepers if stored in an airtight container. And if you like to send cookies to friends in faraway places - these are perfect.

Now, while these cookies are not terribly fancy as holiday cookies go, they are quick to make and delicious. I am not so sure any of us have the time to make those fancy cookies. I dream about making fancy intricate cookies with lots of royal icing...but the reality is there is no time. That's why recipes like these are just great - try them.

Equipment

• Scale, Stand Mixer, Spatula, ruler (preferably a yardstick cut in half), 2 -1/2 sheet pans lined with parchment, chef knife, cutting board

Ingredients

Cinnamon Pecan Cookie Mise en Place

• 234g (8 1/2 ounces) all purpose flour
• 1/2 teaspoon salt (2g)
• 1 teaspoon cinnamon (4g)
• 5 ounces (170g) unsalted butter, softened (let sit out for about 20 minutes or cut up into small pieces if straight from the refrigerator.)
• 227g (8 ounces) sugar
• 133g (4.7 ounces) powdered sugar
• 2 egg yolks (reserve one egg white for finishing)
• 6g vanilla (1 teaspoon)
• 85g (3 ounces) toasted, finely chopped pecans

Finishing: Cinnamon sugar (7 ounces, 1 cup sugar + 1 ounce (2 Tablespoons cinnamon) and 1 reserved egg white beaten with 2 teaspoons of water until smooth.

1. Make space in the refrigerator or freezer to chill your cookie dough roll.
2. In a mixer fitted with a paddle attachment, cream the butter,  both sugars and vanilla on low speed until the ingredients come together - the mixture will still look shaggy.
3. Turn the mixer off, scrape down and then mix on medium speed for one minute, this dough should not be over mixed. 

Egg yolks are added and butter, sugars and vanilla mixture is not over mixed. Too much air and the cookies will spread.

     4. Add the 2 egg yolks, mix on low speed for 20 seconds. Turn off mixer, scrape down and then mix on medium speed for 25 seconds. Scrape down.

    5. Sift together, flour, salt and cinnamon and add to butter and egg mixture. Mix on low speed for 30 seconds. 

    6. Add nuts. Mix until just combined.

Flour and creamed mixture - this is how it should look before the nuts go in. Mix halfway and then finish after adding the nuts - this way the dough will not be over mixed.

    7. Dump dough out onto a piece of parchment paper. If you only half have sheets of parchment paper, divide the dough in half and shape one half at a time.

Dough log on paper - ready to shape - the goal is 18"

    8. Shape the dough into an 18" log (9" if you have half sheets of parchment, make 2.

Next bring the bottom edge of the parchment paper up and over the dough, then wedge the ruler in the fold between the dough and the paper and grab the top edge of the bottom parchment paper. Pull hard and the dough forms into a nice tight cylinder. Roll up in the parchment paper and twist the ends. Wrap in plastic wrap for longer storage. Dough can be frozen for one month. If using right away chill for one hour, minimum.

Baking. 

1. Preheat oven to 325.
2. Remove log from refrigerator and brush with beaten egg white. If the dough has been frozen, let soften at room temperature for 20 minutes or thaw overnight in the refrigerator.
3. Brush dough with beaten egg white wash and roll in cinnamon sugar. Using a shard chef's knife cut slices 1/2" thick. Place on sheet pan. They do not spread much so that can be 1" apart.
4. Place in the oven and check in 12 minutes. The cookies should not take on color but should look opaque.  I did double pan at 12 minutes and they took 18 minutes to bake - but remember everyone's oven is different. I cannot tell exactly what temperature my oven is at and it tends to run hot. 

Dough rolled in cinnamon sugar

Ready to bake....

Cranberry Upside Down Cake - Episode 7, Baking with Cranberries

Hello Bakers,

This is the recipe goes with Ingredient Function Friday, Episode 7, Baking with Cranberries. This is a delicious orange scented, cranberry filled buttery sweet cake. I refined the recipe a few years ago for a holiday baking class at Great News Cooking School in San Diego. Great News is now closed and I know it is sorely missed. I know I miss it.

As I said in the video, pick up an extra bag or two of cranberries and freeze them. You can make this cake now and in the spring or summer - just for fun.  Let me know if you have questions.

Until next week. Happy Baking! Colette

Cranberry Upside Down Cake

• Equipment:
• Saucepan
• Spoon or heat proof spatula
• Stand Mixer or Hand Held Mixer
• Spatula
• Sifter 9” cake pan greased with pan spread or pan spray and lined with parchment paper, grease that too.

Cranberry topping mise en place - mised right in the pot

Ingredients: 

•  2 cups (9 ounces) 255g Fresh or Frozen Cranberries
• ¼ cup (2 ounces) 57g orange juice
• 3/4 cup (5 ounces) 142g brown sugar
• 1 Tablespoon flour. .5 ounces, 15g flour

1.   In a saucepan, combine the cranberries, orange juice, sugar and flour. Bring to a boil and cook over medium heat for 4-5 minutes. The cranberries should be popped.  Set aside to cool and then pour into the bottom of the cake pan. Make cake batter. Turn oven to 350 degrees.

• 16 Tablespoons, 8 ounces, 227g unsalted butter
• 1 cup (7 ounces), (198g) sugar
• Zest of one orange
• 2 teaspoons Vanilla Extract or Vanilla Bean paste
• 1/2 teaspoon orange extract (optional)
• 3 eggs
• 2 cups, 8.25 ounces, 234g all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup, 4 ounces, (113g) sour cream

Cake Batter mise en place

1. In a mixer fitted with  the paddle attachment or a hand held mixer, cream the butter, sugar, orange zest and vanilla extract (or bean paste) until light and fluffy on medium speed (4-5 on a 10 speed KitchenAid).  Stop the mixer and scrape down often.
2. Add the eggs in two increments, mix for about 25 - 40 seconds before adding the second increment. 

Light and fluffy

1. ift the flour, baking powder and salt together.
2. Alternate adding the flour mixture and the sour cream to the batter.
3. Mix only until the ingredients disappear. Do not over mix.
4. Pour batter over the cranberry topping, tap the pan and smooth out the surface.
5. Bake the cake at 350 for 40-45 minutes until a skewer inserted in the center comes out clean.
6. Cool the cake in the pan for 10 minutes before un molding onto a serving platter. Carefully peel off the parchment paper from the cranberry topping. The cake has to be still warm when un molding or else the cranberries will stick to the parchment paper.

7. The cake can be made the day before. Store well wrapped at room temperature. If you want to serve  it warm – refresh the cake at 350 degrees for 5 minutes.

8. Serve with Chantilly Cream or Ice Cream

In the oven...

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