Rice Pudding

Rice Pudding

from Bonnie Burns, April 2020

The proportions and times seem odd, but they really are perfect for this comfort food.

1/3 C long grain rice – anything but instant or quick cooking. I used Jasmine. Perfect.
½ t. vanilla
3 C. milk
Pinch of salt
Grated zests of an orange and a lemon
2T. butter
¼ C sugar

1. Preheat the oven to 325 degrees.
2. Wash and drain the rice. Place the rice in a saucepan, cover generously with water, and bring
to a boil over medium heat. Boil vigorously for 5 minutes to blanch the rice. Rinse in warm
water and drain again.
3. Combine the milk, salt, and fruit zests in a large sauce pan. Bring the milk to a boil over
medium heat. Watch carefully so it does not boil over.
4. Remove the milk from the heat. Stir in the butter, sugar and vanilla. Set aside to cool for
about 10 minutes.
5. Stir the blanched rice into the flavored milk and pour into a baking dish. Cover with foil. Bake
without stirring until almost all of the liquid is absorbed about 1 hour and 40 minutes.
The zests, of course, are not necessary, but they add just a little zip to the pudding.

Hot Cross Buns

Looking for my Mom's recipe, but in the mean time found this one that is made using a bread machine
https://www.allrecipes.com/recipe/7073/hot-cross-buns-i/

Recipe By:LITSTER5

"Hot cross buns! Hot cross buns!"

Ingredients

• 3/4 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour

 

• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Directions

1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

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Printed From Allrecipes.com 4/10/2020

Over-the-Top Mushroom Quiche Recipe - Thomas Keller | Food & Wine

https://www.foodandwine.com/recipes/over-top-mushroom-quiche

CRAZY EASY HOMEMADE ARTISAN BREAD {ONLY 4 INGREDIENTS!}

https://www.itsalwaysautumn.com/homemade-artisan-bread-easiest-bread-recipe-ever.html

Penny made this and loved it.

Baked Fish and Chips

https://sitkasalmonshares.com/blogs/recipes/16007188-baked-fish-and-chips

NV Jean-Paul Brun, Crémant de Bourgogne
 - notes: 100% Chardonnay, method Champenoise, super dry
 - recipe: Baked Fish & Chips (Sitka Salmon Shares)
 - local love: Korean Fried Chicken from Graze or CASETTA'S WEDNESDAY CUTLET SPECIAL

Mushroom and Gruyère Pizza

Mushroom and Gruyère Pizza

This recipe is from Jacque Pépin, "Heart and Soul in the Kitchen" with some modifications

If you are a mushroom lover, you will love this!!!!

I made this with pizza dough, Jacque suggests flour tortillas.

Makes a great lunch or light dinner for 2 with a wonderful salad. Could be used as an appetizer.

INGREDIENTS

2 T. peanut oil

2 flour tortillas (8 inches)

1 cup diced (1/2 inch Gruyère cheese (about 5 ounces)

    NOTE: Gruyère is a nutty, melty, Swiss cheese

3 cups sliced (1-inch pieces) portobello mushrooms (about 5 ounces)

    NOTE: I used a variety of different mushroom types)

2 scallions, cut into 1 inch pieces

1/4 t. salt

1/4 t. freshly ground pepper

Preheat the oven to 425 degrees. Rub 1 t. of the oil on each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil. ( I used a pizza stone and baked the crust for about 10 minutes with a drizzle of olive oil.)

Combine the cheese, mushroom, scallions, salt and pepper in a food processor and process until you have a coarse puree. Spread the puree on the tortillas, covering the entire surface of each one. Sprinkle the remaining 4 t. oil on top.

NOTE: I love a little marinara sauce on my pizza so I spread a little of my favorite sauce on top and then a little more cheese.

Bake the pizza for 12 to 14 minutes, until bubbling and browned underneath. Cut into quarters and serve.

Pairing Wine with Mushrooms from Field and Forest Products.

Ravioli

https://www.foodandwine.com/recipes/easy-ravioli